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Lemon Myrtle (Backhousia citriodora) Oils

Sultanbawa, Yasmina (2016) Lemon Myrtle (Backhousia citriodora) Oils. In: Essential Oils in Food Preservation, Flavor and Safety. Elsevier, pp. 517-521.

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Article Link(s): http://dx.doi.org/10.1016/B978-0-12-416641-7.00059...

Abstract

Lemon myrtle has been traditionally used by indigenous Australians for cooking and healing. More recently, lemon myrtle leaves are used as a dry or fresh herb in food applications and the essential oil (EO) used as a flavoring agent in food and beverages. The leaf of the lemon myrtle (Backhousia citriodora) is steam distilled to produce the EO. Lemon myrtle EO is known for its characteristic lemon flavor and the major chemical component contributing to the aroma is citral. The EO has broad spectrum antimicrobial activity and is very effective against fungi and has increased the potential of using the EO in food preservation and treatment of postharvest diseases in fruits. This chapter covers the use of lemon myrtle EO in food and agriculture applications, general usage, botanical aspects, and chemical composition.

Item Type:Book Section
Business groups:Crop and Food Science
Keywords:Antimicrobial Backhousia citriodora Citral flavoring agent Essential oil Lemon myrtle Natural preservative
Subjects:Plant culture > Harvesting, curing, storage
Plant culture > Food crops
Plant culture > Field crops > Other field crops
Deposited On:30 May 2016 06:10
Last Modified:30 May 2016 06:15

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