Effect of D-Limonene Nanoemulsion Edible Film on Banana (Musa sapientum Linn.) Post-Harvest Preservation

Abstract

D-limonene (4-isopropenyl-1-methylcyclohexene) is an important compound in several citrus essential oils (such as orange, lemon, tangerine, lime, and grapefruit). It has been used as a flavoring agent and as a food preservative agent, with generally recognized as safe (GRAS) status. D-limonene has been well-studied for its anti-inflammatory, antioxidant, anti-cancer, and antibacterial properties. The antibacterial activity of D-limonene against food-borne pathogens was investigated in this study by preparing a D-limonene nanoemulsion. The D-limonene solution and nanoemulsion have been prepared in six concentrations, 0.04%, 0.08%, 0.1%, 0.2%, 0.4%, and 0.8% (v/v), respectively, and the antibacterial activity was tested against four food-borne pathogens (Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica, and Escherichia coli). The results showed that the D-limonene nanoemulsion had good nanoscale and overall particle size uniformity, and its particle size was about 3~5 nm. It has been found that the D-limonene solution and nanoemulsion have a minimal inhibitory concentration of 0.336 mg/mL, and that they could inhibit the growth of microorganisms efficiently. The data indicate that the D-limonene nanoemulsion has more antibacterial ability against microorganisms than the D-limonene essential oil. After bananas are treated with 1.0% and 1.5% D-limonene nanoemulsion coatings, the water loss of the bananas during storage and the percentage of weight loss are reduced, which can inhibit the activity of pectinase. The application of a biocoating provides a good degree of antibacterial activity and air and moisture barrier properties, which help with extending the shelf life of bananas.

Development of carboxymethyl cellulose–chitosan based antibacterial films incorporating a Persicaria minor Huds. essential oil nanoemulsion

“…2). Similar findings were also reported for nanoemulsions containing flavour oils, such as peppermint oil, 42 limonene, 43 or eugenol and cinnamaldehyde, 6 where an enhancement in the antibacterial activity was observed.…”

Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes

“…Among these, myrcene (2.37–4.86 mg kg −1 ) and d -limonene (3.55–5.59 mg kg −1 ) exhibited higher levels with lower odor thresholds. Myrcene and d -limonene are commonly used as flavorings in the food industry due to their pleasing terpene aroma, 28–30 potentially exerting a significant impact on the aroma of FPSs.…”

Development and Application of Poly (Lactic Acid)/Poly (Butylene Adipate-Co-Terephthalate)/Thermoplastic Starch Film Containing Salicylic Acid for Banana Preservation

“…This phenomenon is attributed to the protective influence of the packaging films, which notably attenuates the rate of banana softening. The decrease in hardness indicates the softening of the fruit, which is associated with dehydration and breaking of the cellular structure [ 36 ]. Notably, in the case of the PLA/PBAT/TPS-MCSA film, starting from the 6th day of storage, the banana pulp hardness surpassed that of the PLA/PBAT/TPS-SA and PLA/PBAT/TPS-MCSA films, exhibiting significant differences ( p < 0.05).…”