Panjab varsity researchers get patent for fruit coating
Varsity has developed a unique and edible coating comprising of buckwheat starch, guar gum and curry leaf essential oil
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The Indian Patent Office, Government of India, has granted a patent to researchers of Panjab University Chandigarh, Maulana Azad National Institute of Technology, Bhopal, and CBRI, Roorkee, for developing an edible coating for the preservation of fresh fruits.
Daljit Kaur, PG research scholar, Dr Surinder Singh, Associate Professor, and Prof Sushil Kumar Kansal from University Institute of Chemical Engineering and Technology, PU, and others have developed a unique and edible coating comprising of buckwheat starch, guar gum and curry leaf essential oil (CLEO) having anti-microbial and anti-bacterial properties for preservation of uncut fruits like apricots and jamun, thereby enhancing their shelf life.
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