Application of Lemongrass Oil in Chitosan as Antimicrobial During Storage of Crystal Guava Fruit
Abstract
Guava crystal is a fruit that has a high selling value. One of the obstacles to marketing crystal guava fruit is the fast decay process. Many factors cause fruit to rot quickly, including microbial contamination post-harvesting. This study evaluates the effectiveness of adding lemongrass oil in chitosan coatings to protect crystal guava from microbiological damage during storage. The fruit is coated with 1% chitosan and added to lemongrass oil according to the treatment. The study used a completely randomized design with three replications. The treatment tested included 0.0, 0.1, 0.3, and 0.5% lemongrass oil. The content of lemongrass oil compounds was analyzed using gas chromatography-mass spectroscopy (GC-MS). The antibacterial test was carried out using the disc method. The parameters observed were the total plate count and total fungal count of crystal guava fruit on days 0, 3, 6, 9, 12, 15, and 18 after storage. GC-MS analysis showed that the main content of lemongrass oil is two isomers of citral, i.e., neral (38.54%) and geranial (39.26%). The results showed that the total fungal and plate count increased during storage. Chitosan coating with lemongrass oil more effectively inhibits Staphylococcus aureus than Escherichia coli. Adding 0.3% and 0.5% lemongrass oil in chitosan could restrain the rate of microbes in crystal guava until the 18th day after storage. Chitosan treatment with 0,3% lemongrass oil is recommended to be the best treatment for applying on crystal guava.
Keywords: citral, GC-MS, Psidium guajava L., total plate count, total fungal count
Downloads
References
Abraham S, Rajamanick D, Srinivasan B. 2018. Preparation, characterization and cross-linking of chitosan by microwave assisted synthesis. Sci Int. 6(1): 18–30. https://doi.org/10.17311/sciintl.2018.18.30
Aider M. 2010. Chitosan application for active bio-based films production and potential in the food industry: Review. Lwt. 43(6): 837–842. https://doi.org/10.1016/j.lwt.2010.01.021
Azarakhsh N, Osman A, Ghazali HM, Tan CP, Mohd Adzahan N. 2014. Lemongrass Essential Oil Incorporated into Alginate-based Edible Coating for Shelf-life Extension and Quality Retention of Fresh-cut Pineapple. Postharvest Biol Technol. 88: 1–7. https://doi.org/10.1016/j.postharvbio.2013.09.004
Bagheri R, Ariaii P, Motamedzadegan A. 2021. Characterization, antioxidant and antibacterial activities of chitosan nanoparticles loaded with nettle essential oil. J Food Meas Charact. 15(2): 1395–1402. https://doi.org/10.1007/s11694-020-00738-0
Barikani M, Oliaei E, Seddiqi H, Honarkar H. 2014. Preparation and application of chitin and it’s derivatives: a review. Iran Polym J (English Ed. 23(4): 307–326. https://doi.org/10.1007/s13726-014-0225-z
Basaglia RR, Pizato S, Santiago NG, Maciel de Almeida MM, Pinedo RA, Cortez-Vega WR. 2021. Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne). Food Biosci. 41 September 2020. https://doi.org/10.1016/j.fbio.2021.100966
Bharti SK, Kumar A, Prakash O, Krishnan S, Gupta AK. 2013. Essential oil of cymbopogon citratus against diabetes: Validation by In vivo experiments and computational studies. J Bioanal Biomed. 5(5): 194–203. https://doi.org/10.4172/1948-593X.1000098
Botelho LNS, Rocha DA, Braga MA, Silva A, de Abreu CMP. 2016. Quality of guava cv. ‘Pedro Sato’ treated with cassava starch and cinnamon essential oil. Sci Hortic (Amsterdam). 209: 214–220. https://doi.org/10.1016/j.scienta.2016.06.012
Chawla R, Sivakumar S, Kaur H. 2021. Antimicrobial edible films in food packaging: Current scenario and recent nanotechnological advancements- a review. Carbohydr Polym Technol Appl. 2 August 2020:100024. https://doi.org/10.1016/j.carpta.2020.100024
CLSI. 2018. Performance Standards for Antimicrobial Disk Susceptibility Tests. 13th edition. Wayne, PA: Clinical and Laboratory Standards Institute.
Duan C, Meng X, Meng J, Khan MIH, Dai L, Khan A, An X, Zhang J, Huq T, Ni Y. 2019. Chitosan as A Preservative for Fruits and Vegetables: A Review on Chemistry and Antimicrobial Properties. J Bioresour Bioprod. 4(1): 11–21. https://doi.org/10.21967/jbb.v4i1.189
FDA. 2020. Federal Register: Substances Generally Recognized as Safe. https://www.federalregister.gov/documents/2016/08/17/2016-19164/substances-generally-recognized-as-safe.
Feyzioglu GC, Tornuk F. 2016. Development of chitosan nanoparticles loaded with summer savory (Satureja hortensis L.) essential oil for antimicrobial and antioxidant delivery applications. LWT - Food Sci Technol. 70: 104–110. https://doi.org/10.1016/j.lwt.2016.02.037
Ganjewala D, Gupta AK, Muhury R. 2012. An update on bioactive potential of a monoterpene aldehyde citral. J Biol Act Prod from Nat. 2(4): 186–199. https://doi.org/10.1080/22311866.2012.10719126
Goy RC, Morais STB, Assis OBG. 2016. Evaluation of the antimicrobial activity of chitosan and its quaternized derivative on E. coli and S. aureus growth. Rev Bras Farmacogn. 26(1): 122–127. https://doi.org/10.1016/j.bjp.2015.09.010
Guerra ICD, de Oliveira PDL, de Souza Pontes AL, Lúcio ASSC, Tavares JF, Barbosa-Filho JM, Madruga MS, de Souza EL. 2015. Coatings comprising chitosan and Mentha piperita L. or Mentha×villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit. Int J Food Microbiol. 214: 168–178. https://doi.org/10.1016/j.ijfoodmicro.2015.08.009
Gutiérrez-Pacheco MM, Torres-Moreno H, Flores-Lopez ML, Guadarrama NV, Ayala-Zavala JF, Ortega-Ramírez LA, López-Romero JC. 2023. Mechanisms and Applications of Citral’s Antimicrobial Properties in Food Preservation and. Antibiotics. 12: 1–31. https://doi.org/10.3390/antibiotics12111608
Hasheminejad N, Khodaiyan F. 2019. The effect of clove essential oil loaded with chitosan nanoparticles on the shelf life and quality of pomegranate arils. Food Chem. 309: 125520. https://doi.org/10.1016/j.foodchem.2019.125520
Hien Tran T, Chinh Nguyen D, Nguyen Phu TN, Van Thi TH, Nguyen Vo DV, Giang Bach L, Duy Nguyen T. 2019. Research on lemongrass oil extraction technology (Hydrodistillation, microwave-assisted hydrodistillation). Indones J Chem. 19(4): 1000–1007. https://doi.org/10.22146/ijc.40883
Jahun B, Ilu K, Yahaya S, Ahmed B, Salami K. 2021. Fungi causing post-harvest spoilage Carica papaya Linn fruits of two selected markets in Kano State, Nigeria. J Appl Sci Environ Manag. 25(5): 727–731. https://doi.org/10.4314/jasem.v25i5.6
Karanth S, Feng S, Patra D, Pradhan AK. 2023. Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling. Front Microbiol. 14 June:1–17. https://doi.org/10.3389/fmicb.2023.1198124
Kawhena TG, Opara UL, Fawole OA. 2022. Effects of Gum Arabic Coatings Enriched with Lemongrass Essential Oil and Pomegranate Peel Extract on Quality Maintenance of Pomegranate Whole Fruit and Arils. Foods. 11(4): xxx. https://doi.org/10.3390/foods11040593
Keawchaoon L, Yoksan R. 2011. Preparation, characterization and in vitro release study of carvacrol-loaded chitosan nanoparticles. Colloids Surfaces B Biointerfaces. 84(1): 163–171. https://doi.org/10.1016/j.colsurfb.2010.12.031
Kumar P, Mishra S, Malik A, Satya S. 2012. Housefly (Musca domestica L.) control potential of Cymbopogon citratus Stapf. (Poales: Poaceae) essential oil and monoterpenes (citral and 1,8-cineole). Parasitol Res. (112): 69–76. https://doi.org/10.1007/s00436-012-3105-5
Martínez-Hernández GB, Amodio ML, Colelli G. 2017. Carvacrol-loaded chitosan nanoparticles maintain quality of fresh-cut carrots. Innov Food Sci Emerg Technol. 41: 56–63. https://doi.org/10.1016/j.ifset.2017.02.005
Nagaraju S, Banik AK. 2019. Effect of HDPE and LDPE packaging materials on physiological parameters of guava cv khaja. Int J Chem Stud. 7(1): 1593–1598.
Naik MI, Fomda BA, Jaykumar E, Bhat JA. 2010. Antibacterial activity of lemongrass (Cymbopogon citratus) oil against some selected pathogenic bacterias. Asian Pac J Trop Med. 3(7): 535–538. https://doi.org/10.1016/S1995-7645(10)60129-0
Nair MS, Saxena A, Kaur C. 2018. Effect of chitosan and alginate-based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.). Food Chem. 240: 245–252. https://doi.org/10.1016/j.foodchem.2017.07.122
Oladeji OS, Adelowo FE, Ayodele DT, Odelade KA. 2019. Phytochemistry and pharmacological activities of Cymbopogon citratus: A review. Sci African. 6:e00137. https://doi.org/10.1016/j.sciaf.2019.e00137
Petkoska AT, Daniloski D, D’Cunha NM, Naumovski N, Broach AT. 2021. Edible packaging: Sustainable solutions and novel trends in food packaging. Food Res Int. 140 May 2020:109981. https://doi.org/10.1016/j.foodres.2020.109981
Rana S, Siddiqui S, Goyal A. 2015. Extension of the shelf life of guava by individual packaging with cling and shrink films. J Food Sci Technol. 52(12): 8148–8155. https://doi.org/10.1007/s13197-015-1881-5
Ribeiro-Santos R, Andrade M, Sanches-Silva A. 2017. Application of encapsulated essential oils as antimicrobial agents in food packaging. Curr Opin Food Sci. 14: 78–84. https://doi.org/10.1016/j.cofs.2017.01.012
Rinaldi M, Asta CD, Meli F, Morini E, Pellegrini N. 2013. Physicochemical and microbiological quality of sous-vide-processed carrots and brussels sprouts. Food Bioprocess. 6: 3076–3087. https://doi.org/10.1007/s11947-012-0973-8
Rochima E, Fiyanih E, Afrianto E, Joni IM, Subhan U, Panatarani C. 2018. Efek Penambahan Suspensi Nanokitosan pada Edible Coating terhadap Aktivitas Antibakteri. J Pengolah Has Perikan Indones. 21(1): 127. https://doi.org/10.17844/jphpi.v21i1.21461
Rustani D, Susanto S. 2019. Kualitas fisik dan kimia buah jambu ‘Kristal’ pada letak cabang yang berbeda. Bul Agrohorti. 7(2): 123–129. https://doi.org/10.29244/agrob.7.2.123-129
dos Santos NST, Athayde Aguiar AJA, de Oliveira CEV, Veríssimo de Sales C, de Melo e Silva S, Sousa da Silva R, Stamford TCM, de Souza EL. 2012. Efficacy of the application of a coating composed of chitosan and Origanum vulgare L. essential oil to control Rhizopus stolonifer and Aspergillus niger in grapes (Vitis labrusca L.). Food Microbiol. 32(2): 345–353. https://doi.org/10.1016/j.fm.2012.07.014
Sharma S, Nakano K, Kumar S, Katiyar V. 2024. Edible packaging to prolong postharvest shelf-life of fruits and vegetables: A review. Food Chem Adv. 4: 100711. doi:https://doi.org/10.1016/j.focha.2024.100711.
Sotelo-Boy´as ME, Valverde-Aguilar G, Plascencia-Jatomea M, Correa-Pacheco ZN, Jim´enez-Aparicio A, Solorza-Feria J, Barrera-Necha L, Bautista-Ba˜nos S. 2015. Characterization of chitosan nanoparticle added with essential oil. In vitro effect on Pectobacterium carotovorum. Rev Mex Ing química. 14(3): 589–599.
Sulistijowati R, Husain R, Datau MC, Kusbidinandri. 2019. Antioxidant, antibacterial and antifungal activity of edible coating chitosan-galactose complex. IOP Conf Ser Mater Sci Eng. 370. https://doi.org/10.1088/1755-1315/370/1/012032
Tzortzakis NG, Economakis CD. 2007. Antifungal activity of lemongrass (Cympopogon citratus L.) essential oil against key postharvest pathogens. Innov Food Sci Emerg Technol. 8(2): 253–258. https://doi.org/10.1016/j.ifset.2007.01.002
Wang L, Wu H, Qin G, Meng X. 2014. Chitosan disrupts Penicillium expansum and controls postharvest blue mold of jujube fruit. Food Control. 41(1): 56–62. https://doi.org/10.1016/j.foodcont.2013.12.028
Widodo S, Maretha I. 2013. Pengaruh penambahan indole acetic acid (IAA) pada pelapis kitosan terhadap mutu dan masa simpan buah jambu biji (Psidium guajava L.) “crystal.” J Agrotropika. 17(1): 14–18. https://doi.org/10.23960/jat.v1i1.1893
Wu C, Wang L, Hu Y, Chen S, Liu D, Ye X. 2016. Edible coating from citrus essential oil-loaded nanoemulsions: physicochemical characterization and preservation performance. RSC Adv. 6(25): 20892–20900. https://doi.org/10.1039/C6RA00757K
Yashaswini M, Iyer PR. 2019. Chitosan based films incorporated with turmeric/clove/ginger essential oil for food packaging. J Nanomed Nanotechnol. 10(537): 1–10. https://doi.org/10.35248/2157-7439.19.10.537
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This journal is published under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License. Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. NonCommercial — You may not use the material for commercial purposes.
View JIPI StatsCounter
