Development of edible food coating using cassava starch/agar blends infused with clove oil for the preservation of mangoes
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.
Authors
- David Rohindra (ORCID: https://orcid.org/0000-0002-1000-9346)
- T.R. Patel (ORCID: https://orcid.org/0000-0003-1508-4158)
- Reeha Sharma (ORCID: https://orcid.org/0000-0002-2414-0337)
- Roselyn Lata (ORCID: https://orcid.org/0009-0004-3198-9250)
Institutions
- University of the South Pacific (FJ)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-10-27
- DOI
- https://doi.org/10.1039/d5fb00409h
- Primary Topic
- Nanocomposite Films for Food Packaging
- Type
- article
- Field-Weighted Citation Impact
- 0.00