ArticleFood science & nutrition2022
Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 41 citations in OpenAlex.
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- Advances in Intestinal-Targeted Release of Phenolic Compounds.Nutrients · 2025Review
- Recent Advances in the Application Technologies of Surface Coatings for Fruits.Foods (Basel, Switzerland) · 2025Review
- Application of Chitosan and Its Derivatives in Postharvest Coating Preservation of Fruits.Foods (Basel, Switzerland) · 2025Review
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- Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries.Foods (Basel, Switzerland) · 2023Article
- Optimization of spray dried yogurt and its application to prepare functional cookies.Frontiers in nutrition · 2023Article
- Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears.Food science & nutrition · 2022Article
- Starch-based environment friendly, edible and antimicrobial films reinforced with medicinal plants.Frontiers in nutrition · 2022Article
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Authors and funding
12 authors at 8 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pear is a typically climacteric fruit and highly perishable with a low shelf life owing to extreme metabolic activity after harvesting. The present study aimed to reduce weight loss and improve the firmness of pear during storage. The lemon peel essential oil (LPEO) has gained considerable attention due to being the richest source of bioactive compounds that behaved as a natural antioxidant agent, being cost-effective, and being generally recognized as safe. Edible coatings equipped with a natural antioxidant agent and renewable biopolymers have gained more research fame owing to their involvement in the direction of biodegradability and food safety. In this work, edible skin coating materials (ESCMs) embedded by chitosan (1%) and guar gum (2%) were fabricated, and afterward, five concentrations of LPEO (1, 1.5, 2, 2.5, and 3.0%) were incorporated individually into the ESCMs. Findings revealed that LPEO-ESCMs significantly reduced the weight loss and improved the firmness of pear up to 45 days of storage at 4 ± 2°C. Furthermore, the LPEO-ESCMs have enhanced the antioxidant capacity, antibacterial efficiency, and malondialdehyde level of pear during storage time. It was concluded that 3% of LPEO-ESCMs improved the overall acceptability of pear fruits. Taken together, the novel insights of guar gum and chitosan-based ESCMs entrapped with LPEO will remain a subject of research interest for researchers in the future.
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