Incorporating citronella oil into edible coating to extend the stable life and improve the quality of banana fruit

Authors

Iqbal Kamar , Dewi Yunihharni

DOI:

10.29303/jpm.v18i5.5593

Published:

2023-09-30

Issue:

Vol. 18 No. 5 (2023): September 2023

Keywords:

Carboxymethyl Cellulose, Edible Coating, Citronella Oil, Essential Oil

Articles

Downloads

How to Cite

Kamar, I., & Yunihharni, D. . (2023). Incorporating citronella oil into edible coating to extend the stable life and improve the quality of banana fruit. Jurnal Pijar Mipa, 18(5), 759–765. https://doi.org/10.29303/jpm.v18i5.5593

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Abstract

Carboxymethyl cellulose (CMC) is a linear polysaccharide with long chains soluble in water and anionic. It exhibits high viscosity and possesses non-toxic and non-allergenic properties. The use of plant-based essential oils in edible films to replace vegetable oils, cereals, or seeds. One essential oil with good antibacterial activity is the oil derived from citronella leaves. The main components of this citronella oil compound consist of citronellal, citronellol, and geraniol, which can inhibit bacterial activity. Therefore, it is necessary to develop technology for handling fresh fruits to inhibit excessive ripening and decay. This can be achieved by creating an edible coating with essential oils. This study aims to investigate the impact of using an edible covering (carboxymethyl cellulose) incorporated with lemongrass oil on the storage of bananas. The experimental design employed in this study utilized a Completely Randomized Design (CRD) with one factor, namely citronella oil (0.3%, 0.6%, and 0.9%), as well as the application of edible coating with two elements, namely treatment variations (layer and non-coating) and storage duration (day 0 to day 15). The storage process is conducted until ripening occurs in banana fruits for 16 days, with daily observations. Throughout the storage procedure, various metrics were monitored in bananas, including weight loss, acidity level (pH), and total plate count (TPC). The research findings indicate that the highest weight loss of banana fruit is observed in bananas without edible covering, amounting to 13.10%. Conversely, bananas with edible coating and 0.5% lemongrass oil exhibit a lower weight loss of 7.35%. The application of edible coating significantly impacts the increase in pH and total microbial growth on banana fruits.

References

Suseno, N., Savitri, E., Sapei, L., & Padmawijaya, K. S. (2014). Improving Shelf-life of Cavendish Banana Using Chitosan Edible Coating. Procedia Chemistry, 9(1), 113–120.

Senna, M. M. H., Al-Shamrani, K. M., & Al-Arifi, A. S. (2014). Edible Coating for Shelf-Life Extension of Fresh Banana Fruit Based on Gamma Irradiated Plasticized Poly(vinyl alcohol)/Carboxymethyl Cellulose/Tannin Composites. Materials Sciences and Applications, 05(06), 395–415.

Alam, M., Hossain, M. A., & Sarkar, A. (2020). Effect of Edible Coating on Functional Properties and Nutritional Compounds Retention of Air Dried Green Banana (Musa sapientum L.) Effect of Edible Coating on Functional Properties and Nutritional Compounds Retention of Air Dried Green Banana (Musa Sapie. IOSR Journal of Environmental Science, 14(2), 51–58.

Oh, Y. A., Oh, Y. J., Song, A. Y., Won, J. S., Song, K. Bin, & Min, S. C. (2017). Comparison of effectiveness of edible coatings using emulsions containing lemongrass oil of different size droplets on grape berry safety and preservation. LWT, 75, 742–750.

Soković, M., & Van Griensven, L. J. L. D. (2006). Antimicrobial activity of essential oils and their components against the three major pathogens of the cultivated button mushroom, Agaricus bisporus. European Journal of Plant Pathology, 116(3), 211–224.

Resianingrum, R., Atmaka, W., Khasanah, L. U., Kawiji, K., Utami, R., & Praseptiangga, D. (2016). Characterization of cassava starch-based edible film enriched with lemongrass oil (Cymbopogon citratus). Nusantara Bioscience, 8(2), 278–282.

Othman, F., Idris, S. N., Nasir, N. A. H. A., & Nawawi, M. A. (2022). Preparation and Characterization of Sodium Alginate-Based Edible Film with Antibacterial Additive using Lemongrass Oil. Sains Malaysiana, 51(2), 485–494.

Siburian, P. W., Falah, M. A. F., & Mangunwikarta, J. (2021). Alginate-Based Edible Coatings Enriched with Cinnamon Essential Oil Extend Storability and Maintain the Quality of Strawberries under Tropical Condition. PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science), 9(1), 58–70.

Khajenoori, M., Asl, A. H., & Hormozi, F. (2009). Proposed Models for Subcritical Water Extraction of Essential Oils. Chinese Journal of Chemical Engineering, 17(3), 359–365.

Wogiatzi, E., Papachatzis, A., Kalorizou, H., Chouliara, A., & Chouliaras, N. (2011). Evaluation of essential oil yield and chemical components of selected basil cultivars. Biotechnology and Biotechnological Equipment, 25(3), 2525–2527.

Djafar, F., Supardan, M. D., & Gani, A. (2010). The influence of particle size , SF ratio and time of process to yield in hydrodistillation of ginger oil. Hasil Industri, 23(2), 47–54.

Dong, F., & Wang, X. (2017). Effects of carboxymethyl cellulose incorporated with garlic essential oil composite coatings for improving quality of strawberries. International Journal of Biological Macromolecules, 104(2), 821–826.

Gol, N. B., & Ramana Rao, T. V. (2011). Banana fruit ripening as influenced by edible coatings. International Journal of Fruit Science, 11(2), 119–135.

Dashipour, A., Razavilar, V., Hosseini, H., Shojaee-Aliabadi, S., German, J. B., Ghanati, K., Khakpour, M., & Khaksar, R. (2015). Antioxidant and antimicrobial carboxymethyl cellulose films containing Zataria multiflora essential oil. International Journal of Biological Macromolecules, 72, 606–613.

Yousuf, B., Wu, S., & Siddiqui, M. W. (2021). Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce. Trends in Food Science & Technology, 108, 245–257.

Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A., & Cháfer, M. (2011). Use of Essential Oils in Bioactive Edible Coatings: A Review. Food Engineering Reviews, 3(1), 1–16.

Tavassoli-Kafrani, E., Shekarchizadeh, H., & Masoudpour-Behabadi, M. (2016). Development of edible films and coatings from alginates and carrageenans. Carbohydrate Polymers, 137(2), 360–374.

Huber, K. C., & Embuscado, M. (2009). Edible Films and Coatings for Food Applications. In Edible Films and Coatings for Food Applications (Issue September 2015).

Yazid, N., Yusof, N., & Md Zaki, N. A. (2023). Edible Coating Incorporated with Essential Oil for Enhancing Shelf-Life of Fruits: A Review.

Faizal, M. (2017). Utilization biomass and coal mixture to produce alternative solid fuel for reducing emission of green house gas. International Journal on Advanced Science Engineering Information Technology, 7(3), 950–956.

Rojas-Graü, M., Soliva‐Fortuny, R., & Martin-Belloso, O. (2009). Edible coatings to incorporate active ingredients to fresh-cut fruits: A review. Trends in Food Science & Technology, 20(2), 438–447.

Viuda-Martos, M., Mohamady, M. A., Fernández-López, J., Abd ElRazik, K. A., Omer, E. A., Pérez-Alvarez, J. A., & Sendra, E. (2011). In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Food Control, 22(11), 1715–1722.

D. Antunes, M., M. Gago, C., M. Cavaco, A., & G. Miguel, M. (2012). Edible Coatings Enriched with Essential Oils and their Compounds for Fresh and Fresh-cut Fruit. Recent Patents on Food, Nutrition & Agriculturee, 4(2), 114–122.

Author Biographies

Iqbal Kamar, Universitas Malikussaleh

Dewi Yunihharni, Universitas Sains Cut Nyak Dhien

License

Copyright (c) 2023 Iqbal Kamar, Dewi Yunihharni

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The following terms apply to authors who publish in this journal:
1. Authors retain copyright and grant the journal first publication rights, with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY License) that allows others to share the work with an acknowledgment of the work's authorship and first publication in this journal.

2. Authors may enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., posting it to an institutional repository or publishing it in a book), acknowledging its initial publication in this journal.
3. Before and during the submission process, authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website), as this can lead to productive exchanges as well as earlier and greater citation of published work (See The Effect of Open Access).