Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products" shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.
Composite edible coatings were made up from two types of polysaccharide which are cassava starch and carboxymethyl cellulose (CMC) incorporated with turmeric oil (TO) as an antioxidation agent. Weight loss, firmness loss and moisture content were studied to determine the effect of composite edible coating incorporated with different TO concentration and dipping times towards the quality of fresh-cut Fuji apples. Findings showed that the coating with 17.5 μL/mL concentration of TO and 180 s dipping time had the lowest weight loss and percentage of firmness loss. While for percentage of moisture content, 17.5 μL/mL concentration of TO with 60 s dipping time had the lowest moisture content loss. Surface morphology was analysed to observe the uniformity of coating on fresh-cut Fuji apples surface. The oxidase enzyme activities of fresh-cut Fuji apples reduce when there is TO present in edible coating. It showed that the coating with 180 s dipping time had the best surface coating compared to 60 s and 300 s dipping time. The composite edible coating emulsion can be huge potential as fresh-cut fruits coating to preserve the quality of the fruits.
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