ArticleFood science and biotechnology2025
Inclusion complex of lemongrass essential oil with γ-cyclodextrin: preparation, characterization, and its impact on mango fruit preservation.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Mango, a nutritious fruit grown in tropical regions, is vulnerable to fungal diseases that can significantly compromise its post-harvest quality. To address this challenge, our study concentrated on the creation of an inclusion complex involving lemongrass essential oil (LEO) and γ-cyclodextrin (γ-CD) through the co-crystallization method, referred to as LEO-γ-CD. The complex was characterized using standard analytical techniques, and its effectiveness in preserving mangoes was evaluated. Results confirmed successful complex formation. Application of LEO-γ-CD at a concentration of 10 mg/g of mango extended the shelf-life by an impressive 33.33%, concurrently reducing the occurrence of rot on the fruit skin. Further analysis of key physical and chemical parameters revealed that the LEO-γ-CD significantly improved overall fruit quality, demonstrated by reduced weight loss, greater firmness, minimal changes in peel coloration, enhanced sweetness, and elevated vitamin C levels. These findings highlight its potential as a natural and effective preservative for post-harvest mango preservation.
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