Comparison of sweet orange (Citrus sinensis) and lemon (citrus limonum) essential oils on qualities of fresh-cut apples during storage

Nutsuda Sumonsiri, Wiphawee Danpongprasert, Kamonwan Thaidech

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

Fresh-cut apple is one of the most popular minimally processed products with limited shelf-life. The objective of this research was to study the effect of sweet orange (Citrus sinensis) and lemon (Citrus limonum) essential oils in pectin-based edible coatings on quality of fresh-cut Jazz apples. Apple pieces were coated with pectin (2 % w/v), whey protein (1 % w/v), and sweet orange essential oil or lemon essential oil (0.10-0.15 % w/v). Then, weight loss, color, firmness, microbial growth, and difference in sensory qualities were determined during storage at 4±2 °C. Coating with both sweet orange and lemon essential oils tended to reduce changes of fresh-cut apples in weight loss, color, texture and microbial counts when compared to uncoating or coating with pectin alone. In sensory evaluation, the panelists noticed slight differences between coated and uncoated samples on color and texture while the differences on apple flavor were not detected. Pectin-based edible coating with 0.10 % lemon essential oil provided potential results on preserving fresh-cut apples.

Original languageEnglish
Pages (from-to)47-57
Number of pages11
JournalScientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry
Volume21
Issue number1
Publication statusPublished - 2020

Bibliographical note

Funding Information:
This research was funded by King Mongkut’s Bangkok, Contract no. KMUTNB-61-GOV-A-10.

Funding Information:
This research was funded by King Mongkut?s University of Technology North Bangkok, Contract no. KMUTNB-61-GOV-A-10.

Publisher Copyright:
© 2020 ALMA MATER Publishing House, “VASILE ALECSANDRI” University of Bacău. All rights reserved.

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