The effect of edible coating based on Arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava.

@article{Murmu2018TheEO,
  title={The effect of edible coating based on Arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava.},
  author={Sanchita Biswas Murmu and Hari Niwas Mishra},
  journal={Food chemistry},
  year={2018},
  volume={245},
  pages={
          820-828
        }
}
The effect of five coating formulations viz.: (A) 5% Arabic gum (AG)+1% sodium caseinate (SC)+1% cinnamon oil (CE); (B) 5% AG + 1% SC + 2% CE; (C) 5% AG + 1% SC + 1% lemongrass oil (LG); (D) 5% AG + 1% SC + 2% LG; and (E) 5% AG + 1% SC + 2% CE + 2% LG on guava during 35 days storage at 4-7 °C was investigated. Thereafter samples were allowed to ripen for five days at 25 ± 2 °C. The quality of guava was analyzed at an interval of 7, 21, 35 and 40 days. The coating applications resulted in lower… CONTINUE READING