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This research investigates the effects of using edible gel coatings and bio-based packaging materials on extending the shelf life of cherry tomatoes. Two edible gel coatings (guar gum and guar gum +5% of a lemon (Citrus limon (L.) Osbeck pomace extract obtained in the research laboratory) were applied on cherry tomatoes, then they were packaged in bio-based materials (cellulose tray + PLA lid). Guar gum, glycerol, sorbitol, extra virgin olive oil, and tween 20 were used in coating formulation. Uncoated tomatoes packed in bio-based materials and conventional plastic (PET trays + lid) were tested as a control. Samples were stored for 45 days at 20 °C and their quality parameters were evaluated. Coated tomatoes maintained firmness and weight, and the enriched coated samples showed a significant increase in phenol content, derived from the antioxidant extract. Samples packed in PET showed a sensory unacceptability (<4.5) after 45 days correlated with a greater decline in firmness (from 10.51 to 5.96 N) and weight loss (from 7.06 to 11.02%). Therefore, edible gel coating and bio-based packaging proved to be effective in maintaining the overall quality of cherry tomatoes for 45 days, offering a promising approach to reduce plastic polymer use and food waste. [ABSTRACT FROM AUTHOR]

This research investigates the effects of using edible gel coatings and bio-based packaging materials on extending the shelf life of cherry tomatoes. Two edible gel coatings (guar gum and guar gum +5% of a lemon (Citrus limon (L.) Osbeck pomace extract obtained in the research laboratory) were applied on cherry tomatoes, then they were packaged in bio-based materials (cellulose tray + PLA lid). Guar gum, glycerol, sorbitol, extra virgin olive oil, and tween 20 were used in coating formulation. Uncoated tomatoes packed in bio-based materials and conventional plastic (PET trays + lid) were tested as a control. Samples were stored for 45 days at 20 °C and their quality parameters were evaluated. Coated tomatoes maintained firmness and weight, and the enriched coated samples showed a significant increase in phenol content, derived from the antioxidant extract. Samples packed in PET showed a sensory unacceptability (

The Australian native plant, lemon-scented tea tree (LSTT) is rich in polyphenols with strong antioxidant activities. Encapsulation enhances the potential applications of plant extracts and additionally protects them from degradation. The encapsulating agent is one of the key elements in the encapsulation process. In this study, lemon pomace powder (LPP) was investigated as a new carrier agent for LSTT leaf phenolic extract, and its performance was compared with the commonly used polysaccharide (i.e., maltodextrin (MD)) and protein-based (i.e., soy protein isolate (SPI)) coating materials. The encapsulation efficiency, colour, polyphenol and antioxidant property retention, particle morphology, crystallinity, flow properties, and release behaviour in food simulants and gastrointestinal fluid were studied to compare the performance of the carrier agents individually and in combinations. The encapsulation efficiency of lemon pomace powder (LPP) was above 95 % and the order for the retention of polyphenol and antioxidant capacities were MD>LPP>SPI. LPP offers better flow properties and unique particle morphology, which was also amorphous in nature with some degree of crystallinity. The release profile in the food simulants showed a controlled and sustained release rate over the tested period, which was comparable with MD and SPI. In gastrointestinal fluids, the percent release followed the order of SPI>LPP>MD for the carrier agents. The incorporation of LPP with MD and SPI can improve several properties of the individual carrier agents. Thus, LPP can be used as a potential carrier agent for polyphenols in functional food formulation either on its own or in combination with other coating materials.

Fruit pomace addition to lucerne silage could rapidly reduce silage pH creating an acidic environment and thus maybe preventing spoilage. However, the purpose of this study was to investigate the effect of different rates of inclusion of citrus lemon by-products on lucerne. In this study, the following five different treatments were prepared: L0 (control) with 100% lucerne; L25 (75% lucerne with 25% lemon pomace); L50 (50% lucerne with 50% lemon pomace); L75 (25% lucerne with 75% lemon pomace); and L100 (100% lemon pomace). After ensiling, the chemical composition, nutritive value, stability, in vitro apparent digestibility, and gas production of silage were determined. The dry matter (DM) content was higher for lemon pomace substitution equal to or exceeded 50% (P < 0.01). Crude protein, on the contrary, decreased (P < 0.01) over the same percentage of substitution. The L100 and L75 treatments showed higher DM apparent disappearance rate and lower (P < 0.05) crude protein and neutral detergent fiber apparent degradation rate vs. L0. Lemon pomace could be used at high inclusion level in lucerne silage, allowing the preservation of this by-product all the year, improving some chemical silage characteristics, and reducing proteolytic processes that usually happen on lucerne silage. Moreover, the in vitro apparent digestibility and gas production results showed that a partial substitution of lucerne with lemon pomace is able to improve silage digestibility.

In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg−1 was used for the formulation of enriched biscuits. Three different biscuit samples were compared to a control biscuit, without the addition of functional ingredients. The main physicochemical, microbiological, and sensory aspects of doughs and biscuits enriched with LPE were investigated. The enriched biscuits showed higher phenolic content and antioxidant activity than the control one and a longer induction period (IP), which means that the enriched products had a higher intrinsic resistance to lipid oxidation, thanks to the antioxidant effect exerted by the added fresh lemon peel and the LPE. Furthermore, from a sensorial point of view, they showed suitable acceptability, in terms of appearance, flavor, and aromatic attributes. Thus, results indicated that the incorporation of lemon processing by-products allowed the production of functional enriched biscuits with improved antioxidant properties.

The effect of microwave pretreatment on the levels of total phenolic compounds, flavonoids, proanthocyanidins, and individual major compounds as well as the total antioxidant activity of the dried lemon pomace was investigated. The results showed that microwave pretreatment significantly affected all the examined parameters. The total phenolic content, total flavonoids, proanthocyanidins, as well as the total antioxidant activity significantly increased as the microwave radiation time and power increased (e.g., 2.5-fold for phenolics, 1.4-fold for flavonoids, and 5.5-fold for proanthocyanidins); however, irradiation of more than 480 W for 5 min resulted in the decrease of these parameters. These findings indicate that microwave irradiation time and power may enhance higher levels of the phenolic compounds as well as the antioxidant capacity of the dried lemon pomace powder. However, higher and longer irradiation may lead to a degradation of phenolic compounds and lower the antioxidant capacity of the dried lemon pomace. Practical applications Lemon pomace could be a good source of bioactive compounds and antioxidants. Microwave irradiation could be applied for the enhancement of the total phenolic compounds and antioxidants of the lemon pomace-dried powder. The findings of this study can be applied for enhancing the bioactive compounds and the antioxidant activity of the dried lemon pomace for further extraction, isolation, and utilisation. [ABSTRACT FROM AUTHOR]

Fruit pomace addition to lucerne silage could rapidly reduce silage pH creating an acidic environment and thus maybe preventing spoilage. However, the purpose of this study was to investigate the effect of different rates of inclusion of citrus lemon by-products on lucerne. In this study, the following five different treatments were prepared: L0 (control) with 100% lucerne; L25 (75% lucerne with 25% lemon pomace); L50 (50% lucerne with 50% lemon pomace); L75 (25% lucerne with 75% lemon pomace); and L100 (100% lemon pomace). After ensiling, the chemical composition, nutritive value, stability, in vitro apparent digestibility, and gas production of silage were determined. The dry matter (DM) content was higher for lemon pomace substitution equal to or exceeded 50% ( P < 0.01). Crude protein, on the contrary, decreased ( P < 0.01) over the same percentage of substitution. The L100 and L75 treatments showed higher DM apparent disappearance rate and lower ( P < 0.05) crude protein and neutral detergent fiber apparent degradation rate vs . L0. Lemon pomace could be used at high inclusion level in lucerne silage, allowing the preservation of this by-product all the year, improving some chemical silage characteristics, and reducing proteolytic processes that usually happen on lucerne silage. Moreover, the in vitro apparent digestibility and gas production results showed that a partial substitution of lucerne with lemon pomace is able to improve silage digestibility., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Besharati, Palangi, Salem, De Palo, Lorenzo and Maggiolino.)

In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg−1 was used for the formulation of enriched biscuits. Three different biscuit samples were compared to a control biscuit, without the addition of functional ingredients. The main physicochemical, microbiological, and sensory aspects of doughs and biscuits enriched with LPE were investigated. The enriched biscuits showed higher phenolic content and antioxidant activity than the control one and a longer induction period (IP), which means that the enriched products had a higher intrinsic resistance to lipid oxidation, thanks to the antioxidant effect exerted by the added fresh lemon peel and the LPE. Furthermore, from a sensorial point of view, they showed suitable acceptability, in terms of appearance, flavor, and aromatic attributes. Thus, results indicated that the incorporation of lemon processing by-products allowed the production of functional enriched biscuits with improved antioxidant properties. [ABSTRACT FROM AUTHOR]