Ganeson, Keisheni

Mat Amin, Khairul Anuar

Mubarak, Aidilla

Razali, Razifah Mohd

Ganeson Keisheni

Razali Razifah Mohd

Mat Amin Khairul Anuar

Mubarak Aidilla

University of Szeged

Trends in Natural Product Research – PSE Young Scientists’ Meeting Budapest, June 19th-21th, 2019 76  SL-29 doi: 10.14232/tnpr.2019.sl29 Edible film incorporated with ternary blend cinnamon oil: a natural source for fruit preservation  Keisheni Ganeson1, Razifah Mohd Razali1, Khairul Anuar Mat Amin1 and Aidilla Mubarak2*  1 School of Fundamental Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia.  2 School of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia.  *E-mail: aidilla@umt.edu.my   Perishability of fruits has continued to be a challenge in extension of shelf life in the effort to reduce extensive postharvest losses. Among various treatments to delay deterioration of fruits, interest in research of edible films is sustained due to its potential as a natural source substitute to the use of synthetic coatings [1]. Edible film has the ability to be a carrier for other substances containing rich amount of phytochemicals such as essential oil [2], which can provide additive protection on the fruits. Cinnamon oil has been utilized for centuries as medicinal plant as well as food preservatives largely due to its various bioactive phytochemical constituents [3]. The efficacy of an edible film with combination of essential oil depends largely on the production method and the ability of the film to adhere to the fruit surface. Combination of oil and water through the ternary blend strategy has enabled the development of edible films with unique and riveting properties. In this study, gelatin-based edible films containing different ratios of cinnamon oil:Tween 80:water was prepared through solvent-casting method to evaluate the effectiveness on retaining quality and freshness of wax apples (Syzygium samarangense L.). An increase in the cinnamon oil content shows reduction in the water solubility and water vapour permeability of films which are the key parameters to maintain freshness of food. Quality factors of the wax apples which include weight loss, ascorbic acid content and antioxidant activity were improved significantly (p<0.05) in wax apple wrapped with the cinnamon oil-incorporated films when compared to control wax apples (unwrapped) as well as wax apple wrapped with gelatin film only. These findings suggest that edible film incorporated with cinnamon oil using the ternary blend is a promising natural source alternative that can replace the use of synthetic materials in retaining quality, as well as enhancing safety and nutritional trait of the fruit.  Acknowledgements The authors acknowledge the support of Fundamental Research Grant Scheme awarded by the Malaysian Ministry of Higher Education.   References [1] Rojas-Graü MA et al. Trends Food Sci Technol. 2009; 20: 438-447. [2] Raybaudi-Massilia RM et al. Int J Food Microbiol. 2008; 121: 313-327. [3] Rao PV, Gan SH. Evid Based Complement Alternat Med. 2014; 2014:1-12.   

Edible film incorporated with ternary blend cinnamon oil : a natural source for fruit preservation : [abstract]

http://acta.bibl.u-szeged.hu/62006/1/ysm_2019_076.pdf

Edible film incorporated with ternary blend cinnamon oil : a natural source for fruit preservation

Edible film incorporated with ternary blend cinnamon oil : a natural source for fruit preservation

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