Retention of micro-nutritional components of lemon zest through edible coatings supplemented with lipid fractions

Abbas T., . and Naeem A., . and Ali T. M., . and Hasnain A., . Retention of micro-nutritional components of lemon zest through edible coatings supplemented with lipid fractions. pp. 1379-1388. ISSN 2231-7546

The present work was carried out to study the effect of guar gum-based coating supplemented with lipid fractions (LFs) to minimise the post-harvest losses of lemon fruits. In addition to prolongation of storage life the effects of these edible coatings on changes of bioactive compounds in lemon zest were also evaluated. Observations were recorded on bioactive compound contents at different time intervals. The antimicrobial coatings were also examined for antibacterial potential using two different assays against foodborne pathogens. Methanolic and ethanolic lipid fractions (LF) of fennel seeds supplemented coatings extended shelf life for 24 weeks and ethanolic LF supplemented coatings showed lowest rates of increase in micronutrient components. However methanolic LF coatings exhibited higher inhibitory effect against Escherichia coli ATCC 8739 when assayed in vitro. Results positively support the use of these coatings to slow down biochemical reactions occurring in lemon zest.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(04)%202019/28%20-...

Abstract

The present work was carried out to study the effect of guar gum-based coating supplemented with lipid fractions (LFs) to minimise the post-harvest losses of lemon fruits. In addition to prolongation of storage life the effects of these edible coatings on changes of bioactive compounds in lemon zest were also evaluated. Observations were recorded on bioactive compound contents at different time intervals. The antimicrobial coatings were also examined for antibacterial potential using two different assays against foodborne pathogens. Methanolic and ethanolic lipid fractions (LF) of fennel seeds supplemented coatings extended shelf life for 24 weeks and ethanolic LF supplemented coatings showed lowest rates of increase in micronutrient components. However methanolic LF coatings exhibited higher inhibitory effect against Escherichia coli ATCC 8739 when assayed in vitro. Results positively support the use of these coatings to slow down biochemical reactions occurring in lemon zest.

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Item Type:	Article
AGROVOC Term:	Lemons
AGROVOC Term:	Peel
AGROVOC Term:	Postharvest treatment
AGROVOC Term:	Edible coatings
AGROVOC Term:	Lipids
AGROVOC Term:	biochemical compounds
AGROVOC Term:	Shelf life
AGROVOC Term:	Storage life
AGROVOC Term:	Postharvest losses
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8539

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