Preparation of essential oil nanoemulsions and application as edible coating on guava

Mohamad Ghazali, Nashratul Shera (2018) Preparation of essential oil nanoemulsions and application as edible coating on guava. [Project Paper] (Submitted)

Text lp FK 2018 10.pdf Download (5MB)

Abstract

Nanoemulsions possess powerful nano-scale properties that make them attractive for diverse applications that can be produce using low energy method or high energy method. This study aims to determine the effect of two oil phase which is essential oils (EO) and virgin coconut oil (VCO) as the carrier oil to produce nanoemulsion using high energy method which is high pressure homogenizer. The characterization of nanoemulsions produced was done by observing the appearance of nanoemulsions, analysing the droplets size of nanoemulsions and the stability of nanoemulsions during a month of storage at 25•c. The most stable nanoemulsions for each essential oil which are F onnulation 2 for clove EO nanoemulsion and Formulation 4 for lemon EO were then used to incorporate with chitosan to produce edible coating on guava. These coatings were applied onto guavas by dipping the fruits into the solutions for 3 minutes. Guavas were dried in and stored in an airconditioned room maintained at 25°C. Five samples of guava which are coated with chitosan only (CH), coated with chitosan containing clove nanoemulsion (CH-CEO (HPH)), coated with chitosan containing clove essential oil (CH-CEO), coated with chitosan containing lemon nanoemulsion (CH-LEO (HPH)) and coated with chitosan containing lemon essential oil (CH-LEO). The microbiological analysis .of all sample were determined by total plate count and yeast and mould counts. Guava properties were analysed for coating effectiveness on weight loss, firmness and pH during storage at temperature (25°C) for 10 days. The results obtained indicated that CHCEO (HPH) and CH-LEO (HPH) are significantly (p<0.05) effective to reduce the total plate counts and yeast and mould counts to prolong the shelf life of guava. They also had slowed the increases of weight loss and yellowness and slowed the decline of lightness and greenness of guava at day 10 of 25 °C of storage temperature, hence preserving the guava better compared to those coated with chitosan.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	30 Oct 2023 03:20
Last Modified:	30 Oct 2023 03:20
URI:	http://psaspb.upm.edu.my/id/eprint/1608

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