Affiliation:
1. Department of Nutrition and Dietetics, Periyar University, Salem.
Abstract
Edible wrapping is the most useful alternative for product packaging. The edible food wrappers offer a simple way to reduce global dependence on plastic. Edible wrappers also reduce waste accumulation and ensure the creation of novel applications in packaging guaranteeing quality, safety, health and convenience. This study applies the incorporation of natural VIBGYOR colorants into the edible wrappers. Three different variations of edible wrappers were formulated using the major ingredients whole wheat flour, potato starch, and rice flour in various proportions namely, V1 (10g of Potato starch and natural colorants), V2 (5g of wheat flour, 5g of potato starch, 5g of rice flour and natural colorants), V3 (5g of potato starch, 5g of rice flour and natural colorants) respectively for each variation of the product. The extracts of purple cabbage, black grapes, holy basil, pumpkin, carrot and beetroot were used to develop natural VIBGYOR colorants. Sensory evaluation of the developed edible wrappers was carried out by using the nine-point hedonic rating scale. On the basis of sensory evaluation, it was observed that the variation V2 scored best regarding appearance, color, texture, taste, flavor, and overall acceptability, and the accepted variation was subjected to the nutritional analysis that revealed the presence of betalains, anthocyanin, carotenoids, flavonoids, vitamin A, and iron. The six natural colorants were exceptionally rich in phytochemical and micronutrient components. This report concludes that eco-friendly edible wrappers will have a tremendous pharmaceutical effect on human health and helps to accomplish the state of sustainability, devoid of plastics.