CHITOSAN ENCAPSULATED CLOVE OIL MITIGATES NUTRIENT DETERIORATION AND PRESERVES PHYSIOCHEMICAL ATTRIBUTES OF Cucumis Sativa and Musa Acuminate
DOI:
https://doi.org/10.33003/fjs-2026-1001-4330Keywords:
Chitosan, Clove Oil, Plantain, Shelf-LifeAbstract
This research evaluated the use of chitosan loaded with clove oil to prevent nutrient deterioration, quality and extend the shelf-life of cucumbers and plantains. The study involved the synthesis as well as characterisation of chitosan (CTS) from crab shells and afterward loaded with clove oil (C.oil) synthesised from clove seed. The process yielded 45.7% CTs and 14.0% C.oil. The synthesised CTS was 60% pure and had a 78% deacetylation level. The chitosan-loaded clove oil was applied to cucumbers and plantains to assess their efficacy in preservation and shelf life extension. Application of chitosan-loaded clove oil reduced weight loss in cucumbers from 30.14% to 17.54% and in plantains from 48.89% to 28.63%. The untreated normal control (NC) samples had a significant increase in pH and a decrease in total titratable acidity (TTA), while a slight change in pH and TTA was observed in the cucumbers and plantain treated with chitosan-loaded clove oil. Cucumbers and plantains treated with chitosan-loaded clove oil show no significant reduction in the total antioxidant capacity when in comparison to the control group. Also, there is the retention of the epicarp green colouration for a longer period in the fruits coated with CTS +1% C.oil and CTS solution than in untreated samples. In conclusion, chitosan-loaded clove oil demonstrated significant potential in extending the shelf-life and preserving the quality of cucumbers by an additional 15 days and plantains by an additional 4 days.
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Copyright (c) 2026 Kunle Ogungbemi, Adewale Ayodeji Afolabi, Odunola Victoria Ajala, Babawale Matthew Akeju, Oluwakemi Mobolade Solomon Ibuwunwa, Daniel Balogun, Samuel Taiwo Popoola, Boluwaji Matthew Adeniyi, Olubukola Ademilola Ogundare, Shuaeeb Niyi Oyewole
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