ArticleFoods (Basel, Switzerland)2025
Ultrasound-Enhanced Ionotropic Gelation of Pectin for Lemon Essential Oil Encapsulation: Morphological Characterization and Application in Fresh-Cut Apple Preservation.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Enrichment of Apple-Plum Fruit Mousse with Vitamin DInternational journal of molecular sciences · 2025Article
- Cream Formulated with Lemon Essential Oil-Loaded Pectin Capsules: Effects on Microbiological Quality and Sensory Properties.Foods (Basel, Switzerland) · 2025Article
- Optimization of Cassava Starch/Onion Peel Powder-Based Bioplastics: Influence of Composition on Mechanical Properties and Biodegradability Using Central Composite Design.Foods (Basel, Switzerland) · 2025Article
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8 authors.
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Abstract
The growing demand for natural preservatives in the food industry has highlighted the importance of essential oils (EOs), despite their limitations related to volatility and oxidative instability. This study addresses these challenges by developing pectin-based microcapsules for encapsulating lemon essential oil (LEO) using ultrasound-assisted ionotropic gelation. The EO, extracted from Citrus limon (Eureka variety), exhibited a high limonene content (56.18%) and demonstrated significant antioxidant (DPPH IC50: 28.43 ± 0.14 µg/mL; ABTS IC50: 35.01 ± 0.11 µg/mL) and antifungal activities, particularly against A. niger and Botrytis spp. Encapsulation efficiency improved to 82.3% with ultrasound pretreatment, and SEM imaging confirmed spherical, uniform capsules. When applied to fresh-cut apples, LEO-loaded capsules significantly reduced browning (browning score: 1.2 ± 0.3 vs. 2.8 ± 0.2 in control), microbial load (4.9 ± 0.2 vs. 6.5 ± 0.4 log CFU/g), and weight loss (4.2% vs. 6.4%) after 10 days of storage at 4 °C. These results underscore the potential of ultrasound-enhanced pectin encapsulation for improving EO stability and efficacy in food preservation systems.
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