Abstract
In the present study, cinnamon bark essential oil (CEO)-incorporated chitosan-based submicron emulsion coatings (CEO-CSSEs) were successfully prepared by an ionic gelation method using sodium tripolyphosphate (STPP) as a crosslinking agent and Tween 20 as a surfactant. A chitosan:CEO mass ratio ≤1:0.5 was found to have a unimodal and narrow size distribution. The FTIR absorption bands confirmed the successful encapsulation of CEO into the chitosan particles, which exhibited a spherical shape and aggregated regions with cracks. Acute oral toxicity tests revealed that the cinnamon bark essential-loaded chitosan submicron emulsion was nontoxic and could be used for coating mango fruits. Postharvest submicron emulsion coatings on mangos significantly delay physio-chemical changes linked to ripening. However, mangos coated with CEO-CSSEs at 1:0.75 and 1:1 ratios remained unripen, while those coated with CEO-CSSEs at 1:0.5 ratio ripened slowly, implying a negative impact of CEO at higher concentrations on mango quality and shelf quality. Therefore, it is concluded that CEO-CSSEs at 1:0.5 successfully slowed different physio-chemical parameters linked to the deterioration of mango quality; thus, treatments can be suggested to extend the shelf life to 18 days during ambient storage at 25 ± 2 °C and 65% RH.
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