Fabrication of chitosan nanoparticles incorporated with Pistaciaatlantica subsp. kurdica hulls’ essential oil as a potential antifungal preservative against strawberry grey mould

Abstract

SummaryEssential oil was extracted from Pistacia atlantica subsp. kurdica hulls and encapsulated in chitosan nanoparticles (NPs) by an emulsion‐ionic gelation method. A desirable retention rate (43.3–61.5%) of P. atlantica subsp. kurdica hulls’ essential oil (PAHEO) encapsulated in chitosan NPs was confirmed. In addition, the Fourier transform infrared spectroscopy and X‐ray diffraction analysis results revealed the success of PAHEO encapsulation. The formed NPs illustrated a shrunk and spherical shape with a size range of 187.2–632.5 nm as indicated by scanning electron microscopy and dynamic light scattering. The encapsulated PAHEO had a high antifungal activity against Botrytis cinerea under both the in vitro and in vivo conditions. It also significantly decreased the incidence and disease severity of grey mould on strawberries during storage. The spoilage process was postponed by the 8th days of storage at 4 °C in the strawberry fruit treated by PAHEO‐incorporated chitosan NPs. These findings imply that NP‐encapsulated PAHEO will have promising novel applications in food industries.