Effects of nanoemulsion edible coatings containing Aloe vera gel and Oregano (Mentha longifolia) oil and application of UV-C irradiation on the physicochemical properties of lentil sprout during cold storage
2022
Yavari, Parastoo | Abbasi, Hajar
The effect of Oregano essential oil (0–300 ppm)–Aloe vera gel (0–15%) nanoemulsion coating in combination of UV-C irradiation (0–40 s) was evaluated on maintaining quality of fresh lentil sprout during storage at 4 °C. The response surface methodology was adopted in modeling the effect of independent variables on quality changes in lentil sprout. An increase in both Aloe vera gel concentration and UV-C irradiation time yielded higher level of total phenolic content and antioxidant activity in the coated samples. High Oregano oil concentration and UV-C irradiation time decreased ascorbic acid content of product. Concurrent coating of lentil sprout, next to UV-C irradiation at optimized level of independent variables (6.68% Aloe vera, 78.91 ppm Oregano oil and 29.95 s UV-C irradiation) were effective in reducing the weight loss, microbial and fungal populations. This treatment can maintain tissue firmness, total phenolic, ascorbic acid content and antioxidant activity of the lentil sprout during cold storage, with no effect on the sensory properties of product. Results obtained here reveal that nanoemulsion coating based on Aloe vera gel and Oregano oil next to UV-C at proper levels could be useful for maintaining lentil sprouts quality and increasing its shelf-life when compared with the untreated sample.
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