Malaysian Applied Biology Journal

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46_04_22

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Malays. Appl. Biol. (2017) 46(4): 183–190

PREPARATION AND CHARACTERIZATION OF EDIBLE Aloe vera

FILMS INCORPORATED WITH CINNAMON OIL FOR

FRUITS AND VEGETABLES COATING

 

RAZIFAH MOHD RAZALI1*, KEISHENI GANESON1 and AIDILLA MUBARAK2

 

1School of Fundamental Science, Universiti Malaysia Terengganu,

21030 Kuala Nerus, Terengganu, Malaysia

2School of Science and Food Technology, Universiti Malaysia Terengganu,

21030 Kuala Nerus, Terengganu, Malaysia


*Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Accepted 22 November 2017, Published online 31 December 2017

 

ABSTRACT

There is a huge demand for the development of suitable materials for fruits and vegetable coating. Edible films such as those made from Aloe vera can be used as alternative coating materials for fruits and vegetables. The functionality and performance of edible coatings mostly depend on the production method of coating and the coating ability to adhere to the product surface. However, the development of edible films from Aloe vera should ensure that films are compatible to maintain the freshness of harvested fruits and vegetables. The aim of this study was to determine the most suitable concentration of Aloe vera colourless hydro parenchyma and cinnamon oil for development of edible film strips. The film-forming solutions were prepared from 5% Aloe vera gel and 1% cinnamon oil at pH 5.7 with 2% glycerol as a plasticizer, followed by heating at 140°C for 15 min. Edible films were successfully prepared by drying the film-forming solutions at 40°C for 24 hrs. Mechanical properties (tensile strength and elongation) of Aloe vera based films showed a significant increase with increasing Aloe vera content in the blend for all films prepared. The edible films produced had the desirable properties of a soft surface, clear, transparent, homogenous and are flexible. Thus, the edible film formed from Aloe vera with an incorporation of cinnamon oil met the essential requirements for application on fruits and vegetables. The findings of this study are beneficial to farmers, retailers and consumers as the edible films can replace the synthetic coatings that have raised many controversies on food safety..

Key words: Edible coating, edible film, food safety, fruit quality, post-harvest loss

 

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