Using effect of nano emulsion based on plant extracts as edible coating on prolonging the shelf life of fresh zucchini

Document Type : Original Article

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Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt

Abstract

Nanoemulsion-based edible coatings technology is considered a valuable alternative to improve fresh fruits and vegetables quality. Therefore, the aim of this research is to study the preparation and characterization of Nano edible coating which contains sodium alginate with Nano laurel or lemongrass extract as the antimicrobial agents and antioxidants, and their effects of these Nano emulsions compared with the emulsions from the same materials on the quality attribute of fresh zucchini. The results showed that the Nano-emulsion of extracts had more effect than emulsions of the same extracts on microbial growth and anti-oxidation activity.  The effects on quality of zucchini were studied during the storage at ambient temperature (25±2°C) for 6 days and cold storage (5±1°C) for 18 days. The Nano edible coating exhibited a beneficial effect on the quality during different storage periods, retarding moisture loss, reducing hardening and microbial growth. After 3 days of storage at ambient temperature, uncoated sample showed greatest loss (P≤0.05) in weight (25.66%) compared with the coated samples, especially with Nano laurel extract (5.18 %). Also, at 12th days of cold storage, the highest loss was recorded in uncoated sample (19.15%), while the lowest weight loss was observed in sample with Nano laurel extract (2.50%). In general, the samples coated with sodium alginate with Nano emulsion laurel extract had the best treatments in all quality characteristics and extended the shelf life of fresh zucchini from 6 to 18 days compared to uncoated sample (control) at the ambient or cold storage temperatures.

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