Eco-Friendly Food Preserviour

Abstract

Abstract: Chitosan (CS), an antibacterial biopolymer with the ability to form films, has been used topically to preserve foods like fruits, vegetables, and even seafood. We must look for more materials with these qualities if we are to have a variety of options for preservation. Sapindus mukorossi, often known as soap nut (SN), is a plant with similar characteristics. The main substance in soap nuts, known as saponin, is what gives them their antibacterial and film-forming properties. There are numerous reports that suggest saponin can be utilised for culinary purposes up to a point.2This study assessed the synergistic preservation effect of soap nut and chitosan aqueous solutions on fruits and vegetables. The antibacterial effects of CS, SN, and [CS+SN] are initially seen. Staphylococcus aureus and Escherichia coli were the first microorganisms against which the antibacterial effects of CS, SN, and [CS+SN] in film form were investigated. As anticipated, the film CS+SN demonstrated greater antibacterial action, with zones of inhibition against Staphylococcus aureus and Escherichia coli of 25 mm and 23 mm, respectively. Spraying different regional fruits like lemons, bananas, tomatoes, and oranges with a known concentration of CS+SN allowed researchers to assess the substance's potential as a preservative. The control was water. Different concentrations of [CS+SN] -250ppm and 125ppm, together with CS-500ppm, SN-500ppm, and water, were compared. In comparison to control fruits, fruits sprayed with [CS+SN]-250ppm solution displayed a considerable delay in the change in weight loss, decay percentage, and pH. Additionally, it kept its visual quality better than CS, SN, and control samples.