Nanocapsules of oregano essential oil preparation and characterization and its fungistasis on apricot fruit during shelf life

Oregano essential oil nanocapsules (OEO-NPs) were successfully prepared via a complex coacervation method. The results of this study showed that the percentage encapsulation of the OEO-NPs prepared by the best technological process was 88.3%, the loading amount of oregano essential oil (OEO) was 74.36%, and the average particle size was 135 nm. OEO-NPs exhibited better spherical and regular surface structure, higher thermal stability, and slow-release performance. In addition, the 4% OEO-NPs showed better fungistatic effect and reduced decay rate, which compared with the control, 2% and 8% OEO-NPs treatments, during apricot shelf life; 4% OEO-NPs also increased peroxidase, L-phenylalanine ammonialyase, beta-1,3-glucanase, catalase and chitinase activities, while reduced the polyphenol oxidase activities during fruit shelf life than that in control. These results provided a new idea for the development of a slow-release fungistatic agent based on plant essential oils. Novelty impact statement Oregano essential oil nanocapsules (OEO-NPs) possessed higher thermal stability and slow-release performance. 4% OEO-NPs showed a better fungistatic effect and reduced apricot fruit decay rate during shelf life. OEO-NPs provided a new idea for the development of green and slow-release fungistatic agent.

Automated summary

Oregano essential oil nanocapsules (OEO-NPs) prepared via complex coacervation method exhibited higher thermal stability and slow-release performance. During the shelf life of apricot fruit, 4% OEO-NPs showed better fungistatic effect and reduced decay rate. OEO-NPs provided a new idea for the development of green and slow-release fungistatic agent.