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The present study was designed to optimize the preparation conditions for fenugreek and flaxseed polysaccharides-based edible composite coating blended with stearic acid and monoglycerides. Thirteen coating solutions were prepared according to the treatment plan generated by design expert software; applied the coating on apple fruit and stored at 20°C for 14 days. The effect of polysaccharides-based coating on physicochemical parameters, for example, weight loss, firmness, titratable acidity (TA), pH, and total soluble solids (TSS) of apple was evaluated using response surface methodology (RSM). The results of RSM demonstrated non-significant (p > .05) lack of fit for all response variables. Coefficients of determination (R²) ranging from .9498 to .9949 were obtained for these responses. From the response optimization analysis, a combination of 2.5 g fenugreek and 1.5 g flaxseed polysaccharide-based coating was predicted to give desirable effects for all response variables. The findings of this study will be helpful for other researchers to understand the effect of fenugreek and flaxseed polysaccharides-based coating formulations on response variables at linear, quadratic and interactive level. [ABSTRACT FROM AUTHOR]

The core objective of current research work is to observe the effects of different edible coatings on eggs for enhancing shelf life. For the purpose, brown and white eggs were procured from different local farms. After application of edible coatings i.e. shellac and chitosan, the quality characteristics i.e. haugh unit, yolk index, yolk color, albumin pH and shell color were observed. The maximum yolk index occur in noncoated eggs that is 0.42 for desi and 0.43 for farmi to 0.26 for desi and 0.23 for farmi whereas among shellac treatments minimum yolk index observed in T2. Edible coatings effectively extended the shelf life of eggs when stored at room temperature by preserving its quality characteristics. Chitosan and shellac coatings minimized the weight loss than those observed for noncoated eggs. Conclusively, the coating materials have potential use in delaying charges in the interior quality of eggs and maintaining their shelf life. Practical Applications The current manuscript has innovative data for enhancing the shelflife of eggs regarding summer season. Edible coatings increased the shelflife of eggs that is beneficial for industrial point of view [ABSTRACT FROM AUTHOR]

The study was planned to formulate edible wax coating by utilizing date pit oil. Date pit oil was extracted from three date varieties (Aseel, Hallawi, and Dhakki) through solvent extraction method. One variety was selected on the basis of physicochemical analysis of date pit oil. The different treatments (T1, T2, T3, and T4) of wax coating were formulated by replacing water in standard wax formulation with date pit oil as 0.5%, 1%, 1.5%, and 2%, respectively. The storage studies were carried out for 16 days; different fruit parameters like pH, weight loss, total soluble solids (TSS), titratable acidity, fruit firmness, and vitamin C content were studied. Results indicated significant improvement in the shelf life of coated guava fruits as compared to uncoated guava fruits.T4 showed highest keeping quality as compared to T3, T2, and T1. Practical applications: This research work is novel in the field of edible coating by using date pit oil as natural barrier against environmental factors affecting the shelf life of guava fruit. There is immense potential in this new commodity to explore more applications of promising importance. Moreover, this study can be replicated for other fruits and vegetables to curtail postharvest losses and supplementing economic benefits. [ABSTRACT FROM AUTHOR]