Abstract
The objective of this study was to evaluate the effectiveness of a combination of UV-C disinfection treatment and a nano-coating lemon essential oil nanocapsules. The nanocapsules were prepared by ionic gelation with an alginate-pectin wall and the lemon essential oil had a particle size of 219 ± 22 nm and a zeta potential of −7.91 ± 0.18 mV. The lemon essential oil had an encapsulation efficiency of 68.19 ± 1.18%. The fresh-cut cucumber was stored for 15 days at 4 °C. Six formulations of nanocapsules were evaluated, and hydroxypropyl methylcellulose was used as matrix polysaccharide in four coatings. Three formulations were treated with UV-C at 4.5 kJ/m2. The results showed that the combination of UV-C and nano-coatings (lemon essential oil = 200 mg/L) increased the shelf life by up to 15 days. Using UV-C and nano-coatings, the ∆E value was 7.12 at the end of the storage period, while the Control samples had an ∆E of 28.1. With nano-coating treatment, the amount of polyphenols decreased by 23% within 9 days. In contrast, with combined UV-C and nano-coating treatment, the amount of polyphenols was reduced by 38.84% within 15 days. The antioxidant capacity remained stable at 459 μmol TE/100 g for the fresh product when the combined treatment was used. A good correlation was also observed between the increasing of the fruit’s shelf life and decreasing of its enzymatic activity. The inclusion of UV-C treatment contributed to the reduction in the initial total bacteria at 3.30 log CFU/g and its combination with nano-coatings helped in the control of microbial growth during storage.
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Claims 8
Claim · model-written summary
Combined UV-C and lemon oil nano-coating extended cucumber shelf life up to 15 days.
- Taxon
- cucumber
Cucumis sativust0 - Treatment
- combination of UV-C and nano-coatings (lemon essential oil = 200 mg/L)e0
- Outcome
- shelf lifee0
- Direction
- increasede0
- Value
- 15 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the combination of UV-C and nano-coatings (lemon essential oil = 200 mg/L) increased the shelf life by up to 15 days”
t0“Fresh-Cut Cucumber”
Claim · model-written summary
Combined treatment yielded color difference 7.12 at storage end versus 28.1 in controls.
- Taxon
- cucumberCucumis sativust0
- Treatment
- UV-C and nano-coatingse0
- Outcome
- ∆E valuee0
- Value
- 7.12e0
- Qualifier
- 28.1e0
- Comparator
- Control samplese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Using UV-C and nano-coatings, the ∆E value was 7.12 at the end of the storage period, while the Control samples had an ∆E of 28.1”
t0“Fresh-Cut Cucumber”
Claim · model-written summary
Nano-coating alone reduced polyphenols by 23% in 9 days.
- Taxon
- cucumberCucumis sativust0
- Treatment
- nano-coating treatmente0
- Outcome
- amount of polyphenolse0
- Direction
- decreasede0
- Value
- 23%e0
- Qualifier
- within 9 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“With nano-coating treatment, the amount of polyphenols decreased by 23% within 9 days”
t0“Fresh-Cut Cucumber”
Claim · model-written summary
Combined UV-C and nano-coating reduced polyphenols by 38.84% within 15 days.
- Taxon
- cucumberCucumis sativust0
- Treatment
- combined UV-C and nano-coating treatmente0
- Outcome
- amount of polyphenolse0
- Direction
- reducede0
- Value
- 38.84%e0
- Qualifier
- within 15 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with combined UV-C and nano-coating treatment, the amount of polyphenols was reduced by 38.84% within 15 days”
t0“Fresh-Cut Cucumber”
Claim · model-written summary
Combined treatment kept antioxidant capacity stable at 459 μmol TE/100 g.
- Taxon
- cucumberCucumis sativust0
- Treatment
- combined treatmente0
- Outcome
- antioxidant capacitye0
- Direction
- remained stablee0
- Value
- 459 μmol TE/100 ge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The antioxidant capacity remained stable at 459 μmol TE/100 g for the fresh product when the combined treatment was used”
t0“Fresh-Cut Cucumber”
Claim · model-written summary
Fruit shelf life increased as enzymatic activity decreased.
- Taxon
- cucumberCucumis sativust0
- Organ / stage
- fruite0
- Outcome
- fruit’s shelf lifee0
- Direction
- increasinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a good correlation was also observed between the increasing of the fruit’s shelf life and decreasing of its enzymatic activity”
t0“Fresh-Cut Cucumber”
Claim · model-written summary
UV-C reduced initial total bacteria to 3.30 log CFU/g.
- Taxon
- cucumberCucumis sativust0
- Treatment
- UV-C treatmente0
- Outcome
- initial total bacteriae0
- Direction
- reductione0
- Value
- 3.30 log CFU/ge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The inclusion of UV-C treatment contributed to the reduction in the initial total bacteria at 3.30 log CFU/g”
t0“Fresh-Cut Cucumber”
Claim · model-written summary
UV-C combined with nano-coatings helped control microbial growth during storage.
- Taxon
- cucumberCucumis sativust0
- Treatment
- combination with nano-coatingse0
- Outcome
- microbial growthe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“its combination with nano-coatings helped in the control of microbial growth during storage”
t0“Fresh-Cut Cucumber”
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