Effect of leaf extract of Lantana camara with Maize-based coating on the quality of fresh-cut fruits of Ananas comosus and Musa acuminata

Abstract

Fresh-cut fruits of Ananas comosus (pineapple) and Musa acuminata (banana) have a relatively short shelf-life hence the need to enhance their quality. Preservation effect of ethanolic extract of leaf of Lantana camara (10%w/v) incorporated with maize-based edible coating on fresh-cut fruits of banana and pineapple were determined. To achieve the objective of this study, the pH, total carotenoid content, ascorbic acid, total phenolic content, fungal load, antioxidant activity, total soluble solids, and browning potential of coated fruits at ambient temperature (PEC); untreated fruits (NTS), sodium benzoates (BSB) at ambient temperature and a coated sample (PEC@4) at 4°C were analysed at intervals for 15 days. The quantitative phytochemical constituents of the extracts were assayed. The phytochemical analysis of the extract shows high yields of tannins, flavonoids, anthraquinones, and low yields of alkaloids and cardiac glycosides. The quality assessment of the test fresh-cut fruits revealed that there was higher preservation activity in PEC@4 of banana and pineapple, followed by a considerable efficacy of PEC of banana and pineapple. This study shows the great potential of the extract of L. camara for the preservation of Ananas comosus and Musa acuminata, with incorporation of maize-based coating as the carrier of its functional property.