Journal of Food Processing & Technology

Application of shellac as a coating material in shelf life enhancement of grapes

2^nd International Conference on Food & Beverage Packaging

June 13-14, 2016 Rome, Italy

Neha Yadav, Vaishali, Alka Sharma and Tanweer Alam

Guru Jambheshwar University of Science & Technology, India

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Rising pressure in food preservation sector to replace chemical applications has urged researchers to focus on studying new strategies of extending the post-harvest life of produces. Grapes are a good source of potassium with a calorific value of 60 calorie and less than 1 gram of fat out of 100 gm. Shellac has GRAS status by the Food and Drug Administration (FDA) which means that it is generally recognized as safe in foods. If used as a fruit or vegetable coating, it may be labeled as lac resin or as shellac. The objectives of this study were to extend the shelf life of grapes (Anab-e-shahi) by applying edible coating of shellac and investigate the effect of different temperature and different concentration of shellac coating on shelf life of grapes. There were 5 different treatment of shellac coating applied on grapes and stored at room temperature (30ºC) and refrigeration temperature (5ºC) for 7 days. From investigation S3 coating (12% shellac + 2% oleic acid + 4.4% morpholine + 0.3% ammonia) proved to be best according to sensory, physical and chemical test. It gives better shelf life and consumer acceptability on room temperature as well as refrigeration temperature.

Biography :

Neha Yadav is currently pursuing her PhD in Food Technolgy with specialisation in canning. She has completed her BTech, MTech in Food Engineering and MBA in International Business. She is a motivational career counselor, food safety consultant and has more than three years of work experiance in acedamics and industry. She has hosted and participated in more than 20 national and international conferences and workshops. Her area of specialastion is Food safety and food packaging. Her willingness is to work in area of advance food packaging during post doctorate in future.

Email: knehayadav@gmail.com