Evaluation of the Effect of Curcuma longa L. Essential Oil in Chitosan-starch Edible Coating

7th Nanoscience and Nanotechnology Symposium

物理学;材料科学

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

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

40450, Malaysia^1

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

57100, Thailand^2

关键词: Anti-microbial activity;    Curcuma longa;    Diffusion analysis;    Edible coating;    Homogeneous surfaces;    Inhibition zones;    Microstructure observation;    Starch coatings;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/395/1/012020/pdf
DOI  :  10.1088/1757-899X/395/1/012020

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

Curcuma longa L. is one of the commercially planted herbs in Malaysia for its phytochemical benefits. In this study, the effect of chitosan-starch at different concentration of Curcuma longa L. (CUR) were examined. The application of edible coating by using dipping technique has been analysed for their effectiveness in extending shelf life of fruits through several analyses include the microstructure observation, disk diffusion and appearance. Chitosan-starch coating incorporated with 10 uL of CUR had the best appearance and resulted a layer of homogeneous surface about 37.45 μm as can be seen in microstructure observation. The disk diffusion analysis proves that the chitosan with 10uL of curcuma longa had the highest inhibition zone which is 17 mm. Based on the present study, chitosan-starch with the addition of (CUR) is believed to have a major potential in extending shelf life of fruits with high antimicrobial activity from local herbs.