Chitosan-tea tree oil nanoemulsion and calcium chloride tailored edible coating increase the shelf life of fresh cut red bell pepper

Abstract

High nutritional values and unique taste of whole or fresh-cut bell pepper is increase the consumption rate and that lead its commercial demand globally. The major challenges in fresh-cut bell pepper consumption is foodborne pathogenic contaminations and quality loss. Hence, this study aimed to evaluate the impact of calcium chloride (CaCl2), and low molecular weight chitosan (LMWCS)/ tea tree oil (TTO) nanoemulsion coating on the fresh-cut red bell pepper (FCRBP) shelf life and quality for 21 days stored at 4 °C. The combined CaCl2-LMWCS/TTO emulsion treatment maintained the texture, sensory behavior, and overall quality of FCRBP for eighteen days through controlling the contamination of foodborne pathogenic fungi and bacteria including Salmonella enterica, and Listeria monocytogens.,. Furthermore, combined treatment diminishes the microbial colonization on FCRBP was confirmed using UHR-scanning electron microscope. Additionally, total phenolic (89.89 mg/g of GAE), flavonoid content (5.12 mg/g of QE) and antioxidant activity (> 80 %) were retained in FCRBP coated with CaCl2and nanoemulsion than uncoated control. Therefore, this work demonstrated the potantial of nanoemulsion (LMWCS/TTO) and CaCl2to serve as coating agent to maintain the self-life and quality of FCRBP up to 18 days at 4 °C and it received the industrial importance.