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<p>Keeping perishable fruits fresh and safe for longer is still one of the toughest hurdles. To tackle this, we designed a Pickering-type nanoemulsion (PNE) coating stabilized by gelatin–chitosan (G-C) nanoparticles and enriched with rosehip essential oil (REO) at 0.5%, 1%, and 2% (v/v). Chemical profiling by GC–MS showed that REO is dominated by β-citronellol (27.68%), nonadecane (12.36%), and geraniol. In vitro assays confirmed dose-dependent inhibition against <i>Escherichia coli</i> O157:H7, <i>Staphylococcus aureus</i>, and the gray mold pathogen <i>Botrytis cinerea</i>. The resulting PNE displayed spherical particles (~ 91&#xa0;nm), moderate polydispersity (PDI = 0.319), and a zeta potential of − 18.4 ± 6.4&#xa0;mV—indicating successful encapsulation and reasonable colloidal stability. Among the formulations, the 1% REO system showed the best physical stability over time, while antioxidant capacity increased steadily with increasing oil content (from 6.83 ± 2.75 to 29.66 ± 1.04). When applied to fresh strawberries stored at 25&#xa0;°C for six days, the coatings markedly slowed moisture loss and rot development. More importantly, they helped retain key quality markers—pH, titratable acidity, total soluble solids, and ascorbic acid content— while achieving even better retention of total phenolics (2.73 ± 1.11 to 2.17 ± 0.89) and anthocyanins (0.025 ± 0.01 to 0.09 ± 0.01), especially in the 2% REO treatment. Microbial counts, including total aerobic mesophiles (7.31 ± 0.04 to 6.05 ± 0.03) and molds (6.55 ± 0.06 to 4.94 ± 0.02), dropped significantly across all coated samples. Taken together, this work demonstrates that a biopolymer-based Pickering coating (G–C PNE), loaded with a natural plant essential oil (1% REO), can serve as a practical, scalable, and eco-conscious strategy to preserve fruit quality—bridging the gap between sustainability and postharvest efficacy.</p> Graphical Abstract <p></p>

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Pickering nanoemulsion gelatin–chitosan coatings containing rose essential oil for extending the shelf life

  • 期刊论文

  • 发表日期：

    2026年6月30日

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  • Mohammad Hadi Moradiyan,
  • Mahmood Reza Sadeghi,
  • Hananeh Yazdanbakhsh,
  • Maryam Azizi-lalabadi

摘要

Keeping perishable fruits fresh and safe for longer is still one of the toughest hurdles. To tackle this, we designed a Pickering-type nanoemulsion (PNE) coating stabilized by gelatin–chitosan (G-C) nanoparticles and enriched with rosehip essential oil (REO) at 0.5%, 1%, and 2% (v/v). Chemical profiling by GC–MS showed that REO is dominated by β-citronellol (27.68%), nonadecane (12.36%), and geraniol. In vitro assays confirmed dose-dependent inhibition against Escherichia coli O157:H7, Staphylococcus aureus, and the gray mold pathogen Botrytis cinerea. The resulting PNE displayed spherical particles (~ 91 nm), moderate polydispersity (PDI = 0.319), and a zeta potential of − 18.4 ± 6.4 mV—indicating successful encapsulation and reasonable colloidal stability. Among the formulations, the 1% REO system showed the best physical stability over time, while antioxidant capacity increased steadily with increasing oil content (from 6.83 ± 2.75 to 29.66 ± 1.04). When applied to fresh strawberries stored at 25 °C for six days, the coatings markedly slowed moisture loss and rot development. More importantly, they helped retain key quality markers—pH, titratable acidity, total soluble solids, and ascorbic acid content— while achieving even better retention of total phenolics (2.73 ± 1.11 to 2.17 ± 0.89) and anthocyanins (0.025 ± 0.01 to 0.09 ± 0.01), especially in the 2% REO treatment. Microbial counts, including total aerobic mesophiles (7.31 ± 0.04 to 6.05 ± 0.03) and molds (6.55 ± 0.06 to 4.94 ± 0.02), dropped significantly across all coated samples. Taken together, this work demonstrates that a biopolymer-based Pickering coating (G–C PNE), loaded with a natural plant essential oil (1% REO), can serve as a practical, scalable, and eco-conscious strategy to preserve fruit quality—bridging the gap between sustainability and postharvest efficacy.

Graphical Abstract