Abstract
Recently, freshly aromatic herbs have a wide demand worldwide, and therefore preserving their shelf life has become an urgent matter. There are no research attempts on quality augmenting of coriander using chitosan (CS) or nano-chitosan (CSNPs) therefore; their impacts on keeping the quality of coriander herb were examined. CS or CSNPs extended the shelf life and reduced the weight loss compared to control more so with CSNPs since it resulted in 2.3-fold longer than uncoated herb. The imperfection of volatile oil, pigments, and protein contents detected in control was retarded by CS or CSNPs, particularly with CSNPs treatment. Contrariwise, coated herb registered lower ammonium (NH4) accumulation and CO2 production relative to the uncoated herb. The total phenolic and antioxidant capacity (DPPH) were retained in the treated herb, which decreased the membrane permeability. CS or CSNPs coatings reduced both PPO and LOX activities that prevents the herb from turning brown and therefore preserving the fresh state of the herb. Collectively, using CSNPs coating has a pronounced potential in shelf life extension of coriander herb with high visual and phytochemical quality. CSNPs can be applied in the fresh herb industry as a novel preservative to keep the quality of fresh-cut aromatic herbs. Novelty impact statement Due to the wide demand worldwide on aromatic herbs including coriander, extending their shelf life has become an attractive matter particularly by CS and CSNPs as edible coatings. Herin, CS, and CSNPs considerably extended the shelf life and delay the weight loss of coriander herb with high visual and phytochemical quality. Therefore, CSNPs are suggested to be a novel preservative to keep the quality of fresh-cut aromatic herbs with the assurance that these compounds are safe and environmentally friendly and do not represent a threat to their contamination.