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Due to basil's short shelf life and the insufficient research on utilizing plant extracts and ɛ-polylysine as a natural preservative for vegetables, this research was to investigate different concentrations of plant extracts of Thymus vulgaris, Zataria multiflora, Salvia verticillata, and ε-Polylysine on increasing the shelf life of basil during cold storage at a temperature of 8°C over 12 days. All the treatments had less weight loss compared to the control group at the end of the storage period. ε-Polylysine (3 ml/L) and T. vulgaris (2 g/L) treatments effectively reduced spoilage symptoms by decreasing the activity of degrading enzymes like cellulase and polyphenol oxidase. Additionally, these treatments increased the activity of enzymes such as catalase, which inhibits the production of reactive oxygen species. By preserving phenolic compounds, antioxidant activity, ascorbic acid, and reducing microbial load, the ε-Polylysine (3 ml/L) and T. vulgaris (2 g/L) treatments extended the shelf life and quality of basil. The results indicate that using ε-Polylysine (3 ml/L) and T. vulgaris (2 g/L) treatments effectively preserved the sensory attributes of basil, including freshness, appearance, overall acceptability, and odor, throughout storage. Furthermore, these treatments reduced spoilage, extended shelf life, and improved the nutritional value of basil during storage. [ABSTRACT FROM AUTHOR]

The cherry tomato is a nutritious product commonly used in salads or consumed as a dietary supplement. However, improper storage after harvesting can lead to a decrease in its quality and shelf-life. In this study, we aimed to assess the effects of free essential oil of Mentha × Piperita L. and solid lipid nanoparticles containing free essential oil at concentrations of 0.025%, 0.05%, 0.075%, 0.1%, and 0.2% on the microbial load and post-harvest quality of Solanum lycopersicum cv. Santiago F1 during 28 days of storage at 8°C. Fruits coated with solid lipid nanoparticles containing essential oil at 0.075%, 0.1%, and 0.2% maintained their quality attributes, including firmness at approximately 50%, ascorbic acid at about 80%, phenolic compounds, color parameters, antioxidant activity at around 71%, and sensory properties compared to the control groups or fruits treated with free essential oil of Mentha × Piperita L. This coating also effectively suppressed cellulase and polyphenol oxidase activity, reducing microbial load and weight loss percentages to under 10%. However, it's important to note that fruits coated with free essential oil of Mentha × Piperita L. at 0.1% and 0.2% showed visible tissue damage. Our research demonstrated that the combination of solid lipid nanoparticles and free essential oil of Mentha × Piperita L. resulted in a decrease in microbial load, an extension of shelf-life, and improvements in the quality characteristics of cherry tomato fruits. [ABSTRACT FROM AUTHOR]

Nanoencapsulation of essential oils is a promising strategy for extending their antifungal activity and addressing evaporation and decomposition in unfavorable environmental conditions. This research aimed to synthesize and compare the physical properties of solid lipid nanoparticles (SLNs) containing peppermint essential oil (PE) during 12 months of storage at various temperatures (4°C, 25°C, 27°C with 60% relative humidity, 37°C, and 40°C with 75% relative humidity), and to investigate their antifungal activity compared to free PE. The SLN formulations were prepared using high-shear homogenization and ultrasound techniques and were analyzed using a particle size analyzer, differential scanning calorimetry, transmission electron microscopy, and microscopic images of fungal mycelium to assess encapsulation efficacy. The results showed that the PE-SLNs had a size of 164.2 ±5.8 nm, a PDI value of 0.176 ±0.01, a zeta potential value of -11.3 mV, and an encapsulation percentage of approximately 75 ±0.5%. Overall, the physical properties of the formulations showed a slight and acceptable increase over the 12-month storage period at all investigated temperatures. Furthermore, the in vitro inhibition percentage of free PE at a concentration of 2000 µL L-1 against Penicillium italicum and P. digitatum was 66.7% ±2.6 and 66.8% ±0.8, respectively, while for PESLNs it was 88.8% ±0.9 and 89.9% ±1.4. These results demonstrate the potential of SLNs as an effective carrier for sustained delivery of PE with improved antifungal activity during storage. [ABSTRACT FROM AUTHOR]