Layer-by-Layer Dip Coating of Pili Kernel with Shellac-Rosemary Extract Blend for Reduced Rancidity

Abstract

Pili kernels are prone to oxidative deterioration and rancidity, impacting their shelf life and consumer appeal. Coatings play a pivotal role in preserving quality and extending shelf life, which improves the characteristics of food products. In this study, we coated pili kernels and adapted the layer-by-layer dip coating technique. The coating consists of shellac as the formable matrix embedded with rosemary extract as the anti-rancidity agent. Pili kernels coated with a larger number of coating layers are shown to have lower peroxide and free fatty acid values. These values, which are indicative of levels of rancidity, suggest favourable results in the use of shellac-rosemary extract blend as a coating for pili kernels.