Effect of basil leaves extract on modified moth bean starch active film for eggplant surface coating

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.

Automated summary

Active films and coatings were successfully developed using modified moth bean starch and basil leaves extract, with varied contents of the extract improving the functional properties of the films. The active coating, made from a film-forming solution of MMS, BE, and sorbitol, effectively retained moisture loss and quality of eggplant during storage, extending its shelf life up to 16 days. This research proposes a cheaper and useful material for food packaging and coating.