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The Use of Soy Protein Edible Film incorporated with Cinnamon Essential Oil
to extend the shelf-life of Fresh cut Honeydew
Nurul Nabila Ghazali
Supervisor: Dr. Azlin Shafrina Binti Hasim
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The antimicrobial films and coatings can play a significant role in reducing postharvest
losses and boosting the revenue of food industry. The edible film will be prepared from
0.75% of soy protein isolate, different concentration of cinnamon essential oil (0.5%,
1.0%, and 1.5%), glycerol as plasticizer, calcium chloride and Tween 80 as emulsifier.
The effects of cinnamon essential oil on the physical, mechanical and antimicrobial
properties of the edible film will be determined. This edible film solution then will use to
coat fresh cut honeydew to extend its shelf-life for 10 days at room temperature (25 ◦ c).
It is expected that edible film based on protein have good gas barrier and mechanical
properties, but poor water barrier properties. The fresh cut honeydews are expected to
have longer shelf-life due to the coating compared to uncoated sample.
1286 | UMT UNDERGRADUATE RESEARCH DAY