Production of Innovative Essential Oil-Based Emulsion Coatings for Fungal Growth Control on Postharvest Fruits.

This work assessed the antimicrobial potential of natural essential oils (EOs) from cinnamon (CEO), (ZEO), and (SEO), applied natively or as coatings against and during both in vitro and in vivo (on apple fruits) experiments. The induced inhibitory effect towards fungal growth, as a function of both EO type and concentration (75-1200 μL/L), was preliminarily investigated to select the most suitable EO for producing bacterial cellulose nanocrystals (BCNCs)/fish gelatin (GelA)-based emulsions. CEO and ZEO exhibited the best performances against and , respectively. None of the pristine EOs completely inhibited the fungal growth and "disease severity", properly quantified via size measurements of lesions formed on fruit surfaces. As compared to pristine CEO, coating emulsions with variable CEO concentration (75-2400 µL/L) curbed lesion spreading on apples, owing to the controlled CEO release during a 21-day temporal window. The strongest effect was displayed by BCNCs/GelA-CEO emulsions at the highest CEO concentration, upon which lesions on fruit skins were barely detectable. This work demonstrated the capability of EOs embedded in BCNCs/GelA-based nanocapsules to efficiently slow down microbial spoilage on postharvest fruits, thus offering viable opportunities for developing innovative antimicrobial packaging systems.