Application and evaluation of plant-based edible active coatings to enhance the shelf-life and quality attributes of Jara lebu (Citrus medica)
2024
Md. Mahfuzur Rob | Md. Mahfujul Haque Pappu | Md. Shoaib Arifin | Tahsin Nusrat Era | Masuma Zahan Akhi | Debu Kumar Bhattacharjya | Md. Shahidullah Kayshar | Md. Fahad Jubayer
Abstract Edible coatings for fruits and vegetables are the subject of intensive agro-based research. These coatings provide value to the product due to their multifunctionality and sustainability. The current study focuses on the development and evaluation of plant-based edible active coatings for Jara lebu (Citrus medica), with the aim of determining the effectiveness of these coatings in extending the shelf-life and preserving the quality attributes. Different blends of corn starch and various plant extracts were formulated and all formulations were applied by immersion onto the fruit surface. The study had five treatment groups: T0, T1, T2, T3, and T4. T0 served as the control group, while T1 consisted of a mixture of 2% corn starch and 0.5% glycerol. T2 included a combination of 2% corn starch, 0.5% glycerol, and 1.5% holy basil. T3 comprises 2% corn starch, 0.5% glycerol, and 1.5% wild turmeric. Lastly, T4 consisted of 2% corn starch, 0.5% glycerol, and 1.5% Indian pennywort. Control and coated samples were kept under the same conditions for 35 days before being evaluated for changes in their physiological, physicochemical, and sensory qualities. Coated sample T2 significantly prolonged the shelf-life of Jara lebu samples, having the least weight reduction (26.25%) and retaining most of the essential nutrients (TSS = 7.09%, pH = 3.0, vitamin C = 22.03 mg/100 g, TPC = 44.57 mg GAE/g DW, TFC = 45.24 mg QE/g DW, antioxidant = 86.09%). This sample received the highest overall acceptability score, a maximum of 8.24. Sensory evaluations revealed no adverse effects on taste, aroma or appearance, suggesting these coatings can be an eco-friendly and efficient method for preserving the freshness and quality of Jara lebu and potentially other citrus fruits.
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