Evaluation of Ocimum sanctum and Cymbopogon nardus Ethanol Extract as Edible Food Coatings on Jackfruit Bulbs

ABSTRACT

Background and Objectives: Food spoilage is a major threat to food security and this has led to the development of novel and innovative food preservation techniques using natural products. This study investigated the formulation of ethanolic extracts of the leaf and stem of Ocimum Sanctum (holy basil) and Cymbopogon nardus (citronella grass) as edible food coatings on jack fruit bulbs. Materials and Methods: Treatments included plant extract+sodium alginate coated fruits, sodium alginate coated fruits and uncoated fruits. Texture analysis, water activity and mesophilic plate count were analysed over 7 days of storage. Sensory evaluation was conducted for the following parameters: colour, appearance, surface, texture and overall acceptability. Results: Total mesophilic bacterial counts increased for all treatments, with the extract coated samples showing the lowest count on the seventh day of storage. The extract coated fruits were also firmer and had lower water activity compared to the sodium alginate and uncoated controls. In overall acceptability, the citronella grass coated sample scored the highest. Conclusion: This study has thus found that a food coating using plant extracts has the potential to delay microbial spoilage and increase the shelf life of food products during storage.