Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple

• Published in: Postharvest biology and technology 2014-02, Vol.88, p.1-7
• Main Authors: Azarakhsh, Nima, Osman, Azizah, Ghazali, Hasanah Mohd, Tan, Chin Ping, Mohd Adzahan, Noranizan
• Format: Article
• Language: English
• Subjects: Alginate; Aroma and flavouring agent industries; Biological and medical sciences; Edible coating; Essential oil; Food industries; Fresh-cut; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Helianthus; Lemongrass; Pineapple
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2013.09.004

•Edible coatings were used for fresh-cut pineapple during low temperature storage.•Alginate-based coating incorporated with 0.3% lemongrass was the best formulation.•This formulation has potential to extend the shelf life and maintain the quality.•Lemongrass (0.5%) had negative effect on taste and firmness of coated samples. 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