Grape berry coatings of lemongrass oil-incorporating nanoemulsion
In‐Hah Kim, Yoon Ah Oh, Hanna Lee, Kyung Bin Song, Sea C. Min
LWT
Abstract
Grape berries are highly perishable and vulnerable to contamination with foodborne pathogens. Nanoemulsions of lemongrass oil (LO) were developed for coating of grape berries (Vitis labruscana Bailey) to improve the shelf life and microbiological safety. Vortex mixing, high-shear probe mixing, and dynamic high pressure (DHP) processing were tested as methods of incorporating LO into a carnauba-based solution (0.5–4.0 g/100 g LO). The coating solutions produced by DHP demonstrated the highest emulsion stability and resulted in uniform and continuous coatings on grape berries. The coating on the berries with 3.0 g/100 g LO initially inhibited Salmonella typhimurium and Escherichia coli O157:H7 inoculated on the berries by more than 3.2 and 2.6 log CFU/g, respectively. The coatings did not significantly alter the flavor of the berries and improved their glossiness. Antimicrobial effects against S. typhimurium and E. coli O157:H7 were exhibited during storage at 4 and 25 °C for 28 days. The coatings were also effective on reducing losses of weight, firmness, phenolic compounds, and antioxidant activity and delaying increases in total anthocyanin concentration in the berries. The LO-nanoemulsion coatings have demonstrated the potential to inhibit foodborne pathogen contamination of grape berries, and prolong their shelf life.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
nanoemulsion of lemongrass oil produced by dynamic high pressure (DHP) processing
“Nanoemulsions of lemongrass oil (LO) were developed for coating of grape berries (Vitis labruscana Bailey) to improve the shelf life and microbiological safety. Vortex mixing, high-shear probe mixing,...”
lemongrass oil nanoemulsion coating reduced weight loss, firmness loss, phenolic compounds loss, antioxidant activity loss, and total anthocyanin concentration increase
“The coatings were also effective on reducing losses of weight, firmness, phenolic compounds, and antioxidant activity and delaying increases in total anthocyanin concentration in the berries.”
lemongrass oil nanoemulsion coating improved shelf life and microbiological safety
“Nanoemulsions of lemongrass oil (LO) were developed for coating of grape berries (Vitis labruscana Bailey) to improve the shelf life and microbiological safety.”