Effect of concentration of Curcuma longa L. on chitosan-starch based edible coating

• Published in: Journal of Physics: Conference Series
• Main Author: Yusof N.M.; Jai J.; Hamzah F.; Yahya A.; Pinijsuwan S.
• Format: Conference paper
• Language: English
• Published: Institute of Physics Publishing 2017
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85029576777&doi=10.1088%2f1742-6596%2f885%2f1%2f012008&partnerID=40&md5=57dd0a04547f6078ca198539be96de17

The ability of chitosan-starch based coating to extend shelf life of strawberry were studied. The main objectives of this paper is to study the effects of different concentrations (20, 15, 10 and 5 μL) of Curcuma longa L. (CUR) essential oil into chitosan-based edible coating on surface tension in order to increase the effectiveness of the coating. CUR or turmeric is one of the commercially planted herbs in Malaysia for its phytochemical benefits. Application of edible coating using dipping technique has been analysed and evaluated for their effectiveness in extending shelf life of fruits. Surface tension was analysed to investigate the adhesion properties. The best CUR concentration was 15 μL with the optimum surface tension was found to be 31.92 dynes/cm. © Published under licence by IOP Publishing Ltd.