Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil

Abstract

BACKGROUND This study was conducted in two parts to improve the antimicrobial activity and stability of Satureja hortensis essential oil (SEO) and its impacts on the quality of pomegranate arils. In the first part, SEO was encapsulated by an ionic gelation technique into 142.2–267.7 nm chitosan nanoparticles (CSNPs). In the second part of the experiment, the CSNPs and CSNPs‐SEO were applied to improve storability of pomegranate arils. Arils were dipped in water (control), CSNPs and CSNPs‐SEO for 5 min. After superficial water removal, arils were packed into polystyrene boxes and stored at 5 °C for 18 days. RESULTS Based on spectrophotometry analysis, the encapsulation efficiency (EE) of SEO‐loaded CSNPs (CSNPs‐SEO) decreased from 26.57% to 7.41% and their loading capacity (LC) increased from 4.72% to 6.17%, respectively, upon increasing the initial SEO content from 0.125 to 0.5 g g−1 of chitosan. Phytochemicals and water content were maintained, and microbial counts were reduced in the coated arils during storage. Total phenol and antioxidant activity decreased during storage. At the end of storage, the highest total phenol content (2980.0 mg gallic acid equivalents L−1) was found in arils treated with CSNPs‐SEO, whereas ascorbic acid content was maximal (6.32 mg L−1) in arils treated with CSNPs. The encapsulation of savory essential oil in chitosan nanoparticles did not have undesirable effects in pomegranate arils. CONCLUSION Pre‐storage treatment of pomegranate arils with CSNPs‐SEO could be considered a beneficial treatment to better maintain the biochemical and sensorial quality during storage. © 2020 Society of Chemical Industry

Fabrication of the antimicrobial sachet by encapsulation of peppermint essential oil in active packaging of strawberry fruit

“…The SMF-PEO-treated fruits exhibited a significantly lower microbial load during storage. Similar results were observed in the application of EOs (Amiri, Ramezanian, et al, 2020;Duran et al, 2016;Shehata et al, 2020). Over time, the antimicrobial effect increased, which is probably related to the fact that SMF-PEO acts as an EO adsorbent.…”

“…The Fourier transform infrared spectroscopy (FTIR) spectra of pure starch and starch loaded with EO were measured with an FTIR spectrometer at a wavenumber range of 4000–400 cm −1 using a KBr pellet (model 2400, PerkinElmer, Kana‐gawa, Japan) (Amiri, Ramezanian, et al, 2020).…”

“…Encapsulation is one solution to this problem because it allows gradual release of the antimicrobial substances condensed in the capsule in small amounts in the atmosphere, reducing its effects on food taste (Babapour et al, 2021). The process can prevent microbe development in the products without affecting their quality so that it can be used as an active packaging system (Amiri, Ramezanian, et al, 2020; Shao et al, 2021; Wang et al, 2018).…”

Molecular Docking and Efficacy of Aloe vera Gel Based on Chitosan Nanoparticles against Helicobacter pylori and Its Antioxidant and Anti-Inflammatory Activities

“…Electrostatic attraction among cationic amino groups of chitosan with negative charges on the microbial cell wall is the main reason of microbial cell destruction. The activity of CSNPs loaded by Satureja hortensis essential oils had superior effects compared to CSNPs alone [ 28 ]. Other biological activities of A. vera gel were enhanced when it was incorporated with CSNPs such as their stability, in vitro release, and antioxidant potential [ 29 ].…”

Efficacy of Cinnamomum camphora essential oil loaded chitosan nanoemulsion coating against fungal association, aflatoxin B1 contamination and storage quality deterioration of Citrus aurantifolia fruits

“…CCEO displayed specific peaks at wave number 810‐860 (aromatic ring), 1450 (C–OH bending), 1573 (C=C vibration), 1626, 1679 (C=O stretching vibration), 2960 (asymmetric –CH 3 stretching) and 3331 (–OH stretching) cm −1 . However, increasing intensity of different absorption bands, especially P=O groups and amide I peaks in Ne‐CCEO suggested encapsulation of CCEO into chitosan nanobiopolymer (Amiri et al ., 2021).…”