Ferula gummosa Boiss essential oil-loaded chitosan nanoparticles: an effective coating for prolonging the shelf-life of eggplant

In this study, novel chitosan-based nanoparticles loaded with Ferula gummosa Boiss essential oil (FGEO-CsNPs) were synthesized via ionic gelation to develop a controlled-release system aimed at extending the shelf-life of eggplants. An optimal chitosan-to-essential oil weight ratio of 1:0.75 achieved the highest encapsulation efficiency (80.5%) and loading capacity (16.53%). The optimized nanoparticles were spherical, with an average size of 20–50 nm by SEM and about 50 nm by DLS. FTIR, TGA, and UV–Vis spectroscopy confirmed successful encapsulation and enhanced thermal stability of FGEO compared to its free form. Coating eggplants with FGEO-CsNPs significantly reduced respiration and moisture loss, delayed color changes, minimized weight loss (9.5%), and maintained tissue firmness (22% loss) relative to coatings with free FGEO, CsNPs alone, and untreated controls. The treatment also promoted phenolic compound accumulation (54%), increased antioxidant activity, and decreased anthocyanin degradation (24.6% loss), thereby preserving antioxidant capacity throughout the storage period. Additionally, FGEO-CsNPs–coated samples showed only minor variations in TSS, TA, and pH, maintaining overall quality and consumer acceptability for up to 28 days. Overall, the controlled release of FGEO from chitosan nanoparticles represents an effective approach to preserve the physicochemical and bioactive properties of eggplant and prolong its shelf-life at 10 °C.