4.5 Article

Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears

Journal

FOOD SCIENCE & NUTRITION
Volume 10, Issue 7, Pages 2443-2454

Publisher

WILEY
DOI: 10.1002/fsn3.2851

Keywords

chitosan; edible coatings; guar gum; lemon peel essential oil; pear

Ask authors/readers for more resources

This study aimed to improve the weight loss and firmness of pears during storage. By incorporating lemon peel essential oil into edible skin coating materials, the weight loss of pears was significantly reduced and the firmness improved. The lemon peel essential oil also enhanced the antioxidant and antibacterial properties of the pears. The overall acceptability of the pears was improved with the addition of 3% lemon peel essential oil.
Pear is a typically climacteric fruit and highly perishable with a low shelf life owing to extreme metabolic activity after harvesting. The present study aimed to reduce weight loss and improve the firmness of pear during storage. The lemon peel essential oil (LPEO) has gained considerable attention due to being the richest source of bio-active compounds that behaved as a natural antioxidant agent, being cost-effective, and being generally recognized as safe. Edible coatings equipped with a natural antioxidant agent and renewable biopolymers have gained more research fame owing to their involvement in the direction of biodegradability and food safety. In this work, edible skin coating materials (ESCMs) embedded by chitosan (1%) and guar gum (2%) were fabricated, and afterward, five concentrations of LPEO (1, 1.5, 2, 2.5, and 3.0%) were incorporated individually into the ESCMs. Findings revealed that LPEO-ESCMs significantly reduced the weight loss and improved the firmness of pear up to 45 days of storage at 4 +/- 2 degrees C. Furthermore, the LPEO-ESCMs have enhanced the antioxidant capacity, antibacterial efficiency, and malondialdehyde level of pear during storage time. It was concluded that 3% of LPEO-ESCMs improved the overall acceptability of pear fruits. Taken together, the novel insights of guar gum and chitosan-based ESCMs entrapped with LPEO will remain a subject of research interest for researchers in the future.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.5
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available