Characterisation of polysaccharide composite incorporated with turmeric oil for application on fresh-cut apples

• Published in: Journal of Physics: Conference Series
• Main Author: Sharif Z.I.M.; Jai J.; Subuki I.; Zaki N.A.M.; Mustapha F.A.; Mohd Yusof N.
• Format: Conference paper
• Language: English
• Published: Institute of Physics Publishing 2019
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85077790374&doi=10.1088%2f1742-6596%2f1349%2f1%2f012058&partnerID=40&md5=6d060bb5c360d47eb0a283e60555eadc

Composite edible coatings were made up from two types of polysaccharide which are cassava starch and carboxymethyl cellulose (CMC) incorporated with turmeric oil (TO) as an antioxidation agent. Weight loss, firmness loss and moisture content were studied to determine the effect of composite edible coating incorporated with different TO concentration and dipping times towards the quality of fresh-cut Fuji apples. Findings showed that the coating with 17.5 μL/mL concentration of TO and 180 s dipping time had the lowest weight loss and percentage of firmness loss. While for percentage of moisture content, 17.5 μL/mL concentration of TO with 60 s dipping time had the lowest moisture content loss. Surface morphology was analysed to observe the uniformity of coating on fresh-cut Fuji apples surface. The oxidase enzyme activities of fresh-cut Fuji apples reduce when there is TO present in edible coating. It showed that the coating with 180 s dipping time had the best surface coating compared to 60 s and 300 s dipping time. The composite edible coating emulsion can be huge potential as fresh-cut fruits coating to preserve the quality of the fruits. © Published under licence by IOP Publishing Ltd.