Application and characterization of edible coating incorporated with betel leaf (Piper betel L.) essential oil on pear, capsicum & tomato

Abstract

Betel leaf (Piper betel L.) contains essential oil with high values of aromatic, nutritious, antioxidative, and antimicrobial activity because of the presence of various polyphenolic components. In this study, edible coating for fruits and vegetables was made by incorporating betel leaf essential oil (BLEO) in cellulose by making nano-emulsion of varying concentrations (2.5 %v/v, 5 % v/v, 7.5 % v/v, 10 % v/v). The edible coating was characterized by Thermogravimetric Analysis (TGA) where losses were recorded (temp. range = 30 °C to 700 °C); Fourier Transform Spectroscopy (FTIR) which confirmed successful incorporation of BLEO in coating matrix. Dynamic light scattering (DLS) of nano-emulsion investigated stability in terms of zeta potential, polydispersity index (PDI), particle size. The edible coating was applied to commodities like pear, capsicum, and tomato by dipping method after proper sterilization, followed by storage at temperature. = 25 ± 2 °C, RH = 45 %±10 %. Control and coated fruits were analyzed on different days of storage 22nd day (pear), 18th day (capsicum), and 8th day (tomato). Weight loss decreased significantly from 11.32 % to 3.15 % in coated and control samples of pear (P0 to P1), 36.46–28.51 % in capsicum (C0 to C1) and 9.01–3.42 % in tomato (T0 to T1). Total soluble solids decreased from 12.63 % to 10.83 % in pear (P0 to P1), 5.53–4.96 % in capsicum (C0 to C1) and 5.50–4.96 % in tomato (T0 to T1). Total phenolic component increased from 28.79 % to 32.09 % in pear (P0 to P1), 23.39–26.45 % in capsicum (C0 to C1) and 9.46–13.19 % tomato (T0 to T1). Microbial analysis showed significant difference in standard plate count of the control and coated samples of 11–6.33 % in pear (P0 to P1), 6.66–5.33 % in capsicum (C0 to C1) and 7–4 % in tomato (T0 to T1) revealed that the coating has provided antimicrobial properties to it. Similar results were recorded with yeast and mold growth too. Hence this study concludes with the promising potential of betel leaf essential oil to be used in edible coating and postharvest treatments of fresh produce. © 2025