International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (796) Last page : (801)
Article doi: http://dx.doi.org/10.18782/2320-7051.3026

Development of Aloevera Based Edible Coating

Arya Krishnan S.*, Abhishek Ullas, Nukasani Sagarika, Tiny Elsa Oommen and Sunaila K.
Department of Food Technology, TKM Institute of Technology, Kollam
*Corresponding Author E-mail: aryakrishnan173@gmail.com
Received: 26.05.2017  |  Revised: 30.06.2017   |  Accepted: 4.07.2017  

 ABSTRACT

Edible coatings are traditionally used to improve food appearance and conservation due to their environmentally friendly nature, because they are obtained from both animal and vegetable products. The shelf life of the guava is increased by a week by using edible coating under normal room condition but it is found that the shelf life can be increased by about one month in refrigerated conditions. The shelf life extension is due to the fact that edible coating prevents the microbial growth since it has antimicrobial activity. The fresh cut potato and apple doesn’t undergo browning in normal conditions when it is coated. The optimum pH for browning is about 5-7 since the pH of the coating solution is about 4. The Browning is prevented rather than that the browning occurs when the enzymes like catechin, cholorogenic acids comes in contact with the atmospheric oxygen and converted into melanin a brown pigment.

Keywords: Enzymatic browning, Catechin, Chlorogenic acid, Polysaccharides

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Krishnan, S.A., Ullas, A., Sagarika, N., Oommen, T.E. and Sunaila, K, Development of Aloevera Based Edible Coating, Int. J. Pure App. Biosci.5(5): 796-801 (2017). doi: http://dx.doi.org/10.18782/2320-7051.3026