Alginate based edible coating
A recent study was conducted to determine the effects of nanoparticle based edible coatings on post-harvest quality of peach fruits during 7 days storage at ambient temperature. The edible coatings consisted of sodium alginate (SA) supplemented with green synthesised titanium dioxide (TiO2) nanoparticles and mousami peel extract (MPE). TiO2 nanoparticles with diameters ranging from 5 nm to 20 nm were synthesised with Citrus limetta (mousami) peel extract.
Reduced weight loss
Coating treatment significantly reduced percent weight loss, retained antioxidant activity and ascorbic acid content than control samples. The coating had a significant (p<0.05) impact on polyphenol oxidase activity, titratable acidity and firmness of peach samples during storage. Similarly, coated peach samples retained colour index and slowed down the yeast and mold count during the storage period. At the end of the storage period, coated samples with coating solutions containing TiO2 nanoparticles and MPE exhibited the lowest yeast and mold counts whereas uncoated peach samples showed the highest yeast and mold counts.
The study has been published in Progress in Organic Coatings, Volume 182, September 2023.
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