Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple |
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| Institution: | 1. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;2. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;1. Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal;2. Faculdade de Ciências e Tecnologia, CBMR, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal;1. Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal;2. Faculdade de Ciências e Tecnologia, CBMR, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal;1. Faculdade de Ciências e Tecnologia, CEOT, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal;2. Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal;3. Faculdade de Ciências e Tecnologia, CBMR, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal;1. Universidad Autónoma de Nuevo León, Facultad de Ciencias, Biológicas Instituto de Biotecnología, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455, San Nicolás de los Garza, N.L., Mexico;2. Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Microbiología e Inmunología, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455, San Nicolás de los Garza, N.L., Mexico;3. Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455, San Nicolás de los Garza, N.L., Mexico |
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| Abstract: | The effects of different concentrations (0.1%, 0.3% and 0.5%, w/v) of lemongrass essential oil incorporated into an alginate-based sodium alginate 1.29% (w/v), glycerol 1.16% (w/v) and sunflower oil 0.025% (w/v)] edible coating on the respiration rate, physico-chemical properties, and microbiological and sensory quality of fresh-cut pineapple during 16 days of storage (10 ± 1 °C, 65 ± 10% RH) were evaluated. Coated fresh-cut pineapple without lemongrass and uncoated fresh-cut pineapple were stored under the same conditions and served as the controls. The results show that yeast and mould counts and total plate counts of coated samples containing 0.3 and 0.5% (w/v) lemongrass were significantly (p < 0.05) lower than other samples. However, the incorporation of 0.5% (w/v) lemongrass in coating formulation significantly (p < 0.05) decreased the firmness and sensory scores (taste, texture and overall acceptability) of fresh-cut pineapples. Therefore, the results indicate that an alginate-based edible coating formulation incorporated with 0.3% (w/v) lemongrass has potential to extend the shelf-life and maintain quality of fresh-cut pineapple. |
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| Keywords: | Pineapple Fresh-cut Edible coating Alginate Lemongrass Essential oil |
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