Abstract
The objective was to elucidate the influences of Laurus nobilis essential oil nanoemulsion on the quality properties of fresh-cut muskmelons (Cucumis melo L.) stored at 4 °C for 8 days. The L. nobilis oil nanoemulsion coating can inhibit changes in the browning index and titratable acidity level of muskmelon samples. The browning index in the slices treated with L. nobilis oil nanoemulsion was 0.095 ± 0.007, as compared with that of the control (0.314 ± 0.018). Meanwhile, L. nobilis oil nanoemulsion treatment maintained total phenolic content, with values ranging from 11.13 ± 0.74 mg GAE/g FW to 9.47 ± 0.75 mg GAE/g FW and inhibited the activities of related enzymes, such as polyphenol oxidase, peroxidase and antioxidant enzymes (catalase and peroxidase). Moreover, the application of L. nobilis oil nanoemulsion inhibited the proliferation of spoilage microorganisms. The population of the aerobic bacteria of the muskmelon samples subjected to L. nobilis oil nanoemulsion treatment was 5.14 ± 0.47 log CFU/g FW, whereas that of the control was 9.42 ± 0.88 log CFU/g FW after 8 days. Therefore, the tested L. nobilis oil nanoemulsion may contribute to the inhibition of surface browning and enhancement of the shelf life of fresh-cut muskmelons for eight days at refrigerator temperature.
Highlights
Muskmelons (Cucumis melo L.) are popular worldwide because of their unique flavor, taste and crispness
The particle size distribution, mean particle diameter and polydispersity index (PDI) of the Laurus nobilis essential oil (LNEO) nanoemulsion were determined through dynamic light scattering (DLS) analysis at 25 ◦C with a Zetasizer Nano-ZS90 (Malvern Instruments, Malvern, Worcestershire, UK)
The mean particle size and PDI did not change during storage period. These results showed that the nanoemulsion formulated by LNEO, ethanol, Tween 80 and the aqueous phase was stable
Summary
Muskmelons (Cucumis melo L.) are popular worldwide because of their unique flavor, taste and crispness. Using edible coating to increase the shelf life of fresh-cut fruit has been recommended. Essential oils are commonly used as flavoring agents and have antibacterial activities against pathogenic microorganisms, but their application is limited in food processing because their water solubility is low and their volatility is high [3]. These limitations can be overcome by adding these compounds to edible coatings [4]. Orange peel essential oil microemulsions and nanoemulsions have been used to extend the shelf life of fresh-cut orange in pectin-based coating [8]. In the current research, a LNEO nanoemulsion that can extend the shelf life of fresh-cut muskmelons was prepared
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