Food Science and Biotechnology

, Volume 20, Issue 2, pp 383–387

Ash gourd peel wax: Extraction, characterization, and application as an edible coat for fruits

  • K. M. Sreenivas
  • Kirtibala Chaudhari
  • S. S. Lele
Research Article

DOI: 10.1007/s10068-011-0054-1

Cite this article as:
Sreenivas, K.M., Chaudhari, K. & Lele, S.S. Food Sci Biotechnol (2011) 20: 383. doi:10.1007/s10068-011-0054-1

Abstract

Ash gourd (Benincasa hispida Cogn) is a vegetable used in Asian countries and the peel contains high edible waxy materials. This paper reports extraction, characterization, and utilization of ash gourd peel wax as an edible coating in fruits; with strawberry (Fragaria ananassa) as a model system. Crude wax had melting point of 80°C and molecular weight by number (Mn) and molecular weight by weight (Mw) at 2,277 and 2,323 respectively. Dip method was used to coat crude wax as an emulsion on strawberry. Quantity of wax, concentration of sodium benzoate, and dip time were optimized and the values were 0.5%, 1M, and 3 min, respectively. Results were comparable with carnauba wax coating. Fruits without wax coating spoiled completely in less than 2 days at 25°C. Wax coating enhanced the shelf life to 7 days at 25°C and the properties such as texture, color, weight loss, titrable acidity, and microbial counts were well acceptable.

Keywords

ash gourd peel wax characterization edible coating waste utilization 

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2011

Authors and Affiliations

  • K. M. Sreenivas
    • 1
  • Kirtibala Chaudhari
    • 1
  • S. S. Lele
    • 1
  1. 1.Food Engineering and Technology Department, Institute of Chemical TechnologyNathalal Parikh MargMatunga, MumbaiIndia

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