Study on extraction and surface coating of black cumin (Nigella sativa L.) seed oil on the shelf life of lemons
The primary goals of the research were to evaluate the quality of black cumin oil, develop an efficient way to increase its efficiency using various solvents, and then apply the oil to the lemons as an edible coating. The oil extraction was carried out with three solvents which are ethanol, n-hexane...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2024-01-01
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| Series: | Food Materials Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/fmr-0024-0025 |
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| Summary: | The primary goals of the research were to evaluate the quality of black cumin oil, develop an efficient way to increase its efficiency using various solvents, and then apply the oil to the lemons as an edible coating. The oil extraction was carried out with three solvents which are ethanol, n-hexane, and methanol at their different boiling points. The results indicated that among the solvents used to extract the black cumin oil, n-hexane (39.56%) showed the highest oil efficiency. Quality analysis of black cumin seed oil (BCSO) was determined. In edible coating, the three treatments given are T (control, without BC), T1 (50 BC:50 MS, 1:1), and T2 (100 BC:0 MS), and observed shelf life until the lemons became spoiled. Among the three black cumin oil treatments under room temperature, T2 (100 BC:0 MS) exhibited the longest shelf life. The findings of the study confirmed that black cumin oil applied as an edible coating could maintain the quality of lemons. The physicochemical parameters and results of quality analysis of black cumin oil edible coating assessment demonstrated the significant potential of BCSO to extend the shelf life of lemons. The three treatments of black cumin oil given to edible coating from which T2 (100 BC:0 MS) showed the longest shelf life under room temperature conditions and the lowest weight loss was observed. Therefore, treatment (T2) using pure BCSO exhibited a longer shelf life and it may be used commercially to enhance the preservation of lemons to prolong their shelf life without using harmful synthetic chemical additives. |
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| ISSN: | 2771-4683 |