Edible coating for fruits and vegetables
These days’ food scientists are using natural gums as coating material for increasing the shelf life of fruits and vegetables which are usually perishable in nature. A common solution to avoid the aforementioned problems is to coat them with edible material to maintain their quality, freshness, extend their storage life, and stop subsequent ripening. Fruits and vegetables wax coating is widespread because they improve esthetics, hold onto moisture, and slow down drying and losing weight. Effectiveness of acacia gum as a replacement for paraffin wax was evaluated by scientists. Both Acacia Senegal and Acacia Seyal gum have film forming properties however film prepared from Seyal gum is reported to have superior quality. mixture of acacia gum (10%) and chitosan (1%) can be utilized to create an edible film that is economically appropriate for prolonging the keeping quality of bananas by approximately to a month. The fruits were able to be preserved for a lot longer than the control samples at experimental conditions of temperature and humidity i.e. .13 ◦C and 80%, respectively. Experimental fruit samples applied with coating were more firm and total carbs and reducing saccharides were also greater as compared to control samples. The extended shelf life is thought to be caused by the decreased limit mycelia proliferation and germination of spores. The aging of papayas and bananas was seen to be greatly delayed by acacia gum and cinnamon oil, which also improved quality preservation during the full storage time.
