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• W4375861418 startingPage "111579" @default.
• W4375861418 abstract "Edible coatings effectively delay the ripening process in fresh fruits while maintaining nutritional properties. The incorporation of active compounds such as essential oils can further improve their effectiveness. This study aimed to formulate alginate-based edible coating containing varying concentrations (0.5, 1.0, and 2.0 ml) of oregano essential oil. The obtained coarse emulsions were further sonicated to obtain nanoemulsions. Characterization study of the coarse and nanoemulsions revealed reduced droplet size of about 160 nm and surface charge of around −13 mV with high translucency for nanoemulsions with reduced concentration of essential oil, thereby indicating high stability for nanoemulsions compared to their coarse counterparts. Further, the coating formulations were applied on fresh-cut papaya to assess physico-chemical, headspace, microbial, sensory and microstructural changes. The uncoated sample exhibited the highest water loss, microbial growth and lowest sensory scores. Contrarily, the coated samples exhibited reduced moisture loss and retarded respiratory and microbial activities, while the nanoemulsion coated samples presented better results than their coarse counterparts. The scanning electron microscope (SEM) images also supported the same. Increasing the essential oil concentration increased the shelf life and the moisture retention capacity. Moreover, machine learning models (ANN and SVR) were employed to predict the color characteristics of the samples and were found to be satisfactorily fitted (R2 > 0.99) to the experimental data. This study thus demonstrated that nanoemulsions are better coatings to extend the shelf life of freshly cut papaya, and, therefore, can be used to preserve a variety of other minimally processed fruits and vegetables." @default.
• W4375861418 created "2023-05-10" @default.
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• W4375861418 date "2023-10-01" @default.
• W4375861418 modified "2023-10-14" @default.
• W4375861418 title "Application of nanoemulsion based edible coating on fresh-cut papaya" @default.
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• W4375861418 doi "https://doi.org/10.1016/j.jfoodeng.2023.111579" @default.
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