Evaluation of Ocimum essential oil derived composites to enhance shelf life of Kinnow fruit

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dc.contributor.advisorDr. Ritu Tandon
dc.contributor.authorManjinder Kaur
dc.date.accessioned2024-04-02T12:49:39Z
dc.date.available2024-04-02T12:49:39Z
dc.date.issued2024
dc.description.abstractPost-harvest losses in Kinnow are a significant problem globally. To combat the spoilage causing microbes that cause post-harvest losses, eco-friendly alternatives are the need of the hour. Essential oils (EOs) could be the potential green alternatives due to their remarkable antimicrobial activities, biodegradability, eco-friendliness, economical and safety characteristics. However, the hydrophobic nature of EOs pose a big hinderance for their use. To date, most studies have been focused on antimicrobal activity of EOs, but the role and mechanism of action of these oils and their major components is still not elaborately explored. The present study was aimed at evaluation of antifungal potential of Ocimum species EOs and major component of the best performed species by developing the hydrophilic formulations with the use of nanotechnology. In vitro study was performed to assess the efficacy of three Ocimum species EOs, major component (eugenol) and derivatives of major component of the best screened specie (O. viride) against P. digitatum and P. italicum. Micro and nanoemulsions (MEs and NEs) were prepared for various concentrations of O. viride EO (0.5 to 3%) and eugenol (0.5 and 1%) with various surfactant combinations. The influence of several factors such as surfactant type, oil concentration and sonication time for the formation of stable MEs and NEs was studied. Results revealed that NEs having oil surfactant proportion (OSP) (1:1) sonicated for 10 min with 1% oil had mean droplet diameter (MDD): 180.2 nm, polydispersity index (PDI): 0.328, zeta (ζ) potential: -22.58 mV and pH: 7.84 and with 1% eugenol had MDD: 308.2 nm), PDI: 0.459, ζ potential: -21.8 mV and pH: 7.48 with 1 month stability at room temperature. Further, in vitro antifungal activity of 1% and 2% oil NE exhibited the best efficacy at 500 mg L-1 against P. digitatum and P. italicum respectively, whereas eugenol NE (1%) were effective at 100 mg L-1 and 120 mg L-1 against both pathogens. In vivo, experiment showed, eugenol-shellac formulation was the most effective in reducing spoilage and maintaining fruit quality. Further studies are needed to explore the potential of eugenolshellac coatings at commercial level for enhancing shelf life of Kinnow fruits.
dc.identifier.citationManjinder Kaur (2024). Evaluation of Ocimum essential oil derived composites to enhance shelf life of Kinnow fruit (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810207998
dc.language.isoEnglish
dc.pages165
dc.publisherPunjab Agricultural University
dc.research.problemEvaluation of Ocimum essential oil derived composites to enhance shelf life of Kinnow fruit
dc.subChemistry
dc.themeEvaluation of Ocimum essential oil derived composites to enhance shelf life of Kinnow fruit
dc.these.typePh.D
dc.titleEvaluation of Ocimum essential oil derived composites to enhance shelf life of Kinnow fruit
dc.typeThesis
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