Fabrication of chitosan nanoparticles incorporated with Pistacia atlantica subsp. kurdica hulls’ essential oil as a potential antifungal preservative against strawberry grey mould

Summary Essential oil was extracted from Pistacia atlantica subsp. kurdica hulls and encapsulated in chitosan nanoparticles (NPs) by an emulsion‐ionic gelation method. A desirable retention rate (43.3–61.5%) of P. atlantica subsp. kurdica hulls’ essential oil (PAHEO) encapsulated in chitosan NPs was...

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Bibliographic Details
Published in:International journal of food science & technology 2021-09, Vol.56 (9), p.4215-4223
Main Authors: Hesami, Golnaz, Darvishi, Sholeh, Zarei, Mohammad, Hadidi, Milad
Format: Article
Language:English
Subjects:
Antifungal activity
Characterisation
Chitosan
Encapsulation
essential oil
Essential oils
Fabrication
Food industry
Fourier analysis
Fourier transforms
Fungicides
Grey mold
Hulls
Infrared analysis
Infrared spectroscopy
Light scattering
Mold
Nanoparticles
Oils & fats
Photon correlation spectroscopy
Pistacia atlantica
preservation
Preservatives
Scanning electron microscopy
shelf life
Spoilage
Strawberries
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Summary:Summary Essential oil was extracted from Pistacia atlantica subsp. kurdica hulls and encapsulated in chitosan nanoparticles (NPs) by an emulsion‐ionic gelation method. A desirable retention rate (43.3–61.5%) of P. atlantica subsp. kurdica hulls’ essential oil (PAHEO) encapsulated in chitosan NPs was confirmed. In addition, the Fourier transform infrared spectroscopy and X‐ray diffraction analysis results revealed the success of PAHEO encapsulation. The formed NPs illustrated a shrunk and spherical shape with a size range of 187.2–632.5 nm as indicated by scanning electron microscopy and dynamic light scattering. The encapsulated PAHEO had a high antifungal activity against Botrytis cinerea under both the in vitro and in vivo conditions. It also significantly decreased the incidence and disease severity of grey mould on strawberries during storage. The spoilage process was postponed by the 8th days of storage at 4 °C in the strawberry fruit treated by PAHEO‐incorporated chitosan NPs. These findings imply that NP‐encapsulated PAHEO will have promising novel applications in food industries. Chitosan nanoparticles incorporated with Pistacia atlantica subsp. kurdica hulls’ essential oil. ​
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15110