Abstract
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 was prepared and characterized by DLS (Dynamic Light Scattering), PDI (polydispersity index), ζ potential, whiteness index, and pH. The antibacterial and antibiofilm activities of CH-CANE were tested against Escherichia coli and Salmonella typhi using broth dilution assay and biofilm quantification methods. The quality parameters of banana fruit coated with CH-CANE were measured during 7 days of storage at 25°C, including weight loss, firmness, color, MDA (malondialdehyde) levels, CAT (catalase) and SOD (superoxide dismutase) enzyme activities, total soluble sugar, titratable acidity, and microbial counts. 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.
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Claims 12
Claim · model-written summary
The nanoemulsion had a size of 105 ± 8.4 nm.
Verbatim
e0“The CH-CANE nanoemulsion showed nanometric size (105 ± 8.4 nm)”
t0“bananas”
Claim · model-written summary
The nanoemulsion had PDI of 0.269 ± 2.7.
Verbatim
e0“low PDI (0.269 ± 2.7)”
t0“bananas”
Claim · model-written summary
The nanoemulsion had ζ potential of +32.43 ± 1.92 mV.
Verbatim
e0“high ζ potential (+32.43 ± 1.92 mV)”
t0“bananas”
Claim · model-written summary
The nanoemulsion had whiteness index of 84.39 ± 2.7.
Verbatim
e0“high whiteness index (84.39 ± 2.7)”
t0“bananas”
Claim · model-written summary
The nanoemulsion had pH 6.8.
Verbatim
e0“neutral pH (6.8)”
t0“bananas”
Claim · model-written summary
The coating had antibacterial and antibiofilm activity against E. coli, including MIC of 8%.
- Taxon
- bananast0
- Interactor
- E. coli
.jpg?width=60)
Escherichia colie0pathogen - Outcome
- antibacterial and antibiofilm activities against E. colie0
- Value
- 8%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“The CH-CANE nanoemulsion exhibited strong antibacterial and antibiofilm activities against E. coli and S. typhi, with MIC values of 8%”
t0“bananas”
Claim · model-written summary
The coating had antibacterial and antibiofilm activity against S. typhi, including MIC of 8%.
- Taxon
- bananast0
- Interactor
- S. typhi
Salmonella enterica subsp. enterica serovar Typhie0pathogen - Outcome
- antibacterial and antibiofilm activities against E. coli and S. typhie0
- Value
- 8%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The CH-CANE nanoemulsion exhibited strong antibacterial and antibiofilm activities against E. coli and S. typhi, with MIC values of 8%”
t0“bananas”
Claim · model-written summary
The coating reduced banana weight loss, firmness and soluble sugar during storage.
- Taxon
- bananase0
- Treatment
- CH-CANE coatinge0
- Outcome
- weight loss, firmness, total soluble sugare0
- Direction
- reducinge0
Not reportedComparator
Verbatim
e0“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”
Claim · model-written summary
The coating reduced banana titratable acidity during storage.
Not reportedComparator
Verbatim
e0“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”
Claim · model-written summary
The coating maintained banana color during storage.
Not reportedComparator
Verbatim
e0“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”
Claim · model-written summary
The coating increased antioxidant enzyme activity during banana storage.
Not reportedComparator
Verbatim
e0“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”
Claim · model-written summary
The coating inhibited microbial growth during banana storage.
Not reportedComparator
Verbatim
e0“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.”
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- negative
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storage · quality: postharvest · MusaPositive and negative results
69 papers in the same direction as this paper · 12 in the opposite direction
- negative
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See all 82 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.