Coating

Essential oil

Chitosan

Titratable acid

Food science

Aril

Organic chemistry

Anthocyanin

Chemistry

Shelf life

Food Chemistry

The effect of four different coating dispersions including chitosan, clove essential oil, chitosan nanoparticles and clove essential oil loaded chitosan nanoparticles (CEO-ChNPs or encapsulated oil) was investigated on shelf life and quality of minimally processed pomegranate arils during storage at 5 °C. Among tested dispersions, CEO-ChNPs extended aril shelf life for 54 days while uncoated arils became unusable at day 18 due to the incidence of fungal decay. At the end of storage, CEO-ChNPs could significantly maintain microbial quality, weight, total soluble solid, titratable acidity, pH, total phenol and total anthocyanin content, as well as antioxidant activity and sensory quality in pomegranate arils coated with CEO-ChNPs compared to uncoated arils, however only some of mentioned parameters maintained significantly in arils coated with other dispersions (P < 0.05). According to these results, CEO-ChNPs were the most effective coating for extending shelf life and controlling undesirable microbial, physicochemical and sensory alterations of pomegranate arils.

The effect of clove essential oil loaded chitosan nanoparticles on the shelf life and quality of pomegranate arils