Edible coating film incorporated with turmeric oil as antioxidation agent for fresh-cut 'fuji' apples / Zatul Iranati Md. Sharif

This research is about edible coating incorporated with turmeric oil as antioxidation agent for fresh-cut ‘Fuji’ apples. Focusing on the performance of fresh-cut fruits as it has crucial problem commonly faced which is enzymatic browning process. This process easily occurred due to cutting process that lead to damage of respiration tissues. Edible coating film are used nowadays as alternative method to preserve fresh-cut fruits instead of using other preservation methods such as salting, pickling, freezing, drying and many others. Edible coatings are made up of hydrocolloid such as starch, protein and lipid. This edible coating film functionality in postponing the enzymatic browning process could be enhanced with presence of additives such as antioxidation agent. Objectives of this research are to formulate the composite edible coating emulsion (CECE) with different concentrations of turmeric oil for fresh-cut fruits coating, to characterise the CECE and the coated fresh-cut fruits in chill condition (6°C) and lastly, to analyse the relationship between dipping time and concentrations of turmeric oil on browning index of the coated fresh-cut fruits through Response Surface Methodology (RSM).