MUMBAI, India, Oct. 12 -- Intellectual Property India has published a patent application (202641119757 A) filed by National Institute Of Food Technology, Entrepreneurship And Management Thanjavur Niftem-T on October 06, 2026, for Edible Nanoemulsion Spray Coating Composition And Method For Postharvest Preservation Of Hyacinth Bean Pods.
Inventors include S. Vignesh; N. Baskaran; Ganesan Bk; S. Akalya; and M. Madhumitha.
The application for the patent was published on October 09, 2026, under issue no. 41/2026.
Abstract: The present disclosure proposes an ultrasound-assisted nanoemulsion edible spray coating composition and a method for postharvest preservation of hyacinth bean pods (Lablab purpureus). The composition comprises cleaning nut (Strychnos potatorum) mucilage as a biodegradable film-forming matrix, pomelo peel extract, wild lemon peel extract, Berberis root extract, pomegranate oil, and glycerol. The formulation is subjected to ultrasound-assisted nanoemulsification to obtain nanosized droplets with improved dispersion, stability, encapsulation, and controlled release of plant-derived bioactive constituents. The nanoemulsion is spray-applied onto fresh hyacinth bean pods and dried to form a thin, continuous, semi-permeable edible protective film. The coating regulates moisture transfer and gas exchange while providing antimicrobial, antibiofilm, antioxidant, and quorum-sensing inhibitory effects, thereby reducing microbial attachment, biofilm formation, physiological weight loss, and postharvest deterioration while maintaining freshness, firmness, colour, texture, and overall quality.
Disclaimer: Curated by HT Syndication.
