Citral nanoemulsion incorporated edible coating to extend the shelf life of fresh cut pineapples

• Published in: Food science & technology 2020-01, Vol.118, p.108851, Article 108851
• Main Authors: Prakash, Anand, Baskaran, Revathy, Vadivel, Vellingeri
• Format: Article
• Language: English
• Subjects: Listeria monocytogenes; Respiration rate; Salmonella enterica; Sodium alginate; Storage
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.108851

Citral is known as potent antibacterial agent, but its incorporation in food system is limited because of low water solubility and stability. Such limitations can be overcome by nano-emulsification of citral and its delivery on food surface through edible coating. In the present study, effect of sodium alginate based edible coating containing different concentrations of citral nanoemulsion i.e. 0.1% (NE1), 0.5% (NE2) and 1% (NE3) on the physicochemical, microbial and sensory quality of fresh cut pineapples stored at 4 °C and 90% relative humidity for 12 days were evaluated. The average droplet diameters of the nanoemulsion incorporated edible coatings were found to be in the nanometric range (66.67–131.08 nm). The interaction of nanoemulsion with the alginate was elucidated by FTIR. Among the treatments, NE2 and NE3 coated pineapple samples had better color retention (higher L* and b* values), lower respiration rate and reduced microbial growth during storage. NE2 coating application in pineapple also caused 2.52 and 2.23 log CFU/g reduction of artificially inoculated Salmonella enterica and Listeria monocytogenes. Incorporation of high citral concentration in NE3 led to the decrease in texture and sensory acceptance of the pineapple samples and therefore, NE2 could be further explored for commercial applications. •Sodium alginate edible coating containing citral nanoemulsion (NE1, NE2& NE3) were formulated.•Pineapple coated with NE2 & NE3 having 0.5% & 1% citral nanoemulsions showed better color retention.•NE3 coated pineapple exhibited decreased texture and sensory acceptance during storage.•NE2 coated pineapple caused reduction of artificially inoculated food-borne pathogens.•NE2 coated pineapple were sensory accepted and could be explored for commercial applications.