Research Article | Open Access

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

    Ruth Amarachi

    School of Applied Sciences, Faculty of Engineering, Science and Technology, Nilai University, 71800 Nilai, Negeri Sembilan, Malaysia

    Rahini Ramanathan

    School of Applied Sciences, Faculty of Engineering, Science and Technology, Nilai University, 71800 Nilai, Negeri Sembilan, Malaysia

    Ng Shee Ping

    School of Applied Sciences, Faculty of Engineering, Science and Technology, Nilai University, 71800 Nilai, Negeri Sembilan, Malaysia

    Wan Zunairah

    Department of Food Science and Technology, Universiti Putra Malaysia, 43400 Seri Kembangan, Selangor, Malaysia


Received
26 Oct, 2020
Accepted
25 Feb, 2021
Published
09 Jun, 2021

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.

How to Cite this paper?


APA-7 Style
Amarachi, R., Ramanathan, R., Ping, N.S., Zunairah, W. (2021). Evaluation of Ocimum sanctum and Cymbopogon nardus Ethanol Extract as Edible Food Coatings on Jackfruit Bulbs. Asian J. Emerg. Res, 3(1), 65-69. https://doi.org/10.3923/ajerpk.2021.65.69

ACS Style
Amarachi, R.; Ramanathan, R.; Ping, N.S.; Zunairah, W. Evaluation of Ocimum sanctum and Cymbopogon nardus Ethanol Extract as Edible Food Coatings on Jackfruit Bulbs. Asian J. Emerg. Res 2021, 3, 65-69. https://doi.org/10.3923/ajerpk.2021.65.69

AMA Style
Amarachi R, Ramanathan R, Ping NS, Zunairah W. Evaluation of Ocimum sanctum and Cymbopogon nardus Ethanol Extract as Edible Food Coatings on Jackfruit Bulbs. Asian Journal of Emerging Research. 2021; 3(1): 65-69. https://doi.org/10.3923/ajerpk.2021.65.69

Chicago/Turabian Style
Amarachi, Ruth, Rahini Ramanathan, Ng Shee Ping, and Wan Zunairah. 2021. "Evaluation of Ocimum sanctum and Cymbopogon nardus Ethanol Extract as Edible Food Coatings on Jackfruit Bulbs" Asian Journal of Emerging Research 3, no. 1: 65-69. https://doi.org/10.3923/ajerpk.2021.65.69