Evaluation of Edible Coatings Containing Black Pepper (Piper Nigrum) and Turmeric (Curcuma Longa L) for Enhancement of Shelf Life of Jaggery

Huma Rana, Amar Prakash Garg and Sourabh Jain
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Huma Rana: School of Biological Engineering & Life Sciences, Shobhit Institute of Engineering & Technology, (NAAC accredited Grade “A†, Deemed to- beUniversity), MEERUT-250110, India
Amar Prakash Garg: Dean Academics and Director Research, Swami Vivekanand Subharti University, NH-58, Subhartipuram, MEERUT-250005, India
Sourabh Jain: Faculty of Science, S.D. College of Commerce, Muzaffarnagar, India

Biomedical Journal of Scientific & Technical Research, 2024, vol. 55, issue 2, 46748-46755

Abstract: Black pepper and turmeric are commonly used as antimicrobial food additives as they have numerous health benefits besides their known antimicrobial properties. The edible coatings containing antimicrobial spices may extend the shelf life of Jaggery by providing a semi-permeable barrier to gases and water vapor and thus preventing it from deterioration. Turmeric (TC) and black pepper coated (PC) Jaggery were evaluated for physico-chemical properties, antioxidant activity, total viable count and antimicrobial activity and compared with non-coated control.

Keywords: Journals on Medical Drug and Therapeutics; Journals on Emergency Medicine; Physical Medicine and Rehabilitation; Journals on Infectious Diseases Addiction Science and Clinical Pathology; Open Access Clinical and Medical Journal; Journals on Biomedical Science; List of Open Access Medical Journal; Journals on Biomedical Engineering; Open Access Medical Journal; Biomedical Science Articles; Journal of Scientific and Technical Research (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:55:y:2024:i:2:p:46748-46755

DOI: 10.26717/BJSTR.2024.55.008666

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