Formulation of Laurus nobilis Essential Oil Nanoemulsion System and Its Application in Fresh-Cut Muskmelons

The objective was to elucidate the influences ofLaurus nobilisessential oil nanoemulsion on the quality properties of fresh-cut muskmelons (Cucumis meloL.) stored at 4 °C for 8 days. TheL. nobilisoil nanoemulsion coating can inhibit changes in the browning index and titratable acidity level of muskmelon samples. The browning index in the slices treated withL. nobilisoil nanoemulsion was 0.095 ± 0.007, as compared with that of the control (0.314 ± 0.018). Meanwhile,L. nobilisoil nanoemulsion treatment maintained total phenolic content, with values ranging from 11.13 ± 0.74 mg GAE/g FW to 9.47 ± 0.75 mg GAE/g FW and inhibited the activities of related enzymes, such as polyphenol oxidase, peroxidase and antioxidant enzymes (catalase and peroxidase). Moreover, the application ofL. nobilisoil nanoemulsion inhibited the proliferation of spoilage microorganisms. The population of the aerobic bacteria of the muskmelon samples subjected toL. nobilisoil nanoemulsion treatment was 5.14 ± 0.47 log CFU/g FW, whereas that of the control was 9.42 ± 0.88 log CFU/g FW after 8 days. Therefore, the testedL. nobilisoil nanoemulsion may contribute to the inhibition of surface browning and enhancement of the shelf life of fresh-cut muskmelons for eight days at refrigerator temperature.Keywords:Laurus nobilisessential oil;nanoemulsion;fresh-cut muskmelon;browning inhibition;shelf life