000			02990ntm a2200349 i 4500
003			MY-KuUP
005			20260811181916.0
006			t|||||r|||| 000 0
007			ta
008			260811t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010956 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .Z853 2025 r Bc.
100	0		_aPuteri Zulaikha Binti Khalid, , , _eauthor.
245	1	0	_aDevelopment of antimicrobial bioactive coating incorporation with Malaysian herbs extract : _bPuteri Zulaikha Binti Khalid _caloe vera and hibicus flower /
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_av, 58 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Chemical and Process Engineering Technology
502			_aFinal Year Report (Bachelor of Manufacturing Engineering Technology (Pharmaceuticals) with Hons ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aConstant 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.
610	2	0	_aFaculty of Chemical and Process Engineering Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/47776
942			_2lcc _cPSM
999			_c105459 _d105465