Abstract
The antimicrobial and antioxidant properties, among others, of plant essential oils (EOs) to preserve the quality of fruit and vegetables have been widely studied. Nevertheless, little is known about the antioxidant system response in fruit and vegetables, especially in citrus fruit, due to EOs treatments. The antioxidant systems (antioxidant enzymes, ascorbic/dehydroascorbic acids contents and phenolic compounds) of the flavedo tissue of lemons packaged under cardboard packages without (control) or with encapsulated EOs (active; carvacrol:eugenol mix (80:20) in β-cyclodextrin) were hereby studied during cold storage (8 °C up to 35 d), with commercialization periods (22 °C for 5 d) after every 7 d of cold storage. The lemon quality (titratable acidity, pH, soluble solid content, external colour, firmness and microbial surface load) and nutritional/bioactive content of the lemon pulp (ascorbic/dehydroascorbic acid contents, total phenolic content and total antioxidant activity) were determined during cold storage and after commercialization periods. EOs released from the active packaging increased the activities of the antioxidant enzymes superoxide dismutase/ascorbate peroxidase, dehydroascorbate reductase and catalase in the flavedo tissue with maximum values after commercialization periods (80, 20, 160 and 50% higher than control samples) corresponding to previous cold storage for 7, 14 and 21 d, respectively. These antioxidant responses were also reflected in the ascorbic/dehydroascorbic acid contents, total phenolic content and total antioxidant activity of the flavedo tissue. The active packaging highly controlled the microbial growth with 1.6-1.9 log units lower psychrophilic loads than control samples at the end of cold storage with also lower decay incidence after commercialization. The physicochemical quality, colour and firmness of lemons were not negatively affected by the active packaging. The nutritional/bioactive quality of the lemon pulp was increased after commercialization periods, particularly inducing EOs from the active packaging with higher total phenolic content increments (30-70%) than control samples (15-20%), while no ascorbic acid content differences were observed among active and control samples after commercialization. In conclusion, this study shows a detailed picture of the response of the antioxidant system in lemons due to the EOs released from the active packaging, with the antioxidant activity being increased while the quality of the lemons was not affected.
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Claims 10
Claim · model-written summary
Active packaging increased flavedo superoxide dismutase activity by 80% over controls after commercialization.
- Organ / stage
- flavedo tissuee0
- Treatment
- active packaginge0
- Gene
- superoxide dismutasee0
- Outcome
- activities of the antioxidant enzymes superoxide dismutasee0
- Direction
- increasede0
- Value
- 80e0
- Qualifier
- after commercialization periodse0
- Comparator
- control samplese0
Not reportedTaxon
Verbatim
e0“EOs released from the active packaging increased the activities of the antioxidant enzymes superoxide dismutase/ascorbate peroxidase, dehydroascorbate reductase and catalase in the flavedo tissue with maximum values after commercialization periods (80, 20, 160 and 50% higher than control samples)”
Claim · model-written summary
Active packaging increased flavedo ascorbate peroxidase activity by 20% over controls.
- Organ / stage
- flavedo tissuee0
- Treatment
- active packaginge0
- Gene
- ascorbate peroxidasee0
- Outcome
- ascorbate peroxidasee0
- Direction
- increasede0
- Value
- 20e0
- Comparator
- control samplese0
Not reportedTaxon
Verbatim
e0“EOs released from the active packaging increased the activities of the antioxidant enzymes superoxide dismutase/ascorbate peroxidase, dehydroascorbate reductase and catalase in the flavedo tissue with maximum values after commercialization periods (80, 20, 160 and 50% higher than control samples)”
Claim · model-written summary
Active packaging increased flavedo dehydroascorbate reductase activity by 160% over controls.
- Organ / stage
- flavedo tissuee0
- Treatment
- active packaginge0
- Gene
- dehydroascorbate reductasee0
- Outcome
- dehydroascorbate reductasee0
- Direction
- increasede0
- Value
- 160e0
- Comparator
- control samplese0
Not reportedTaxon
Verbatim
e0“EOs released from the active packaging increased the activities of the antioxidant enzymes superoxide dismutase/ascorbate peroxidase, dehydroascorbate reductase and catalase in the flavedo tissue with maximum values after commercialization periods (80, 20, 160 and 50% higher than control samples)”
Claim · model-written summary
Active packaging increased flavedo catalase activity by 50% over controls.
- Organ / stage
- flavedo tissuee0
- Treatment
- active packaginge0
- Gene
- catalasee0
- Outcome
- catalasee0
- Direction
- increasede0
- Value
- 50%e0
- Comparator
- control samplese0
Not reportedTaxon
Verbatim
e0“EOs released from the active packaging increased the activities of the antioxidant enzymes superoxide dismutase/ascorbate peroxidase, dehydroascorbate reductase and catalase in the flavedo tissue with maximum values after commercialization periods (80, 20, 160 and 50% higher than control samples)”
Claim · model-written summary
Flavedo ascorbic acid, phenolics, and antioxidant activity reflected the antioxidant response.
- Taxon
- lemons
Citrus ×limont0 - Organ / stage
- flavedo tissuee0
- Outcome
- ascorbic/dehydroascorbic acid contents, total phenolic content and total antioxidant activitye0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These antioxidant responses were also reflected in the ascorbic/dehydroascorbic acid contents, total phenolic content and total antioxidant activity of the flavedo tissue.”
t0“lemons”
Claim · model-written summary
Active packaging lowered psychrophilic loads by 1.6-1.9 log units versus controls.
- Taxon
- lemonsCitrus ×limont0
- Treatment
- active packaginge0
- Outcome
- psychrophilic loadse0
- Direction
- lowere0
- Value
- 1.6-1.9 log unitse0
- Qualifier
- at the end of cold storagee0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The active packaging highly controlled the microbial growth with 1.6-1.9 log units lower psychrophilic loads than control samples at the end of cold storage”
t0“lemons”
Claim · model-written summary
Active packaging reduced lemon decay incidence after commercialization.
- Taxon
- lemonsCitrus ×limont0
- Treatment
- active packaginge1
- Outcome
- decay incidencee0
- Direction
- lowere0
- Qualifier
- after commercializatione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with also lower decay incidence after commercialization”
e1“The active packaging highly controlled the microbial growth”
t0“lemons”
Claim · model-written summary
Active packaging did not negatively affect lemon physicochemical quality, colour, or firmness.
- Taxon
- lemonsCitrus ×limone0
- Treatment
- active packaginge0
- Outcome
- physicochemical quality, colour and firmnesse0
- Direction
- not negatively affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The physicochemical quality, colour and firmness of lemons were not negatively affected by the active packaging.”
Claim · model-written summary
Active packaging gave lemon pulp total phenolic content increments of 30-70%, versus 15-20% in controls.
- Taxon
- lemonCitrus ×limone1
- Organ / stage
- lemon pulpe1
- Treatment
- active packaginge1
- Outcome
- total phenolic content incrementse0
- Direction
- highere0
- Value
- 30-70%e0
- Qualifier
- 15-20%e0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher total phenolic content increments (30-70%) than control samples (15-20%)”
e1“The nutritional/bioactive quality of the lemon pulp was increased after commercialization periods, particularly inducing EOs from the active packaging”
Claim · model-written summary
Active packaging and controls had no difference in ascorbic acid content after commercialization.
- Taxon
- lemonsCitrus ×limont0
- Treatment
- activee0
- Outcome
- ascorbic acid contente0
- Direction
- no ascorbic acid content differencese0
- Qualifier
- after commercializatione0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“no ascorbic acid content differences were observed among active and control samples after commercialization”
t0“lemons”
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