Effect of nanoemulsion-based sage seed gum coating containing cinnamon essential oil on shelf life extension of strawberry

Abstract

In this study, the antimicrobial efficacy of a nanoemulsion (NE) based on sage seed gum (WSG) containing cinnamon essential oil (CEO) was evaluated as an edible coating to extend the shelf life of strawberries. CEO at a concentration of 400 ppm was used for NE preparation. The particle size, polydispersity index (PDI), zeta potential, and encapsulation efficiency of the NE were reported to be 148.5 nm, 0.27, –27.12 mV, and 86 %, respectively. Strawberries were coated with distilled water (control), CEO (400 ppm), WSG coating, and CEO-loaded NE coating, then stored at room temperature for 9 days. Evaluations were conducted on days 0, 3, 6, and 9 to assess mass loss, total soluble solids, total mesophilic bacteria count, total mold and yeast count, pH, titratable acidity, vitamin C content, firmness, and color parameters. The results showed that over time, mass loss, total soluble solids, total mesophilic bacteria, and total mold and yeast counts increased significantly (p < 0.05), with the highest values observed in the control sample and the lowest in the NE -coated samples. Conversely, pH, titratable acidity, vitamin C content, and firmness decreased significantly (p < 0.05) over time. The lowest total phenolic content was observed in the control group, while the highest was recorded in the NE -coated strawberries at the end of the storage period. Overall, the NE coating showed the most significant preservative effect among all treatments, followed by the conventional WSG coating. These findings highlight the potential of CEO NE as an effective edible coating to extend the shelf life of strawberries.