Improving quality of strawberry by novel essential oil nanoemulsions of Echinophora platyloba combined with Aloe vera gel and gum arabic
Abstract Strawberry fruits are highly perishable and have a limited shelf life. Therefore, effective methods such as essential oils (EOs) and edible coatings are required to mitigate spoilage and maintain fruit quality during storage. In the current study, Echinophora platyloba EO was extracted and...
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Nature Portfolio
2025-01-01
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| author | Iman Kebriti Mousa Solgi Mohammad Velashjerdi |
| author_facet | Iman Kebriti Mousa Solgi Mohammad Velashjerdi |
| author_sort | Iman Kebriti |
| collection | DOAJ |
| description | Abstract Strawberry fruits are highly perishable and have a limited shelf life. Therefore, effective methods such as essential oils (EOs) and edible coatings are required to mitigate spoilage and maintain fruit quality during storage. In the current study, Echinophora platyloba EO was extracted and subsequently formulated into a nanoemulsion. The strawberries were then coated using an immersion method with the prepared nanoemulsions, gum Arabic (GA), and Aloe vera gel (AV). The coating treatments included: distilled water control, 5% GA, 20% AV, 0.5% E. platyloba essential oil, 5% GA + 0.5% E. platyloba nanoemulsion essential oil, and 20% AV + 0.5% E. platyloba nanoemulsion EO. The quality of strawberries was assessed over a storage period of 3, 6, 9, 12, and 15 days. The results revealed that the EO nanoemulsion in combination with GA and AV gel coatings provided superior preservation compared to the control and single-component treatments (pure EO, GA, or AV gel). Coatings with 5% GA + 0.5% EO nanoemulsion and 20% AV + 0.5% EO nanoemulsion demonstrated the highest firmness while achieving the lowest weight loss, titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio, decay percentage, and tissue browning at the end of the storage period. Notably, the decay index in the 20% AV + 0.5% EO nanoemulsion treatment was 17% lower than the 5% GA + 0.5% EO nanoemulsion treatment and 75% lower than other treatments after the experiment. These coatings are recommended due to their eco-friendly, biodegradable nature and cost-effectiveness, making them a promising solution for enhancing the shelf life and quality of strawberries. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-fe76033fa8644ccfb00c4ecf37dab8d12025-01-12T12:17:08ZengNature PortfolioScientific Reports2045-23222025-01-0115111210.1038/s41598-025-86259-6Improving quality of strawberry by novel essential oil nanoemulsions of Echinophora platyloba combined with Aloe vera gel and gum arabicIman Kebriti0Mousa Solgi1Mohammad Velashjerdi2Department on Biology, Faculty of Science, Arak UniversityDepartment of Horticultural Science and Engineering, Faculty of Agriculture and Environment, Arak UniversityDepartment of Materials Science and Engineering, Faculty of Engineering, Arak UniversityAbstract Strawberry fruits are highly perishable and have a limited shelf life. Therefore, effective methods such as essential oils (EOs) and edible coatings are required to mitigate spoilage and maintain fruit quality during storage. In the current study, Echinophora platyloba EO was extracted and subsequently formulated into a nanoemulsion. The strawberries were then coated using an immersion method with the prepared nanoemulsions, gum Arabic (GA), and Aloe vera gel (AV). The coating treatments included: distilled water control, 5% GA, 20% AV, 0.5% E. platyloba essential oil, 5% GA + 0.5% E. platyloba nanoemulsion essential oil, and 20% AV + 0.5% E. platyloba nanoemulsion EO. The quality of strawberries was assessed over a storage period of 3, 6, 9, 12, and 15 days. The results revealed that the EO nanoemulsion in combination with GA and AV gel coatings provided superior preservation compared to the control and single-component treatments (pure EO, GA, or AV gel). Coatings with 5% GA + 0.5% EO nanoemulsion and 20% AV + 0.5% EO nanoemulsion demonstrated the highest firmness while achieving the lowest weight loss, titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio, decay percentage, and tissue browning at the end of the storage period. Notably, the decay index in the 20% AV + 0.5% EO nanoemulsion treatment was 17% lower than the 5% GA + 0.5% EO nanoemulsion treatment and 75% lower than other treatments after the experiment. These coatings are recommended due to their eco-friendly, biodegradable nature and cost-effectiveness, making them a promising solution for enhancing the shelf life and quality of strawberries.https://doi.org/10.1038/s41598-025-86259-6NanotechnologyEdible coatingStorageQualityShelf life |
| spellingShingle | Iman Kebriti Mousa Solgi Mohammad Velashjerdi Improving quality of strawberry by novel essential oil nanoemulsions of Echinophora platyloba combined with Aloe vera gel and gum arabic Scientific Reports Nanotechnology Edible coating Storage Quality Shelf life |
| title | Improving quality of strawberry by novel essential oil nanoemulsions of Echinophora platyloba combined with Aloe vera gel and gum arabic |
| title_full | Improving quality of strawberry by novel essential oil nanoemulsions of Echinophora platyloba combined with Aloe vera gel and gum arabic |
| title_fullStr | Improving quality of strawberry by novel essential oil nanoemulsions of Echinophora platyloba combined with Aloe vera gel and gum arabic |
| title_full_unstemmed | Improving quality of strawberry by novel essential oil nanoemulsions of Echinophora platyloba combined with Aloe vera gel and gum arabic |
| title_short | Improving quality of strawberry by novel essential oil nanoemulsions of Echinophora platyloba combined with Aloe vera gel and gum arabic |
| title_sort | improving quality of strawberry by novel essential oil nanoemulsions of echinophora platyloba combined with aloe vera gel and gum arabic |
| topic | Nanotechnology Edible coating Storage Quality Shelf life |
| url | https://doi.org/10.1038/s41598-025-86259-6 |
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