Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products

Miriam Arianna Boninsegna, Alessandra De Bruno and Amalia Piscopo ()
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Miriam Arianna Boninsegna: Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
Alessandra De Bruno: Department of Human Sciences and Promotion of the Quality of Life, San Raffaele University, 00166 Rome, Italy
Amalia Piscopo: Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy

Agriculture, 2024, vol. 14, issue 9, 1-18

Abstract: In this study, the effect of the antioxidant extract from lemon by-products ( Citrus × Limon L.) integrated into an edible alginate-based coating was evaluated to preserve the storage quality of ready-to-eat Clementine ( Citrus × Clementina ) fruits. The effects of different coatings (1.5% of alginate and 1.5% of alginate + 2–4% of lemon by-product extract) were assessed by the physical, chemical, microbiological, sensorial, and structural analyses of ready-to-eat Clementine fruits stored for 21 d at 4 °C. Ready-to-eat Clementine fruits coated with alginate and extract from lemon by-products showed greater levels of polyphenols, flavonoids, antioxidant activity, and organic acids. A microbiological analysis revealed the dose-dependent effect of the extract to contrast the growth of mesophilic bacteria, yeast, and molds during storage. A sensory analysis confirmed that the enriched coating improved the visual, structural, and olfactory parameters until the end of storage. The evidence in this study proves that an antioxidant extract from lemon by-products is a great sustainable treatment to preserve ready-to-eat fruits.

Keywords: antioxidant extract; Citrus × Clementina; edible coating; lemon by-product; ready-to-eat fruits (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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