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<p>In recent years, the growing demand for natural and sustainable solutions in food preservation and phytochemical extraction has gained significant attention. This study used microwave-assisted extraction (MAE) with a microwave reactor to extract phenolic compounds from pomelo peels and assess the efficacy of bio-based coating for extending the shelf life of pear fruits. To attain a maximum yield with high phytochemical output, the process was optimized by response surface methodology (RSM) using a Box-Behnken design (BBD). The selected processing parameters were microwave power (150, 300, and 450 W), temperature (30, 50, and 70&#xa0;°C), irradiation time (5, 10, and 15&#xa0;min), and solvent material (20:1, 35:1, and 50:1&#xa0;mL/g). Microwave power at 350.37 W, extraction time at 10.95&#xa0;min, temperature of 54.99&#xa0;°C, and solvent-to-material ratio of 38.72&#xa0;mL/g were found to be optimal conditions for the maximum yields of total phenolics 57.03&#xa0;mg GAE/g, total flavonoids 33.47&#xa0;mg RE/g, and antioxidant activity 66.79%. Furthermore, this study also evaluated the effectiveness of coatings made up of gum Arabic (GA) combined with 2% pomelo peel extract (PPE) in preserving the physicochemical quality of pears stored at 26 ± 3&#xa0;°C over a period of 15&#xa0;days. The results revealed that GA coating combined with PPE exhibited a delayed weight loss and also displayed remarkable shelf life in contrast to its counterpart. Among all the treatments, the coating with 10% GA + 2% PPE was found to be superior at delivering highest values for maintaining TSS, pH, PWL, and titratable acidity. Overall, it can be summarized that GA combined with PPE is a sustainable food packaging alternative which enhances the post-harvest quality of pear fruit.</p> Graphical Abstract <p></p>

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Optimizing microwave-assisted extraction of pomelo peel phytochemicals for sustainable coating of pear fruit and preservation

  • 期刊论文

  • 发表日期：

    2025年1月3日

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  • Raghu Vamsie Kollati,
  • Amit Keshav,
  • Bidyut Mazumdar

摘要

In recent years, the growing demand for natural and sustainable solutions in food preservation and phytochemical extraction has gained significant attention. This study used microwave-assisted extraction (MAE) with a microwave reactor to extract phenolic compounds from pomelo peels and assess the efficacy of bio-based coating for extending the shelf life of pear fruits. To attain a maximum yield with high phytochemical output, the process was optimized by response surface methodology (RSM) using a Box-Behnken design (BBD). The selected processing parameters were microwave power (150, 300, and 450 W), temperature (30, 50, and 70 °C), irradiation time (5, 10, and 15 min), and solvent material (20:1, 35:1, and 50:1 mL/g). Microwave power at 350.37 W, extraction time at 10.95 min, temperature of 54.99 °C, and solvent-to-material ratio of 38.72 mL/g were found to be optimal conditions for the maximum yields of total phenolics 57.03 mg GAE/g, total flavonoids 33.47 mg RE/g, and antioxidant activity 66.79%. Furthermore, this study also evaluated the effectiveness of coatings made up of gum Arabic (GA) combined with 2% pomelo peel extract (PPE) in preserving the physicochemical quality of pears stored at 26 ± 3 °C over a period of 15 days. The results revealed that GA coating combined with PPE exhibited a delayed weight loss and also displayed remarkable shelf life in contrast to its counterpart. Among all the treatments, the coating with 10% GA + 2% PPE was found to be superior at delivering highest values for maintaining TSS, pH, PWL, and titratable acidity. Overall, it can be summarized that GA combined with PPE is a sustainable food packaging alternative which enhances the post-harvest quality of pear fruit.

Graphical Abstract