Abstract:The present study discloses the role of developed fenugreek-based biofilms to enhance shelf life of perishable foods. The biofilms were prepared in different variations [fenugreek: agar] i.e. V0 (100:0), V1 (90:10), V2 (80:20), V3 (70:30) and are characterized on the basis of transparency and thickness along with other functional properties. Obtained data indicated better transparency for V1 (2.50) in comparison with V2 and V3.The variations were able to retain nutritional contents viz., antioxidant property, … Show more
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