Postharvest treatment of nanochitosan-based coating loaded with Zataria multiflora essential oil improves antioxidant activity and extends shelf-life of cucumber
One of the main objectives of postharvest technology in fruits and vegetables is to delay senescence symptoms.
In keeping with this, the present study aimed to assess the effect of the chitosan nanoparticles and Z. multiflora essential oil incorporated into chitosan nanoparticle coatings on the physicochemical quality, microbial characteristics, respiration rate, and antioxidant properties of the cucumber during storage at 10 1 C with 9095% relative humidity.
Zataria multiflora Boiss essential oil, with a very high percentage of thymol and carvacrol as well as significant antioxidant, antibacterial and antifungal properties, appears as promising natural compound for controlling postharvest decay in fruits.
In this regard, the nano-/micro-encapsulation of EOs allows protection of their sensitive bioactive compounds from unfavorable environmental conditions and enhances their bioactivity during food processing and storage.
WHAT YOU CAN LEARN
Several conclusions can be drawn from the experimental work reported here.
First, the use of ZEO placed inside nanoparticles of chitosan offers an efficient option for extending the shelf-life of cucumber fruit at storage temperature.
This type of edible coating with the lowest decay level of cucumbers is more efficient than the use of CSNPs alone, probably due to the release of active compounds by the nanoparticles.
Therefore, these results suggest that the ZEO@CSNPs could be applied to the cucumber coating to extend the shelf life with higher antioxidant activity.
Ref:
https://doi.org/10.6084/m9.figshare.8378729
Ref:
https://doi.org/10.6084/m9.figshare.8378729
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