Effect of clove essential oil nanoemulsion on the properties of modified potato starch edible film and its effect as an edible coating on the shelf life of sponge cake

Effect of clove essential oil nanoemulsion on the properties of modified potato starch edible film and its effect as an edible coating on the shelf life of sponge cake | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Effect of clove essential oil nanoemulsion on the properties of modified potato starch edible film and its effect as an edible coating on the shelf life of sponge cake Sajad Pirsa, Forogh Mohtarami, Fatemeh Mokhtari, Akram Sharifi This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4400799/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract In this study, clove essential oil (CEs) nanoemulsion was prepared and was used to modify the structure of the film based on modified potato starch (MPS). According to the results of the CEs nanoemulsion tests, the nanoemulsion had a homogeneous and uniform distribution. The encapsulation efficiency of CEs was 80%. Physicochemical properties (water vapor permeability (WVP), solubility and color) and structural properties (XRD and SEM) of edible films were studied. Investigations showed that increasing the percentage of nanoemulsion in the edible film decreased the WVP and increased the elasticity of the film. Edible film containing 3% CEs nanoemulsion was chosen as the optimal sample in terms of physical and mechanical properties. In the last step, edible film solution containing 3% of CEs nanoemulsion was used as sponge cake coating. The edible coating containing 3% CEs nanoemulsion kept the moisture of the sponge cake during storage, which reduced the hardness process and kept the freshness of the cake during storage. Also, this type of coating protected the spoilage of the cake against microorganisms. In the sensory evaluation test, the overall acceptance score of the sample coated with film containing nanoemulsion was acceptable and had no significant difference with the uncoated sample (p < 0.05). Edible film Nanoemulsion modified potato starch clove essential oil Edible coating and sponge cake Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4400799","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":304145320,"identity":"a1c4fcfd-2765-4af6-a4d6-f8a12c557889","order_by":0,"name":"Sajad Pirsa","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAt0lEQVRIiWNgGAWjYBAC+2YgwfjPBkQ2HiBKi8FhEMmWBtLSQKQWsDI2sEYGIrUc53384QfPebu17YeBttTYRBPUYt/MbibZI3E7eduZRKCWY2m5DQRtYWZjY+AxuJ1sdgCohbHhMFFamD/+STiXbHb+IfFaGKR5DhywM7tBgi1s0rINyQlmN4C2JBDlF/5jzB/fNtjZm51Pf/jgQ40NYS0wkAhWmUCschCwJ0XxKBgFo2AUjDAAAAiaQthfyvZVAAAAAElFTkSuQmCC","orcid":"","institution":"Urmia University","correspondingAuthor":true,"submittingAuthor":false,"prefix":"","firstName":"Sajad","middleName":"","lastName":"Pirsa","suffix":""},{"id":304145321,"identity":"540a665e-22c2-42bb-892d-02d14b99a2c0","order_by":1,"name":"Forogh Mohtarami","email":"","orcid":"","institution":"Urmia University","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Forogh","middleName":"","lastName":"Mohtarami","suffix":""},{"id":304145322,"identity":"5969ed60-5639-4b9e-a019-c9fa5e014aa1","order_by":2,"name":"Fatemeh Mokhtari","email":"","orcid":"","institution":"Urmia University","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Fatemeh","middleName":"","lastName":"Mokhtari","suffix":""},{"id":304145323,"identity":"fa8e1138-82ec-44e8-bbe2-db56c1a1a9c0","order_by":3,"name":"Akram Sharifi","email":"","orcid":"","institution":"Qazvin Islamic Azad University","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Akram","middleName":"","lastName":"Sharifi","suffix":""}],"badges":[],"createdAt":"2024-05-10 12:53:37","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4400799/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4400799/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":65964418,"identity":"9c85066e-a952-4dca-aa93-289d3f57c8a0","added_by":"auto","created_at":"2024-10-05 06:08:43","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":921245,"visible":true,"origin":"","legend":"","description":"","filename":"Mokhtaripaper2Number.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4400799/v1_covered_2923ab5d-7ebe-402b-9396-fc1ae5066e30.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Effect of clove essential oil nanoemulsion on the properties of modified potato starch edible film and its effect as an edible coating on the shelf life of sponge cake","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Edible film, Nanoemulsion, modified potato starch, clove essential oil, Edible coating and sponge cake","lastPublishedDoi":"10.21203/rs.3.rs-4400799/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4400799/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eIn this study, clove essential oil (CEs) nanoemulsion was prepared and was used to modify the structure of the film based on modified potato starch (MPS). According to the results of the CEs nanoemulsion tests, the nanoemulsion had a homogeneous and uniform distribution. The encapsulation efficiency of CEs was 80%. Physicochemical properties (water vapor permeability (WVP), solubility and color) and structural properties (XRD and SEM) of edible films were studied. Investigations showed that increasing the percentage of nanoemulsion in the edible film decreased the WVP and increased the elasticity of the film. Edible film containing 3% CEs nanoemulsion was chosen as the optimal sample in terms of physical and mechanical properties. In the last step, edible film solution containing 3% of CEs nanoemulsion was used as sponge cake coating. The edible coating containing 3% CEs nanoemulsion kept the moisture of the sponge cake during storage, which reduced the hardness process and kept the freshness of the cake during storage. Also, this type of coating protected the spoilage of the cake against microorganisms. In the sensory evaluation test, the overall acceptance score of the sample coated with film containing nanoemulsion was acceptable and had no significant difference with the uncoated sample (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05).\u003c/p\u003e","manuscriptTitle":"Effect of clove essential oil nanoemulsion on the properties of modified potato starch edible film and its effect as an edible coating on the shelf life of sponge cake","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-05-22 10:49:48","doi":"10.21203/rs.3.rs-4400799/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"63528841-c999-4c38-b33e-a4d6e3811c07","owner":[],"postedDate":"May 22nd, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-10-05T06:08:26+00:00","versionOfRecord":[],"versionCreatedAt":"2024-05-22 10:49:48","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4400799","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4400799","identity":"rs-4400799","version":["v1"]},"buildId":"FbvkV6FR0MCFSLy54lSbu","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}