Exploring the Structural, Thermal, and Protective Potential of Loquat Seed Starch and Flax Seed Oil Nanoemulsion Coating on Strawberry

Abstract

AbstractIn recent years, nonconventional sources have been explored for the extraction of starch due to their potential applications. Thus, this study investigates the potential of loquat seeds starch and exploring their structural and thermal properties. Moreover, the nanoemulsion is prepared from starch, flax seed oil, and tween 80 which is further utilized as a coating for the shelf‐life improvement of citrus fruits such as strawberries. The yield of loquat seed starch is 30.04% ± 2.19% with a particle size of 160.4 ± 4.06 nm and −16.2 ± 1.45 mV zeta potential. The gelatinization temperature of starch is observed to be 78.75 °C. Starch samples show major peaks at 3287.52, 2929.52, 1642.07, 1339, 1149.68, 1077.79, and 1003.62, 859.62, 573.01, and 526.25 cm−1. X‐ray diffraction reveals the semicrystalline structure of starch. The characterization of nanoemulsion reveals its excellent structural properties and stability. When the nanoemulsion is coated on strawberries, it effectively delays weight loss and also affects the titratable acidity content and total soluble solids, thereby reducing spoilage. In conclusion, this study demonstrates that the nanoemulsion exhibits great potential in the shelf‐life improvement of strawberries. Thus, combining oils with starch represents a promising approach to enhance its effectiveness in controlling foodborne pathogens.