Shellac (S) and Aloe vera gel (AG) were used to develop edible surface coatings for shelf-life extension of tomato fruits. The coating was prepared by dissolving dewaxed and bleached shellac in an alkaline aqueous medium as such as well as in combination with AG.

ABSTRACT:The present investigation dealt with the mechanical properties, water-vapor transmission behavior at different relative humidity conditions, and DSC thermograms of edible films formulated using various proteins (casein, gelatin, albumin) in combination with starch and nonthermal as well as intense thermal blending. Nonthermal blended film showed in the DSC thermogram a double T g , indicating poor miscibility of the components and, hence, a poor film-forming property. However, the DSC thermogram of all the films based on intense thermal blending showed a single T g , indicating the complete molecular miscibility of the components. Casein-based film showed a lower watervapor transmission rate, water gain at different relative humidity conditions, and higher tensile strength compared to its counterparts containing gelatin and albumin. Since the casein-starch blend gave better film properties, a blend of hydrophobic carnauba wax and casein was prepared to compare the properties of hydrophilic-hydrophilic and hydrophobic-hydrophilic blends. Both these blends compared well with respect to the water-vapor transmission rate. Waxbased film showed multiphased behavior in the DSC thermograms and the percent elongation was lower as compared to the casein-starch blend.

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Beetroot juice contains a high level of biologically accessible antioxidants, beneficial phytochemicals and dietary nitrate, which seem to exert beneficial effects in human health. Dietary nitrate, from beetroot has been reported to lower blood pressure. However the impact of beetroot on lipid profile and oxidative stress is unknown. In present study, the effect of supplementation with beetroot juice for 15 days was investigated. Plasma lipid profile, antioxidant status, oxidative stress and body composition changes were evaluated at baseline and after 15 days of beetroot juice supplementation. Beetroot juice supplementation beneficially influenced the lipid profile by significantly increasing the levels of high-density lipoprotein cholesterol (HDL-C) from 42.9 ± 8.3 mg/dl to 50.2 ± 9.8 mg/dl and decreasing lowdensity lipoprotein cholesterol (LDL-C) from 129.7 ± 82.3 mg/dl to 119.5 ± 79.2 mg/dl compared with baseline values. Beetroot juice supplementation increased (P < 0.05) plasma nitrite level and guanosine 3', 5'-cyclic monophosphate (c-GMP) levels. A significant increase in plasma total antioxidant capacity and vitamin C levels was observed after beetroot juice intake for 15 days. There was no significant change in the body fat mass and lean body mass of participants with the beetroot juice supplementation. Beetroot juice supplementation significantly decreased the stress markers plasma hydroperoxides and cortisol levels. Beetroot juice acts as a potent vasodilator by increasing plasma c-GMP levels and nitrite levels. Beetroot juice consumption improves plasma lipid profile and antioxidant status, encouraging further evaluation on a population with higher cardiovascular disease risk.