Effects of Essential Oils and Ultrasonic Treatments on Properties of Edible Coatings and Their Application on Citrus Fruits

Abstract

Abstract In present study, the effects of orange peel essential oil and ultrasonic treatment on properties of corn starch based edible coating and films including their effects on the shelf life of citrus (Kinnow) fruits are investigated. The ultrasonic approach and essential oil significantly improves the quality characteristics of edible coating formulations, stability, and rheological behaviour of coating materials by reducing the particle size, including antimicrobial activity. The particle size of the coating materials reduces from 2495 nm (control) to 298.8 nm by ultrasonication treatment with improved stability (−39.251 mV) as well as antimicrobial activity. The tensile strength (720 N) and solubility (32.40%) of the CSEOU edible film are also improved as compared to CSEO and CS edible films. The coating formulation enriched with essential oil and ultrasonic treatment (CSEOU) improves the shelf‐life of Kinnow by retarding weight loss (PLW) and microbial load, as well as maintaining higher acidity (TA), total soluble solids (TSS), and higher antioxidant activity. CSEOU treated samples indicate lowest weight loss (24.57%), pH (3.89) with higher TA (3.999%), firmness (494.229 N), phenolic (26.17 mg 100 g −1 ), flavonoid (34.11 mg 100 g −1 ), antioxidant (49.04%), and antimicrobial activity against A. niger , E. coli and S. aureus as compared to other samples.