Effect of concentration of Curcuma longa L. on chitosan_starch based edible coating

6th International Conference on Manufacturing Engineering and Process

工业技术;物理学

Yusof, N.M.^1 ; Jai, J.^1 ; Hamzah, F.^1 ; Yahya, A.^1 ; Pinijsuwan, S.^2

Faculty of Chemical Engineering, Universiti Teknologi MARA, Selangor, Shah Alam

40450, Malaysia^1

School of Agro Industry, Mae Fah Luang University, Chiang Rai

57100, Thailand^2

关键词: Adhesion properties;    Chitosan-based edible coatings;    Curcuma longa;    Edible coating;    Malaysia;    Phytochemical;    Shelf life;    Starch-based;   

Others  :  https://iopscience.iop.org/article/10.1088/1742-6596/885/1/012008/pdf
DOI  :  10.1088/1742-6596/885/1/012008

学科分类：工业工程学

来源: IOP

【 摘 要 】

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.