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Cassava Starch Based Edible Coating Incorporated with Cinnamon Essential
Oil to Extend Shelf Life of Fresh-Cut Honeydew (Cucumis melo variation
inodorus)
Siti Munirah Binti Mohd Anuar
Supervisor: Dr. Azlin Shafrina Binti Hasim
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Ready to eat fresh fruit has gained popularity among consumers due its freshness, low
caloric contents and provides basic components of a healthy diet. However, fresh-cut fruit
has lower shelf life as compared to the whole fruit. The main objective of this research is
to determine the effectiveness of cassava starch (CS) based edible coating with the
incorporation of cinnamon essential oil (CE) on the shelf-life of fresh cut honeydew. A
solution of CS (0.5 % w/v) with different concentration of CE (0.3, 0.7 and 1.0 % v/v)
will be used to coat fresh-cut honeydew through dipping method and will be stored at
4°C for 12 days. The quality of fresh-cut honeydew will be analysed based on its
physicochemical and microbiological properties as well as level of acceptability based on
sensory evaluation. It is expected that cassava starch based edible coating incorporated
with 1.0 % v/v CE will be efficient to extend shelf life and maintain the quality of freshcut
honeydew.
1296 | UMT UNDERGRADUATE RESEARCH DAY