Abstract
The objective of this paper was to formulate chitosan-starch edible coatings incorporate with turmeric essential oil and plasticized with glycerol using the dip coating technique. The effect of starch on surface tension and turmeric essential oil amounts on firmness and weight loss of the strawberries were studied. The adhesion properties of coatings were greatly influence by starch but not by turmeric essential oil hence 2.0% (w/v) of starch will be used in this study. The findings showed that chitosan-starch coatings enhanced with turmeric essential oil were effective on preserving strawberries. It was found that the weight loss of coated strawberries was significantly lower as compared to the uncoated samples. Based on the results, chitosan-starch edible coating enriched with 150 ppm of turmeric essential oil showed potential coating for extending shelf life during the storage of strawberries.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
