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 Two inclusion complexes of cinnamon essential oil and
lemongrass essential oil with b-CD: preparation, characterisation
and effect on the preservation of mango fruits
Tác giả hoặc Nhóm tác giả: Chiuyen Phan, Thithuyvan Do & Thikimphuong Thuong
Nơi đăng: International Journal of Food Science and Technology; Số: doi:10.1111/ijfs.16893;Từ->đến trang: 1-9;Năm: 2024
Lĩnh vực: Tự nhiên; Loại: Bài báo khoa học; Thể loại: Quốc tế
TÓM TẮT
Mango is a nutritious fruit but susceptible to the development of black spots on its skin, which can significantly reduce the post-harvest fruit quality. In response to this challenge, this study focused on preparing
and characterising two inclusion complexes (ICs) by combining cinnamon essential oil (CEO) and lemongrass essential oil (LEO) with b-cyclodextrin (b-CD), named CEO-b-CD and LEO-b-CD. Their effectiveness in preserving mango fruit were evaluated. The findings demonstrated the successful encapsulation of
essential oils by b-CD, forming two distinct ICs. Moreover, these ICs notably extended the shelf-life of
mangoes by 40% and 25%, respectively, while reducing black spot occurrence on the fruit skin. Additionally, analysis of physicochemical parameters revealed that the CEO-b-CD IC, at a dosage of 2.5 mg per
gram of mango, could notably enhance the overall fruit quality. In conclusion, the application of CEO-bCD, at an appropriate concentration, exhibits promising potential as an effective preservative for
mangoes.
ABSTRACT
Mango is a nutritious fruit but susceptible to the development of black spots on its skin, which can significantly reduce the post-harvest fruit quality. In response to this challenge, this study focused on preparing
and characterising two inclusion complexes (ICs) by combining cinnamon essential oil (CEO) and lemongrass essential oil (LEO) with b-cyclodextrin (b-CD), named CEO-b-CD and LEO-b-CD. Their effectiveness in preserving mango fruit were evaluated. The findings demonstrated the successful encapsulation of
essential oils by b-CD, forming two distinct ICs. Moreover, these ICs notably extended the shelf-life of
mangoes by 40% and 25%, respectively, while reducing black spot occurrence on the fruit skin. Additionally, analysis of physicochemical parameters revealed that the CEO-b-CD IC, at a dosage of 2.5 mg per
gram of mango, could notably enhance the overall fruit quality. In conclusion, the application of CEO-bCD, at an appropriate concentration, exhibits promising potential as an effective preservative for
mangoes.
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