Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 5 Issue 8

Effect of Composite Edible Coating on Antimicrobial and Antioxidant Properties of Sapota

Adrita Banerjee* and Jincy Abraham

Department of Food Science and Nutrition Management, J.D. Birla Institute (Affiliated to Jadavpur University), Kolkata, India

*Corresponding Author: Adrita Banerjee, Department of Food Science and Nutrition Management, J.D. Birla Institute (Affiliated to Jadavpur University), Kolkata, India.

Received: July 23, 2021; Published: August 12, 2021

Abstract

Composite edible coatings made up of natural gums and polysaccharides contribute to extending the shelf life and reducing spoilage of fresh produces. This research work was designed with the objective to determine the effect of a composite edible coating on sapota fruit. The coating was effective in minimizing weight loss and overall spoilage of the fruit. Physical and microbial assay of whole sapota fruits coated with of the developed coating was performed. The objective of this work was also to study the consumer awareness and acceptance of edible coatings on fruits. The results of the survey showed that consumers majorly preferred edible coatings due to enhanced stability and better quality. Socio-economic status, age, knowledge level of the consumers influenced their preference and acceptability of edible coatings. This study demonstrates the use of composite multilayered edible coatings as a potential means to decrease the post harvest losses for sapota fruit and increase its shelf life.

Keywords: Basil Seed Gum; Composite Edible Coating; Sapota; Post Harvest Loss; Consumer Acceptance

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Citation

Citation: Adrita Banerjee and Jincy Abraham. “Effect of Composite Edible Coating on Antimicrobial and Antioxidant Properties of Sapota". Acta Scientific Nutritional Health 5.9 (2021): 47-53.

Copyright

Copyright: © 2021 Adrita Banerjee and Jincy Abraham. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.034

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