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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 t...

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Main Author: Md. Sharif, Zatul Iranati
Format: Thesis
Language:English
Published: 2019
Online Access:https://ir.uitm.edu.my/id/eprint/91733/1/91733.pdf
https://ir.uitm.edu.my/id/eprint/91733/
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spelling my.uitm.ir.917332024-07-30T08:54:16Z https://ir.uitm.edu.my/id/eprint/91733/ Edible coating film incorporated with turmeric oil as antioxidation agent for fresh-cut 'fuji' apples / Zatul Iranati Md. Sharif Md. Sharif, Zatul Iranati 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). 2019 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/91733/1/91733.pdf Edible coating film incorporated with turmeric oil as antioxidation agent for fresh-cut 'fuji' apples / Zatul Iranati Md. Sharif. (2019) Masters thesis, thesis, Universiti Teknologi MARA (UiTM). <http://terminalib.uitm.edu.my/91733.pdf>
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
description 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).
format Thesis
author Md. Sharif, Zatul Iranati
spellingShingle Md. Sharif, Zatul Iranati
Edible coating film incorporated with turmeric oil as antioxidation agent for fresh-cut 'fuji' apples / Zatul Iranati Md. Sharif
author_facet Md. Sharif, Zatul Iranati
author_sort Md. Sharif, Zatul Iranati
title Edible coating film incorporated with turmeric oil as antioxidation agent for fresh-cut 'fuji' apples / Zatul Iranati Md. Sharif
title_short Edible coating film incorporated with turmeric oil as antioxidation agent for fresh-cut 'fuji' apples / Zatul Iranati Md. Sharif
title_full Edible coating film incorporated with turmeric oil as antioxidation agent for fresh-cut 'fuji' apples / Zatul Iranati Md. Sharif
title_fullStr Edible coating film incorporated with turmeric oil as antioxidation agent for fresh-cut 'fuji' apples / Zatul Iranati Md. Sharif
title_full_unstemmed Edible coating film incorporated with turmeric oil as antioxidation agent for fresh-cut 'fuji' apples / Zatul Iranati Md. Sharif
title_sort edible coating film incorporated with turmeric oil as antioxidation agent for fresh-cut 'fuji' apples / zatul iranati md. sharif
publishDate 2019
url https://ir.uitm.edu.my/id/eprint/91733/1/91733.pdf
https://ir.uitm.edu.my/id/eprint/91733/
_version_ 1806454655383764992
score 13.211869

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