PubAg

Main content area

Liposomal and edible coating as control release delivery systems for essential oils: comparison of application on storage life of fresh-cut banana

Author:
Alikhani-Koupaei, M.
Source:
Quality assurance and safety of crops & foods 2014 v.7 no.2 pp. 175-185
ISSN:
1757-8361
Subject:
antimicrobial properties, antioxidants, bananas, catechol oxidase, coatings, color, edible films, enzyme activity, essential oils, firmness, fresh-cut produce, lipoxygenase, mucilages, oils, pH, quality control, rosemary, sensory evaluation, shelf life, storage temperature, storage time, titratable acidity, total soluble solids, weight loss
Abstract:
Bananas processed as fresh-cut products are highly sensitive to browning and softening. New post-harvest methods, such as the use of essential oils, are imperfect for preserving banana slices long enough to be marketable. To enable control release of oil and increases in antioxidant and antimicrobial activities, we successfully incorporated oil into liposome to form liposomal oil. The effects of oil and liposomal oil of rosemary combined with mucilage on the quality of fresh-cut banana were examined. Banana slices were subjected to a 5 min dip into solutions (1% rosemary oil (Ro), 1% rosemary oil plus 2% mucilage (Mu+Ro) and 1% rosemary liposomal oil plus 2% mucilage (Mu+LipoRo)) before being placed in a plastic tray and covered with a 0.04-mm thick plastic bag with six small pores in each bag. Physicochemical qualities were evaluated during 9 days storage at 5 °C. All treatments prevented product weight loss and the decrease of polyphenoloxidase and lipoxygenase activities during storage. There were small changes in colour, firmness, pH, titratable acidity, total soluble solids values and total phenolic content. Sensory analyses showed that minimally processed bananas were within the acceptable limits during 9 days of storage at 5 °C and Mu+LipoRo treatment had the greatest effect. The use of Mu+LipoRo preserves fresh-cut bananas for up to 9 days after processing and the results suggest that Mu+LipoRo treatment has the potential to improve the quality of fresh-cut bananas and extend their shelf life.
Agid:
4809289