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Efficacy of Sweet Basil Oil-chitosomes in Disease Suppression and Antioxidant (Enzymatic and Non-enzymatic) Responses in ‘Nam Dok Mai No. 4’ Mangoes during Shelf Life
(2026-01-01)
Techavuthiporn, Chairat
;
Suo, Xiaoyu
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Wannasawad, Kittikoon
;
Thaisamak, Phirunrat
;
Supapvanich, Suriyan
This study investigated the effects of chitosomes, sweet basil oil, and sweet basil oil-chitosomes on oxidative stress and disease resistance in ‘Nam Dok Mai No. 4’ mangoes stored at room temperature (27 ± 2°C) for 8 days. Untreated fruits developed disease rapidly, with incidence reaching 100% by day 6, while all treatments delayed symptom development. Notably, sweet basil oil-chitosomes completely suppressed disease throughout storage. Hydrogen peroxide (H<inf>2</inf>O<inf>2</inf>) levels increased sharply in control and chitosome-treated fruits, while sweet basil oil and its encapsulated form significantly reduced H<inf>2</inf>O<inf>2</inf> accumulation, with the encapsulated treatment maintaining the lowest levels in both peel and pulp. Both treatments slowed a decline in total phenolic content and ascorbic acid, with sweet basil oil-chitosomes offering the most effective preservation. Antioxidant enzyme activities (catalase and ascorbate peroxidase) were lowest in controls, moderately increased by chitosomes, and strongly enhanced by sweet basil oil. The encapsulated treatment showed the highest enzyme activities, with 4.02- and 8.02-fold increases in peel, and 10.8- and 4.96-fold increases in pulp. Pearson’s correlation indicated that sweet basil oil-chitosomes most effectively stabilized the antioxidant network and minimized oxidative stress, followed by chitosomes and free basil oil, while the control exhibited the weakest defense, consistent with its higher anthracnose susceptibility. Principal component analysis further confirmed that sweet basil oil-chitosomes offered the greatest protection by sustaining both enzymatic and non-enzymatic antioxidants. These results demonstrate that sweet basil oil-chitosomes, as an innovative nanocarrier delivery system, offer a promising natural strategy for enhanced postharvest disease management and quality preservation in mangoes.
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Efficacy of Cysteine-Liposomes on Enzymatic Browning Inhibition, Oxidative Resilience, and Physicochemical Quality Preservation of Fresh-Cut ‘Fuji’ Apples
(2025-11-01)
Phakawan, Janejira
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Srichua, Mantharika
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Prakobkit, Veerisa
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Humthaisong, Amornrat
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Thaisamak, Phirunrat
The quality of minimally processed apples is influenced by enzyme-induced browning and physicochemical changes during storage. Cysteine is identified as a promising natural compound that can inhibit enzymatic browning reactions in foods. This research aimed to enhance the efficacy of cysteine through liposome encapsulation to impede enzymatic browning, improve oxidation resistance, and sustain the quality of fresh-cut ‘Fuji’ apples during refrigeration for 10 days. The samples were subjected to treatment with liposome-encapsulated cysteine (0.1%) (LEC), cysteine (0.1%), and ascorbic acid (0.1%). The particle size and zeta potential values of LEC were 208.10 nm and − 62.30 mV. Compared to the control, all treatments preserved the firmness and whiteness and inhibited all investigated parameters related to browning incidence, oxidative responses, bioactive compounds, and antioxidants. The LEC treatment demonstrated a significantly higher ability to preserve flesh whiteness, reduce brown occurrence, inhibit the activity of browning-related enzymes (peroxidase and polyphenol oxidase), limit increases in hydrogen peroxide and malondialdehyde levels, and maintain elevated levels of both reducing antioxidant potential and free radical scavenging activity, compared to treatments with cysteine or ascorbic acid alone (p < 0.05). Furthermore, it adequately preserved firmness (> 30 N) and minimized weight loss (< 2%) throughout storage. The amounts of bacteria, yeast, and molds stayed low and were unaffected by any of the treatments applied. In summary, the encapsulation of liposomes significantly improved the efficacy of cysteine in preventing enzymatic browning, promoting oxidative resistance, and enhancing the physicochemical quality of fresh-cut apples compared to the use of cysteine alone.
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Chitosomes incorporated with sweet basil oil (Ocimum basilicum L.): Protecting anthracnose and preserving the postharvest quality of 'Nam Dok Mai' mangoes
(2025-01-01)
Phakawan, Janejira
;
Thaisamak, Phirunrat
;
Wannasawad, Kittikoon
;
Supapvanich, Suriyan
Mango cv. 'Nam Dok Mai' is highly susceptible to anthracnose and undergoes rapid degeneration once it reaches ripeness. The objective was to compare the effectiveness of sweet basil oil, liposome-incorporated with sweet basil oil and chitosan-coated liposomes (Chitosomes) incorporated with sweet basil oil treatments in suppressing Colletotrichum gloeosporioides growth, both in vitro and in vivo. The particle size, zeta potential, total phenol content and antioxidant activity of sweet basil oil and liposomes- and chitosomes-containing sweet basil oil were comparable. Furthermore, the study examined the effectiveness of chitosomes incorporated with sweet basil oil in preserving the postharvest quality of mangoes during storage at 25±2ºC. The result demonstrated that sweet basil oil could slow down the growth of Colletotrichum gloeosporioides mycelium. Chitosomes containing 4 and 6 µL mL<sup>−1</sup> of sweet basil oil effectively slowed down the mycelium growth and disease incidence in inoculated mangoes compared to liposomes containing sweet basil oil. Chitosomes containing 4 µL mL<sup>−1</sup> of sweet basil oil was chosen to investigate its effectiveness in preserving the postharvest quality of the mangoes compared to treatments using solely sweet basil oil and liposomes-containing sweet basil oil. Compared to other treatments, the treatment effectively inhibited disease incidence, delayed weight loss, and enhanced antioxidant activity in the mangoes. Both liposomes- and chitosomes- containing sweet basil oil maintained firmness, induced antioxidant enzyme activities, and delayed the ripening of the mangoes. To summarise, the chitosomes treatment is an effective approach to preserving the postharvest quality of the mangoes during storage.

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