Chitosan Coating Loaded with Spearmint Essential Oil Nanoemulsion for Antifungal Protection in Soft Citrus (Citrus reticulata) Fruits
Source abstract
Abstract
In this study, chitosan (CH) was loaded with spearmint (S) essential oil nanoemulsion (EO) to provide antifungal properties during the postharvest storage of soft citrus fruits. (S)-EO (2%) nanoemulsion–CH (0.8%) coatings inhibited 100% of Penicillium italicum and Penicillium digitatum radial mycelial growth and spore germination in vitro. The (S)-EO (2%) nanoemulsion–CH coating (0.8%) enhanced the antifungal activity by achieving 100% inhibition of P. digitatum in soft citrus cultivars ‘Nova’ and ‘Tango’ compared to the control in vivo. However, P. italicum decay was reduced to 33% and 18% in ‘Nova’ and ‘Tango’ soft citrus compared to the control. The (S)-EO (2%)-CH nanoemulsion coating system prepared by high shear homogenization showed a particle size of 252.3 nm and zeta potential of +21.6 mV, indicating changes in molecular interactions and structural reorganization between EO and CH. The polydispersity index values indicated a stable system. pH remained acidic, antifungal activity was favored, and the incorporation of the EO nanoemulsion improved the thermal stability of the CH coating. The optical properties showed less transparency and more opacity. Despite cultivar differences affecting host specificity, the study recommends using a 2% (S)EO nanoemulsion–CH (0.8%) coating instead of synthetic chemicals to extend citrus fruit storage life.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Postharvest Quality and Shelf Life Management · Plant Physiology and Cultivation Studies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, Pretoria 0001, South Africa
Centre for Nanostructures and Advanced Materials, DSI/CSIR Nanotechnology Innovation Centre, Council for Scientific and Industrial Research, Pretoria 0001, South Africa
Centre for Nutrition & Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4108, Australia
Funding
Department of Science and Innovation · Government of South Africa · National Research Foundation
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