Amla essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters, and shelf‐life extension.

This study aimed to develop and examine the potential effect of Amla essential oil‐based nano‐coatings at different concentrations 0.0, 2.5, 5.0, 7.5, and 10.0% (v/v) on Amla fruits stored in the room conditions (29 ± 2°C and 45%RH) for 15 days. Nanoemulsions were formulated by ultrasonication with Amla essential oil along with modified corn starch (2% w/v) and Tween 80 (5% v/v). All the shelf‐life parameters were analyzed at an interval of 3 days. Results have shown that nano‐coatings have a positive and significant effect on delaying browning and total yeast and mold count. Fruits having nano‐coatings effectively retained their antioxidant activity along with bioactive components in comparison with the uncoated fruits. Particle size, Zeta potential, and polydispersity index of the best‐performed nano‐coating having 10% (v/v) of Amla essential oil were also evaluated. Thus, our findings suggest that Amla essential oil‐based nano‐coatings had a promising effect on enhancing the shelf life of Amla fruits. Novelty impact statement: The fruits coated with nanoemulsions maintained good fruit quality with a lower decay percentage, the least degradation of ascorbic acid and chlorophyll, and high retention of antioxidant activity and bioactive compounds. The application of Amla essential oil‐based nano‐coatings had a promising effect on fungal decay, weight loss, firmness, browning index, and other color attributes of fruits. Amla essential oil‐based nano‐coatings had a promising effect on enhancing the shelf life of Amla fruits. [ABSTRACT FROM AUTHOR]