Preparation, Characterization and Application of Vitamin-E fortified Nanocoatings on Fresh-cut Apples

Fresh-cut apples have a very low shelf life due to high vulnerability to oxidation in open air. The aim of the present work was to prepare enriched nanocoatings to increase not only the shelf life of the fruit, but to add to it nutritive values as well. Hence, four different edible coatings were prepared containing vitamin-E nanoemulsion. Vitamin-E nanoemulsion was successfully prepared by EPI (Emulsion Phase Inversion) method and the particles size distribution was checked by DLS (Dynamic Light Scattering) method. Potassium Sorbate and Calcium Chloride were added, respectively, as antimicrobial and antioxidant agents. In one coating, fresh lemon juice was used in place of ascorbic acid for comparison. To reduce respiration and water vapor permeability, methyl cellulose and stearic acid were added in different ratios to all the four coatings. Prepared coatings were then applied on freshly-cut apple pieces using dip method. Various characterization parameters were performed to analyze the quality of vitamin-E fortified edible nanocoatings such as weight loss, titrateable acidity, total soluble solids, and total phenolics for two weeks. In addition, antimicrobial activity of the prepared edible coatings was done using LBA (Luria Bertani Agar) culture media. All the coatings showed good results but the coating containing fresh lemon juice gave comparatively better results.