In the quest to extend the shelf life of fresh produce and reduce food waste, researchers have turned to an innovative solution: edible coatings infused with natural antioxidants and antimicrobial agents. A groundbreaking study led by Laila Melati Nur Sholihah from Universitas Ahmad Dahlan has unveiled a promising approach using corn starch-based edible coatings enhanced with honey mango leaf extract and liquid smoke. This research, published in Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, could revolutionize the way we preserve food, with significant implications for the agricultural and food processing industries.
The study focuses on creating edible coatings that not only protect food from physical damage but also inhibit microbial growth and oxidation, two primary causes of food spoilage. “Edible coatings have been around for a while, but their effectiveness has been limited by their lack of antioxidant and antimicrobial properties,” explains Sholihah. “By incorporating honey mango leaf extract and liquid smoke, we’ve significantly enhanced these coatings’ ability to preserve food.”
The research team prepared six different formulations of corn starch-based edible coatings, each with varying ratios of honey mango leaf extract (HMLE) and liquid smoke (LS). The formulations were then tested for their antioxidant and antimicrobial activities. The results were striking: all formulations showed effective antimicrobial activity, with total plate count values below the detectable limit of 1 × 105 cfu/g. Moreover, the antioxidant activity varied significantly among the formulations, with the best-performing one showing an IC50 value of just 44.55 ppm.
The standout formulation, labeled F4, contained a 4:2 ratio of HMLE to LS. This combination proved to be the most effective in boosting both antioxidant and antimicrobial properties. “The success of formulation F4 suggests that there’s an optimal balance between HMLE and LS that maximizes their synergistic effects,” notes Sholihah. “This finding could guide future research and commercial applications.”
The implications of this research are far-reaching. For the agricultural sector, these enhanced edible coatings could mean reduced post-harvest losses, leading to increased food availability and lower prices. For the food processing industry, they offer a natural and sustainable way to extend the shelf life of products, reducing the need for artificial preservatives. Furthermore, the use of natural extracts like honey mango leaf and liquid smoke aligns with the growing consumer demand for clean-label, minimally processed foods.
As the global population continues to grow, so does the demand for food. Innovations like these edible coatings are crucial in ensuring food security and sustainability. They represent a step forward in our ability to preserve food naturally, reducing waste and conserving resources. The research by Sholihah and her team opens up new avenues for exploration in the field of food science and technology, paving the way for more effective and sustainable food preservation methods. As we look to the future, it’s clear that natural, plant-based solutions will play a significant role in feeding the world.