Bergamot Essential Oil Nanoemulsions With Tunable Droplet Sizes: Fabrication, Stability, and Efficacy in Chitosan/Gum Arabic Composite Coatings for Cherry Tomato Preservation

The incorporation of plant essential oils into edible food packaging constitutes an innovative strategy in the food industry. In the present study, bergamot essential oil (BEO), which is characterized by a natural fruity aroma, was employed as the core component of a preservative to fabricate three formulations of BEO nanoemulsions (BEONs) with distinct droplet sizes. A 90-day storage stability assessment was performed on the BEONs, and the findings indicated that the BEON with the smallest droplet size (prepared via mechanical emulsification) exhibited the most superior stability. Its long-term, stable, sustained-release profile was perfectly aligned with the practical demands of food preservation. Furthermore, the chitosan (CS)/gum arabic (GA)-based coating derived from this optimized BEON also demonstrated excellent functional properties. In the cherry tomato preservation assay, this coating extended the shelf life by more than twofold through the inhibition of microorganisms, reduction of water loss, and mitigation of decay. Meanwhile, it retained 70%-85% of nutrients, and the coating exhibited effective preservation performance, demonstrating its potential as a natural alternative to conventional chemical preservatives. These attributes render the BEONs-containing coating an edible and sustainable approach that may contribute to alleviating the global issue of food waste. PRACTICAL APPLICATIONS: Bergamot essential oil nanoemulsions embedded in chitosan/gum arabic coatings can be applied as an edible, biodegradable spray or dip for fresh produce. The system provides steady release of natural antimicrobials to slow spoilage and water loss in cherry tomatoes and similar thin-skinned fruits, supporting clean-label packaging and reducing reliance on synthetic preservatives; the process is compatible with existing washing/coating lines.