Formulation of Laurus nobilis Essential Oil Nanoemulsion System and Its Application in Fresh-Cut Muskmelons
Source abstract
Abstract
The objective was to elucidate the influences of Laurus nobilis essential oil nanoemulsion on the quality properties of fresh-cut muskmelons (Cucumis melo L.) stored at 4 °C for 8 days. The L. nobilis oil nanoemulsion coating can inhibit changes in the browning index and titratable acidity level of muskmelon samples. The browning index in the slices treated with L. nobilis oil nanoemulsion was 0.095 ± 0.007, as compared with that of the control (0.314 ± 0.018). Meanwhile, L. nobilis oil nanoemulsion treatment maintained total phenolic content, with values ranging from 11.13 ± 0.74 mg GAE/g FW to 9.47 ± 0.75 mg GAE/g FW and inhibited the activities of related enzymes, such as polyphenol oxidase, peroxidase and antioxidant enzymes (catalase and peroxidase). Moreover, the application of L. nobilis oil nanoemulsion inhibited the proliferation of spoilage microorganisms. The population of the aerobic bacteria of the muskmelon samples subjected to L. nobilis oil nanoemulsion treatment was 5.14 ± 0.47 log CFU/g FW, whereas that of the control was 9.42 ± 0.88 log CFU/g FW after 8 days. Therefore, the tested L. nobilis oil nanoemulsion may contribute to the inhibition of surface browning and enhancement of the shelf life of fresh-cut muskmelons for eight days at refrigerator temperature.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Postharvest Quality and Shelf Life Management · Nanocomposite Films for Food Packaging · Phytochemicals and Antioxidant Activities
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Health and Tourism, Hangzhou Wanxiang Polytechnic, Hangzhou 310023, China
Funding
Public Projects of Zhejiang Province · Hangzhou Agricultural Research Project
References (34)
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