Properties of edible coating made from clove and nutmeg essential oils applied for fresh-cut melon

Abstract

To overcome the damage to fresh-cut melon requires proper storage techniques, which one is with edible coating. Edible coating was a thin layer of material that can be consumed and applied directly to the surface of food, which acts to inhibit the entry of water vapor and oxygen into the fresh-cut fruits. The edible coatings are composed of a polymer, one of which is polysaccharides. The application of essential oils in edible coatings is expected to act as natural antioxidants. In Indonesia, there are 46 aromatic plants producing essential oils, such as cloves and nutmeg. The dominant antioxidant bioactive compounds in clove oil are eugenol, while in nutmeg oil are camphene and sabinene. The use of essential oils in small concentrations is not expected to affect the sensory characteristics of coated fresh-cut melon fruits. Therefore, in this study, the application of clove and nutmeg essential oils in edible coatings is expected to maintain cut melon's quality and shelf life.