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This is accepted manuscript by the journal but prior to copy-editing or proofing. It can be cited using the author(s), article title, journal title, year of online publication, and DOI. It will be replaced by the final typeset version, which may therefore contain changes. The DOI will be remain the same.

ARTICLE   Open Access    

Edible coatings for fresh produce: exploring chitosan, beeswax, and essential oils in green chillies and pointed gourd

  • 1.

    Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India

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  • In response to the rising global concerns over food sustainability and the pressing need to minimize waste. finding efficient, eco-friendly preservation techniques has become increasingly urgent to prevent both environmental deterioration and ensure food security. The present study investigates the impact of edible coatings on the extended shelf life of pointed gourd and green chillies. A set of 3-point gourds and green chillies were divided into 5 groups – One was control, and the other 4 combinations of edible coatings were made of chitosan, chitosan with clove essential oil, beeswax, and beeswax with essential oil. Weight loss, visible decay, visual surface colour change. was evaluated. The control groups, to which no coating was done, showed a loss in weight of 7.5% and visible decay starting from day 6. In contrast, the groups coated with chitosan showed a significantly reduced weight loss of 3.2% and delayed decay appearance until day 15. The most successful coating, however, was a combination of chitosan and clove essential oil. These outperformed the others by not only lowering weight loss to 1.8% but also delaying obvious degradation until day 15 days at ambient temperature. The results showed that the coated samples experienced more shelf-life and less weight loss than the control sample. Further, the edible coatings with clove essential oil managed to reduce the microbial load of yeast and molds and it also increased the antioxidant property. Among the treated samples, chitosan incorporated with clove essential oil showed superiority in all enlisted parameters.

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    Vidyarthi EV, Thakur M, Khela RK, Roy S. 2024. Edible coatings for fresh produce: exploring chitosan, beeswax, and essential oils in green chillies and pointed gourd. Food Materials Research doi: 10.48130/fmr-0024-0017
    Vidyarthi EV, Thakur M, Khela RK, Roy S. 2024. Edible coatings for fresh produce: exploring chitosan, beeswax, and essential oils in green chillies and pointed gourd. Food Materials Research doi: 10.48130/fmr-0024-0017
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Important Notice

This is accepted manuscript by the journal but prior to copy-editing or proofing. It can be cited using the author(s), article title, journal title, year of online publication, and DOI. It will be replaced by the final typeset version, which may therefore contain changes. The DOI will be remain the same.

ARTICLE   Open Access    

Edible coatings for fresh produce: exploring chitosan, beeswax, and essential oils in green chillies and pointed gourd

  • 1.

    Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India

  • Received: 06 June 2024
  • Revised: 08 July 2024
  • Accepted: 15 July 2024
    • First-online: 07 August 2024
Food Materials Research  Article in press  ()  |  Cite this article

Abstract: In response to the rising global concerns over food sustainability and the pressing need to minimize waste. finding efficient, eco-friendly preservation techniques has become increasingly urgent to prevent both environmental deterioration and ensure food security. The present study investigates the impact of edible coatings on the extended shelf life of pointed gourd and green chillies. A set of 3-point gourds and green chillies were divided into 5 groups – One was control, and the other 4 combinations of edible coatings were made of chitosan, chitosan with clove essential oil, beeswax, and beeswax with essential oil. Weight loss, visible decay, visual surface colour change. was evaluated. The control groups, to which no coating was done, showed a loss in weight of 7.5% and visible decay starting from day 6. In contrast, the groups coated with chitosan showed a significantly reduced weight loss of 3.2% and delayed decay appearance until day 15. The most successful coating, however, was a combination of chitosan and clove essential oil. These outperformed the others by not only lowering weight loss to 1.8% but also delaying obvious degradation until day 15 days at ambient temperature. The results showed that the coated samples experienced more shelf-life and less weight loss than the control sample. Further, the edible coatings with clove essential oil managed to reduce the microbial load of yeast and molds and it also increased the antioxidant property. Among the treated samples, chitosan incorporated with clove essential oil showed superiority in all enlisted parameters.

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    • The authors declare that they have no conflict of interest.

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    • Copyright: © 2024 by the author(s). Published by Maximum Academic Press on behalf of Nanjing Agricultural University. This article is an open access article distributed under Creative Commons Attribution License (CC BY 4.0), visit https://creativecommons.org/licenses/by/4.0/.
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    Cite this article
    Vidyarthi EV, Thakur M, Khela RK, Roy S. 2024. Edible coatings for fresh produce: exploring chitosan, beeswax, and essential oils in green chillies and pointed gourd. Food Materials Research doi: 10.48130/fmr-0024-0017
    Vidyarthi EV, Thakur M, Khela RK, Roy S. 2024. Edible coatings for fresh produce: exploring chitosan, beeswax, and essential oils in green chillies and pointed gourd. Food Materials Research doi: 10.48130/fmr-0024-0017
    shu

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