Lime Essential Oil Research Articles

Effect of different rootstocks on Persian lime (Citrus latifolia T.) postharvest quality

Mexico is the world’s leading Persian lime (Citrus latifolia T.) fruit producer and exporter. The use of rootstocks in citrus may increase fruit quality; however, the most used rootstock in Mexico is Sour orange, which is susceptible to the citrus tristeza virus. The objetive of this work was to evaluate the effect of rootstock (Sour orange, Volkamerian lemon, Flying dragon, Swingle citrumelo and C-35 citrange) on Persian lime fruit quality parameters. Peel thickness, juice content, pH, total titratable acidity (TA), total soluble solids (TSS), weight loss, pectin content, organic acids, sugars and characterization of essential oil components were evaluated. The use of rootstocks had no effect on juice content, pH, TA, organic acids (oxalic, malic and ascorbic) and sugars content (fructose, glucose and sucrose). Fruits from trees grafted on Sour orange and Volkamerian lemon showed the highest pectin yield, while Volkamerian lemon and Flying dragon showed the highest content of citric acid. The aromatic profile of Persian lime essential oil was affected by rootstock type. Fruits from trees grafted on Flying dragon showed a darker and more intense green color, the highest values of TSS and lower percentage of weight loss.

Antibacterial activity of lime (Citrus aurantifolia) essential oil and limonene against fish pathogenic bacteria isolated from cultured olive flounder (Paralichthys olivaceus)

Abstract The antibacterial activity of lime (Citrus aurantifolia) essential oil (LEO) and limonene was tested against seven Gram-negative and nine Gram-positive fish pathogenic bacteria isolated from cultured olive flounder, Paralichthys olivaceus (Temminck & Schlegel) in Korea. Limonene was >99% concentrated and LEO consisted of eleven chemical compounds including 56.22% of limonene. Disk diffusion assay, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) tests were done. LEO and limonene inhibited the growth of both Gram-negative and Gram-positive bacteria. LEO and limonene (MBC/MIC= 2-8) were both bactericidal and bacteriostatic for the strains tested. In every fish pathogenic bacteria, the inhibition zone diameter (IZD) increased in proportion to the oil concentration and the maximum effect was found at 100% (V/V) concentrations of LEO and limonene. The antibiogram pattern indicated that all the bacterial strains, excluding three strains of S. iniae (S186, S530, and S131), showed resistance to one or more antibiotics. The percentage of the relative inhibition zone diameter (RIZD %) exhibited high values at higher concentrations of all the agents. Since antibacterial activities of LEO and limonene were considerably effective against fish pathogenic bacteria, they could be used as alternatives to treat bacterial infections in aquaculture.

Stability of lime essential oil microparticles produced with protein-carbohydrate blends

The objective of this work was to analyze the influence of maltodextrin equivalent dextrose on the lime essential oil reconstitution, storage, release and protection properties. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The reconstitution and storage properties of the microparticles (solubility, wettability and density), water kinetics adsorption, sorption isotherms, thermogravimetric properties, controlled release and degradation kinetics of encapsulated lime essential oil were studied to measure the quality of the encapsulated materials. The results of the study indicated that the DE degree influences the characteristics of reconstitution, storage, controlled release and degradation characteristics of encapsulated bioactive compounds. The increase in dextrose equivalent improves microparticle solubility, wettability and density, mainly due to the size of the maltodextrin molecules. The adsorption kinetics and sorption isotherm curves confirmed the increase in the hygroscopicity of maltodextrins with higher degrees of polymerization. The size of the maltodextrin chains influenced the release and protection of the encapsulated lime essential oil. Finally, the maltodextrin polymerization degree can be considered a parameter that will influence the physicochemical properties of microencapsulated food.

Use of prebiotic carbohydrate as wall material on lime essential oil microparticles

The aim of this work was to study the use of different prebiotic biopolymers in lime essential oil microencapsulation. Whey protein isolate, inulin and oligofructose biopolymers were used. The addition of prebiotic biopolymers reduced emulsion viscosity, although it produced larger droplet sizes (0.31–0.32 µm). Moisture values (2.94–3.13 g/100 g dry solids) and water activity (0.152–0.185) were satisfactory, being within the appropriate range for powdered food quality. Total oil content, limonene retention values and antioxidant activity of the microparticles containing essential oil decreased in the presence of the carbohydrates. The addition of prebiotic biopolymers reduced the microparticle thermal stability. X-ray diffraction confirmed the amorphous characteristic of the microparticles and the interaction of the essential oil with the wall material. The presence of prebiotic biopolymers can be a good alternative for lime essential oil microparticles, mainly using fibre that has a functional food appeal and can improve consumer health.

Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatment

ABSTRACTThe objective of this study was to investigate the kinetic stability of lime essential oil emulsion using gum arabic (GA) and whey protein isolate (WPI) biopolymers as emulsifiers and stabilizers. Different solid compositions were evaluated: GA, GA/WPI (1:1) and WPI, as well as oil concentration (5.0, 7.5 and 10% w/w). Emulsions were prepared using an ultrasonic homogenizer. Viscosity, oil droplet size, zeta potential, pH and conductivity were measured to predict the emulsion stability over a period of 4 h (estimated time until complete drying in microencapsulation processes). Emulsion rheological behaviour and microstructure were characterized. All emulsions were stable during the time period analysed, and no destabilization characteristic was observed. The pH, conductivity and viscosity showed no significant difference (p > 0.05) over the 4-h period. Emulsions with WPI showed higher zeta potential values, confirming the biopolymer electrosteric stabilization. The combination of wall materials (GA/WPI) and the oil concentration increased the average droplet size. The results of the apparent viscosity at shear rate of 100 s−1 confirmed the emulsions stability. These values did not change significantly considering the fresh emulsions and emulsions after 4 h of preparation. The emulsifying biopolymers showed to be excellent natural stabilizers for lime essential oil emulsions, highlighting the results using WPI.

Effect of dextrose equivalent on physical and chemical properties of lime essential oil microparticles

This study seeks to evaluate the influence of different dextrose equivalent values on the characteristics of emulsions assisted by ultrasound and lime essential oil microparticles. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The physicochemical properties of the emulsions (viscosity and droplet size) and dry powders, by spray drying (moisture content, water activity, particle size, surface oil, encapsulation efficiency, oil and limonene retention, x-ray diffraction, thermal and antioxidant activity analysis), were studied to measure the quality of the encapsulated materials. Maltodextrins with high DE values (10 and 20) had lower viscosities and consequently smaller droplet and particle sizes. The treatments showed significantly different and good retention for the majority compounds of the lime essential oil and maintained high antioxidant activity. Maltodextrin of DE 20 presented better significant oil retention values (77.6%) and encapsulation efficiency (83.3%). In conclusion, the degree of maltodextrin hydrolyzation can interfere with the physicochemical parameters of lime essential oil microparticles, observing the best results at higher DE values.

Prebiotic Carbohydrates: Effect on Reconstitution, Storage, Release, and Antioxidant Properties of Lime Essential Oil Microparticles.

The aim of this study was to include prebiotic biopolymers as wall material in microparticles of lime essential oil. Whey protein isolate (WPI), inulin (IN), and oligofructose (OL) biopolymers were used in the following combinations: WPI, WPI/IN (4:1), and WPI/OL (4:1). The emulsion droplets in the presence of inulin and oligofructose showed larger sizes on reconstitution. There was no significant difference in solubility of the particles, but the wettability was improved on addition of the polysaccharides. The size of the oligofructose chains favored the adsorption of water. Prebiotic biopolymers reduced thermal and chemical stability of the encapsulated oil. Microparticles produced with WPI showed a higher bioactive compound release rate, mainly due to its structural properties, that enabled rapid diffusion of oil through the pores. The use of prebiotic biopolymers can be a good option to add value to encapsulated products, thus promoting health benefits.

Physicochemical characterization of chitosan nanoparticles and nanocapsules incorporated with lime essential oil and their antibacterial activity against food-borne pathogens

Lime oil has recognized fungicidal and antibacterial properties. Nanoparticles and nanocapsules are structures that have been developed to overcome the high volatility of essential oils. Chitosan nanoparticles and chitosan nanocapsules incorporated with lime essential oil were synthesized by nanoprecipitation and nanoencapsulation methods, respectively. The samples were characterized by transmission electron microscopy (TEM) and Fourier Transform Infrared Spectroscopy (FTIR), and Z potential was measured. Also, particle size distribution was analyzed by dynamic light scattering (DLS) and the antibacterial activity was studied. According to TEM, the average size of nanocapsules was higher than for nanoparticles. When lime essential oil was incorporated, the particle size increased. Lime essential oil incorporation was evidenced by FTIR. Chitosan nanocapsules showed higher Z potential value compared to chitosan nanoparticles. The antibacterial activity was tested against four food-borne pathogens, being higher for nanoparticles than for nanocapsules. The highest antibacterial activity was observed for chitosan nanoparticles incorporated with lime essential oil applied against Shigella dysenteriae, attaining an inhibition halo (IH) value of 3.5 cm for 40 μL of minimum inhibitory volume (MIV). The novelty of incorporating lime essential oil into chitosan nanoparticles and nanocapsules and the study of their enhancing effect on antibacterial activity are shown in this paper.

Antimicrobial Activity of Lime Essential Oil Against Food-borne Pathogens Isolated from Cream-filled Cakes and Pastries

Antimicrobial Activity of Lime Essential Oil Against Food-borne Pathogens Isolated from Cream-filled Cakes and Pastries

Thermal-Diffusivity Measurements of Mexican Citrus Essential Oils Using Photoacoustic Methodology in the Transmission Configuration

Photoacoustic methodology in the transmission configuration (PMTC) was used to study the thermophysical properties and their relation with the composition in Mexican citrus essential oils providing the viability of using photothermal techniques for quality control and for authentication of oils and their adulteration. Linear relations for the amplitude (on a semi-log scale) and phase, as functions of the sample’s thickness, for the PMTC was obtained through a theoretical model fit to the experimental data for thermal-diffusivity measurements in Mexican orange, pink grapefruit, mandarin, lime type A, centrifuged essential oils, and Mexican distilled lime essential oil. Gas chromatography for distilled lime essential oil and centrifuged lime essential oil type A is reported to complement the study. Experimental results showed close thermal-diffusivity values between Mexican citrus essential oils obtained by centrifugation, but a significant difference of this physical property for distilled lime oil and the corresponding value obtained by centrifugation, which is due to their different chemical compositions involved with the extraction processes.

Essential Oil from Citrus aurantifolia prevents ketotifen‐induced weight‐gain in mice

Obesity is a major health problem world-wide. Medical intervention is often needed to tackle this problem, and accordingly the need for developing more effective, safer and cheaper weight reducing drugs has become paramount in recent years. In the present study, the effects of lime (Citrus aurantifolia) essential oils in reducing body weight, individually and in co-administration with ketotifen, an antihistaminic drug that causes weight gain, has been investigated using a mouse model. During the 45 days experimental period, the mice that received ketotifen demonstrated an enhancement both in the amount of food intake and body weight compared with the control group. Groups treated with lime essential oil displayed a reduction in body weight and food consumption in mice, possibly through promoting anorexia which might have played a role in weight loss. Interestingly, co-administration of the lime essential oil and ketotifen caused significant suppression in gaining weight, as well as decreased body weights of mice. The data obtained in this study suggested that lime essential oil plays an important role in weight loss and could be useful in the treatment of drug-induced obesity and related diseases. The GC-MS analysis of the essential oils of C. aurantifolia was also performed and approximately 22 main components, with limonene (28.27%) being the principal one, were identified and quantified.

Analysis of Persian lime essential oil

AbstractCommercially produced Persian lime essential oil was qualitatively and quantitatively analyzed by GC‐MS. The oxygenated components represent 25% of the total composition. The major and most of the minor components we isolated from essence oil had been previously identified from coldpressed oil or aqueous essence. Three minor components, 3‐methyl‐2‐butanol, trans carvyl and cis carvyl acetate, not previously found in lime, were identified in this study.