Evaluation of chitosan-based nanoemulsion blended with clove oil on post harvest preservation of strawberry fruit at various temperatures | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Shahzad Zafar Iqbal: Dept. of Applied Chemistry, GCU Faisalabad, Pakistan

2. Hafiz Muhammad Shahzad: Dept. of Applied Chemistry, GCU Faisalabad, Pakistan

3. Ali Haider: Dept. of Applied Chemistry, GCU Faisalabad, Pakistan

4. Amin Mousavi Khaneghah: Dept. of Fruit and Vegetable Product Technology, Institute of Agricultural & Food Biotechnology, State Research Institute, Warsaw, Poland; Dept. of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan

5. Ijaz Ahmad Bhatti: Dept. of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan

Abstract:

A solution of edible-coating nanoemulsion was prepared using chitosan (CS) and clove essential oil (CEO) with acceptable physical properties like size (99 ± 2.3 nm), ?-potential (40.8 ± 3.2 mV), pH (7.3 ± 0.48), and whiteness index (86.32 ± 0.34). The antimicrobial and antifungal activity of chitosan-based clove essential oil nanoemulsion at different concentrations against E. coli and A. niger was satisfactory. The results have documented a reduction in weight loss of fruits (7.32 ± 2.4%), firmness, total soluble solids (TSS), and titratable acidity (TA) levels in strawberries by reducing oxidative stress and increasing the antioxidant enzymes during 21st at 10°C, and 13th 28 days of storage period at 25°C storage temperatures. The nanoemulsion edible coating has prevented the oxidative damage-induced senescence of strawberries by maintaining the levels of antioxidant enzymes. The results have indicated that the microbial load was lower in edible-coated strawberries. Hence, the nanoemulsion (CS-CEO) edible-coating appears to have a high potential to extend the shelf life of fresh strawberries during the storage at 10 ± 2 °C and 25 ± 2 °C temperatures. The sensory evaluations have also indicated satisfactory performances in edible coating samples. The findings of this research hold great promise for the development of eco-friendly and sustainable strategies to enhance the postharvest preservation of strawberries. Further investigations will focus on optimizing the formulation and studying the long-term effects of the chitosan-based nanoemulsion on strawberry fruit quality. If accepted, we would be delighted to present our findings at ICFAS-2023. We believe that sharing our research outcomes at this esteemed conference will contribute to the exchange of knowledge and facilitate discussions among experts and researchers in the field of food and applied sciences.

Page(s): 174-174

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

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