Abstract：
The study involved preparing and applying edible nano-emulsion coatings containing hydroxypropyl methylcellulose (HPMC), beeswax (BW), and essential oils (thyme, cinnamon, clove, and peppermint) onto sweet cherries. The application was conducted at 4 °C, and the coated cherries were stored for 36 days. This research examines synthesized nano-emulsions physicochemical properties and antibacterial and antifungal activities (C1, C2, and C3). Additionally, it evaluates the quality parameters of control and coated sweet cherry samples. The features of the three edible coatings were assessed, and the findings from the zeta sizer, zeta potential, FTIR, and SEM analyses were deemed satisfactory. It was observed that the application of nano-emulsion coating C1 yielded positive results in maintaining quality attributes such as total suspended solids (TSS), total solids (TS), color, weight loss, respiration rate, firmness, total phenolic contents, and sensory evaluations. Nano-emulsion coating C1 demonstrated efficacy as an antibacterial and antifungal agent against foodborne pathogens E. coli and A. niger, respectively. The current research results are promising and applicable in food industries. The implications suggest that composite nano-emulsion, specifically nano-emulsion edible coatings, can be extensively and effectively used to preserve the quality and shelf life of fruits and vegetables. Furthermore, the environmental waste from conventional food packaging will be minimized using edible packaging applications.
摘要：
这项研究涉及制备和应用含有羟丙基甲基纤维素（HPMC）的可食用纳米乳液涂层，蜂蜡(BW),和精油(百里香，肉桂,丁香,和薄荷）放在甜樱桃上。该应用在4°C下进行，并且将涂覆的樱桃储存36天。这项研究检查了合成的纳米乳液的理化性质以及抗菌和抗真菌活性（C1，C2和C3）。此外,它评估了对照和包衣甜樱桃样品的质量参数。评估了三种可食用涂层的特征，和zetasizer的发现，zeta电位,FTIR,和SEM分析被认为是令人满意的。据观察，纳米乳液涂层C1的应用产生了积极的结果，在保持质量属性，如总悬浮固体（TSS），总固体(TS)，颜色,减肥,呼吸频率,坚定,总酚含量，和感官评价。纳米乳液涂层C1显示出作为抗食源性病原体大肠杆菌和黑曲霉的抗菌和抗真菌剂的功效，分别。目前的研究成果是有前途的，适用于食品工业。这表明复合纳米乳液，特别是纳米乳液可食用涂料，可以广泛有效地用于保存水果和蔬菜的质量和保质期。此外，使用可食用包装应用将最大限度地减少传统食品包装产生的环境废物。
