Edible Coatings Research Articles

Sheep's Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese.

Sheep's second cheese whey (SCW), the by-product resulting from whey cheese production, was used as a component of cheese coatings containing oregano (Origanum compactum) and clary sage (Salvia sclarea) essential oils (EOs). SCW powder was obtained by the ultrafiltration/diafiltration of SCW followed by reverse osmosis and freeze drying. The coatings were produced with a mixture of SCW and whey protein isolate (WPI) using glycerol as plasticizer. Model cheeses were produced with cow´s milk and those containing SCW:WPI coatings; those with and without EOs were compared to controls without coating and with a commercial coating containing natamycin. At the end of ripening (28 days), the cheeses containing EOs presented higher water activity (ca. 0.930) and moisture content, as well as lower titratable acidity. Concerning color parameters, significant differences were also observed between products and as a result of ripening time. However, the use of SCW:WPI coatings did not significantly influence the color parameters at the end of ripening. Regarding texture parameters, the cheeses containing SCW:WPI coatings presented significantly lower values for hardness, chewiness, and gumminess. Significant differences were also observed for all microbial groups evaluated either between products and as a result of ripening time. In all cases, lactobacilli and lactococci counts surpassed log 7-8 CFU/g, while the counts of yeasts and molds increased steadily from ca. log 3 to log 6 CFU/g. The lowest counts of yeasts and molds were observed in the samples containing natamycin, but nonsignificant differences between products were observed. In conclusion, SCW:WPI cheese coatings can successfully substitute commercial coatings with the advantage of being edible packaging materials manufactured with by-products.

Enhancing Postharvest Quality and Antioxidant Capacity of Blue Honeysuckle cv. 'Lanjingling' with Chitosan and Aloe vera Gel Edible Coatings during Storage.

This study investigated the impact of chitosan (CH, 1%) and aloe vera gel (AL, 30%) edible coatings on the preservation of blue honeysuckle quality during a 28-day storage at -1 °C. Coating with CH, AL, and CH+AL led to notable enhancements in several key attributes. These included increased firmness, total soluble solids, acidity, pH, and antioxidant capacity (measured through DPPH, ABTS, and FRAP assays), as well as the preservation of primary (ascorbic acid) and secondary metabolites (TPC, TAC, and TFC). The TAC and TFC levels were approximately increased by 280% and 17%, respectively, in coated blue honeysuckle after 28 d compared to uncoated blue honeysuckle. These coatings also resulted in reduced weight loss, respiration rate, color, abscisic acid, ethylene production, and malondialdehyde content. Notably, the CH+AL treatment excelled in preserving secondary metabolites and elevating FRAP-reducing power, demonstrating a remarkable 1.43-fold increase compared to the control after 28 days. Overall, CH+AL exhibited superior effects compared to CH or AL treatment alone, offering a promising strategy for extending the shelf life and preserving the quality of blue honeysuckle during storage.

Carnauba wax-based edible coatings retain quality enhancement of orange (Citrus sinensis cv. Moro) fruits during storage

Fruit coatings serve a dual purpose in preserving the quality of fruits. Not only do they act as a barrier against water evaporation and fungal infiltration, but they also enhance the fruit’s visual appeal in the market. Yet, their influence on the fruit’s quality components, which play a crucial role in determining its nutritional value, taste, and overall flavor, has remained relatively unexplored. This study aimed to evaluate the effects of carnauba wax coating on the quality of Moro oranges during storage. The selected fruits were meticulously chosen for uniformity in size. The experiment involved applying carnauba wax, a commonly used type among local producers, at four different concentrations: 0%, 0.5%, 1%, and 1.5%. These treatments were applied during various storage periods, including immediately after fruits were harvested and after 40 and 80 days. Following the application of these treatments, the oranges were stored in a controlled environment (morgue) at a temperature of 4 ± 1 °C. Subsequently, several physicochemical parameters of both the fruit flesh and skin were examined. The results unveiled a decline in the overall ascorbic acid content of the fruits. In terms of phenol content, a general decreasing trend was observed after harvesting. At each sampling interval during storage, the phenol content in uncoated fruits consistently exceeded that of their waxed counterparts. Significant reduction in fruit weight was observed throughout the storage period. Both vitamin C and total acidity levels in the fruit exhibited decreases during the storage period. As time passed, fruit firmness gradually declined, while fruit decay increased during the 40- and 80-day storage periods for untreated Moro oranges. The anthocyanin content showed an increasing trend. The study also unveiled a decline in the antioxidant capacity of citrus fruits during storage. Strong significant positive correlations were observed between total phenol content and key parameters, such as antioxidant activity (0.941**), MDA (0.364*), vitamin C content, and total carbohydrate content (0.475**). Skin radiance showed a perfect correlation with chroma and hue (1.000**). Principal component analysis revealed that the first principal component accounted for 34.27% of the total variance, out of a total of five principal components that explained 77.14% of the variance. Through cluster analysis, the variables were categorized into three distinct groups; one associated with weight loss and another with ion leakage. Considering these findings, carnauba wax-based coating emerges as a promising solution for preserving Moro oranges. It effectively mitigates fruit weight loss and helps maintain fruit firmness during storage, making it a valuable tool for fruit preservation.

Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins

Egg processing products lose their attraction due to protein oxidation and degradation, while the edible coating incorporating antioxidant and antimicrobial agents can address this deficit. In this work, chitosan (CS) in combination with ε-polylysine hydrochloride, tea polyphenols, nisin, and vitamin C (CS–NH-TC) was applied as a novel edible coating material for preserving marinated eggs for 20 days and its effects on egg quality, and protein oxidation and structure were determined. The CS–NH–TC coating exhibited the highest antioxidant and antibacterial activities among all coatings. Compared to uncoated marinated eggs (Sulfhydryl: 12.02 μmol/g, dityrosine: 6251.8, protein hydrophobicity: 3691, turbidity: 0.13 mg/mL, particle size: 342.13 nm), CS- and CS–NH–TC-coated eggs exhibited improved protein stability, as evidenced by a higher sulfhydryl (22.20 and 30.92 μmol/g) and lower dityrosine content (4722 and 4216), protein hydrophobicity (2891.72 and 865.75), turbidity (0.06 and 0.03 mg/mL), and particle size (292.06 and 256.57 nm). Additionally, edible coatings, especially CS–NH–TC coatings, were positively correlated with smaller intermolecular force changes in marinated eggs, corresponding to suppressed protein oxidation and conformational changes. Furthermore, CS–NH–TC-coated samples showed more stable protein secondary structures and less disorderly and aggregated protein microstructure, and better color, texture, and sensory scores. Our study could provide a theoretical basis for stabilizing the protein structure of egg processing products.

Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films.

To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese production, and gelatin from by-products of the processing of slaughtered animals can be obtained. The aim and scope of the investigation were to verify the hypothesis of the research, which assumes that the addition of beef broth to edible gelatin films will affect the gelation processes of the tested film-forming solutions and will allow for the modification of the edible properties of the films obtained based on these solutions. Measurements were carried out to determine the visual parameters, mechanical strengths, surface and cross-sectional structures, FTIR spectra, thermal degradation rates, and hydrophilicities of the prepared gelatin films. The water content, water vapor permeability, and course of water vapor sorption isotherms of the films were also examined, as well as the course of the gelation process for film-forming solutions. The addition of broth to film-forming solutions was found to increase their opacity and color saturation, especially for the ones that were yellow. The films with the addition of broth were more uneven on the surface and more resistant to stretching, and in the case of the selected types of gelatins, they also formed a more stable gel. The broth increased the hydrophilicity and permeability of the water vapor and reduced the water content of the films. The addition of broth enables the practical use of edible films, but it is necessary to modify some features.

Agricultural waste as a sustainable source for nanoparticle synthesis and their antimicrobial properties for food preservation

Traditional agriculture from cropping to harvesting is contributing to climate change by increasing global greenhouse emissions. Circular economy approaches and biorefinery technologies based on the reuse, recycling, and remanufacturing might result in the valorization of wastes that consequently would avoid environmental pollution. Nanoparticles synthesis using bio-waste such as stems, leaves, seeds, pulp, stubble, and bagasse is considered a green approach with low energy consumption, and low-cost production. Characteristics of raw materials influence the final application of nanoparticles in edible coatings, and films. Therefore, the preparation of nanoparticles based on cellulose, pectin, metal (titanium oxide, silver, zinc oxide), or silica are considered organic, inorganic, or hybrid nanocomposites, are resulted in several benefits including shelf-life extension and broad-spectrum antimicrobial properties by its capacity to encapsulate active compounds that greatly improve food preservation. For considering agro-waste-based nanoparticles in food, challenges in homogenization and synthesis, yield, and toxicity are mainly described. Therefore, this review examines the employment of agro-industrial waste for the development of sustainable nanoparticles and their synthesis methods (top-down and bottom-up). Moreover, it discusses their incorporation and role in active edible coatings and films by highlighting their bioactive properties, mechanisms of action, and applications in food group preservation.

Post-Harvest Management and Value Addition in Vegetable Crops

Horticultural production is reaching new heights every passing year. Presently, India is the second largest producer of vegetables after China. However, humongous postharvest losses and waste occur due to improper management and handling. Postharvest loss has been one of the main global challenges towards ensuring food security. This waste seems inhumane especially when tens of millions of people worldwide are suffering from hunger, malnutrition, under-nutrition and other chronic diseases while the food waste contributes to global warming as well. Fresh vegetables are highly perishable. Lack of proper transportation, especially temperature management during transit and storage further reduces their storability and marketing window. United Nations sustainable developmental goal 2 aims to reduce food losses by 50% by 2030. Several approaches like value addition particularly drying technology, temperature and storage atmosphere control, using edible coatings and different anti-senescent molecules like salicylic acid, nitric oxide, 1-methylcyclopropene, methyl jasmonate, polyamines, etc. have been undertaken world-wide to enhance storability of fresh vegetables. This review is an attempt to present a bird’ eye view of postharvest losses and possible strategies for the management and reduction of losses in vegetables.

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

AbstractThis review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies. The processes by which acrylamide is formed, particularly at temperatures above 120°C, such as frying, roasting, and cooking (however, the practical temperature in the inner of foods does not exceed 120°C), serve as a basis for understanding intervention methods. The effectiveness of thermal technologies, including optimization of time and temperature as well as pretreatment and posttreatment techniques, will be studied in detail. In addition, vacuum‐based technologies such as baking, predrying, frying, deep‐frying, and impregnation are examined to shed light on their underlying mechanisms. Advanced thermal techniques such as microwaves and irradiation will be investigated to evaluate their effectiveness in reducing acrylamide. Furthermore, nonthermal methods, including pulsed electric fields, ultrasound treatments, and novel combinations such as pulsed electric fields and blanching, are being investigated. Various enzymatic interventions with asparaginase and glucose oxidase as well as yeast treatments and fermentations offer a wide range of intervention possibilities. The use of additives/coatings and plant extracts, such as edible coatings, polyphenols, and specific ingredient formulations, has shown promise for acrylamide reduction. This paper highlights the commercial implications, future prospects, and barriers to implementation of these methods. By examining different approaches, this comprehensive analysis emphasizes the importance of using different strategies to successfully reduce acrylamide levels in processed foods and provides guidance to the food industry to improve product safety and quality.

Edible coatings based on solid lipid nanoparticles containing essential oil to improve antimicrobial activity, shelf-life, and quality of strawberries

Fungal rot is a major global health concern, particularly in delicate and soft-textured fruits such as strawberries. This study aimed to assess the effectiveness of coatings containing different levels of free essential oil of Mentha × piperita L. (MEO) and solid lipid nanoparticles carrying MEO (MEO-SLNs) on the microbial load, storage quality, and shelf life of strawberries (Fragaria × ananassa cv. Camarosa) for 20 days at 8 °C. The study evaluated several factors, including weight loss, firmness, color, ascorbic acid, phenolic content, antioxidant activity, microbial load, cellulase, catalase, polyphenol oxidase, and sensory properties at regular intervals. The results indicated that strawberries treated with MEO-SLN at a concentration of 0.2% exhibited the lowest weight loss (approximately 78%), the highest firmness (around 45%), the greatest antioxidant activity (about 98%), and the highest ascorbic acid content (approximately 41%) compared to the control group. This treatment also preserved the levels of total phenol and catalase activity, reduced the activity of cellulase and polyphenol oxidase, and delayed color development. Furthermore, strawberries treated with MEO-SLN at a concentration of 0.2% received higher ratings for texture firmness, freshness, taste, appearance, and overall acceptance, and showed a lower number of cfu (colony-forming units) on day 20 of storage. MEO-SLN treatments showed no signs of soft spoilage in artificially contaminated strawberries during storage. These findings suggest that the use of MEO-SLN coatings can effectively maintain the postharvest quality of strawberries, decrease spoilage, and extend the shelf life and nutritional value of the fruits during cold storage.

Effect of the gellan-based edible coating enriched with oregano essential oil on the preservation of the ‘Tardivo di Ciaculli’ mandarin (Citrus reticulata Blanco cv. Tardivo di Ciaculli)

Mandarin, a globally recognized fruit esteemed for its nutritional content and bioactive compounds, as well as aromatic qualities, faces the critical challenge of post-harvest shelf life impacting its marketability and appeal to consumers. This study aims to assess the efficacy of edible coatings in preserving “Tardivo di Ciaculli” mandarin (Citrus reticulata Blanco cv. Tardivo di Ciaculli). Two distinct edible coating formulations, denoted as EC1(comprising gellan gum, glycerol, calcium chloride, and distilled water) and EC2 (comprising gellan gum, glycerol, calcium chloride, distilled water, and 2% oregano essential oil), were subjected to comparative analysis against control samples (CTR). In the experimental trial, mandarin fruits were immersed in the respective edible coating solutions for approximately 5 min and promptly stored at 6 ± 1°C. Qualitative, nutraceutical, microbiological, and sensory analyses were conducted throughout the cold storage period (7, 14, and 24 days at 6 ± 1°C) and during three distinct shelf-life phases (I shelf-life: 7 days at 6 ± 1°C plus 7 days at 15 ± 1°C; II shelf-life: 14 days at 6 ± 1°C plus 7 days at 15 ± 1°C; III shelf-life: 24 days at 6 ± 1°C plus 7 days at 15 ± 1°C). Chemical analysis of the oregano essential oil in EC2 revealed the presence of 27 compounds, with carvacrol being the predominant chemical, constituting 83.42% of the total oil. The findings indicate that the application of edible coatings effectively preserved the quality parameters of mandarin fruits, minimizing weight loss and water loss. Notably, the microbiological analysis, using a culture-dependent approach, demonstrated that EC2, incorporating oregano essential oil, exhibited the capability to diminish the viability of molds throughout the entire study duration, thereby extending the shelf life of mandarin fruits.

Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment

SummaryThe present study aimed to evaluate the combined application of edible coatings (alginate or pectin) and the osmotic dehydration process (glucose solution at 40 °Brix and 60 °Brix, solution temperatures of 20 and 40 °C, and process times of 1, 2, 4, 8, and 16 h) on mass transfer kinetics and physicochemical parameters (weight reduction (WR), water loss (WL), solids gain (SG), and optical and mechanical properties) of pear cubes. The best dehydration performance was observed in the coated samples treated at 60 °Brix‐40 °C. At the end of this process, the coated samples showed higher values of WR (77.30% and 75.13%) and WL (77.39%; 74.38%) and lower values of SG (1.69% and 1.24%) than the uncoated samples (WR: 65.97%, WL: 68.38%, and SG: 4.12%). Additionally, optimal retention of optical and mechanical properties was achieved in the coated samples exposed to the 40 °Brix‐40 °C condition.

Comparative performance of chitosan-based edible coatings functionalized with Piper betle L. and Sonneratia ovata Back. leaf extracts for postharvest banana (Musa acuminate L.) preservation

Cavendish banana (Musa acuminate L.) is frequently consumed fruit due to the abundant vitamins, minerals, and phenolic compounds, but its main unfriendliness is high perishability due to the continued respiration after being harvested. Short shelf life of fresh bananas causes remarkable postharvest losses during transportation and storage that affect to the supply and demand for both the domestic and export markets. Herein, edible coating solutions from chitosan enriched with Piper betle L. leaf extract (PBLE) and Sonneratia ovata Back. leaf extract (SOE) were applied to delay the ripening of post-harvest Cavendish banana. The PBLE and SOE with high total polyphenol content were introduced into chitosan solution to impart the outstanding bactericidal and antioxidant function. The viscosity, surface tension, and pH of blend solutions as well as coating efficiency (namely, work of adhesion and spreading coefficient) on banana skin were determined. Chitosan solution co-enriched with SOE and PBLE provided low surface tension and viscosity, leading to high work of adhesion and spreading coefficient as compared to other formulations. Chitosan coatings co-functionalized with SOE and PBLE was found to be efficient to delay the ripening of post-harvest banana during 10-day storage at 20 °C and 64 %RH by controlling CO2 production, weight loss, total soluble solids, and titratable acidity consumption. These findings demonstrated that the chitosan coating co-incorporated with SOE and PBLE has great potential for enhancing storability of agri-food. However, the important challenge in the fruit preservation is the special smell of PBLE, which affects the flavor of inside products and thus, the encapsulation techniques should be performed to mask the PBLE smell in the further investigation.

Smart and UV-Resistant Edible Coating and Films Based on Alginate, Whey Protein, and Curcumin.

In this work, smart edible coating and films with excellent UV barrier properties were prepared from alginate, whey protein isolate, and curcumin. The primary focus of this investigation centered on assessing the impact of whey protein and curcumin on the physical and functional properties of the alginate films. Whey protein reduced the film transparency while simultaneously enhancing the hydrophobicity and antioxidant properties of the alginate film. Curcumin imparted a yellow hue to the film, consequently decreasing the transparency of the film. It also substantially improved hydrophobicity, antioxidant activity, and UV-blocking efficiency within the films. Remarkably, curcumin demonstrated a significant reduction in the water vapor transmission rate of the film. For the preservation of apples, a higher concentration of curcumin was required, which effectively suppressed the respiration rate and moisture loss post-harvest, resulting in an extended shelf-life for the apples. As a result, the coated apples exhibited significantly reduced enzymatic browning and weight loss in comparison to their uncoated counterparts. Furthermore, these curcumin-containing films underwent a reversible color change from orange to red when exposed to ammonia vapor. This attribute highlights the potential of the developed coating and film as a smart, active food packaging solution, particularly for light-sensitive food products.

The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview

Consumers are looking for safer and more natural food options that are produced through natural methods without using synthetic preservatives. They also desire extended shelf life for their food products. Several medicinal and aromatic plants species combine food, spice, aromatic, and medicinal recognized attributes. The essential oils from these plants contain a unique mixture of compounds specific to each plant, showing notable antioxidant and antimicrobial properties. Essential oils are used widely as they are environmentally friendly, non-toxic, and biodegradable substitutes for harsh chemical preservatives. Thyme and clove are aromatic plants commonly used in traditional gastronomy, particularly in meat-based recipes. The preservation effects of these essential oils on fresh meat have not been widely studied. Therefore, the aim of this study is to review the use of thyme and clove essential oils in meat preservation, with particular emphasis on their antioxidant properties to mitigate lipid and protein oxidation. Different strategies have been used to boost the effects of essential oils in foods, which include mixtures of essential oils, encapsulation and nanoemulsification techniques, with or without edible coatings. The final objective is to promote the wide use of essential oils for meat preservation, eventually in combination with other innovative approaches.

Significant Research and Technology Landscape on Electrostatically Charged Sprays for Agro-Food and Health Industry

The trans-disciplinary aspects of the embryonic field of electrostatic spraying have provided a major motivation to researchers for the development of novel techniques for spraying of protective coatings to perishable food commodities for enhanced shelf-life, protective agents for health and hygiene in addition to other applications of sprays to manufacturing, transportation, agriculture, environment, medical facilities and devices. It has become the motives behind the renewed curiosity in the usage of the electrostatics in liquid based sprays. This provides an efficient and uniform transportation of liquid based agents which avoids the wastage of natural resource with enhanced performance. Edible coatings and incorporation of nutrition and active ingredients may improve fruit quality providing foodstuffs supplemented with extra flavour and a delicious, tantalizing and mouth-watering appearance. Electrostatic spray technology for coating of antioxidants and edible films for food products and fruits preservation is a sustainable development strategy in this revolutionary technology era that has gained a lot of attention owing to its importance in enhancing the shelf life of foods keeping its nutritional and sensory properties. Electrostatic disinfection and sanitization has gained a lot of attention and people became more alert about health and hygiene during the COVID-19 pandemic. Although few research initiatives have been taken over the past years, the work largely remains in the nascent stage as far as field-scale technology development and commercialization is concerned. These technological and life sustaining technologies will overall lead to improvement in the quality of life. A significant value of the charge-to-mass ratio (Q/M) of 4.83 mC/kg was achieved at applied air pressure of 4 bar and liquid flow rate of 130 ml/min at a target distance of 10 cm from the nozzle tip.

Composite edible coatings can extend shelf-life and maintain postharvest qualities of guava under natural storage

Composite edible coatings can extend shelf-life and maintain postharvest qualities of guava under natural storage

Cassava (Manihot esculenta Crantz)—A potential source of phytochemicals, food, and nutrition—An updated review

AbstractCassava (Manihot esculenta Crantz) is believed to be an important staple food crop providing potential valuable food source as well as variety of phytoconstituents. Its starchy tubers provide a significant source of energy for around 500 million individuals. Among staple crops, it is regarded to be one of the top suppliers of carbohydrates. Its physicochemical qualities, as well as its availability, have made it a captivating food component. Cassava starch is a valuable raw material used to make a variety of both native and modified starch for cooking purposes. They have also been used for a variety of industrial uses. Cassava starch and flour have the potential to be valuable alternatives to rice, maize, and wheat crops. The advantages included being a staple diet for humans, a component of animal feeds, a raw ingredient for food processing, edible coatings, locally produced alcoholic beverages, and ethanol manufacturing. The roots consist of cyanogenic glycosides, which can lead to lethal cyanide poisoning if tubers arse not properly detoxified using different processing methods include washing, fermentation, boiling, peeling and chemical processing to escape toxin content. The current review summarizes cassava's bioactive components which could be a potential source of various pharmaceutical drugs as well as a source of traditional and modern food applications.

Characterizations of Water-Soluble Chitosan/Curdlan Edible Coatings and the Inhibitory Effect on Postharvest Pathogenic Fungi

This study focused on developing a composite coating comprising water-soluble chitosan (CTS) and curdlan (CUR). Cherry tomatoes served as the test material for assessing the preservative efficacy of these coatings. The incorporation of CUR markedly enhanced the coating’s surface properties, refined its molecular structure, and improved its tensile strength and elongation at break. Additionally, the coating demonstrated enhanced permeability to water vapor, oxygen, and carbon dioxide and improved light transmission. The storage experiment, conducted at 25 ± 1 °C with a relative humidity of approximately 92% over 10 days, revealed that the CTS/CUR composite coating at a 1:1 ratio significantly outperformed the individual CTS or CUR coating and uncoated samples in maintaining the quality of postharvest cherry tomatoes. The 1:1 CTS/CUR composite coating demonstrated superior preservative effects. This study suggested that water-soluble chitosan/curdlan composite coatings have considerable potential for use in the preservation of postharvest fruits and vegetables.

Design and Development of an Edible Coating for a Ready-to-Eat Fish Product.

The application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microbial growth) and quality (water loss and lipid oxidation) of an RTE fish product under optimal and abused storage conditions. The results showed that a chitosan coating with 1% (w/v) chitosan in 1% (v/v) acetic acid and 15% (w/w chitosan) glycerol, or a 1% (w/v) alginate coating with no glycerol and no crosslinking, showed the best performance in controlling the tested safety and quality parameters. The desirability method was used to identify the shelf lives of chitosan, alginate, and double-coated RTE products. The chitosan-coated samples showed the best performance with a three-fold shelf-life extension compared to the uncoated products stored at 4 °C. Moreover, the tested coatings demonstrated their ability to provide protective functions under abused storage conditions. These results strongly suggest that edible coatings have significant potential in enhancing the shelf life and safety of ready-to-eat (RTE) fish products.

Effect of Edible Coatings Chitosan and Calcium Gluconate on Sugars and Ascorbic Acid Content of Mango (Mangifera indica L.)

An experiment was conducted to study the effect of edible coatings chitosan and calcium gluconate on ascorbic acid and sugars of mango (Mangifera indica L.) at College of Horticulture-Rajendranagar, SKLTSHU, Siddipet district, Telangana. The experiment was conducted with Completely Randomized Design including six treatments with different concentrations of edible surface coatings and observations were recorded at every three days interval up to end of shelf life. Among different treatments highest total sugars (11.95 %) were recorded by T2 - dipping in 2% edible chitosan coating, followed by T1 - dipping in 1% edible chitosan with highest ascorbic acid content (31.22 mg 100g-1) and T6 – control (untreated fruits) recorded the rapid changes i.e., increase and decrease in sugars and ascorbic acid as it ripens fast. Post-harvest coating of mango fruits with chitosan has resulted in increased sugars and ascorbic acid content compared to calcium gluconate and control.