Abstract
In this study, an edible-coating nanoemulsion was formulated by combining chitosan (CS) with clove essential oil (CEO). The resulting nanoemulsion exhibited desirable physical characteristics, including a particle size of 99 ± 2.3 nm, a ζ-potential of 40.8 ± 3.2 mV, a pH of 7.3 ± 0.48, and a whiteness index of 86.32 ± 0.34. The findings have demonstrated that CS-CEO coated strawberry samples have shown a lower decrease in weight loss (9.2% of coated samples at 4 ˚C), as well as a decline in firmness (the least decline was 1.74 kg/cm2 at 4 ˚C of coated samples). The total soluble solids (TSS) and titratable acidity (TA) at a storage temperature of 4 ºC showed good results for the 21 days period. The results of the sensory evaluations have also demonstrated satisfactory performances in the samples of edible coating, especially at a storage temperature of 4 ˚C. Therefore, it can be concluded that the utilization of the nanoemulsion (CS-CEO) edible-coating exhibits a considerable capability in prolonging the storage duration of freshly harvested strawberries when subjected to temperatures of 4 ± 2 °C and 25 ± 2 °C. The chitosan-based clove essential oil nanoemulsion exhibited satisfactory antibacterial and antifungal properties against E. coli and A. niger when tested at various doses of 10, 20, 30 and 40 μL of prepared nanoemulsion. KewwordsNanoemulsion; chitosan; clove essention oil; strawberry; edible coating
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