1. Active edible coating based on guar gum with mint extract and antibrowning agents for ber (Ziziphus mauritiana) fruits preservation.
- Author
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Kumar, Pardeep, Kumar, Lokesh, Tanwar, Rohit, Singh, Suman, and Gaikwad, Kirtiraj K.
- Subjects
MINTS (Plants) ,GUAR gum ,EDIBLE coatings ,PRESERVATION of fruit ,ZIZIPHUS - Abstract
The present study investigates the effects of guar gum (GGM) based edible coatings containing citric acid (CA) as antibrowning agents and 0, 3, 5, and 10% of mint leaves extract (ME). The fabricated active film was characterized by measuring its physical and mechanical properties, barrier, antioxidant and antimicrobial activities. Storage tests at 23 °C for 15 days were performed for uncoated ber fruit, neat guar gum-citric acid, and guar gum-citric acid with mint leaves extract. Physicochemical and sensory parameters of coated ber fruit were measured. FTIR confirmed physical interactions between GGM and CA. A film with 10% of ME showed 1.81 ± 0.87 antimicrobial activities and 91.22 ± 024% antioxidant capacity. It displayed reduced respiration rate, TSS, weight loss, and was firmer than the non-coated ber at the storage end. The results designated that the film with 10% ME coating indicated a high perspective to prolong the storability of ber, and sensory aspects of 5 and 10% ME containing film increased, respectively. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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