Chitosan enriched Foeniculum vulgare Mill. essential oil based nanoemulsified coating for extending the nutritional quality and shelf-life of Indian jujube fruits.

The study entails first time investigation on encapsulation of Foeniculum vulgare essential oil into chitosan nanoemulsion (Ne-FEO) and efficacy evaluation as edible coating against Aspergillus niger, Aspergillus luchuensis, and Penicillium expansum contamination and postharvest storage quality deterioration of Indian jujube (Ziziphus mauritiana Lam.) fruits. Ne-FEO was characterized through scanning electron microscopy, dynamic light scattering, Fourier transform infrared spectroscopy, and X-ray diffraction analyses with controlled delivery pattern. The antifungal mechanism of Ne-FEO was associated with ergosterol destruction, ions leakage, deformities in plasma membrane and altered mitochondrial membrane potential. During in-situ investigation, Ne-FEO coating maintained nutritional qualities along with reduction in respiration rate (p < 0.05) and preservation of antioxidant enzymes like superoxide dismutase, catalase, and ascorbate peroxidase of the fruits over 12 days of storage (20 ± 2.0 °C, relative humidity ∼50 %). Moreover, the acceptable sensory quality of Indian jujube fruits strengthens the application of Ne-FEO nanoemulsion as smart shelf-life enhancer in fruit industries.