Edible Coating of Cherry Tomatoes (Solanum lycopersicum) Based on Chitosan Nanoparticles (NPCh) and Mint (Mentha piperita) Essentials Oil with Addition of Aloe Vera Gel
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Keywords:
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Cherry Tomato, Coating, Nanochitosan, Mint EO, Aloe Vera
Abstract
Cherry tomatoes, as climacteric fruits, continue ripening after harvest, making them susceptible to Xanthomonas campestris bacteria. One method that has been developed to prevent this from happening is applying edible coating with polysaccharides such as chitosan. However, the particles tend to be large and antibacterial activity is not optimal. Therefore, an edible coating was developed using nanochitosan (NPCh) and mint essential oil (EO), enhanced with aloe vera. NPCh was synthesized via ionic gelation with chitosan: STPP ratios of 2:1, 3:1, and 5:1, and mint EO added at 0.2, 0.4, and 0.6 mL. Coatings were applied by dipping, and quality was assessed over 11 days using weight loss, color, Lycopene, Vitamin C parameters, and data result was analyzed with ANOVA (Sig. 0.05). Texture organoleptic tests were evaluated by 10 panelist. Antibacterial activity against Xanthomonas campestris was analyzed in silico. Results showed the smallest NPCh particle size (197 nm) with a 5:1 ratio, and TEM confirmed spherical shapes. Tomatoes without coating (K-) had significantly lower quality compared to coated samples (K+, K1-K6). Samples with EO (K3-K5) preserved physical (weight, color) and nutritional quality (Vitamin C, Lycopene) better, with K5 (0.6 mL EO) showing optimal results. However, there are no significant differences were observed between K5 and K6 (adding aloe vera gel) in maintaining tomato quality. Texture analysis also identified K5 as the most preferred. In silico studies demonstrated strong antibacterial potential for mint EO and aloe vera compounds, with binding affinities (-3.97 to -5.76 kcal/mol) surpassing native ligand and positive control.
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Xanthopoulos, G. T., C. G. Templalexis, N. P. Aleiferis, and D. I. Lentzou (2017). The Contribution of Transpiration and Respiration in Water Loss of Perishable Agricultural Products: The Case of Pears. Biosystems Engineering, 158; 76–85
Zambrano-Zaragoza, M., R. González-Reza, N. Mendoza-Munoz, V. Miranda-Linares, T. Bernal-Couoh, S. Mendoza-Elvira, and D. Quintanar-Guerrero (2018). Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation. International Journal of Molecular Sciences, 19(3); 705
Armghan Khalid, M., B. Niaz, F. Saeed, M. Afzaal, F. Islam, M. Hussain, Mahwish, H. Muhammad Salman Khalid, A. Siddeeg, and A. Al-Farga (2022). Edible Coatings for Enhancing Safety and Quality Attributes of Fresh Produce: A Comprehensive Review. International Journal of Food Properties, 25(1); 1817–1847
Bashir, S. M., G. Ahmed Rather, A. Patrício, Z. Haq, A. A. Sheikh, M. Z. U. H. Shah, H. Singh, A. A. Khan, S. Imtiyaz, S. B. Ahmad, S. Nabi, R. Rakhshan, S. Hassan, and P. Fonte (2022). Chitosan Nanoparticles: A Versatile Platform for Biomedical Applications. Materials, 15(19); 6521
Bhowmik, S., D. Agyei, and A. Ali (2022). Bioactive Chitosan and Essential Oils in Sustainable Active Food Packaging: Recent Trends, Mechanisms, and Applications. Food Packaging and Shelf Life, 34; 100962
De Carvalho, F. G., T. C. Magalhaes, N. M. Teixeira, B. L. C. Gondim, H. L. Carlo, R. L. Dos Santos, A. R. De Oliveira, and A. M. L. Denadai (2019). Synthesis and Characterization of TPP/chitosan Nanoparticles: Colloidal Mechanism of Reaction and Antifungal Effect on C. Albicans Biofilm Formation. Materials Science and Engineering: C, 104; 109885
Ferreira Tomaz, A., S. Sobral De Carvalho, R. Cardoso Barbosa, S. L. Silva, M. Sabino Gutierrez, A. B. De Lima, and M. L. Fook (2018). Ionically Crosslinked Chitosan Membranes Used As Drug Carriers for Cancer Therapy Application. Materials, 11(10); 2051
Flores-López, M. L., J. M. Vieira, C. M. R. Rocha, J. M. Lagarón, M. A. Cerqueira, D. Jasso De Rodríguez, and A. A. Vicente (2023). Postharvest Quality Improvement of Tomato (Solanum lycopersicum L.) Fruit Using a Nanomultilayer Coating Containing Aloe vera. Foods, 13(1); 83
Ghadi, A., S. Mahjoub, F. Tabandeh, and F. Talebnia (2014). Synthesis and Optimization of Chitosan Nanoparticles: Potential Applications in Nanomedicine and Biomedical Engineering. Caspian Journal of Internal Medicine, 5(3); 156–161
Khan, I., C. N. Tango, R. Chelliah, and D.-H. Oh (2019). Development of Antimicrobial Edible Coating Based on Modified Chitosan for the Improvement of Strawberries Shelf Life. Food Science and Biotechnology, 28(4); 1257–1264
Khanmohammadi, M., H. Elmizadeh, and K. Ghasemi (2015). Investigation of Size and Morphology of Chitosan Nanoparticles Used in Drug Delivery System Employing Chemometric Technique. Iranian Journal of Pharmaceutical Research: IJPR, 14(3); 665
Lufu, R., A. Ambaw, and U. L. Opara (2024). Mechanisms and Modelling Approaches to Weight Loss in Fresh Fruit: A Review. Technology in Horticulture, 4(1); e006
Mazancová, P., V. Némethová, D. Treľová, L. Klesciková, I. Lacík, and F. Razga (2018). Dissociation of Chitosan/tripolyphosphate Complexes into Separate Components upon pH Elevation. Carbohydrate Polymers, 192; 104–110
Muhandri, T., D. R. Adawiyah, S. Listyawati, and H. Fadhilatunnur (2024). Effectiveness of Sugar Palm Fruit (Arenga pinnata (Wurmb) Merr.) and Chitosanas Edible Coating on Cherry Tomatoes (Solanum lycopersicum var. Cerasiforme). Food Research, 8(1); 18–27
Obeng, F. A., P. B. Gyasi, M. Olu-Taiwo, and F. P. Ayeh-Kumi (2018). Microbial Assessment of Tomatoes (Lycopersicon esculentum) Sold at Some Central Markets in Ghana. BioMed Research International, 2018; 1–7
Osdaghi, E., J. B. Jones, A. Sharma, E. M. Goss, P. Abrahamian, E. A. Newberry, N. Potnis, R. Carvalho, M. Choudhary, M. L. Paret, S. Timilsina, and G. E. Vallad (2021). A Centenary for Bacterial Spot of Tomato and Pepper. Molecular Plant Pathology, 22(12); 1500–1519
Perdones, A., L. Sánchez-González, A. Chiralt, and M. Vargas (2012). Effect of Chitosan–Lemon Essential Oil Coatings on Storage-Keeping Quality of Strawberry. Postharvest Biology and Technology, 70; 32–41
Pholsin, R., K. A. Shiekh, S. Jafari, I. Kijpatanasilp, T. Na Nan, I. Suppavorasatit, and K. Assatarakul (2024). Impact of Pectin Edible Coating Extracted from Cacao Shell Powder on Postharvest Quality Attributes of Tomato (Lycopersicon esculentum Mill.) Fruit during Storage. Food Control, 155; 110023
Priya, K., N. Thirunavookarasu, and D. V. Chidanand (2023). Recent Advances in Edible Coating of Food Products and Its Legislations: A Review. Journal of Agriculture and Food Research, 12; 100623
Shrivastava, A. (2018). Polymerization. In Introduction to Plastics Engineering. Elsevier, pages 17–48
Su, L., G. Diretto, E. Purgatto, S. Danoun, M. Zouine, Z. Li, J.-P. Roustan, M. Bouzayen, G. Giuliano, and C. Chervin (2015). Carotenoid Accumulation during Tomato Fruit Ripening Is Modulated by the Auxin-Ethylene Balance. BMC Plant Biology, 15(1); 114
Taj, Z. and I. Chattopadhyay (2024). Identification of Bioactive Secondary Metabolites from Actinobacteria As Potential Drug Targets against Porphyromonas Gingivalis in Oral Squamous Cell Carcinoma Using Molecular Docking and Dynamics Study. In Silico Pharmacology, 12(1); 34
Umbayda, T. G., A. D. Funga, and A. J. Mwakalesi (2024). Novel Edible Coating Based on Macadamia Nut Oil and Chitosan to Maintain the Antioxidant and Physical Properties of Tomato Fruits. Applied Food Research, 4(1); 100434
Valentino, A., R. Conte, I. De Luca, F. Di Cristo, G. Peluso, M. Bosetti, and A. Calarco (2022). Thermo-Responsive Gel Containing Hydroxytyrosol-Chitosan Nanoparticles (Hyt@Tgel) Counteracts the Increase of Osteoarthritis Biomarkers in Human Chondrocytes. Antioxidants, 11(6); 1210
Wang, D., Y. Wang, Z. Lv, Z. Pan, Y. Wei, C. Shu, Q. Zeng, Y. Chen, and W. Zhang (2022). Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures. Foods, 12(1); 6
Wang, S., Z. Chu, R. Jia, F. Dan, X. Shen, Y. Li, and X. Ding (2018). SlMYB12 Regulates Flavonol Synthesis in Three Different Cherry Tomato Varieties. Scientific Reports, 8(1); 1582
Xanthopoulos, G. T., C. G. Templalexis, N. P. Aleiferis, and D. I. Lentzou (2017). The Contribution of Transpiration and Respiration in Water Loss of Perishable Agricultural Products: The Case of Pears. Biosystems Engineering, 158; 76–85
Zambrano-Zaragoza, M., R. González-Reza, N. Mendoza-Munoz, V. Miranda-Linares, T. Bernal-Couoh, S. Mendoza-Elvira, and D. Quintanar-Guerrero (2018). Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation. International Journal of Molecular Sciences, 19(3); 705
Authors
Iftitah, E. D., Putri, A. N. ., & Soesantyo, A. K. . (2025). Edible Coating of Cherry Tomatoes (Solanum lycopersicum) Based on Chitosan Nanoparticles (NPCh) and Mint (Mentha piperita) Essentials Oil with Addition of Aloe Vera Gel. Science and Technology Indonesia, 10(2), 336–349. https://doi.org/10.26554/sti.2025.10.2.336-349
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