1) Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran; 2) Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran; 3) Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran; 4) Food Quality & Safety Research Group, Research Institute of Food Science & Technology, Jahad Daneshgahi of Mashhad, Iran
Effect of emulsion and nano-emulsion of Salvia chorassanica essential oil coatings on strawberries quality
Auswirkung von Emulsionen und Nanoemulsionen mit ätherischem Öl von Salvia chorassanica auf die Qualität von Erdbeeren
Azam Mehraban1), Mohsen Vazifedoost2), Zohreh Didar2), Mohammad Hossein Haddad Khodaparast3), Masoumeh Mehraban Sang Atash4)
Summary
In this study, the effect of Salvia chorassanica essential oil emulsion and nano-emulsion coatings on the shelf-life of strawberries during cold storage were investigated. The nano-emulsion of S. chorassanica essential oil was prepared with ultrasound treatment and its characteristics were analyzed. The results of antifungal assay indicated that nano-emulsion of S. chorassanica essential oil had lower minimum inhibition concentration (MIC) (6.25 µl/ml) than its emulsion (12.5 µl/ml) and thiabendazole fungicide (12.5 µl/ml) against molds spoilage of strawberry (A. niger, R. stolonifer and B. cinere). Also, the evaluation of quality properties of strawberry samples revealed that S. chorassanica essential oil nano-emulsion coating remarkably delayed the loss in weight, firmness, TSS(%), mold decay, anthocyanin and ascorbic acid contents of strawberry during 12 days. Consequently, the S. chorassanica essential oil nano-emulsion coating was recommended as a suitable method to prolong the shelf-life of strawberry fruit.
Keywords: Salvia chorassanica, essential oil, nano-emulsion, coating, strawberr
Korrespondenzadresse E-Mail
m.vazifedoost@iau-neyshabur.ac.ir
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 72,
202–212 (2021)
DOI 10.2376/0003-925X-72-202
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X