Grapefruit peel essential oil nanoemulsion: Formulation optimization, physicochemical characterization, environmental stability, and application in strawberry preservation

This study developed grapefruit peel essential-oil nanoemulsions (GPEO-NE) to extend the shelf life of fresh strawberries. Formulations were screened by single-factor analysis and optimized using response-surface methodology. Under optimum conditions, GPEO-NE exhibited a mean droplet size of 38.20 nm, a low polydispersity index (PDI) of 0.15, and a zeta potential of −60.88 mV with excellent stability at 4 °C. GPEO-NE enhanced radical-scavenging capacity (as measured by 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH); p < 0.05) and inhibited C . albicans and S . aureus in vitro . Application of 1.28 g/100 mL GPEO-NE to fresh strawberries reduced decay incidence by 62.50 % and limited weight loss to 31.46 % after 8 days at 25 °C in food-grade plastic containers, while mitigating changes in appearance, pH, and titratable acidity, highlighting GPEO-NE as a promising candidate coating for preservative strategy. • RSM-optimized grapefruit essential oil nanoemulsions (GPEO-NE) were developed. • Physicochemical properties of GPEO-NE were superior with uniform size, low PDI, and high zeta potential. • GPEO-NE significantly increased the storage stability at 4 °C. • GPEO-NE enhanced antioxidant activity by increasing ABTS radical scavenging capacities. • Strawberries coated with GPEO-NE had minimal weight loss, and least decay.