New study reveals potential of edible coatings to reduce food waste and improve nutrition. the use of edible coatings on food products can help to reduce

However, the innovative combination of these natural ingredients can provide a sustainable and eco-friendly solution. ## The Science Behind Edible Coatings

The Science Behind Edible Coatings

Edible coatings are thin, food-grade layers applied to the surface of fruits and vegetables to extend their shelf life. These coatings can be made from a variety of natural ingredients, including chitosan, beesw wax, and essential oils. Chitosan, a biodegradable and non-toxic polysaccharide, is commonly used in food packaging due to its antimicrobial properties. Beeswax, on the other hand, provides a hydrophobic barrier that prevents moisture from entering the produce. ## The Benefits of the Chitosan-Beeswax-Clove Combination

The Benefits of the Chitosan-Beeswax-Clove Combination

The combination of chitosan, beeswax, and clove essential oil has been shown to have a significant impact on the preservation of pointed gourds and green chillies. The antimicrobial properties of chitosan help to prevent the growth of microorganisms, while the beeswax coating provides a physical barrier that prevents moisture and oxygen from entering the produce. The addition of clove essential oil enhances the antimicrobial properties of the coating, making it even more effective. ## How the Coating Works

How the Coating Works

When applied to the surface of the produce, the chitosan-beeswax-clove coating forms a thin, impermeable layer that prevents moisture and oxygen from entering the produce. This creates an environment that is unfavorable to the growth of microorganisms, thereby extending the shelf life of the produce. The coating also helps to maintain the produce’s natural moisture levels, preventing dehydration and spoilage.

The Study’s Objectives and Methodology

The study aimed to investigate the effects of edible coatings on the sensory characteristics and weight loss of two different vegetables: pointed gourds and green chillies. The researchers used a combination of chitosan and beeswax to create the edible coatings, which were applied to the vegetables in different ways.

Here are some key findings from the study:

Key Findings

The chitosan-clove essential oil coating significantly extended the shelf life of strawberries by 3-4 days. The coating also reduced the weight loss of strawberries by 20-25%. The combination of chitosan and clove essential oil demonstrated a synergistic effect, resulting in a more effective preservation method than using either component alone.

The journal focuses on the food materials research, including food science, food technology, and food engineering. It covers a wide range of topics, from food processing and preservation to food safety and nutrition. ## Introduction

Introduction

Food Materials Research is a peer-reviewed journal that publishes original research articles, reviews, and short communications on food materials science and technology.