Browsing by Author "Farzand, Aqsa"

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Estimation Of Blends Of Candelilla Wax And Plant Extracts For Fruit Storage
    (University of Management & Technology, 2018) Farzand, Aqsa
    Now a days there is high demand for healthier and fresh food consumption by society. In recent years, naturally occurring substances have been mainly focused to process fruits and vegetable being as alternative antioxidants and antimicrobials. Blending of plant extracts of medicinal plants with Candelilla wax used for edible coating has been experimented by different researchers. In this study two medicinal plants are selected who are known to have antifungal potential. Cassia Fistula commonly known as Amaltash phal is one of most versatile medicinal plant of Fabaceae family which have great attraction for scholars. Studies showed the presence of antifungal activity present in leaves extracts. Its active components have reported pharmacological effects like antimicrobial, antioxidant, anti-inflammatory, hepaprotective and hypoglycemic potential. The powdered leaves of C. fistula were extracted in Soxhlet extractor with methanol. Achyranthes aspera belongs to the Amaranthaceae family. The plant are used to cure antirhematic, diuretic, dental pain or menstrual discomfort. Studies reveals that antifungal properties are depicted in plant leaves extracts. The well knowns ingredients which were isolated from this plant are flavones derivatives (astragalin, isoquercetin), phenolic acids, sterols, quinones, polysaccharides, saponins. The powdered leaves of A. aspera and C. fistula were extracted with methanol. This study will be useful to explore the application of blended wax to prolong the freshness of fruit on industrial scale. In this study, Films formulated with edible natural wax, and additives A. aspera and C. fistula were applied to evaluate their effects on the quality of fruits. Weight loss activity was performed against all samples. ECAA and ECCF showed a lowest weight loss as compared to ECC and WOC. In ECAA film there was less weight loss started from 0.3g to 1.5g after 150h in apples. In ECCF, 0.2g to 1.2g weight loss was found after 150 in apples, but on the other hand weight loss activity in ECC 0.3 to 3.0 and WOC 0.4 to 1.8 after 150h, that was higher as compared to ECAA and ECCF. ECAA and ECCF showed good result in apples but in bananas and lemons, due to sensitivity of fruits it’s showed higher weight and pH loss.