Studies on the stability of an edible film and its use for the preservation of carrot (Daucus carota)

An edible coating was formed by blending turmeric (Curcuma longa) and casein in equal proportions at 95 °C for 12 h. Small quantities of polyvinyl alcohol and propylene glycol were added to encourage film formation and plasticizing respectively. The blend was removed from the reaction vessel and hom...

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Bibliographic Details
Published in:	International journal of food science & technology Vol. 41; no. 5; pp. 498 - 506
Main Authors:	Jagannath, Jambur H, Nanjappa, Chindalaga, Gupta, Dilipkumar Das, Bawa, Amarinder S
Format:	Journal Article
Language:	English
Published:	Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01-05-2006 Blackwell Publishing Ltd Blackwell Science
Subjects:	antimicrobial properties Biological and medical sciences Blend carotenoids carrots casein color Curcuma longa Daucus Daucus carota edible coating edible films emulsions Food industries food microbiology food packaging food preservation food spoilage Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport molecular mixing poly(vinyl alcohol) propylene glycol shelf life texture turmeric Carrot Mixing shelf-life Vegetables Stability Daucus carota Blend Use molecular mixing Shelf life Turmeric Edible coating Edible film Dicotyledones Quality Angiospermae Food preservation Spermatophyta Conditioning Umbelliferae Edible packaging
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Summary:	An edible coating was formed by blending turmeric (Curcuma longa) and casein in equal proportions at 95 °C for 12 h. Small quantities of polyvinyl alcohol and propylene glycol were added to encourage film formation and plasticizing respectively. The blend was removed from the reaction vessel and homogenized using Tween-80 as emulsifier. The homogenized blend was sampled at 2-h intervals for stability by means of the 'keeping property' and 'accelerated stability' tests. Stability was also determined by differential scanning calorimetry in which a singlet endotherm indicated molecular mixing (miscibility window) of the components. All three tests indicated that the emulsion was stable after 12 h of blending. Colour, carotenoid content, texture retention and antimicrobial properties remained satisfactory for 10 days in the stable emulsion-coated carrot whereas the control spoiled after 3 days. Thus turmeric and casein based-emulsion coating could extend the shelf-life of carrots by 7 days.
Bibliography:	http://dx.doi.org/10.1111/j.1365-2621.2005.01038.x ark:/67375/WNG-MVZFMJHQ-N istex:3535C6293128EB6A95696D3CC33F1E4BAB637855 ArticleID:IJFS1038 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 ObjectType-Article-2 ObjectType-Feature-1
ISSN:	0950-5423 1365-2621
DOI:	10.1111/j.1365-2621.2005.01038.x