Amla essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters, and shelf‐life extension

Abstract

This study aimed to develop and examine the potential effect of Amla essential oil-based nano-coatings at different concentrations 0.0, 2.5, 5.0, 7.5, and 10.0% (v/v) on Amla fruits stored in the room conditions (29 ± 2°C and 45%RH) for 15 days. Nanoemulsions were formulated by ultrasonication with Amla essential oil along with modified corn starch (2% w/v) and Tween 80 (5% v/v). All the shelf-life parameters were analyzed at an interval of 3 days. Results have shown that nano-coatings have a positive and significant effect on delaying browning and total yeast and mold count. Fruits having nano-coatings effectively retained their antioxidant activity along with bioactive components in comparison with the uncoated fruits. Particle size, Zeta potential, and polydispersity index of the best-performed nano-coating having 10% (v/v) of Amla essential oil were also evaluated. Thus, our findings suggest that Amla essential oil-based nano-coatings had a promising effect on enhancing the shelf life of Amla fruits. Novelty impact statement The fruits coated with nanoemulsions maintained good fruit quality with a lower decay percentage, the least degradation of ascorbic acid and chlorophyll, and high retention of antioxidant activity and bioactive compounds. The application of Amla essential oil-based nano-coatings had a promising effect on fungal decay, weight loss, firmness, browning index, and other color attributes of fruits. Amla essential oil-based nano-coatings had a promising effect on enhancing the shelf life of Amla fruits.