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<p>The limited shelf life of guava contributes significantly to post-harvest losses, underscoring the importance of extending freshness during storage through effective preservation techniques. The impact of nanoemulsion coatings with encapsulated clove essential oil as an antimicrobial bioactive compound was used as a&#xa0;coating application on ‘Allahabad Safeda’ guava fruits at an ambient condition (25 ± 2 °C and 65 ± 5% relative humidity) for 12&#xa0;days. Nanoemulsions are fine oil-in-water or water-in-oil dispersions with droplet sizes typically below 300 nm, offering improved stability and enhanced delivery of bioactive compounds. Different nanoemulsion formulations of carboxymethylcellulose (CMC), sodium alginate and clove essential oil containing Tween&#xa0;20 as a&#xa0;surfactant were used. Fresh fruits were coated with different concentrations of coating and fruits dipped in water served as the control sample. Droplet size varied from 200 to 300 nm. Weight loss, decay, firmness, sugars, soluble solids content (TSS), reducing sugars (RS) and total sugars (TS), titratable acidity (TA), and ascorbic acid content, antioxidant activity were determined. Results showed that fruit weight (112.60 mg; 41.5% higher than control), TSS (11.44°Brix), TA (0.38%), firmness (1.54 Kgcm⁻<sup>2</sup>; 45.8% higher), ascorbic acid (192.41 mg/100 g; 33.2% higher), antioxidant activity (36.13%; 28.4% higher), total sugar (6.65%), reducing sugars (4.21%), non-reducing sugars (5.00%) were maintained as compared with control. It can be concluded that T<sub>4</sub> (2% Nano-CMC + 2% Nano-clove essential oil) was most effective treatment among all treatments. Future studies are required to study more about anti-microbial compounds and their encapsulation techniques into the coating matrix for shelf-life extension.</p>

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Nanoemulsion Coatings with Encapsulating Clove Essential Oil for Shelf-Life Enhancement of Guava

  • 期刊论文

  • 发表日期：

    2025年6月13日

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  • Vikanksha Thakur,
  • Arun Kumar,
  • Jatinder Singh,
  • Chandan Mahata,
  • Anis Mirza,
  • Renda Kankanamge Chaturika Jeewanthi

摘要

The limited shelf life of guava contributes significantly to post-harvest losses, underscoring the importance of extending freshness during storage through effective preservation techniques. The impact of nanoemulsion coatings with encapsulated clove essential oil as an antimicrobial bioactive compound was used as a coating application on ‘Allahabad Safeda’ guava fruits at an ambient condition (25 ± 2 °C and 65 ± 5% relative humidity) for 12 days. Nanoemulsions are fine oil-in-water or water-in-oil dispersions with droplet sizes typically below 300 nm, offering improved stability and enhanced delivery of bioactive compounds. Different nanoemulsion formulations of carboxymethylcellulose (CMC), sodium alginate and clove essential oil containing Tween 20 as a surfactant were used. Fresh fruits were coated with different concentrations of coating and fruits dipped in water served as the control sample. Droplet size varied from 200 to 300 nm. Weight loss, decay, firmness, sugars, soluble solids content (TSS), reducing sugars (RS) and total sugars (TS), titratable acidity (TA), and ascorbic acid content, antioxidant activity were determined. Results showed that fruit weight (112.60 mg; 41.5% higher than control), TSS (11.44°Brix), TA (0.38%), firmness (1.54 Kgcm⁻2; 45.8% higher), ascorbic acid (192.41 mg/100 g; 33.2% higher), antioxidant activity (36.13%; 28.4% higher), total sugar (6.65%), reducing sugars (4.21%), non-reducing sugars (5.00%) were maintained as compared with control. It can be concluded that T4 (2% Nano-CMC + 2% Nano-clove essential oil) was most effective treatment among all treatments. Future studies are required to study more about anti-microbial compounds and their encapsulation techniques into the coating matrix for shelf-life extension.