Retention of micro-nutritional components of lemon zest through edible coatings supplemented with lipid fractions
2019
Abbas, T. | Naeem, A. | Ali, T. M. | Hasnain, A.
The present work was carried out to study the effect of guar gum-based coating supplemented with lipid fractions (LFs) to minimise the post-harvest losses of lemon fruits. In addition to prolongation of storage life, the effects of these edible coatings on changes of bioactive compounds in lemon zest were also evaluated. Observations were recorded on bioactive compound contents at different time intervals. The antimicrobial coatings were also examined for antibacterial potential using two different assays against foodborne pathogens. Methanolic and ethanolic lipid fractions (LF) of fennel seeds supplemented coatings extended shelf life for 24 weeks and ethanolic LF supplemented coatings showed lowest rates of increase in micronutrient components. However, methanolic LF coatings exhibited higher inhibitory effect against Escherichia coli ATCC 8739 when assayed in vitro. Results positively support the use of these coatings to slow down biochemical reactions occurring in lemon zest.
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