EVALUTATION OF ACTIVE EDIBLE COATING CONTAINING ESSENTIAL OIL EMULSIONS TO EXTEND SHELFLIFE OF ORANGE | ||||
| Journal of Environmental Science | ||||
| Article 104, Volume 51, Issue 5, May 2022, Page 35-70 PDF (646.87 K) | ||||
| Document Type: Review Article | ||||
| DOI: 10.21608/jes.2022.127410.1203 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Manal S. Medany  1; A.Hassan Enas2; Entsar N. mohamed3; A. Heikal Yehia4
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| 1Food Technology Research Centre, Giza. Agriculture Research Centre | ||||
| 2Department of Agricultural Microbiology, Faculty of Agriculture Ain Shams University | ||||
| 3Food Engineering and Packing Department, Food Technology Research Institute, Agriculture Research Centre, Giza 12613, Egypt | ||||
| 4Department of Food science, Faculty of Agriculture Ain Shams University. | ||||
| Abstract | ||||
| Background: Contamination of the skin of fruits and vegetables is responsible for increases the possibilities of the spoilage. Edible coatings with antimicrobial agents can extend the shelf life of fruits and vegetables. Methodology:Edible coating agents (pectin and chitosan) individual or mixed with emulsions of lemon grass and thyme oils were prepared at different concentrations, and were evaluated for their antimicrobial activity, and used for coating orange fruits (Washington Navel Orange), which stored at 10°C and 95% relative humidity for 90 days. Changes in weight loss, firmness, Decay rate, respiration rate, pH, total soluble solids (T.S.S.), Titratable acidity, chlorophyll and carotenoids, ascorbic Acid (AsA) and microbial load were determined. Results: Coating solutions containing emulsion enhanced chemical and microbial properties of fruits. Weight loss was decreases compared to uncoated samples (25 vs 3%), Control treatment fruits without coating showed higher decay ratereaching 15% after 90 days of storage. Coating the fruits with pectin or chitosan and their emulsion with lemon grass oil reduced the decay rate to the level of 3% to 6%.Firmness value was improved in the treated samples. Orange fruits coated with the chitosan or chitosan /emulsion recorded the lowest respiration rate (10.3 to 10.44 mgCO2 /kg. h) at the endof cold storage. Coating the fruit with pectin or chitosan emulsion reduced the losses of ascorbic acid (vitamin C) to about 34%. Conclusion: chitosan-pectin / emulsion coating increased the shelf life and enhanced different properties of orange fruits. | ||||
| Keywords | ||||
| orange; emulsion; edible coating; antimicrobial | ||||
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