EDIBLE FILM DEVELOPMENT USING JACKFRUIT SEED POWDER BY INCORPORATING BIOACTIVE COMPOUNDS FROM ESSENTIAL OILS

FOOD TECHNOLOGY

The shelf life of food products can be extended while maintaining their nutritional, biological, and sensory quality by using edible packaging, which is seen as an alternative to synthetic polymers. It helps in minimizing lipid oxidation, reducing weight loss, retarded respiration, and enzymatic browning of food products. The present study explores the edible packaging, physiochemical properties and edible film forming ability of fruit wastes of jackfruit seed. The polysaccharide obtained from jackfruit seed is starch. Almost 70.22% of starch is present in jackfruit seed. As a result, edible film can be created at industrial scale using the byproducts of the fruit processing to extend the shelf life of food goods. Essential oils are incorporated in the developed edible film to enhance the shelf life as well as to provide nutritional value of the food products. Bioactive compounds extracted from essential oils are utilized to provide a value addition to the developed edible film. Due to their capacity to inhibit the development of food-borne diseases and preserve food products, bioactive compounds are suited for active packaging. Essential oils and bioactive substances present in it could extend the shelf life of food goods. Essential oils have a high concentration of bioactive chemicals, which enhance the packaging material's antibacterial characteristics and shield food from dangerous germs. Bioactive substances are appropriate for use in active packaging due to their capacity to stop the growth of food-borne diseases and preserve food. The developed edible film will be studied for various analysis like physio-chemical properties, textural properties, barrier properties and sensory analysis.

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