Abstract
This study was conducted to evaluate the effect of pectin-based edible coatings containing orange peel essential oil (OPEO) at 0.5 and 1.0% concentrations on quality parameters of orange slices stored at 4 °C for 17 days. The variations of pH and titratable acidity in coated samples containing microemulsion and nanoemulsion were significantly higher than the controls and pectin-coated slices. The highest and lowest increases of the total soluble solids were observed in controls and 1% OPEO nanoemulsion samples, respectively. The weight and ascorbic acid losses of all coated samples were significantly lower than the controls. Higher antibacterial and antifungal effects were observed in the nanoemulsion-coated samples. In sensory evaluation, no significant differences were observed in the samples coated with microemulsion and nanoemulsion. The results showed that the nanoemulsion-based edible coatings containing OPEO can extend the shelf life of orange slices without any undesirable impacts on sensory attributes. Practical applications It is recommended to use edible coatings incorporated with essential oils to overcome the concerns of minimally processed fruit. Microemulsion and nanoemulsion of orange peel essential oil in pectin-based coatings reduced the quality loss. Also, higher antimicrobial effects were observed in nanoemulsion-coated orange slices.
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Claims 7
Claim · model-written summary
Microemulsion and nanoemulsion coatings raised pH and titratable acidity of orange slices above controls and pectin-coated slices.
Verbatim
e0“quality parameters of orange slices stored at 4 °C for 17 days”
e1“The variations of pH and titratable acidity in coated samples containing microemulsion and nanoemulsion were significantly higher than the controls and pectin-coated slices”
Claim · model-written summary
Total soluble solids increased most in control orange slices.
Verbatim
e0“quality parameters of orange slices stored at 4 °C for 17 days”
e2“The highest and lowest increases of the total soluble solids were observed in controls and 1% OPEO nanoemulsion samples, respectively”
Claim · model-written summary
The 1% OPEO nanoemulsion coating gave the lowest total soluble solids increase in orange slices.
Verbatim
e0“quality parameters of orange slices stored at 4 °C for 17 days”
e2“The highest and lowest increases of the total soluble solids were observed in controls and 1% OPEO nanoemulsion samples, respectively”
Claim · model-written summary
Weight and ascorbic acid losses of all coated orange slices were significantly lower than in controls.
Verbatim
e0“quality parameters of orange slices stored at 4 °C for 17 days”
e4“The weight and ascorbic acid losses of all coated samples were significantly lower than the controls”
Claim · model-written summary
Nanoemulsion-coated orange slices showed higher antibacterial and antifungal effects.
- Taxon
- orangee0
- Treatment
- nanoemulsion-coated samplese5
- Outcome
- antibacterial and antifungal effectse5
- Direction
- Highere5
Not reportedComparator
Verbatim
e0“quality parameters of orange slices stored at 4 °C for 17 days”
e5“Higher antibacterial and antifungal effects were observed in the nanoemulsion-coated samples”
Claim · model-written summary
Microemulsion and nanoemulsion coatings showed no significant differences in sensory evaluation.
- Taxon
- orangee0
- Treatment
- samples coated with microemulsion and nanoemulsione6
- Outcome
- sensory evaluatione6
- Direction
- no significant differencese6
Not reportedComparator
Verbatim
e0“quality parameters of orange slices stored at 4 °C for 17 days”
e6“In sensory evaluation, no significant differences were observed in the samples coated with microemulsion and nanoemulsion”
Claim · model-written summary
Nanoemulsion-based coatings with OPEO can extend the shelf life of orange slices without undesirable sensory impacts.
- Taxon
- orangee0
- Treatment
- nanoemulsion-based edible coatings containing OPEOe7
- Outcome
- shelf lifee7
- Direction
- extende7
- Qualifier
- without any undesirable impacts on sensory attributese7
Not reportedComparator
Verbatim
e0“quality parameters of orange slices stored at 4 °C for 17 days”
e7“The results showed that the nanoemulsion-based edible coatings containing OPEO can extend the shelf life of orange slices without any undesirable impacts on sensory attributes”
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