Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish (Raphanus sativus L.)

The aim of this work was to enhance the use of a food-grade antioxidant extract obtained from lemon processing byproducts (peel, pulp and seeds) to extend the shelf life of minimally processed radishes. The extract (LPE) was previously characterized in terms of total phenolic (6.75 +/- 0.34 mg GAE g(-1) d.w.) and flavonoid content (2.04 +/- 0.09 mg CE g(-1) d.w.) and antioxidant activity, and eriocitrin and hesperidin were identified as the most prevalent phenolic compounds by a UHPLC system. The effects of different dipping aqueous solutions (UCR, DRa, DRb) and alginate-based edible coating formulations (CRc, CRd) with and without the antioxidant extract were studied on the quality parameters of minimally processed radishes, characterized regarding their microbiological and physicochemical characteristics for up to 14 days at 3 degrees C. The coating formulated with LPE delayed the radish respiration process, as well as resulting in less color variation (Delta E < 3) and reduced mesophilic aerobic count values (4.49 +/- 1.43 log CFU g(-1)), proving the effectiveness of LPE as a value-added ingredient in developing post-harvest strategies to prolong the shelf life of minimally processed vegetables. Indeed, coated samples without the extract showed a clear development of rotting, which led to the end of their shelf life on their 7th day of storage.

Automated summary

This study aimed to utilize a food-grade antioxidant extract from lemon processing byproducts to extend the shelf life of minimally processed radishes. Different dipping solutions and edible coating formulations containing the antioxidant extract were applied to the radishes. The coating formulated with the extract effectively delayed the respiration process, minimized color variation, and reduced bacterial count, proving its efficacy in prolonging the shelf life of minimally processed vegetables.