Abstract:
Active film and coating were successfully developed from modified moth bean starch (MMS) and basil (Ocimum basilicum) leaves extract (BE) and evaluated the effect of varied contents of BE (5%, 10%, 15%, and
20%) on the main functional properties, namely moisture content, solubility, water vapor permeability,
and mechanical property of the films. The results showed that active films' functional properties were improved when different levels of BE were added. Scanning electron microscopy (SEM) exhibited that active
film was homogeneous and continuous without cracks and bubbles. The film-forming solution made with
MMS (3%), BE (15%), and sorbitol (25%) as a plasticizer was tested as an active coating and studied the influence of the coating on the shelf life and quality of eggplant during the storage period. Results exhibited
that active coating significantly retained moisture loss, firmness, retarded the increase in total soluble
solids, and delayed the color changes during the storage period. Besides, the active coating helped to extend
the shelf life of eggplant up to 16 days. In conclusion, active coating effectively retained eggplants' quality
during the storage period and proposed a cheaper and useful material for food packaging and coating.
