Study on the bacteriostasis of lemon essential oil and the application of lemon essential oil nanoemulsion on fresh-cut kiwifruit

• DOI: 10.3389/fsufs.2024.1394831
• Publication Date: 2024-05-22T04:51:25Z
• Authors: Chuan Chen; Fan-Bing Meng; Han-Jia Lv; Zhen-Zhen Gou; Jing Qiu; Yun-Cheng Li
• Keywords: Lemon juice

Fresh-cut fruit has been popularized for use by consumers in recent years, but its shelf life is very short. Plant essential oils have received attention their bioactive properties, such as antibacterial and antioxidant volatile nature limited application foods. In this study, the bacteriostasis of lemon oil (LEO) was verified, LEO nanoemulsion prepared to preserve fresh-cut kiwifruit. Compared with those gram-negative bacteria, inhibition zone diameters against gram-positive bacteria were significantly greater, measuring 12.20 ± 0.67 mm ( Staphylococcus aureus ) 14.23 0.61 Listeria monocytogenes ), compared 9.50 1.08 Escherichia coli ). At a concentration 50 mg/mL, exhibited DPPH ABTS radical scavenging rates 84.88 83.01%, respectively, which comparable 10 mg/L vitamin C (VC). Konjac glucomannan, whey protein used prepare nanoemulsion. When 2.0% added, great stability, resulted decrease particle size 220.80 nm, PDI 0.238, an increase zeta potential to-27.83 mV. The stability added superior that without on 15th day. Preservation tests kiwifruit demonstrated that, 8th day, no treatment, containing reduced weight loss rate from 3.20 1.16%, increased firmness 20.459 38.23, decreased decay 80.69 41.74% untreated It also effectively maintained original color had positive effects soluble solid content, titratable acid VC total colony count. bacteriostatic activity, nanoemulsions can maintain various indicators fresh after 8-day storage period.