Effect of clove essential oil nanoemulsion on the properties of modified potato starch edible film and its effect as an edible coating on the shelf life of sponge cake

Abstract

In this study, clove essential oil (CEs) nanoemulsion was prepared and was used to modify the structure of the film based on modified potato starch (MPS). According to the results of the CEs nanoemulsion tests, the nanoemulsion had a homogeneous and uniform distribution. The encapsulation efficiency of CEs was 80%. Physicochemical properties (water vapor permeability (WVP), solubility and color) and structural properties (XRD and SEM) of edible films were studied. Investigations showed that increasing the percentage of nanoemulsion in the edible film decreased the WVP and increased the elasticity of the film. Edible film containing 3% CEs nanoemulsion was chosen as the optimal sample in terms of physical and mechanical properties. In the last step, edible film solution containing 3% of CEs nanoemulsion was used as sponge cake coating. The edible coating containing 3% CEs nanoemulsion kept the moisture of the sponge cake during storage, which reduced the hardness process and kept the freshness of the cake during storage. Also, this type of coating protected the spoilage of the cake against microorganisms. In the sensory evaluation test, the overall acceptance score of the sample coated with film containing nanoemulsion was acceptable and had no significant difference with the uncoated sample (p < 0.05).