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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Huma Rana & Amar Prakash Garg & Sourabh Jain, 2024. "Evaluation of Edible Coatings Containing Black Pepper (Piper Nigrum) and Turmeric (Curcuma Longa L) for Enhancement of Shelf Life of Jaggery," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 55(2), pages 46748-46755, February.
    • Handle: RePEc:abf:journl:v:55:y:2024:i:2:p:46748-46755
    DOI: 10.26717/BJSTR.2024.55.008666
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