บทคัดย่องานวิจัย

Antibacterial and antibiofilm activities of nanoemulsion coating prepared by using caraway oil and chitosan prolongs the shelf life and quality of bananas

Das, S. K., Vishakha, K., Das, S., & Ganguli, A.
Applied Food Research, 3(1), 100300.

บทคัดย่อ

Bananas are a popular and nutritious fruit that are prone to rapid deterioration and microbial spoilage. Nanoemulsion coatings based on essential oils and chitosan have been proposed as a natural and effective way to preserve the quality and safety of fruits.The aim of this study was to evaluate the effects of a nanoemulsion coating incorporating caraway essential oil and chitosan (CH-CANE) on the shelf life and attributes of bananas.

          The CH-CANE nanoemulsion showed nanometric size (105 ± 8.4 nm), low PDI (0.269 ± 2.7), high ζ potential (+32.43 ± 1.92 mV), high whiteness index (84.39 ± 2.7), and neutral pH (6.8). The CH-CANE nanoemulsion exhibited strong antibacterial and antibiofilm activities against E. coli and S. typhi, with MIC values of 8% and biofilm reduction of 3.5 and 4-log (CFU/ml) under mono and mixed-species culture. The CH-CANE coating significantly improved the quality and safety of bananas during storage, by reducing weight loss, firmness, total soluble sugar, and titratable acidity, maintaining color, increasing antioxidant enzyme activity, and inhibiting microbial growth.

          The CH-CANE nanoemulsion coating is a promising natural and effective method to extend the shelf life and enhance the attributes of bananas.