Exploring the effect of cinnamon essential oil to enhance the stability and safety of fresh apples

Abstract

The core objective of the current study was to enhance the storage stability of apples with cinnamon essential oil edible coating. For this purpose, apples were coated with coating material containing different concentration of cinnamon essential oil. Coated apples were packed in polypropylene bags and to check the effect of edible coating stored at refrigeration at 5°C for 2 months. The coated apples were subjected to physiochemical analysis (moisture loss percentage, weight loss, color, total soluble solids, ascorbic acid, titratable acidity, and pH), microbial analysis (antifungal activity and antimicrobial activity), and sensory evaluation during storage after interval of 10 days for 2 months. During storage, a rapid decrease in all parameters was observed except in T3 (5% cinnamon essential oil). Edible coating contained T3 showed highest zone of inhibition against P. expansum and E. coli. Edible coating T3 prevent the spoilage and maintain the nutritional values of fresh apples. Practical applications The application of Edible coatings is increasing rapidly in the preservation of fruits and vegetables because of being environment friendly and safety of consumers. The edible coating with essential oils (EOs) is an effective approach to enhance the shelf life and preserve the nutritional quality of the fruits and vegetables commodities. The antimicrobial potential of Cinnamon Essential Oil make it as advantageous for the edible coating of fruits without affecting the quality and safety of the apple fruit.