Evaluation of the effect of oral coating of aloe vera gel and lemon essential oil on physicochemical and microbial properties of broccoli

Subject Areas : Developmental biology of plants and animals , development and differentiation in microorganisms

mohammad javad shakouri ¹ , zahra zare zadeh ² , Esmaeil Babakhanzadeh sajirani ³

1 - Assistant Professor, Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 - Graduate of the Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
3 - Guilan Agricultural and Natural Resources Research and Education Center, AREEO, Shahrood, Iran;

Received: 2021-08-14 Accepted : 2022-07-03 Published : 2022-11-22

Keywords: Essential oils, weight loss, aloe vera, antioxidants, Lemongrass,

Abstract :

In this study, the effect of broccoli coating with aloe vera gel (25% w / w) as a hydrocolloid compound with different concentrations of lemon essential oil (3% v / w, 3, 2, 1, 0) for 9 The day was examined at 4 ° C for physicochemical and microbial properties. In the present study, lemon essential oil was used as an additive to prepare aloe vera coating. Lemongrass essential oil was extracted by Clevenger and added to aloe vera gel. The results showed that the addition of essential oil to food coatings significantly reduced mesophilic bacteria during storage. Aloe vera gel / lemon essential oil coatings had a significant effect on weight loss. Also, coating the samples with aloe vera gel / lemon essential oil preserved the antioxidant properties of the samples. These properties indicate that coatings based on aloe vera gel / lemon balm essential oil are a good choice for the development of oral coatings.