Effect of Coating Pelleted Animal Feed with Novel Edible Coating Mixture

Prolonging the shelf life of perishable food products is currently a major challenge. Food preservation technologies and edible film and coating seem to be the solution. The uses of edible films and coatings developed from food biopolymers have advanced significantly during the last few years. (Panchal et al., 2022).

The rising consumer concerns about food quality and health benefits compel researchers to find a way to enhance food quality while not disturbing the product'snutritional value. The demand for plant-based materials has been increased in the food industry as many of them contain essential elements and also found to be an eco-friendly material (Pham et al., 2023). Applying a thin layer of edible coating made from protein and lipids can inhibit the product from decay and extend the shelf life. They serve as gas and moisture inhibitors which regulate the respiration rate, slowing down the ripening of vegetables. Antimicrobial agents, enzymes, minerals, and vitamins are also used inedible coatings, which boost practical properties. (“Edible Films and Coatings for Food Applications,” 2009a). Edible coatings have become popular in the food industry because they produce less waste, are cost-effective, and offer protection after the package has been opened (Kundu et al., 2020). The preservation of taste and extension of shelf-life of animals and other agro-products have been of major concern to many farmers (Agarwal & Saini, 2016).

Edible coating could be made from various substances both natural and synthetic, and their ability to serve in elongating the shelf life and retention of texture is of paramount importance. Yossef, M.A (2014) compared 4 different edible coating materials (pectin, gluten, starch, and protein) applied on the surface of fruits. Fruit quality was evaluated by weight loss, firmness retention, visible decay, surface color development, titratable acidity, total soluble solids, reducing sugars, and sensory attributes. The pectin-based coating had a significant effect on the retention of firmness, reduced weight loss, and showed better results from the Physico-chemical analysis compared to the other coatings and to the control fruit (O & Author, n.d.). 1.1 Aloe vera: Aloe vera gel has recently drawn interest as a potential edible coating substance in the food industry. Aloe vera-based edible coatings prevent moisture loss and keep fruits firm, control respiration rate, delay oxidative browning, and reduce microorganism proliferation in sweet cherry, table grapes, and nectarines (Misir et al., 2014).

Polysaccharides, glycoproteins, phenolic compounds, salicylic acid, lignins, hormones, amino acids, vitamins, saponins, and enzymes are just a few of the complex ingredients that give aloe vera its wide range of beneficial properties. Gel made from aloe vera has antibacterial, antifungal, and anti-inflammatory properties. Aloe vera gel is primarily used in the cosmetics sector to treat burns, and scars, and to promote wound healing (Padmaja et al., 2015)(Singh et al., n.d.).

With the growing consciousness of the bad effects of various chemical techniques and environmental hazards emphasize a need to develop consumer-friendly and environment-friendly technology to increase the shelf life of mango fruits while maintaining their quality and general acceptability. The use of edible coating is becoming popular because it is hazard-free and environmentally (“Edible Films and Coatings for Food Applications,” 2009b).

In a related study, (Suriati et al., 2018) reported the efficacy of Aloe vera gel as a source of cost-effective and eco-friendly packing material for tropical and subtropical fruits. It was found to extend the shelf life of figs by delaying decay and ripening as reflected in lower weight loss, lesser changes in physico-chemical parameters, greater firmness, better sensory quality, and marketability.

African Star Apple botanically called Chrysophllum Albidum and known in Igbo as Udara is a yellowish round tropical fruit. It is found mostly in Southeast and Southwest Nigeria. It is a seasonal fruit and is available in abundance from December to March annually. The fruit has four or five seeds and when ripe is sweet but tastes sour when unripe(Phytochemical Constituent of African Star Apple, n.d.).

Pelletization is the act of compressing and molding materials into pellets (Deb & Ahmed, 2016). Pellets could be produced indifferent sizes depending on the area of application. In recent years, pelletization has gained increasing interest among researchers due to its relative advantages over other similar industrial techniques. It is widely used in pharmaceutical, ore processing, animal feed, and fertilizer industries. Pellets are simple small free-flowing spherical particles formed by the agglomeration of fine powder of Phytochemical Constituent of African Star Apple (n.d.)granules. The mean diameter of pellets ranges from 3.0-9.0 mm.

With screw extrusion palletization, the pellets maintain all the active ingredients, and feed wastage is reduced to the barest minimum. Pelletization of animal feed facilitates the storage and transportation of the feed (Tashiwa et al., 2019). It also reduces selective Feeding.2.0mm.(Barkate et al., 2020) Among the various production methods offish feed, screw extrusion. The edible films are differentiated from coatings by being a standalone material, whereas the coatings are directly applied to the food surface. The edible coatings hold the same properties as the films (“Edible Films and Coatings for Food Applications,” 2009c) (Raghav et al., 2016).