Work

Development of edible food coating using cassava starch/agar blends infused with clove oil for the preservation of mangoes

Year: 2025

Type: article

Abstract: The study developed biodegradable edible food coatings using cassava starch, agar, glycerol and clove oil (CO). The coatings sped up the drying process, with CO adding antimicrobial and insect-repellent properties.

Source: Sustainable Food Technology

DOI: 10.1039/d5fb00409h

Authors: David Rohindra, Reeha Sharma, Roselyn Lata, Tejesvi Patel

Institution: University of the South Pacific

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

Funder: University of the South Pacific

OpenAlex ID: W4415578065

FWCI: 1.513

Cites: 42

Cited by: 3

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