Европейский журнал экспериментальной биологии Открытый доступ

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Bioedible coating of meat using garlic, cinnamon and turmeric

Madhumita Rakshit, C. Ramalingam*, Divyakriti Yogeshwar and Jasmine Bedi

Garlic, cinnamon and turmeric are found to have natural antimicrobial properties. As these spices are used for preparing food items, it acts as an enhancer in taste as well. Utilising these properties, coating of protein rich food items was done with garlic and cinnamon aqueous paste and extract with range of 0.08g to 0.16 g/g of solid food product. The efficiency of three different binding agents namely, agar, corn-flour and gum Arabic was tested. Because of the bio-edible coating, a modified atmosphere is created which slows down the growth of microbial flora. The paste of Garlic and Cinnamon with Gum Arabic as the binding agent has been found to show maximum increase in shelf life.