Effect of Honey and Biodegradable films on the storage quality of Kaladi
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Date
2021-10-29
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Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K)
Abstract
Livestock Products especially dairy products need special preservation and packaging system to combat spoilage. To tackle the concerns with traditional dairy products, novel packaging technologies with antioxidant and antibacterial properties are needed to improve storage quality. The shelf life of Kaladi (a traditional product of Jammu & Kashmir) can be successfully extended after packaging in the antioxidant-treated bioactive film. For the packaging of Kaladi, edible films were developed without and with antioxidants added. The main objective of this study was to determine the effect of Aloe vera, honey and Terminalia bellerica extract incorporated edible films on the storage quality of Kaladi stored at refrigeration temperature (4±1ºC). For this, two experiments were carried out. The first experiment was to study the effect of incorporation of 1% Aloe vera on quality attributes of edible film and to study the effect of Aloe vera incorportaed edible film on the storage quality of Kaladi at refrigeration temperature (4±1ºC). The second experiment was to study the effect of 3% honey and 0.5% Terminalia bellerica on quality attributes of edible film and to study the effect of 3% honey and 0.5% Terminalia bellerica incorporated edible film on the storage quality of Kaladi at refrigeration temperature (4±1ºC). The effect of edible film based on Aloe vera, honey and Terminalia bellerica on the storage quality of Kaladi during refrigeration storage was investigated. The total Phenolic and Flavonoid contents of Aloe vera, Terminalia bellerica and honey were measured in vitro. The addition of the above antioxidants had a substantial impact on the edible films' physical qualities. On Kaladi, films containing Aloe vera, honey and T. bellerica showed antilipolytic, antibacterial, and antioxidant effects. Films containing Aloe vera, honey and T. bellerica greatly improved the product's sensory qualities throughout refrigerated storage.