PMID- 35681352
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220716
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 11
IP  - 11
DP  - 2022 May 29
TI  - Production of Innovative Essential Oil-Based Emulsion Coatings for Fungal Growth 
      Control on Postharvest Fruits.
LID - 10.3390/foods11111602 [doi]
LID - 1602
AB  - This work assessed the antimicrobial potential of natural essential oils (EOs) 
      from cinnamon (CEO), zataria (ZEO), and satureja (SEO), applied natively or as 
      coatings against Penicillium expansum and Botrytis cinerea during both in vitro 
      and in vivo (on apple fruits) experiments. The induced inhibitory effect towards 
      fungal growth, as a function of both EO type and concentration (75-1200 muL/L), 
      was preliminarily investigated to select the most suitable EO for producing 
      bacterial cellulose nanocrystals (BCNCs)/fish gelatin (GelA)-based emulsions. CEO 
      and ZEO exhibited the best performances against P. expansum and B. cinerea, 
      respectively. None of the pristine EOs completely inhibited the fungal growth and 
      "disease severity", properly quantified via size measurements of lesions formed 
      on fruit surfaces. As compared to pristine CEO, coating emulsions with variable 
      CEO concentration (75-2400 microL/L) curbed lesion spreading on apples, owing to the 
      controlled CEO release during a 21-day temporal window. The strongest effect was 
      displayed by BCNCs/GelA-CEO emulsions at the highest CEO concentration, upon 
      which lesions on fruit skins were barely detectable. This work demonstrated the 
      capability of EOs embedded in BCNCs/GelA-based nanocapsules to efficiently slow 
      down microbial spoilage on postharvest fruits, thus offering viable opportunities 
      for developing innovative antimicrobial packaging systems.
FAU - Sadat Razavi, Mahsa
AU  - Sadat Razavi M
AUID- ORCID: 0000-0001-7576-7052
AD  - Department of Biosystems Engineering, University of Mohaghegh Ardabili, Daneshgah 
      Street, Ardabil 56199-11367, Iran.
FAU - Golmohammadi, Abdollah
AU  - Golmohammadi A
AUID- ORCID: 0000-0001-8630-7721
AD  - Department of Biosystems Engineering, University of Mohaghegh Ardabili, Daneshgah 
      Street, Ardabil 56199-11367, Iran.
FAU - Nematollahzadeh, Ali
AU  - Nematollahzadeh A
AUID- ORCID: 0000-0001-7782-8605
AD  - Department of Chemical Engineering, University of Mohaghegh Ardabili, Daneshgah 
      Street, Ardabil 56199-11367, Iran.
FAU - Ghanbari, Alireza
AU  - Ghanbari A
AUID- ORCID: 0000-0002-7636-9213
AD  - Department of Horticulture, University of Mohaghegh Ardabili, Daneshgah Street, 
      Ardabil 56199-11367, Iran.
FAU - Davari, Mahdi
AU  - Davari M
AD  - Department of Plant Protection, University of Mohaghegh Ardabili, Daneshgah 
      Street, Ardabil 56199-11367, Iran.
FAU - Carullo, Daniele
AU  - Carullo D
AUID- ORCID: 0000-0003-2116-0970
AD  - Food Packaging Lab, Department of Food, Environmental and Nutritional Sciences 
      (DeFENS), University of Milan, Via Celoria 2, I-20133 Milan, Italy.
FAU - Farris, Stefano
AU  - Farris S
AUID- ORCID: 0000-0002-6423-8443
AD  - Food Packaging Lab, Department of Food, Environmental and Nutritional Sciences 
      (DeFENS), University of Milan, Via Celoria 2, I-20133 Milan, Italy.
LA  - eng
PT  - Journal Article
DEP - 20220529
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC9180006
OTO - NOTNLM
OT  - antifungal
OT  - bacterial cellulose nanocrystals
OT  - coatings
OT  - emulsions
OT  - essential oils
COIS- No conflict of interest exists in the submission of this manuscript, which was 
      approved by all authors for publication. I would like to declare on behalf of my 
      co-authors that the work described was original research that has not been 
      published previously and is not under consideration for publication elsewhere, in 
      whole or in part. All the authors listed have approved the manuscript that is 
      enclosed.
EDAT- 2022/06/11 06:00
MHDA- 2022/06/11 06:01
PMCR- 2022/05/29
CRDT- 2022/06/10 01:07
PHST- 2022/04/24 00:00 [received]
PHST- 2022/05/25 00:00 [revised]
PHST- 2022/05/27 00:00 [accepted]
PHST- 2022/06/10 01:07 [entrez]
PHST- 2022/06/11 06:00 [pubmed]
PHST- 2022/06/11 06:01 [medline]
PHST- 2022/05/29 00:00 [pmc-release]
AID - foods11111602 [pii]
AID - foods-11-01602 [pii]
AID - 10.3390/foods11111602 [doi]
PST - epublish
SO  - Foods. 2022 May 29;11(11):1602. doi: 10.3390/foods11111602.