Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple
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 microbiologic...
| Main Authors: | , , , , |
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| Format: | Article |
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Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/34367/ |
| _version_ | 1848847752612544512 |
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| author | Azarakhsh, Nima Osman, Azizah Mohd Ghazali, Hasanah Tan, Chin Ping Mohd Adzahan, Noranizan |
| author_facet | Azarakhsh, Nima Osman, Azizah Mohd Ghazali, Hasanah Tan, Chin Ping Mohd Adzahan, Noranizan |
| author_sort | Azarakhsh, Nima |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T09:23:36Z |
| format | Article |
| id | upm-34367 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T09:23:36Z |
| publishDate | 2014 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-343672015-12-10T08:36:25Z http://psasir.upm.edu.my/id/eprint/34367/ Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple Azarakhsh, Nima Osman, Azizah Mohd Ghazali, Hasanah Tan, Chin Ping Mohd Adzahan, Noranizan 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. Elsevier 2014-02 Article PeerReviewed Azarakhsh, Nima and Osman, Azizah and Mohd Ghazali, Hasanah and Tan, Chin Ping and Mohd Adzahan, Noranizan (2014) Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biology and Technology, 88. pp. 1-7. ISSN 0925-5214; ESSN: 1873-2356 10.1016/j.postharvbio.2013.09.004 |
| spellingShingle | Azarakhsh, Nima Osman, Azizah Mohd Ghazali, Hasanah Tan, Chin Ping Mohd Adzahan, Noranizan Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple |
| title | Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple |
| title_full | Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple |
| title_fullStr | Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple |
| title_full_unstemmed | Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple |
| title_short | Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple |
| title_sort | lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple |
| url | http://psasir.upm.edu.my/id/eprint/34367/ http://psasir.upm.edu.my/id/eprint/34367/ |