Development of antimicrobial bioactive coating incorporation with Malaysian herbs extract : Puteri Zulaikha Binti Khalid aloe vera and hibicus flower /

Faculty of Chemical and Process Engineering Technology

Final Year Report (Bachelor of Manufacturing Engineering Technology (Pharmaceuticals) with Hons ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025

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Constant fruit waste creates serious problems for the environment and the economy, which calls for creative fruit coating methods. This research focuses on harnessing the effects of herb-incorporated edible coatings on the quality and shelf life of fresh-cut cucumbers. The edible coating solutions were formulated with varying concentrations of herbs (2%, 4%, 8%, and 12%) and evaluated for their antioxidant capacity, pH stability, weight loss reduction, and preservation of physical appearance over a 10-day period. The antioxidant activity, measured using the DPPH method, showed a progressive increase with higher herb concentrations, reaching a maximum of 63.16% in the 12% herb sample. pH stability of the coating solutions helped inhibit enzymatic browning, contributing to the reduced appearance of browning spots. Weight loss analysis revealed that the herb-incorporated coatings significantly minimized moisture loss, with the 8% herb sample achieving the lowest percentage reduction in weight loss of 7.55% by Day 10. Physical appearance assessment demonstrated that higher herb concentrations preserved the cucumbers' bright green colour, reduced wrinkling, and minimal browning spots. These results highlight the multifunctional role of herbs in improving the efficacy of edible coatings by enhancing their antioxidant capacity, antimicrobial properties such as anthraquinones, and barrier properties against oxygen and carbon dioxide. The findings suggest that 8% herb-incorporated edible coatings are a promising, natural solution for extending the shelf life of fresh produce.