Impact of chitosan nanoparticles edible coating on shelf‐life extension and postharvest quality of coriander herb

Abstract

Recently, freshly aromatic herbs have a wide demand worldwide, and therefore preserving their shelf life has become an urgent matter. There are no research attempts on quality augmenting of coriander using chitosan (CS) or nano‐chitosan (CSNPs) therefore; their impacts on keeping the quality of coriander herb were examined. CS or CSNPs extended the shelf life and reduced the weight loss compared to control more so with CSNPs since it resulted in 2.3‐fold longer than uncoated herb. The imperfection of volatile oil, pigments, and protein contents detected in control was retarded by CS or CSNPs, particularly with CSNPs treatment. Contrariwise, coated herb registered lower ammonium (NH4) accumulation and CO2 production relative to the uncoated herb. The total phenolic and antioxidant capacity (DPPH) were retained in the treated herb, which decreased the membrane permeability. CS or CSNPs coatings reduced both PPO and LOX activities that prevents the herb from turning brown and therefore preserving the fresh state of the herb. Collectively, using CSNPs coating has a pronounced potential in shelf life extension of coriander herb with high visual and phytochemical quality. CSNPs can be applied in the fresh herb industry as a novel preservative to keep the quality of fresh‐cut aromatic herbs. Novelty impact statement Due to the wide demand worldwide on aromatic herbs including coriander, extending their shelf life has become an attractive matter particularly by CS and CSNPs as edible coatings. Herin, CS, and CSNPs considerably extended the shelf life and delay the weight loss of coriander herb with high visual and phytochemical quality. Therefore, CSNPs are suggested to be a novel preservative to keep the quality of fresh‐cut aromatic herbs with the assurance that these compounds are safe and environmentally friendly and do not represent a threat to their contamination.

Application of chitosan nanoparticles in quality and preservation of postharvest fruits and vegetables: A review

“…In most cases, the synthesis of CHNPs was carried out using a chitosan solution or using chitin directly from seafood sources via cross‐linking by tripolyphosphate anions at room temperature (Ali, Hassan, et al., 2022). This method, which is commonly called ionic gelation, allowed the preparation of CHNPs greater than 50 nm in diameter.…”

“…CHNPs have been used for extending the shelf life of different postharvest products (Table 1), including fruits, leaves, such as basil (Hassan et al., 2021), coriander (Ali, Hassan, et al., 2022), lettuce (Paomephan et al., 2018), and marjoram (Amer & Shoala, 2020), flowers, such as roses (Ali, Issa, et al., 2022), and mushrooms (Karimirad et al., 2019, 2020; Karimirad et al., 2018; Karimirad et al., 2018; Valizadeh et al., 2021). The applications of CHNPs in fruits are the most common and cover a wide range of fruit types, including apples (Abdel‐Rahman et al., 2021; Zhao et al., 2021), apricots (Algarni et al., 2022), avocados (Chavez‐Magdaleno et al., 2018; Correa‐Pacheco et al., 2017), bananas (Wantat et al., 2022), blueberries (Medina et al., 2019), cherries (Arabpoor et al., 2021; Ma et al., 2019), chilies (Divya et al., 2018), citrus (Cuong et al., 2022), crabapples (Sun et al., 2020), cucumbers (Cui et al., 2018; Isturiz‐Zapata et al., 2020; Mohammadi et al., 2015b), eggplants (Divya et al., 2018), figs (Aparicio‐Garcia et al., 2021), grapes (Hashim et al., 2019; Silva et al., 2020; Youssef et al., 2019; Youssef et al., 2019), guavas (da Silva et al., 2021), olives (Mohamed et al., 2021), papayas (Allanigue et al., 2017), peppers (Correa‐Pacheco et al., 2021; Gonzalez‐Saucedo et al., 2019; Hernandez‐Lopez et al., 2020; Taheri et al., 2020), persimmons (Nasr et al., 2021; Salem, Tayel, et al., 2022), plums (Mahmoudi et al., 2022), pomegranates (Hasheminejad & Khodaiyan, 2020), raspberries (Ishkeh et al., 2021), strawberries (Hadidi et al., 2021; Hesami et al., 2021; Melo et al., 2018; Mohammadi et al., …”

“…In contrast, the enzymatic activity of other antioxidant enzymes, such as lipoxygenase (LOX), POD, and PPO, was reported to decrease after treatment with CHNPs (Figure 3) (Ali, Hassan, et al., 2022; Gardesh et al., 2016; Pilon et al., 2014). LOX, POD, and PPO enzymes are related to enzymatic browning in fruits (Eshghi et al., 2014).…”

“…Among biopolymers, chitosan is an amino‐polysaccharide‐based polymer produced on a large scale from seafood biowaste by hydrolysis of chitin, a biopolymer with a poly‐β‐(1,4)‐ N ‐acetyl‐ d ‐glucosamine structure, commonly found on crustaceans’ exoskeleton (Kumar, Mukherjee, et al., 2020; Lv et al., 2017). This biopolymer has been employed as a biostimulant, showing the ability to increase crop productivity, and has antimicrobial activity and film‐forming properties (Ali, Hassan, et al., 2022; Haghighi et al., 2020; Priyadarshi & Rhim, 2020).…”

Development, characterization and use of rosemary essential oil loaded water-chestnut starch based nanoemulsion coatings for enhancing post-harvest quality of apples var. Golden delicious

“…Edible coating with antimicrobial agents is one of the approaches for prevention of microbial contamination of various food products ( Ali et al, 2021 ). EOs are gaining popularity, owing to their high non-specific antimicrobial action, as well as its well-elaborated health-beneficial attributes ( Pandey et al, 2022 ).…”