Quality retention of fresh-cut fruits of avocado enhanced with the essential oils from aerial parts of Lippia javanica, incorporated with gum Arabic edible coating

The effects of 1 and 3% concentrations of essential oil from the aerial parts of Lippia javanica extracted through Solvent-Free Microwave Extraction method (SFME) and integrated with gum Arabic edible coating, on the shelf life enhancement of fresh-cut avocado fruits were investigated for 28 days at 4±1°C. The essential oil was assayed using gas chromatography-mass spectroscopy (GC-MS). The antioxidant components (total phenolics, ascorbic acid and carotenoid contents), pH, browning potential, total soluble solids, microbial loads, fruits microstructures analysis with the aid of scanning electron microscope, antioxidant capacity through DPPH method and visual quality were used to determine the potential of essential oil from L. javanica incorporated with gum Arabic as agent of preservation of fresh-cut of avocado fruits. Results showed that the coated fruits with gum Arabic and essential oils at 1 and 3% concentrations significantly (P<0.05) enhanced the shelf life of the fresh-cut fruits of avocado compared to uncoated fresh-cut fruits of avocado. The study showed that the 3% essential oil concentration showed higher enhancement than 1% concentration. Based on our findings, the preservation potential of essential oil incorporated with gum Arabic showed that it could enhance the shelf life of fresh-cut avocado fruits.