International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
Vol. 6, Issue 3 (2021)

Development of an edible coating enriched with cauliflower stalk extracts and star anise essential oil and to evaluate its effect on shelf-life quality of green bell peppers


Pooja Y, Rajesshwari Priya S

Bell peppers (capsicum annum) also called as capsicum belongs to the Solanaceous family, they are nutritionally rich especially high in vitamins. However one of the major limitations of bell peppers is shorter shelf life of up to 2-3 days when stored at room temperature. Among the various shelf life extension techniques, the application of edible coating is seen to be one of the potential methods to protect the fruit from spoilage. Therefore the primary aim of this study was to enhance the shelf life of bell peppers using edible coating enriched with antioxidants. Green bell peppers were coated with cauliflower stalk extracts (polyphenols) & star anise essential oil due to its antioxidant and antimicrobial properties. Four levels of variations were used (CSE1, CSE2, CSE3, CSE4) and the bell peppers were coated at room temperature using an immersion technique. The effect of the coating treatment on bell peppers were analyzed based on experimental analysis such as PH, TSS (Total Soluble Solids), weight loss%, microbial plate count, and sensory analysis using a 9-point hedonic scale. From the experimental analysis it was found that the sample CSE2 was high in TSS value (5.7 ° Brix). The sample CSE4 had a higher pH value of 6.6, whereas the control sample had the least pH value of 5.26. On observation it was found that the control sample had significant weight loss% and high spoilage rate, whereas, among the coated samples, CSE4 was found to have lesser weight loss %.The sample CSE4 had less microbial growth when compared to other coated samples. The sensory analysis revealed that the sample CSE1 ranked the highest in terms of color, appearance, texture, and overall acceptability, whereas the control sample has resulted in an extreme spoilage rate with least sensory scores. Therefore from the current study it can be seen that the use of edible coating was an effective way of extending the shelf life of bell peppers, the samples CSE1 and CSE4 was highly preferred in terms of sensory analysis and experimental analysis.
Pages : 59-63 | 85 Views | 34 Downloads