Preservation potential of banana fruit of two inclusion complexes between cinnamon and lemongrass essential oil with β-cyclodextrin
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Abstract
Banana is a widely cultivated tropical fruit and one of Vietnam’s key export agricultural products. However, this fruit is difficult to preserve and is susceptible to anthracnose, a disease caused by fungi. The inclusion complexes (ICs) of cinnamon essential oil and lemongrass essential oil with β-cyclodextrin are safe and well-researched method for fruit preservation due to their anti-fungi properties. In this study, the cinnamon essential oil/β-cyclodextrin IC (CEO-β-CD) and lemongrass essential oil/β-cyclodextrin IC (LEO-β-CD) were used to preserve bananas and increase the physicochemical quality of bananas. The results showed that the CEO-β-CD at a dose of 2.5 mg per g of fruit had a better ability to maintain the physicochemical quality of bananas with the lowest weight loss (7.5%) and the highest firmness (3 N). The L* value, a* value, and b* value also demonstrated good quality bananas with few black spots. Moreover, the total soluble solid (TSS) of 6.5oBrix, the highest reducing sugar content of approximately 2.5 mg/g, and the vitamin C content of about 0.37 mg/100 g flesh exhibited that the CEO-β-CD at a reasonable concentration could be a potential preservative for preserving banana.
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References
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