Evaluation the bioactivity and applicability of flavedo extract in preserving Citrus maxima (Burm.) Merr. pomelo
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| Title: | Evaluation the bioactivity and applicability of flavedo extract in preserving Citrus maxima (Burm.) Merr. pomelo |
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| Authors: | Nguyen Hong Khoi Nguyen, Giang Long Bach, Truc Thanh Tran |
| Source: | Czech Journal of Food Sciences, Vol 42, Iss 4, Pp 273-283 (2024) |
| Publisher Information: | Czech Academy of Agricultural Sciences, 2024. |
| Publication Year: | 2024 |
| Subject Terms: | antifungal ability, half maximal effective concentration (ec50), preservation, 0402 animal and dairy science, chemical composition, biological activity, Agriculture, 04 agricultural and veterinary sciences, 01 natural sciences, 0104 chemical sciences |
| Description: | Pomelo peels, often overlooked in food processing, generate significant byproducts, especially in minimal processing setups. Rich in bioactive compounds, particularly in the green peel or flavedo, these peels offer versatile applications. This study focuses on two main aspects. Firstly, the characterisation of the Citrus maxima (Burm.) Merr. pomelo flavedo extract was carried out, with its phenolic composition and activities such as antioxidant, and antifungal properties assessed. Secondly, the impact of applying a pectin film enriched with this extract on pomelo storage at 8 °C was evaluated. The extract has a diverse phenolic composition, including catechin, chlorogenic acid, rutin, ellagic acid, quercitrin, quercetin, apigenin, and gallic acid, with gallic acid being the most concentrated at 54 mg.g-1. While the extract showed free radical-scavenging activity, it was less effective than vitamin C; the extract also demonstrated antifungal effects on 7 mold and 1 yeast strains. The extract-infused pectin coating significantly reduced colour changes, respiration intensity, and weight loss in Citrus maxima (Burm.) Merr. pomelo. Additionally, it preserved ascorbic acid, total soluble solids, and titratable acidity content. Sensory evaluations favoured pomelo preserved with the supplemented coating over both pre-preserved and untreated samples. |
| Document Type: | Article |
| ISSN: | 1805-9317 1212-1800 |
| DOI: | 10.17221/22/2024-cjfs |
| Access URL: | https://doaj.org/article/a2cca451cb9342c38cc9fce2788c16ad |
| Rights: | CC BY NC |
| Accession Number: | edsair.doi.dedup.....ad7445eb2dd094a31e18467cc453494c |
| Database: | OpenAIRE |
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Nájsť tento článok vo Web of Science | Abstract: | Pomelo peels, often overlooked in food processing, generate significant byproducts, especially in minimal processing setups. Rich in bioactive compounds, particularly in the green peel or flavedo, these peels offer versatile applications. This study focuses on two main aspects. Firstly, the characterisation of the Citrus maxima (Burm.) Merr. pomelo flavedo extract was carried out, with its phenolic composition and activities such as antioxidant, and antifungal properties assessed. Secondly, the impact of applying a pectin film enriched with this extract on pomelo storage at 8 °C was evaluated. The extract has a diverse phenolic composition, including catechin, chlorogenic acid, rutin, ellagic acid, quercitrin, quercetin, apigenin, and gallic acid, with gallic acid being the most concentrated at 54 mg.g-1. While the extract showed free radical-scavenging activity, it was less effective than vitamin C; the extract also demonstrated antifungal effects on 7 mold and 1 yeast strains. The extract-infused pectin coating significantly reduced colour changes, respiration intensity, and weight loss in Citrus maxima (Burm.) Merr. pomelo. Additionally, it preserved ascorbic acid, total soluble solids, and titratable acidity content. Sensory evaluations favoured pomelo preserved with the supplemented coating over both pre-preserved and untreated samples. |
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| ISSN: | 18059317 12121800 |
| DOI: | 10.17221/22/2024-cjfs |