Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini.

ABSTRACT: Edible coatings are important for horticulture crops preservation and reducing food waste. Application of edible coatings followed by low-temperature storage prolongs the storability, preserves quality, and decreases the overall postharvest losses. This study evaluated the efficacy of two nanoemulsions formulae containing thyme essential oil and whey proteins as coatings for zucchini, with the purpose of extending their shelf-life. The nanoemulsions were rheologically evaluated and the formula with guar and arabic gum mix stabilizer (S) showed a better capacity to restructure after strain compared to the formulae with Tween 20 (T). The S coating material had a better capacity to integrate nanoparticles compared to T. However, when applied on zucchini, T coating was more effective in reduci

SUBMITTER: Bleoanca I 

PROVIDER: S-EPMC8951633 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature