Abstract
A novel composite edible coating film was developed from 0.8% chitosan (CS) and 0.5% sandalwood oil (SEO). Cellulose nanofibers (CNFs) were used as a stabilizer agent of oil-in-water Pickering emulsion. We found four typical groups of CNF level-dependent emulsion stabilization, including (1) unstable emulsion in the absence of CNFs; (2) unstable emulsion (0.006–0.21% CNFs); (3) stable emulsion (0.24–0.31% CNFs); and (4) regular emulsion with the addition of surfactant. Confocal laser scanning microscopy was performed to reveal the characteristics of droplet diameter and morphology. Antifungal tests against Botrytis cinerea and Penicillium digitatum, between emulsion coating stabilized with CNFs (CS-SEOpick) and CS or CS-SEO was tested. The effective concentration of CNFs (0.24%) may improve the performance of CS coating and maintain CS-SEO antifungal activity synergistically confirmed with a series of assays (in vitro, in vivo, and membrane integrity changes). The incorporation of CNFs contributed to improve the functional properties of CS and SEO-loaded CS including light transmission at UV and visible light wavelengths and tensile strength. Atomic force microscopy and scanning electron microscopy were employed to characterize the biocompatibility of each coating film formulation. Emulsion-CNF stabilized coating may have potential applications for active coating for fresh fruit commodities.
Highlights
In recent years, due to growing environmental concerns, edible films and coatings have attracted interest in place of petroleum-based packaging
sandalwood essential oil (SEO), which is commonly utilized as a food flavoring and adjuvant, is permitted for use in food applications by the United States Food and Drug Administration (FDA), Flavor and Extract Manufacturers Association (FEMA), and the Council of Europe (CoE)[17]
A novel coating film was fabricated successfully, with the main objective to develop a stable emulsified coating to maintain the quality of fresh fruit by preventing fungal decay
Summary
Due to growing environmental concerns, edible films and coatings have attracted interest in place of petroleum-based packaging. The oil droplet size and distribution along longitudinal and transverse sections led to a reduction in the distance as a consequence of water evaporation via flocculation and/or coalescence p athways[18] To overcome these limitations, a proper emulsion technique is essential. Jung and his coworkers (2020) investigated effect of Pickering emulsion coating of ′Bartlett’ pears coated with 1% oleic acid, 0.1% cellulose nanocrystal, and 2% CS was suggested for delaying ripening and superficial scalding of fruit during the long-term cold s torage[24] These studies provided no information on fruit disease inhibition offered by the emulsified coating, such as antifungal properties. The objectives of this work were to: (1) develop an emulsified coating film formulation based on CS and SEO using a Pickering emulsion approach with an appropriate level of CNF as a stabilizer, (2) study and compare the antifungal features against Botrytis cinerea and Penicillium digitatum and film properties of CS, CS-SEO, and CS-SEOpick
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