Tropical Food Preservation Past and Present Technologies

TROPICAL FOOD PRESERVATION: PAST AND PRESENT TECHNOLOGIES A CONTRIBUTION FROM ECV3001(KPM) ENGINEERS AND SOCIETY E-MAGAZINE

MAY 2018 • ISSUE 1 • VOLUME 1

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E D I T O R ' S

L E T T E R

OUR MAGAZINE

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Welcome to the first edition of ‘food for tomorrow’. I’m Areej, the editor-in-chief as well as a student of Process and Food Engineering in the University of Putra Malaysia. This magazine was created to display review articles done by 3rd year students of Process and Food Engineering at the as well as students of Electrical and Mechanical Engineering University of Putra Malaysia.

Food is an essential part of our life whether we like it or not; we need it to survive. Ever since the beginning of time, humans have been developing methods to preserve their food and therefore keep it for longer. Whether it was sun drying in tropical areas or freezing in cold areas.

Food preservation is as old as mankind.

In the 1790s, canning was pioneered by the Frenchman Nicolas Appert. As time passed, food technology became the research interest of many scientists and researchers. Till present time, food preservation and processing techniques as well as the application of food materials in health and beauty products.

In this magazine, we review several new preservation, processing and health and beauty applications of food focusing on tropical areas and their fresh produce.

Hoping to enlighten you and improve the technologies used in tropical areas of the world, I leave you with the first edition of our magazine. .

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C O N T E N T S

05 13 27 PRESERVATION

LOW POWER OZONE PRESERVATION IN HIGH MOISTURE CLIMATES PG.6-18

PRESERVATION

PRESERVATION OF ACTIVE COMPOUNDS IN MISAI KUCING: A REVIEW ON DRYING TECHNIQUE PG. 19-29

PRESERVATION

MICROBIAL INACTIVATION IN PRESERVATION OF FRUITS JUICE: A REVIEW ON PULSED ELECTRIC FIELD PG.30-42

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C O N T E N T S

05 SHELF LIFE EXTENSION

MODIFIED ATMOSPHERE PACKAGING FOR SEAFOOD SHELF-LIFE EXTENSION PG. 43-53

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SHELF LIFE EXTENSION

APPLICATION OF MULTILAYERED ANTIMICROBIAL EDIBLE COATING FOR SHELF LIFE EXTENSION AND QUALITY IMPROVEMENT SHELF-LIFE OF FRESH-CUT PINEAPPLE IN COMPARISON WITH OTHER METHODS

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PG. 44-61

HEALTH AND BEAUTY APPLICATION

RESEARCH, DEVELOPMENT AND APPLICATION OF HARUMANIS ( MANGIFERA INDICA LINN) FOR HEALTH AND BEAUTY PURPOSES IN MALAYSIAÂ PG. 62-71

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C O N T E N T S

5 13 27 SHELF LIFE EXTENSION

ETHYLENE REFRIGERATOR ABSORBERS FOR TROPICAL FRUITSÂ PG. 72-81

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LOW POWER OZONE GENERATION IN MOISTURE RICH CLIMATES FOR THE PRESERVATION OF FRUITS AND VEGETABLES

AUTHORS: AREEJ AMR, FATIN NAJIBAH BINTI TAUFEK, MUHAMMAD NURJAFNI BIN JAMALUDIN , NOR HAFIZAH BINTI MOHAMED KHAIR, NURUL MARHANIS BINTI MAHAZER

ABSTRACT

Nowadays, the consumption of fruits and vegetables is increasing due to their recognition as a food of great health benefits and nutritive value. Vegetables and fruits are well known as a healthy and high nutritive value food, which is increasing in consumption nowadays. In United States, approximately 20% of the annual production of fruits and vegetables is lost due to spoilage. Hence, this article reviews how the low power ozone generation in moisture rich climate works in the preservation of fruits and vegetables. There are several factors that affect the spoilage of fruits and vegetables which are extrinsic (pH, nutrient content and moisture content) and intrinsic factors (temperature concentration of gas in environment and relative humidity) and also microbial spoilage. The preservation of fruits and vegetables using low power ozone generation and negative air ions have been introduced as a new technology in order to help in the extension of their shelf life. This low power ozone generation has been compared with the conventional processes used in moisture rich climates; evaporative coolers and portable refrigerators. Hence, it can be concluded that the low power ozone generation offers an effective and more affordable method for farmers or vendors to extend the shelf-life for fruits and vegetables and reduce losses and waste.

KEYWORDS: Fruit Juices, Pulsed Electric Field, Microbial Inactivation, Preservation, Non-thermal INTRODUCTION Fruits and vegetables are the crucial vitality giving nutrients to the human body. Significance of the fruits and vegetables within the human count calories is universally recognized. They are the major sources of vitamins such as vitamin A,B,C and E which can encourage the human body to preserve legitimate well-being and resistance to infections. Moreover, they contain minerals and protein which protects human body against various clutters. The U.S. Division of Farming prescribes filling half of your plate with natural products and vegetables in each supper. Fruits and vegetables contain a run of supplements counting vitamins, minerals and cancer prevention agents. Utilization of the suggested sum of natural products and vegetables each day can decrease the chance to incessant illnesses (Amanda, 2018).

Fruits and vegetable utilization has expanded impressively all through the final decades as their nutritive esteem is well recognized, and they are considered fundamental portion of the human count calories (Yuk et al, 2016). Utilization of fruits and vegetable items has significantly expanded within the United States by more than 30% all through the past few decades. It is additionally moreover calculable that with respect to 20% of all natural products and vegetables created is lost yearly since of deterioration (Saranraj, 2012).

Freshly harvested fruit and vegetables are susceptible during the processes of production, transportation, and storage to spoilage losses. Any change or modification that occurs in fruits and vegetables and renders them indigestible to humans can be referred to as spoilage. Spoilage affects both the quality and safety of affected products. The prime causes of fruit and vegetable spoilage are biological and physical agents. Defects can be caused to fruits and vegetables by insects, birds, enzymatic activities, microbial development, or through various processing techniques. Microbial spoilage accounts for 20% of global fruit and vegetable loss. Diverse microorganisms can affect fruits and vegetables during any step of postharvest handling and processing. The contact between spoiled and non-spoiled fruits and vegetables can also cause microbial contamination. Improper natural conditions from gathering to showcasing may favor microbial deterioration. (Osman and Farouk, 2016).

Food products derived from agriculture account for almost 90% of the global population consumption. The main pathway out of poverty is through improving the profitability of productivity as well as small holder farmer sustainability. The spoiling of foods before the arrival to market has economical, ecological, and humanitarian effects. Crops that waste before consumption cause water wastage, and lead to the erosion of soil and unnecessary deforestation. Moreover, money spent on workers, pesticides, and fertilizers all goes to waste. In addition, food waste may eventually lead to hunger.

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It is stated by the FAO that about 45% of fruits and vegetables in developing countries never reach the consumers. This is due to the lack of effective protection against harsh climate pests and diseases that exist in moisture or high humidity climates for the produce of smallholder farmers, their direct reseller, and the market vendor.

Severe decreases in yield loss can occur through the application of suitable and effective agricultural practices (GAPs) (Eckert & Ogawa, 1988). Examples of GAPs include foliar anti-fungal application inside the field, cross contamination interference measures within packaging and storage facilities, and the utilization of post-harvest fungicides.

External factors inducing microbial spoilage include the presence of air, high humidity and high temperatures during the storage of fruits and vegetables. The moisture content of fresh fruits and vegetables is sufficient for the growth of microorganisms and fungi.

Therefore, post-harvest processes must be done in a way to reduce chances of microbial contamination. Any form of cutting and blending can increment the possibility of microbial defilement.

Moreover, tissue damage to vegetables and fruits can also induce microbial contamination. Pre-harvest pathogens can enter from water, handlers, wastes, pests, wild and cultivate creatures, soil, insects and others, while post-harvest sources of microorganisms include wash water, ice, workers, creatures in preparing environment, insects, cross-contamination amid preparing and washing, and improper storage. Common microorganisms that affect fruits and vegetables include bacteria such as E. coli, Staphylococcus Aureus, Salmonella, Shigella, Listeria, and Aeromona. (Osman and Farouk, 2016).

Ozone may be an effective broad-spectrum antimicrobial operator that's dynamic against bacterium, organisms, infections, protozoa, and microorganism and parasitic spores pertinent to fruits and vegetables and their items (Khadre and Yousef, 2001). Effectiveness against both gram-positive and Gramnegative microbes and parasites are reportable moreover as a conceivable viricidal impacts (Restaino et al., 1995). Ozone as a disinfectant is more down to earth than chlorine and is dynamic over a more extensive range of microorganisms than chlorine and other disinfectants. It responds faster than chlorine with a few natural materials and produces less decay products. Excess ozone auto-decomposes quickly to supply oxygen, and thus it takes off no buildups in nourishment. Such preferences make ozone an attractive handle innovation for the nourishment industry (Chulen et.al,2010) The objective of this article is to perform a review on low power ozone generation in a moisture rich climate for the purposes of fruit and vegetable preservation, with emphasis on ozone’s and negative air ions antimicrobial characteristics.

1.0 Fresh Fruit and Vegetable Spoilage Mechanisms 1.1 Factors Affecting Food Spoilage Fruits and vegetable are more slightly easy to spoil than cereals because of the temperament and structure. Moreover, the composition of the fruits and vegetables itself acts as one of the factors that affect the spoilage duration. Spoilage of fruits and vegetables can occur anytime whether in harvesting, during transportation, storage, processing or while in the market; this leads to waste. There are many factors that can cause food spoilage such as growth and activity of microorganisms, physical changes and microbial changes. In scientific ways, there are two main categories for the spoilage factors of fruits and vegetables; intrinsic factors and extrinsic factors.

1.2 Intrinsic factors Intrinsic factors are physical and chemical properties of the food; including the pH, nutrient content, moisture content and water activity.

1.2.1 pH A direct function of the free hydrogen ions present in a food is the pH value. In order to measure the acidity, alkalinity and neutrality of a food, the pH must be known. The hydrogen ions released in food give them an acidic, sour flavor. McGlynn (nd) stated that when the pH value of the food is 3, it contains 0.001 moles/liter of hydrogen ions concentration while when the pH value of the food is 6, it contains 0.000001 moles/liter of hydrogen ions concentration. This shows that when the pH value of the food increases, the concentration of the hydrogen ion also increases.

Scientifically, pH values below 7 is acid while above 7 is value for alkaline. Most of fruits and vegetables pH are naturally acidic or less than 7. Also, different foods have different values of pH which affects the process type used to safely preserve the food so that it has a longer shelf life. Microorganisms such as molds, bacteria and yeast are sensitive to food pH. Prevention of microbial growth will happen when the fruits or vegetables have a very low or high pH. There are many foods that have low pH value, and therefore can protect themselves from microbial growth. However, there are also a few foods that have a pH value low enough to inhibit microorganisms growth especially yeast and mold.

1.2.2 Nutrient content To grow well, microorganisms in fruits and vegetables need nutrients. Fruits and vegetables are a major source of macronutrients such as fiber and micronutrients such as minerals and vitamins C, thiamin, riboflavin, B-6, niacin, folate, A, and E. Phytochemicals in fruits and vegetables, such as polyphenolics, carotenoids, and glucosinolates, may also have nutritional value (Barrett, 2018). Most fruits and vegetables are compost from the ground and once isolated from the soil, which is their source of nutrients, their respiration rates will increase affecting their moisture loss, quality and nutrient degradation. This in turn leads to microbial spoilage. The nutrient composition that changes from harvesting to consumption depends on each specific nutrient.

After harvesting, fruits and vegetables should be consumed quickly or postharvest handling conditions must be controlled so that nutrient degradation will not occur.

1.2.3 Moisture content For growing, microorganisms need a moist environment. If there is presence of water, enzymes and microorganisms can spoil the foods. All foods have a different water content. Fresh fruits and vegetables have a higher water content; it can be reduced by drying, concentration or freezing. Reducing the water content can prevent enzymes and microorganisms from acting. Not only that, when food is exposed to the air for a long time, water comes out through the leaves and skin of fruits and vegetable; this affects the appearance and the texture of the food. Normal moisture content of the fruits and vegetables should be maintained during storage.

Maintaining the original moisture content of foods is important.

For example, if a fruit or vegetables loses some of its moisture, it will dry out, shrivel and it will start to decompose. While if the moisture content of a dried fruit rises above a certain limit, it will lose its crispness, become unacceptable to consumers and this will give sufficient moisture content that allows microorganism to grow and cause spoilage to the food.

1.3 Extrinsic factors Extrinsic factors are factors in the environment external to the food which will affect both microorganisms and the food itself during processing and storage.

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Extrinsic factors include the temperature, concentration of gas in environment and high humidity (Garhwal, 2015).

1.3.1 Temperature In general, high tropical temperatures and relative humidity in Southeast Asia regions play a major role in accelerating the rate of chemical and biological degradation as well as providing a conducive atmosphere for the multiplication of tropical insects that contribute to postharvest deterioration (Rene, 2001). Various microorganisms are able to grow at certain temperature. Temperature play a big role in maintaining the microbial growth and physiology. When the growth rate is obvious influence by the temperature, it shows that the temperature on gene expression is also important. The temperature between cold (in refrigeration) compare to room temperature also affect the cell growth because usually the cells growth slowly in cold temperature. Bacteria in food can be classify as pyschrophiles, pyschrotrophs, mesophiles and thermophile according how temperature can influence their growth (Montville & Matthews, nd).

Growth for both pyschrophiles and pyschrotrophs at 0°C. Pyschrophiles cannot growth above 25°C and have optimum growth rate until 15°C. For pychrotrophs, have an optimum growth temperature about 25°C and cannot grow higher than 40°C. Pyschrophilic can cause food spoilage at low temperature and several of this group microorganism found in the soil and water. For mesophilic bacteria, the organisms grow between 25°C and 40°C. With optimum growth temperature nearly to 37°C. None of the mesophiles able to grow blow 5°C and above 45°C. Next, thermophile is growing at temperature above 45°C. Their optimum growth temperatures is between 50°C and 70°C. Bacteria in this group are mainly spore formers and are of importance in the food industry especially in processed food. Growth of Gram-positive bacteria was more consistently affected by temperature at 20-30◦C which is the optimal temperature for this bacteria, but at cold temperature this bacteria will grow slowly (Lund, 1983). For example, for banana, the best temperature for longer shelf life was 10℃ while for durian, the storage temperature should not be lower than 15℃ because it is a climacteric fruit that is very sensitive to chilling injury (Wisutiamonkul et al,2015). In general, lower the storage temperature, longer the storage life of the commodity, as long as it is not reached the freezing temperature (Rahemi, 2006). However, the lowest safe storage temperature is not the same for all commodities because a number of tropical fruits are sensitive to low temperature and inappropriate storage temperature may cause chilling injuries such as irregular ripening, failure to ripen, pits on the skin surface, and increased susceptibility to decay.

1.3.2 Concentration of gas in environment In food, various microorganisms require either high oxygen tension (aerobic), low oxygen tension (microaerobic) or absence of oxygen (anaerobic) for growth. Gas composition surrounding fruits, such as O2, CO2, or ethylene, also exerts a great impact on the respiratory and general metabolism of fruits (Silva, 2008). After harvested from the plant, fruits and vegetables remain as living organs. During the process of respiration, carbohydrates are broken down to their constituent parts to produce energy to run cellular processes, thus keeping the cells and organism alive. Throughout this process, oxygen is consumed and water, carbon dioxide, and energy are released. Silva 2008 stated that harvested fruits and vegetables of different plants have different rates of respiration which some respire at a faster rate such as artichokes, Brussel sprouts, cut flowers and green onions. Not only that, there also some respire at a relatively slow rate such as dried fruit and nuts (Silva, 2008). Ethylene is a colourless gas that is naturally produced by plants and functions as a plant growth regulator and it is also act as mammals’ hormone.

Fruits and vegetables may be classified depending on their response to ethylene. Climacteric species produce ethylene as they ripen and during postharvest period the fruits or vegetables may ripe.

Not only that, ethylene also produces by other such as internal combustion engines, cigarette smoke, and natural gas leaks. .

Selected lower temperature for psychrotrophic microbes over mesophilic microorganisms with high volume of CO2, higher than 10%, and low O2, lower than 2% content in fresh-cut packages, favoring facultative and strict anaerobes instead of aerobic microbes (Barth et al, 2009). Example of aerobic bacteria is Pectolytic fluorescent pseudomonads that are involved in spoilage of fresh fruits and vegetables. Gill and Tan (1979) and Wells (1974) stated that when the content of O2 decreases or the volume of CO2 increases in the atmosphere, it can slow the growth of pectolytic fluorescent pseudomonads as well as reduce their capability of creating rot on fresh produce.

1.3.3 Relative humidity Relative humidity is the amount of water vapour in the air. For fruits and vegetables, the rate of water loss is dependent primarily on the external vapour pressure deficit. Not only that, other factors can also be of effect. Products such as leaf vegetables that have a big surface to volume ratio have a probability to lose a high percentage of water than large spherical fruits (Zavala et al, 2008).

Whole and fresh-cut fruits are unique because they remain metabolically active and their shelf life and storage stability are shortened as consequences of these processes. Whole fruits that are different from fresh-cut fruits are covered in special skin tissues which serve a barrier against insect and pathogen attack, that prevent from a lot of excess water.

1.4 Microbial, chemical and physical spoilage Microbial spoilage is the main cause of spoilage in food and will manifest itself as a visible growth such as slime and colonies, or as textural change in degradation of polymers (Lone, 2002). Microbial spoilage is mostly caused by the growth and metabolism of the spoilage bacteria, yeasts or moulds. Chemical spoilage occurs through non-microbial enzymatic action, oxidation or nonenzymatic browning. While physical spoilage is usually due to water loss, increase of moisture content in dry food, or freezer burn.

In the evaluation of food spoilage, microbiological methods have been used widely. The growth of mould under certain condition can lead to mycotoxin formation (Blackburn, 2006). The production of biogenic amines like histamine is come from the growth of some spoilage microorganisms. In bacteria, there is nonpathogenic and pathogenic microorganism. Example of nonpathogenic bacteria is lactic acid bacteria while for pathegonic is Aeromonas spp. The non-pathogenic flora of food will interact with pathogenic and affect the pathogenic growth. There is a studies that state that growth of some yeasts, moulds or spoilage bacteria in acid foods can increase the pH, allowing the growth and toxin production of Clostridium botulinum (Odlaug and Pflug, 1979). A spoiled food will often be categorized as unsafe. The fact that illness may be as a result of a psychological or organoleptic reaction rather than actual food poisoning is again a scientific distinction rather than a socially meaningful one.

2.0 Preservation of Fruits and Vegetables in Moisture-Rich Climates When developing a novel food preservation technique or improving an existing one, both food quality optimization and food safety are the major focus.

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Food preservation prevents the growth of microorganisms (such as yeasts), or others, as well as slows the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).

A noticeable rise in the consumption of fruits and vegetables as well as a greater frequency of foodborne illnesses associated with fresh produce is seen nowadays. This rise in consumption is due to t eh recognition of vegetables and fruits as a healthy and nutritive food.

The rise in consumption of fruits and vegetables created a greater frequency of illnesses (Sivapalasingam, 2004) as well as a greater interest in the safety of consumed products. 2-8% of all food-derived illness cases have been directed back to microbial contamination of fruits and vegetables. (Painter, J.A, 2008). Spoilage losses of freshly harvested fruits and vegetables during the processes of production, transportation and storage have increased and caused significant economic losses. (Jiang, J.M, 2001). The objective of the present section is to provide a detailed s.

2.1 Ozone for shelf-life extension of fruits and vegetables Ozone is an oxidant of great strength as well as an effective disinfecting agent. Quality and safety in the food industry can be assured through the use of disinfecting agents. Ozone is a strong disinfectant usually used in the treatment of water, the processing of food, and for preservation applications. Interest in ozone applications was improved after the US Food and Drug Administration (FDA) approved the usage of ozone as an antimicrobial agent in the processing and storage of foods. Ozone has antimicrobial effects against bacteria, fungi, viruses, protozoa, and bacterial and fungal spores (Khadre et al. 2001). Microorganism nactivation by ozone occurs through oxidization. Ozone that remains after treatment instantly breaks down into products of no toxicity ( i.e. oxygen) which makes it effective for usage in the food industry (Kim et all, 2012).

2.1.1 Ozone Generation Ozone generation using a hollow needle-to-plate corona reactor has been investigated using both positive and negative polarities and various flow rates. Oxygen could be introduced in the reactor either through the needle electrode or through a port on the lateral wall.

This configuration al-lowed studying the effect of the flow direction on ozone production.

To begin with, oxygen particles (O2) are part into oxygen atom (O), therefore the individual oxygen atom join with the rest of the oxygen atoms to shape ozone (O3) (Muthukumarappan et al. 2008). Elective strategies that can be or are utilized for age of ozone are portrayed completely in the writing (Muthukumarappan et al. 2000, 2009, Sacco 2009).

Corona discharge or plasma technique Corona discharge is regarded as the most important technique by which ozone is produce. This is often equal to manufacturing artificial lightning. A feed gas of dried air, O2 or a mixture passes between 2 closely spaced electrodes , with one coated in dielectric material, under a voltage of 10kV in a corona discharge ozone generator. When the feed gas is partially ionized, a quiet or boundary discharge occurs creating a violet glow when the feed gas is air. The corona discharge is made up of two electrodes of tensions that are high and low respectively. A dielectric medium acts as a separation between the two electrodes. A molecule of ozone is produced when electrons possess enough energy to cause the dissociation of oxygen molecules. A schematic outline of ozone age by crown release strategy is given in Figure 1.

The strength of micro discharges within the corona discharge affect the ozone production efficiency. Several factors have an effect on the strength of the micro discharges generated within a corona discharge. Some of these factors include the width of the gap between the electrodes, the pressure of the gas being fed into the system, the characteristics of the dielectric material used between the electrodes, the metal electrodes themselves, the power supplied to the system as well as moisture in the system. Ions consume a large amount of energy in weak corona discharges , while, in strong discharges, where ozone is produced, most of the discharge energy is consumed by electrons that cause the production of ozone. The avoidance of energy loss to ions as well as the obtaining of a efficient oxygen to ozone conversion is considered is the optimum condition.

When air is the feed gas, it must be ensured that it is completely free of moisture and oils. Oil can undergo oxidation in the presence of ozone, and the presence of moisture can increases the amount of nitrogen oxides within the ozone generator, which may form nitric acid that leads to the generator’s corrosion. A feed gas of air produces 1 to 3 % of ozone, while a feed gas of pure oxygen generates up to 16% of ozone (Rice et al., 1981).

Ozone (O3) is formed by a high energy input that splits the oxygen (O2) molecule in the air into free radical oxygen. Single oxygen (O) molecules rapidly combine with available O2 to form ozone (3O2 to 2O3 +heat and light). In nature, the source of this high energy is the ultraviolet irradiation from the sun and also lightning discharge. Since ozone is unstable, it splits back into oxygen molecule. Ozone can be generated on-site as required by several techniques, three of which are available commercially at the present time – corona discharge, UV radiation and electrolysis.

Ozone is a pale blue gas with a strong smell and solid oxidizing properties. For the most part, the electrical (crown) release strategy is utilized for generation of ozone at a commercial level. In this method, dried air or O2 is passed between two high-voltage electrodes isolated by a dielectric material, which is normally glass. At the point when a voltage is provided to the anodes, a crown release shapes between the two terminals, and the O2 in the release hole is changed over to ozone.

Figure 1: Scheme of Corona discharge method: Oxygen is forced between high voltage plates to simulate corona discharge. The oxygen is broken apart and recombines into ozone (Gonçalves, 2009).

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2.1.2 Mechanism of Action Microbial Inactivation by Ozone Microbial load of raw material, improper handling and storage, use of contaminated wash water, processing equipment, and transportation facilities, as well as cross-contamination from other products contribute to the microbial hazards associated with meat, fruits and vegetables.

Ozone destroys microorganisms by the progressive oxidation of vital cellular components. The antimicrobial activity of ozone is based essentially on its powerful oxidizing effect, which causes irreversible damage to the fatty acids in the cell membrane and to cellular macromolecules, such as proteins, and DNA (Aguayo, 2006).

This action is particularly effective in air at high relative humidity, bacteria are killed by ozone more readily in a swollen state than when dry. The bacterial cell surface has been suggested as the primary target of ozonation. Microorganisms are inactivated by disruption of the cell envelope or disintegration leading to cell lysis.

Two major mechanisms of ozone destruction of the target organisms were identified: i. Ozone oxidises sulfhydryl groups and amino acids of enzymes, peptides and proteins to smaller peptides. ii. Ozone oxidises polyunsaturated fatty acids to acid peroxides.

Some authors concluded that molecular ozone is the main in activator of microorganisms (direct oxidation), while others emphasize the antimicrobial activity of the reactive by-products of ozone decomposition (indirect oxidation) such as OH, O2–, and HO3 (Melendez, 2007). Both molecular ozone and the free radicals produced by ozone breakdown play a part in this inactivation mechanism but there is no consensus on which is more decisive. It has not been well established whether molecular ozone or the radical species are responsible for inactivation of microorganisms. Thus there are two main reactions happening on incidence of ozone on the microbial surfaces viz. direct and indirect reactions. Ozone takes any of the pathway or both for the oxidation of sulfhydryl group of enzymes, amino acids of peptides, proteins and enzymes and polyunsaturated fatty acids.

2.1.3 Limits of Ozone use Advantages and Limitations The advantages and limitations of ozone disinfection methods proposed for fresh-cut organic vegetables, fruits and meat products applications (Williams, 2004) are as follows.

Advantages of ozone treatment • High antimicrobial activity compared to non-oxidative biocins (chlorine) in terms of concentration and time.

• Short contact time for disinfection compared to other disinfection methods.

• No residue problem as it is completely utilised and get reduced.

• Non-hazardous at low ppm (lower than 4 ppm) and effective in bactericidal uses.

• No need to store hazardous substance compared to other sanitation methods.

• Lower running costs, cost matters only to filling of oxygen cylinders and power supply.

• No heat requirement and no heat generation in treatment (applicable to heat sensitive foods) thus saves need of input energy.

• Saves transport of disinfectant chemicals& storing of gas cost.

• Eco-friendly and economically feasible technology.

Limitations of ozone treatment • Ozone is toxic; when inhaled it cause throat and nasal problems, even lead to asthma.

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• Ozone is highly unstable gas so controlled release on requirement is to be established.

• Recontamination problems in clean in process pipes as ozone decomposes completely within a short duration.

• Corrosive at high ppm (higher than 4 ppm), care should be taken in using ozone and releasing to treatment chamber.

• It requires regular monitoring in indoor applications for any leakages.

• Higher initial investment for the generation equipment.

• Onsite generation is required as it is unstable and not suitable for storage.

• Storage of ozone is not possible as it decomposes quickly.

• It can be mostly surface treatment as ozone decomposes in short time and it is liable to oxidation with organic matter 2.2 Negative Air Ions for Shelf-Life Extension of Fruits and Vegetables Abbreviations; NAI : Negative Air Ions Sunlight, radiation, and moving air and water break down air molecules in the atmosphere and yield air ions. Air ions can be described as air molecules that have lost or gained electrons by influences of the environment or atmosphere. Moreover, the generation of air ions can be done using unnatural methods, particularly using a man-made air ionizer. Instead of using radiation or other natural sources, air ionizers use corona discharge (Figure 1) and utilize high voltage or in order to charge air molecules. The ionization of oxygen as well as other air molecules occurs through collision with electrons which are produced due to the ionization of air.

Most air ionizers generate negative air ions rather that positive air ions. Negative air ions, NAI, are produced through the attachment of electrons to carbon dioxide (CO2), nitrogen (N2), and oxygen (O2) molecules that are present in air as well as other molecules.

95% of all negatively charges species present in NAI was found to be super oxide (O2) Luts and Salm (1994). Corona discharge produces negative air ions, and gases such as ozone (O3) and nitric oxide (NO).

Several health benefits of small air ions as well as the beneficial biological effects of negative air ions on indoor air quality and the suggestion of air ionization were conveyed in the literature (Grigorenko et al., 2000; Krueger & Reed, 1976 ; Veldhuizen, 2000).

In addition, NAI, if taken into the body by breathing or through skin, can have therapeutic effects including stress reduction, mental and physical relaxation as well as recovery from fatigue (Kato , 2000).

2.2.1 Antimicrobial Characteristics of Negative Air Ions Starting from the 1950s, several experiments were done to determine the antimicrobial characteristics of charged ions.

Studies succeeded in demonstrating the growth inhibitory effects caused by charged ions towards Penicillium notatum (Pratt & Barnard, 1960), Penicillium species being one of the most common are one of the most common causes of fruit and vegetable spoilage. of spoilage of fruits and vegetables. Charged ions were also found to possess growth inhibitory effects against Neurospora crassa (Furst, 1955), Serratia marcescens (Phillips, Harris, & Jones, 1964) and Staphylococcus albus (Kellogg, Yost, Barthakur, & Kreuger, 1979). These studies; however, weren’t able to provide any understanding of the mechanism by which charged ions inhibited the growth of mentioned microorganisms, and had flawed experimental setups.

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As a result, a refreshed and more systematic approach was taken in the 1990s in order to determine the antimicrobial characteristics of NAI. Some of the major experiments declaring the antimicrobial characteristics of NAI are shown in Table 1.

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2.2.2 NAI and Ozone Antimicrobial Applications It was found, based on the Tuberculosis infection of animals after the cleaning of an air ionizer (Escombe, 2001), that NAI generators have the ability to accumulate particles that can cause infection onto surfaces or areas within the ionizer. As a result, it was concluded that, to provide greater protection against food spoilage and disease microorganisms, an accompanying antimicrobial agent should be used with NAI. Therefore, in most food preserving or shelf-life extension applications ozone is used along with NAI. Microorganisms vary in their susceptibility to ozone and/or NAI based on their physiological state, substrate, water potential and, temperature. It has been reported by Tanimura et al. in 1997 and 1998 that ozone and/or NAI are able to inhibit the activity and destroy microbes and cause decay reduction in fresh fruits and vegetables.

It was reported by Tanimura et al. (1998) that the effectiveness of both NAI and ozone, generated by a corona discharge, increases when they are combined together that when either are used alone. It had been shown that NAI generators have the ability to effectively reduce airborne microbes through the process of precipitation (Gabbay et al., 1990; Mitchell, 1998). It was reported by Li et al. (1989) that the combination of NAI and ozone are the most beneficial to the storage of mandarin oranges .

Tanimura et al., 1997, 1998 had reported that corona discharge causes a reduction in the decaying harvested fruits and vegetables as well as an extension in their shelf life. The mechanism of corona discharge that affects the produce quality includes the removal of ethylene and other volatiles.

Ethylene is a gas produced by fresh produce during ripening; if not controlled in a storage, refrigerator, or cooler at which the fresh produce is held, it can cause extreme damage to fruits and vegetables. The degree by which the fresh produce is affected by ethylene depends on its ethylene sensitivity.

Effects of ethylene gas on fresh produce include yellowing of cucumbers, broccoli and brussel sprouts; loss of crunch in apples.

The corona discharge produces a quality affecting mechanism which includes the removal of airborne fungal spores, and the production of ozone and other reactive species that have pathogen inhibition characteristics such as negative air ions.

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Ample evidence has been shown for NAI antimicrobial applications as well as NAI and ozone antimicrobial applications. Studies have shown the stable performance of NAI against microbial strains as well as that of a combination of NAI and ozone. The potential application of NAI as an antimicrobial agent for decay prevention of fruits and vegetables has been shown. Discussed investigations and experimental studies can be used as a basis for the design of a system targeting the deactivation of spoilage microorganisms in perishable foods as well as in a food packaging with antimicrobial characteristics. Further experiments of a systematic approach as well as trials of pilot levels of combined effects of NAI shall enable the development of green, ecofriendly, cost-saving, and an increasingly effective antimicrobial formulation for both food packaging and fresh produce preservation systems.

2.3 Comparison between the low power ozone generator and conventional methods for preservation of fruits and vegetables in moisture rich climates In high moisture climates, the susceptibility of microbial contamination in fresh fruits and vegetables is increased due to the availability of sufficient moisture for microbial development. Therefore, preservation technologies that target high humidity areas must work to decrease chances of microbial contamination. Several technologies used for the preservation of fruits and vegetables in high moisture climates are reviewed in Table 3.

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3.0 CONCLUSION The low power ozone generator was designed and constructed to be portable and with a suitability to store fruit and vegetable for a short-term storage without cooling. The low power ozone generator can be used to reduce fruit and vegetables wastage in high humidity area. The application of corona discharge and negative air ions can give protection of the crops against water loss, fungi and bruises. The preservation of the low power ozone generator requires the least power and water consumption which is suitable to crops field located in the remote area that lack of water and electric supply. The crop’s shelf life will be prolonged from one to two days to be increase up to ten days. This will benefit the farmer as they got more time to sell the crops and wastage to be avoid, which mean that more fresh food will be supplied to people in need.

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5.0 : TURN-IT IN RESULTS

PRESERVATION OF ACTIVE COMPOUNDS IN MISAI KUCING: A REVIEW ON DRYING TECHNIQUES

AUTHORS : KHAIRUN NISA SHAHANI BT SHAHRIL, NURASZNIZA BT ABDUL KARIM, NURAKMA BT MOHD RADZUAN, NURFATIN NABILA BT TAJUL ARIFIN, NURHANISAH BT MOHAMMED SALLEH, NURAINA NABIHAH BT OTHMAN

ABSTRACT

Misai Kucing is a plant herb that can be found in Malaysia which have variety of benefits for human health and it is growing in open areas. This plant herb is called as Misai Kucing because the unique characteristics that present on the flowers of Misai Kucing is the existence of long fibre which similar to the appearance of cat’s whiskers which in Malay is Misai Kucing. Recently, Misai Kucing is valuable herbs as it is being classified as five main herbs of the starting phase of the EPP1(Entry Point Project) for the nation’s Agriculture National Key Economic Area (NKEA). NKEA Agriculture is focused on the high potential of growth sub sector that are cultivation, algae farming, seasoning product, fruits and vegetables addition as premium process food. The main reasons why this Misai Kucing is classified as valuable herbs is because in its leave, it has many active compounds such as polyphenols, terpenoids, oleaacid and sterols that exert the results as anti-allergic, anti-inflammatory and antioxidant.

To obtain or preserve this specific active compound in Misai Kucing, an appropriate technique such as drying technique should be applied. In this review article, the main objective is to compare these three drying techniques which are Solar-Assisted Heat Pump Dryer, Spray Drying and Intermittent Drying in order to preserve the active compound in Misai Kucing. Based on these three techniques, the advantages and disadvantages will be mentioned in this review article to choose the most appropriate techniques that can be used upon these three techniques.

Solar-Assisted Heat Pump Dryer used sun as it solar energy and also heat pump system in a greenhouse where 12 at noon 12 at noon the heat pump dryer was turned off and solar drying take place during the drying process while after 6 in the evening, the heat pump dryer was turned on because to save the drying cost and to control the drying condition such as drying temperature and the relative humidity in the greenhouse at night.

(Haifeng LI, 2010). For Spray Drying, there are several procedures need to be done in order to the encapsulation of Misai Kucing where it will result in a huge moisture content that will be dried by spray drying method.

While for the last technique is Intermittent Drying where it will stop the drying process momentarily and putting the material under ambient condition which throughout this drying process, rather than continuously where heat is supplied intermittently and consists of a drying and a tempering period, is repeated until the moisture content of the products is reduced to the desired level (Cavusoglu, 2008). Based on these three drying techniques, the comparison on the advantages, disadvantages and performance were evaluated in a table. In conclusion, we believed that Intermittent Drying is the best technique compared to the others two method and also Intermittent Drying can be applied in other drying method such as method that using microwave, oven, solar drying, spray drying and so on because it will result a better performance for preservation of active compound in Misai Kucing.

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INTRODUCTION

Orthosiphon stamineus Benth where it also known as Misai Kucing in Malaysia is a potential herb with a variety benefit towards health and this herbal plant belongs to a genus of Lamiaceae family.

Misai Kucing believed to originated form South-East Asian Regions, it was first becoming popular among European consumers in the 20th century as an herbal tea and began to attract researchers to do a research on how the important of these herb plant towards human health. It then was introduced and become famous particularly to the Malaysia and Indonesia in the last few decades. These herb plant known as one of the develop herbs to be grown on a profit-oriented scale because it has an easy planting and harvest. Orthosiphon stamineus Benth were a plant herbal that is broadly arise in a tropical area where these plant can be recognized by its purple or white colored flowers that resemble cat whiskers (GlobinMed,2010). These herb plants commonly were found growing in open areas for example at roadsides, forests and wastelands either in the lowlands or highlands. Misai Kucing was started and have been known in Malaysia through the Entry First Projects by government where it will look the efforts to improving the quality and marketing these herbal supplements to the global.

Figure 1: Herbal Tea of Misai Kucing

Government said the potential of herbs in propelling the sustainability of the Bio economy sector in Malaysia. In fact, herbs have been made the first Entry Point Project (EPP1) for the nation’s Agriculture National Key Economic Area (NKEA). The function of Agriculture NKEA was focuses on the high potential of growth sub-sector that are cultivation, algae farming, seasoning product, fruits and vegetables addition as premium process food. This can make Malaysia to enter a world markets with high growth potential whereas maintaining a robust presence in strategic sub-sectors like paddy and livestock to make sure the national food security. EPP1 was focusing on the empowering product quality and promoting the efforts to ensure the world export of nutraceuticals and herbal therapy products in order to increase the demand on high-value herbal product on the global. The starting phase of the EPP1 is focused on ensuring the supply of five main herbs which is Tongkat Ali, Misai Kucing, Hempedu Bumi, Dukung Anak and Kacip Fatimah. The project was included establishment of Herbal Planting Park for commercial raw material cultivation by East Coast Economic Region Development Council (ECERDC) in Pasir Raja, Chegar & Durian Mentangau. Other than that, five R&D Clusters of Excellence was established to coordinate the research and development for research institutions and universities in the discovery, crop and agronomy, toxicology or pre-clinical, manufacturing and processing technology.

The horrific of Misai Kucing was given based on the plant of morphology. The unique characteristics that present on the flowers of Misai Kucing is the existence of long fibre which similar to the appearance of cat’s whiskers. In our country, two type have been identified based on the color of the flowers where one type has a white flower (MOS 1) while the other has a dark purple flowers (MOS 2). The pattern growth of the two type of flower Orthosiphon stamineus Benth is varies. According Zaharah (2005), MOS 1 are taller, bigger canopy and has more robust growth compared to the MOS 2. The purple type was rumored to possess higher bio-active compounds than the white type (Keng & Siong, 2004). This plant was growth form a perennial herb and grown up to 1 meter tall. The foliage was a dark green, but for a smooth leaf, they have lighter green on the bottom with toothed leaf margin and the size was 5 cm long with 2cm wide. The stems are reddish in color, have 4 sided and smooth surfaces. The flowers are bell-shaped, white bluish in color with long filaments where it is the male part produce the pollen, hermaphrodite in nature, has an irregular flower symmetry and arranged in conical shape. These herb plant needs sunlight and a moist garden soil for growing and flowering but it can grow under light shade and warmer climates.

Figure 2: Misai Kucing with a White Flower (MOS 1)

Figure 3: Misai Kucing with a Purple Flower (MOS 2)

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• Bioactive compounds are phytochemicals found in foods that are ability of modulating metabolic processes and leading to the promotion of higher health. Misai Kucing trusted to have the bioactive compounds contained within the leave exert the results as an antiallergic, anti-inflammatory and antioxidant. Orthosiphon stamineus contains many active compounds like polyphenols, terpenoids, oleaacid and sterols (Awale et. al., 2003). The polyphenols are the foremost dominant constituents within the leaf that has been reported to be effective reducing aerobic stress by inhibiting the formation of lipid peroxidation product in biological systems (Pang et. al., 2014). Phenolic compounds such as lipophilic flavones, caffeic acid derivatives such as rosmaniric acid and 2, 3dicaffeoyltartaric acid, eupatorine, cichoric acid, sinensetin and methoxy flavones were found in O.stamineus. This bioactive compound believed to have a diuretic effect towards human where it gives many benefit to consumer. The benefits of Misai Kucing to the human which is it has properties to regulate the blood sugar hence is used as an alternative treatment for diabetes. It also has been a treatment for high blood pressure as well as for reducing cholesterol. This herb also has the ability to clean toxins within the blood in the process of detoxification and in removing metabolic waste in the body. Other than that, this herb has the ability to acts as an anti-inflammatory therefore it has been used for herbal treatment for arthritis and rheumatism. Another health property is it has diuretic properties which is it help to remove the uric acid in the kidneys as well as it beneficial for the treatment of kidney stones (Himani et. el., 2013).

History of postharvest handling and primary processing such as condition of storage and the drying process may have a significant effect on the preservation of phytochemicals in processed herbs (Mrkic et al. 2006). Drying method is additionally one in every of the vital activities in postharvest handling of herbs because it helps to prolong their storage life before more process into merchandise.

Drying can help to constrain microbes’ growth and inhibits protein as well as maintains the standard the harvested plant. According Hossain et. al. (2010), drying is a useful method for making the amount of phenolic content and antioxidant in the Lamiaceae herbs. There are many type of drying techniques has been practice in Malaysia. Spray drying is one of the method preservation on drying is a method that need a very high temperature which may give a bad effect to the quality of product. The microencapsulation procedures via spray drying are an efficient method to conserve the active compounds from heat degradation. Other drying method is by using solar assisted heat pump where it uses a heat pump system in a greenhouse with the solar assisted during drying process. The most efficient method will be determined by comparing this two method based on the cost and the efficiency preservative of bioactive compound in the Misai Kucing.

Phyllanthus niruriplant extract is used for treat for bronchitis, anaemia, Leprosy, Asthma, urinary disorders, stimulating liver, improving digestion, increase apetite, cures cough and blood disorders (Narendra, Swathi, Sowjanya, & Satya, 2012). According to Sidha medical uses, to treat jaundice the whole plant juice with 1020ml of dose is recommended three times daily while for effective cure, the fresh roots (10gms) powder is mixed with fresh milk and take in the early of the mornings. Next, for skin disease the leaves were crushed with salt and applied for skin. The plant decoction was very effective for diabetes, chest pain and ulcers. Moreover, ulcer also can be cured by the dried powder of the plant mixed with gruel water. The juice of whole plant can be taken as a dose of 45-50 ml in the early morning for leucorrhea, gonorrhea, menorrhea and other urinary complains (Narendra et al., 2012).

Phyllanthus niruri has many type of their pharmacological properties and variety phytochemicals. The active phytochemicals, flavonoids, alkaloids, terpenoids, lignans, polyphenols, tannins, coumarins and saponins, have been identified for every parts of Phyllanthus niruri. (Paithankar et al., 2011). Gallocatechin, quercetin 3-O-glucopyranoside, quercetin, kaempferol 3-O-D-glucopyranoside and kaempferol are the flavonoids in this plant while geraniin, Aamarulone, corilagin, elaeocarpusin, phyllanthusiin A, B, C and D, isocorilagin, melatonin furosin, amariin, amariinic acid, geraniinic acid B and repandusinic acid are tannis in this plant(Mediani et al., 2017).

Various type of amino acids are presents in It is important component for body because human cannot synthesize amino acid and must get from the diet. Amino acids also act as precursors of phenolic compounds, such as cinnamic acid, p-coumaric acid, caffeic acid, ferulic acid, gallic acid, chlorogenic acid and protocatechuic acid and acts as bioactivity. These components are mostly produced from essential amino acid such as tyrosine and phenylalanine, Different drying technique are used to preserve amino acids in Phyllanthus niruri which are oven drying, freeze drying and air drying (Mediani et al., 2017).

Alpha 1-2 LD plus freeze dryer made from Australia was use for freeze drying. Sample was formed from mixt whit 10% matrix with row extract. Freezing samples in a freezer for 24 hours and after that evaporate all water from the mix for 10 hours’ cycles. At duration of 7 hours, temperature was set at 550 °C and pressure for 0.12 mBar. Final drying method is for 3 hours and used temperature for 50°C, pressure for 0.12 mbar. Probes were placed into a freezer between the cycles at -25°C. (Pop, Ranga, Fetea, & Socaciu, 2013).

Table 1: Amino acid content of the three dried Phyllanthus niruri extracts (Mediani et al., 2017)

1.0 Preservation Techniques of Active Compound in Herbal Medicines 1.1 In Medicinal Herbs: Phyllanthus Niruri Phyllanthus niruri is a herb of Euphorbiaceae family that grows up to 60 cm (Paithankar, S, M, & V, 2011). It is a well-known plant that is locally named ‘dukunganak’ among Malaysian. It is also known in Paraguay as ‘paraparai mi’, in Brazil ‘quebra pedra’, while in Spanish ‘chancapiedra’ and ‘punarnava’ in India.(Mediani et al., 2017). Leaf and flower is the meaning for Phyllanthus because flower, and fruit are become one with the leaf. It is found at wastelands and cultivated fields and it is rainy season weed. Fresh leaves and fruits for this plant are uses for many treatement for diseases. (Paithankar et al., 2011).

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Based on Mediani (2017), Freeze-dried sample has highest amino acids content than other methods. Lysine, phenylalanine and leucine were the most found essential amino acids in all dried samples and the highest values were in freeze-dried sample.

Table 2: Phenolic content with different drying method (Zulaikha et al, 2017)

1.2 In Medicinal Herbs: Phyllanthus Acidus Phyllanthus acidus is yellow, small fruit and known in India as gooseberry or star gooseberry and from Phyllanthaceae family(Angamuthu et al., 2016). It is little branched herb with 10-50 cm high. All parts are green include flowers for Phyllanthus acidus.

Leaves for this herbs are simple, obtuse or acute and 14 mm long and 6 mm broad. Pairs of flower are one male and one female. Size of capsule is 2 mm diameter with flat glob (“Phyllanthus acidus leaf,” 2008). Fruit for this plant are pale yellow or white, very sour, juicy and crisp (Angamuthu et al., 2016).

Phyllanthus species are used for medicinal activities forantihepatotoxic, antiviral antipyretic, analgesic and anti-inflammatory.

Fruits contains vitamin C which is ascorbic, tartaric acids and tannin (Farjana, Sujan, & Mohammad, 2016). Its fruits have been used to prevent against Diabetes and relief of coughing. Phyllanthus acidus fruits also can improve eyesight and memory. Antioxidants activity in this herbs can cure arteriosclerosis, ischemic injury, cancer, and neurodegenerative diseases (Angamuthu et al., 2016). Other parts of this plants also contain chemical constituents that important to our body. 18% tannin, gallic acid, saponin, lupeol and a crystalline substance was found in root bark (Farjana et al., 2016). Blood vomiting, psoriasis of the feet piles, small pox, fever, asthma, itching and gum infection, can be treated using leaves. Asthma and treat psoriasis of the feet can be treated by leaf decoction applied (Farjana et al., 2016).

Three types of drying method for Phyllanthus acidus to preserve its antioxidants is air drying, oven drying and freeze drying. For freeze drying, Scan VacCoolSafe freeze drier were used. Samples were prepared by put at deep freezer at -80°C and placed at temperature -96°C and with vacuum pressure 0.765 hecto Pascal to freeze drier until get constant weight and were dried completely. Forced-air convection oven was used for oven drying at temperature 45°C until completely dried. For air drying, it is completely carry out at ambient temperature until full drying is reached (Zulaikha et al, 2017).

Three dried P. acidus fruit of total phenolic content were obtain from 50 and 100% ethanol ratios. Ranged from 10.04 to 28.39 mg GAE/g dried extract of total phenol content. In 50% ethanol extracts total phenolic content was highest by using oven drying method with the dried extract of 28.39 mg GAE/g while lowest content is in the air drying method with value 10.04 mg GAE/g dried extract and freeze drying are 22.16 mg GAE/g dried extract. The lowest TPC of AD and FD extracts might be due to the binding of phenolic compounds with other components such as proteins, or because of a changed chemical structure caused by these drying methods (Sagrin and Chong, 2013).

For 100% ethanolic extracts, result is totally different which are lowest phenolic content are from oven drying with value 4.26 mg GAE/g dried extract while freeze and air drying shows nearly same value which are 5.43 and 5.54 mg GAE/g dried (Zulaikha et al, 2017).

2.0 Preservation of Active Compound in Misai Kucing by Using Different Drying Methods.

2.1 Solar-Assisted Heat Pump Dryer Technique Preservation of foods using drying method seems to be the oldest method yet drying foods method keep the foods last longer and well in state because of low in moisture content that inhibit the organisms that can causes food spoilage to grow. Drying also maintaining the taste, appearance and nutritive value of fresh foods better than canning and freezing methods, one of the huge advantage of choosing a drying method instead of other method that available is that they take much less storage space that lead to lower costs of production other than to use can and way to maintain an ice cold freezer. Particularly, food can be dried in many methods like by the sun if the air is hot and dry enough or in an oven or maybe a dryer if the weather’s humidity is high.

(Anynomous, 2018).

Standard applies such that sun drying has been practiced mostly

by Malaysian towards any plant or even marine living, this is because of its low capital and processing cost required. But there are some issues by applying sun drying too much that is the nutrient contain in the plant itself degrade faster due to very high drying temperature in long processing under the direct sun exposure. This problem can be overcome with combining another effective drying method like heat pump technologies with solar energy hence it overcome all the difficulties by solar drying and satisfy the important demands in industrial drying with respect to quality, energy consumption and environmental impact may be reduced. Colours, antioxidant content, phenol total content and mineral content is being referred as herbs quality. Also some researchers stated that the specific bioactive compound that contains in it is also referred as the herbs quality. (Sriyana Abdullah, 2015).

Nowadays, along with the high-technology era, solar assisted heat pump drying method is being introduced as new way to dry a plant such that ‘misai kucing’ or the scientific name of it is Orthosiphon staminues Benth for preservation. What is solarassisted heat pump drying and how was it operated? Solar-assisted heat pump drying method uses a heat pump system in a greenhouse with the solar assistance during drying process is undergoing. Dryer was operated in alternating mood, everyday 12 at noon the heat pump dryer was turned off and solar drying take place during the drying process. Heat pump dryer was only turned on after 6 in the evening everyday on the other hand, this is because to save the drying cost and to control the drying condition such as drying temperature and the relative humidity in the greenhouse at night. (Haifeng LI, 2010).

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It works firstly with the passes through of hot dry air to the drying chamber and moisture was picked up from the product. The damp air is then transferred heat to the refrigerant when it is let to be passed through the evaporator coils. Basically, solar energy in the form of heat is going to be collected by solar thermal energy system, pipes running behind an absorber and transferring working fluid are the component that involving in the solar collector. Energy in heat form that has been absorbs by the working fluid is being carried away to a heating or cooling system or thermal energy storage as a scheduled of indirect solar Domestic Hot System (DHW) by a heat exchanger. Hence, whenever solar energy is available then only solar energy system can capture the heat, or else, heat pump will transport heat from a source to other by running a refrigeration cycle. (Riffat, 2016).

Figure 4: Schematic Diagram of the Solar Assisted Heat Pump Drying Integrated From thermodynamics approach, we know that heats flow from hot to cooler area, but in Heat Pump (HP) they work as counter from the law which heats will flow from cooler to hot area and heat was pumped to move. Working fluid or as well-known as a refrigerant, is being compressed to liquid state in a heat pump cycle then expanded to absorb and remove heat in a vapours state.

The idea of combining solar thermal technologies and heat pump into a solar-assisted heat pump was a great potential that promising you to an offset low temperature of below than 80ºC. An alternative way such that a solar-assisted heat pump dryer is used to dry herbs or biologically active products due to its availability of offering a less energy consumption and preventing pollution to occur, also this method involves low temperature uses while increases the drying air temperature, low in relative humidity and product turns out in a good quality. (Ronak Daghigh, 2013).

Due to some research, noted that when comparing drying rates between solar drying and drying by using solar-assisted heat pump, it was observed that solar-assisted heat pump drying rate was higher than usual solar drying techniques particularly for Misai Kucing’s leaves, flowers, stems and mix. Apparently, relative air humidity plays such an important role in effecting the drying rate, hence, above condition stated might be due to this situation where air humidity available in solar-assisted heat pump is lower than solar drying techniques. A bigger driving force for removal of moisture could be created on a solid surface when total pressure of water in the drying air was decreasing. (Shu Hui Gan, 2017).

In present study, initial temporarily times were identified in solar drying and solar-assisted heat pump drying methods but it was found out that the drying rate of all Misai Kucing’s samples for solar-drying heat pump techniques has doubled of the samples dried rather than by solar drying method after the initial temporarily period. This could be due to the air velocity applied in solar-assisted heat pump drying was higher compared to solar drying techniques, convective heat transfer could be enhancing by drying the herbs with higher air flow to achieve the desirable product temperature and removal of moisture from surface of the herbs in the drying for initial stage. Hence, the rapid results of removal of surface moisture affect the product surface to partially dry condition, in turn, the absence of a constant rate period as per compared to solar drying during solar assisted heat pump drying.

(Shu Hui Gan, 2017).

Based on the requirements of the design, heat pump will have supplied heat for about 75% of the total heat that produced by the whole system, so it relate closely to performance of heat pump that may have a crucial impact on the drying effect available.

When the ambient temperature is 20ºC and the temperature rises is about 15ºC, from some research experiment it shows that heat capacity of the pump is remarked about 102-115kW which is that the performance of heat pump is relatively steady and safe to be operated during the drying process. If the temperature rise of the air is not high and the systems might work in heat pump mode, the coefficient of performance of this heat pump will be more than 4.72. The coefficient of performance can be reach to 5.66 when during the daytime and time heating also will be considered at night, the average of coefficients of performance at this time would be up to 5.19. (Haifeng LI, 2010).

Considering that the dehydrated of Misai Kucing’s leaves, flowers, stems, and mix along with colour characteristic, solar assisted heat pump dryer gives a positive and better results compared to any drying method such that solar drying. To be concluded, solar drying techniques is not preferable for the hygienic quality in desired product as to be compared with solar assisted heat pump drying techniques, it maintain hygiene’s in product and offered lower production costs of the product. In addition, solar assisted heat pump drying techniques again can help to maintain the nutrients and bioactive compound as desired in the product because of the lower temperature that does help the preservation of those compound. (Shu Hui Gan, 2017) 2.2 Spray Drying Technique Spray –drying methods are well known yet oldest encapsulation in food industry which the process turns liquid foods into powder (Hamid, 2015). Besides, in micro particles formation this method is well known due to it is easy to handle and can be used for continuous production that make it the cheaper method (Yuan Feng, 2014). It is basically the removal of moisture from the feeding with the presence of hot air into dry powder (Duduku, 2014). The conversion of fluid into powder can be a good result in good quality, low water activity, easier to handle and store and also can protect the active material towards undesirable reactions (Helena, 2013). The feeding types can be in many form such as solution, suspension, emulsion or paste form This technique are usually used in oils, flavours, egg products, beverages, vegetable proteins, fruits and vegetables extract, tea extract and many more (Samaneh,2015). The first person who discovered or applied this technique is Samuel Percy in his patented entitled “Improvements in drying and concentrating liquid substances by atomizing” (Duduku, 2014).

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Spray drying contains of several steps to be done. First of all, the atomization of liquid feed stage. Which is when a spray is created to achieve an optimum production of desired product. Spray-air contact is dictated by the situation of the atomizer in connection to the drying air gulf. The evaporation time can be shortening by the co-current flow design where evaporation is faster as the drying air cools. Secondly the drying of droplet when they are formed which is when the evaporation in droplets happen until the moisture content drop and cannot diffuse through dried droplet surface when spray contact with the drying air. Lastly the motion of the droplet which are in cyclone due to its recovery of dried powder in filter bag or electrostatic precipitator (Samaneh, 2015).

In preserving of active compound in Misai Kucing can be done by using spray-drying methods. First of all, Misai Kucing extract can be get by using ultrasonic-assisted extraction with the condition of 500C for 90 minutes at 45 kHz. 90 minutes is use as the optimum extraction time due to the initial study of the effect of time to phenolic compound concentration. In this study, 8g of Misai Kucing leaves powder is use and mixed with 100ml of 50% methanol of 8wt%. The methanol is use to make the hydrophilic and lipophilic part extract at the same time and the residue were filtered using Whatman no.1 filter paper. The liquid produce is then being evaporated using an oven to determine the total solid content (Sook, 2014).

Further the process, the extract undergoes the process of microencapsulation using spray drying method. Encapsulation works to protect material from factors that can cause decay.

Furthermore, encapsulation make the liquid food flavouring easy to handle and incorporate into dry food system by transforming it into stable and free-flowing powders. In encapsulation process, the extract is done by several type which is wall material that are from natural and synthetic polymers such as whey protein isolate and maltodextrin with dextrose till 10 (Yuanfeng,204). 150ml of solution are made from 50ml of Misai Kucing extract which had been diluted with ultrapure water and 80ml of stack encapsulation agent solution. The solution is then being stirred by a magnetic stirrer for 30 minutes at 400C until the solution become homogenous. After that, by using a lab scale spray dryer with 0.5mm atomizer and a constant air velocity of 4.1 m/s, the solution is spray dried. Pump used in this process is peristaltic pump at 407.1 ml/hr at the feed with 1800C that are controlled using proportional-integral-derivative (PID) controller. At the bottom of the cyclone separator a Schott bottle is attached to collect the dried powder samples (Sook, 2014) .

After that, 5ml of the solution was evaporated inside an oven to determine the total solid content of Misai Kucing. Then a moisture analyser is used to measure the moisture content for the dried powder samples. After the spray drying process, the active compound is analyse using Ultra-Performance Liquid Chromatography (UPLC) by subtracting the water content during the preparation of the solution. To produce less polar compound, the dried powder is mixed with 60% aqueous methanol of dried powder using vortex mixer. A laser is used to measure the particle distribution of powder that are called as laser diffraction particle size analyser and are attached with an automated dry powder dispersion unit (Sook, 2014).

From Sigma-Aldrich, the active compound can be determining by comparing the peak area and the result of the calibration series using UV spectra and mean of retention time. An accurate analysis of qualitative and quantitative can be developed by using UPLC method. Based on the method of encapsulation above, the value of the moisture content is determined from the range of 8.37% to 9.61% while maltodextrin are from 6.21% to 8.91%.

The lower of moisture content at the final product are due to the increasing of the solid content. The decreasing of total water content in sample can differentiate the moisture content that also increase the solid concentration with the same amount of heat.

Besides, the result also shows the particle of powder size which between 0.9 to 35 μm in diameter. The particle size of Misai Kucing vary with the different concentration of maltodextrin. The higher the concentration of maltodextrin, the bigger the size of powder particle. It is due to larger droplet produce during spray-drying from the liquid viscosity that increase the concentration of the maltodextrin. Under the field emission scanning electron microscopy a granular structure of Misai Kucing powdered being observed. A good microcapsules features are a granular structure that are not fully circular shape that are wrinkle and dented surface that due to the drying process. However, the powder can increase its elasticity by adding a protein called whey protein isolate that could made the gasses inside the powder expand without destroying the particle and elastic for a total maximum amount of expansion (Sook, 2014).

Figure 5: UPLC Chromatogram of Pure Misai Kucing Extract, Using 0.05% And 0.053C% of Misai Kucing Powder

Figure 6: Microscopic View for Maltodextrin Encapsulated Powder at Different Concentration

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Encapsulation of spray-drying method has been known in Malaysia and has been applied in their research and also industry for a better encapsulation result. It would be very efficient depends on material wall-material. However, it the material are not suitable enough, it can be adjusting by mixing the material together with protein which are usually from fish protein (Helena, 2013). In Malaysia, there are lots of material has been done using this method and it is for encapsulate anthocyanins in Acai juice, antioxidants in Acerola Pomace, crystallize mango sugar in mango juice and also for transporting Durian that have limited shelf life and hard to transport (Duduku,2014).

The findings that I have presented suggest that spray drying are not only use in food industry, it also can be applying in pharmaceutical manufacturing and other industry that are needed for encapsulate mineral of goods inside of the material and also for transporting in powdery type. This is due to spray drying could handle encapsulation from low to heavy chemical fields that would benefits the socio-economic of our country. Spray drying also could be a solution when cleaning is done from the stickiness of the product, fouling inside of the reactor or inside of pipe (Duduku, 2014).

However, spray drying in encapsulation of bioactive compound in Misai Kucing have being successful done. To get a bigger particle size, higher solid contain and lower moisture content in capsuling Misai Kucing it is required to increase the solid concentration in the process. Higher protein concentration during the process would resulting less romarinic acid, sinensetin and also eupatorin rather than using lower amount of whey protein. To get a better encapsulation of bioactive compound in Misai Kucing, maltodextrin from whey protein isolate is use (Sook, 2014).

4.3 Intermittent Drying Technique Chua et al (2003) states that intermittent drying or also known as intermittent cooling is a type of discontinuous drying process with tempering periods which involves strict control such as on and off of throbbing of the three major process parameters which is the heat input (drying temperature), air velocity, and chamber pressure. In other words, stopping the drying process momentarily and putting the material under ambient condition is called intermittent cooling or ambient resting. Drying will cause moisture gradients to develop within the material, which in turn decrease the drying rate. Thus, throughout the drying process, rather than continuously, heat is supplied intermittently. That is, the drying cycle, which consists of a drying and a tempering period, is repeated until the moisture content of the products is reduced to the desired level (Cavusoglu, 2008).

Based on this, during the drying of Misai Kucing, intermittent cooling and stage drying concepts has been tested as measures to reduce phytochemical loss of one of the major active compounds in Misai Kucing which is the rosmarinic acid. The latter involves intermittent cooling at ambient temperature during drying process.

The plant’s cellular and texture stability is the desired effect from the pre-treatment. A minimal change in the texture of the plant during drying could reduce phytochemicals loss (Hewer, 1971). In order to enhance the internal water migration in the plant’s cell and to prevent over heating or over-drying on the surface layer of the material, intermittent cooling is carried out by resting the material at ambient condition in-between drying stage (Chua et al., 2003). In other words, tempering periods allow for moisture diffusion from the interior to the external surface of the material, thus decreasing such moisture gradients.

The resultant uniform distribution of moisture contributes to a reduction in drying time in the dryer, thus reducing the total cost of the drying process (Cavusoglu, 2008). Indeed, after tempering, the surface moisture is easily removed in subsequent drying periods in the dryer, which improves the drying rate. This phenomenon is referred to in the literature as the “refreshing effect” (Cihan et al, 2007; Xing et al, 2007). The length of tempering periods used in intermittent drying varies widely. For a particular set of conditions, it is vital to know the tempering time that is suitable or appropriate to be used. To minimise the damage to the material caused by chemical changes and others, the tempering time should be as short as possible (Steffe & Singh, 1980). The duration and frequency of tempering depend on the time intervals of both the drying phase and the tempering phase and are greatly affected by the drying temperature. Higher temperatures shorten the required tempering times. Therefore, the total drying time necessary for reaching the desired moisture content (<15% wb) depends on the lengths of both the drying period and the tempering period (Cihan & Ece, 2001). Drying with intermittent cooling or tempering has been tested with positive results in paddy (Jaisut et al., 2008). However, there are very few studies on the intermittent drying of other agricultural products such as fruit, vegetables, and medicinal plants or herbs.

As for preparation and drying method, misai kucing was harvested at commercial maturity stage from the herbs garden.

The crops were planted in four replicates on the field and were harvested manually using hand cutter. After thorough washing, 50 kg from each replicate of misai kucing was dried in cabinet dryer.

The crop was cut and evenly spread in 2 cm thickness in drying tray and dried in cabinet dryer at 50 °C. When the moisture content of plant sample reached 20% after the sample was withdrawn from the dryer and exposed to ambient condition for 30 min, 60 min, 90 min and 120 min, intermittent cooling is performed. Plant sample subjected to continuous drying without intermittent cooling was used as control. After cooling, the sample was again subjected to drying until the moisture content drop to below 10%. Drying time and rate were recorded for each drying experiment as below. The dried herb of misai kucing then was analysed for colour, total antioxidant activity, total phenolics content, total flavonoids and rosmarinic acid (Rosalizan et al., 2016) .

The drying time was calculated starting from beginning of drying process until termination of drying process. The time taken during drying of misai kucing at initial moisture content of 85% w.b. to reach <10% w.b. is calculated as drying time. For chemical analyses, total phenolic and flavonoids content were determined by method described by Marinova et al. (2005) while the total antioxidant activity was determined by the method described by Chan et al.

(2008) and rosmarinic acid was determined according to Akowuah et al. (2005). All analyses were also done in four replicates. Next, for the extraction of rosmarinic acid, a total of 10 gm of leaf powder of the plant were extracted with 100 ml of 50% aqueous methanol at 40 °C on a water bath. The extracts were subjected to qualitative and quantitative HPLC analysis. HPLC analysis was performed using WATERS technologies. The temperature was maintained at 25 °C, with injection volume of 20 μl and flow rate of 1 ml/min and separated with methanol-water-tetrahydrofuran (45:50:5 v/v) as mobile phase. The peaks were detected at 340 nm and identified by standard substances (Rosalizan et al., 2016).

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The results showed that the intermittent cooling for 30 min to 120 min significantly (p <0.05) showed better retention of rosmarinic acid in misai kucing as compared to continuous drying (Figure 7). The level of rosmarinic acid was around 10 mg/g (dry) for those treatments while continuous drying without intermittent cooling could only retained about 6.7 mg/g (dry) of rosmarinic acid. This result indicated that intermittent cooling during drying process could retain more rosmarinic acid content of misai kucing. It might be due to internal water migration within plant cellular during resting period that could stabilise the phytochemicals content in plant materials as explained by Hewer (1971). However, the content of total phenols, flavonoids and antioxidant activity were not influenced by intermittent cooling (Table 3). The results were in agreement with Francisco et al. (1998) who reported that intermittent cooling of tomato at 2 °C for 24 h has better taste and appearance as compared to those without intermittent cooling.

Colour of dried misai kucing with intermittent cooling treatment during drying has shown slightly better than continuous drying (Table 4). The increased in colour intensity as denotes as C* can be seen in sample with 60 min intermittent cooling time and onwards. The hue angle slightly decreased from 85° to 82° as the time of intermittent cooling increased. As the intermittent cooling time increased, the lightness of the dried misai kucing’s colour increased significantly where it shows that the product was greener and lighter in colour. By referring to Table 5, intermittent cooling for 60 min to 120 min also reduced the drying time and increased the drying rate significantly. The fact was explained further by Chou et al.

(2000), where he reported that intermittent drying of an agricultural product would improve surface related product quality parameters, particularly the product colour degradation.

Figure 7: Intermittent Cooling Effect on the Retention of Rosmarinic Acid (Rosalizan et al., 2016)

Table 3: Different Time of Intermittent Cooling’s Effect on Misai Kucing’s Phytochemical Content (Rosalizan et al., 2016)

Table 4: Different Time of Intermittent Cooling’s Effect on Misai Kucing’s Colour (Rosalizan et al., 2016)

Table 5: Different Time of Intermittent Cooling’s Effect on Misai Kucing’s Drying Time and Drying Rate (Rosalizan et al., 2016)

To be concluded, intermittent cooling has shown positive effects on retention of rosmarinic acid in misai kucing. For high quality herbal products, the technique can be potentially adopted for drying of misai kucing. However, the quality of antioxidant, concentration of total phenolics and flavonoids were not affected by the application of intermittent cooling during drying of misai kucing as it had a low influence on them. This study indicated that intermittent cooling during drying process has shown promising results in preserving the marker compound of misai kucing which is the rosmarininc acid where it attributes to overall health benefits. This technique could be beneficial to other leafy herbs as well. However, intensive research needs to be done for other medicinal plant in order to produce high quality herbal products which can be competitive and marketed globally (Rosalizan et al., 2016).

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5.0 Comparison of Three Preservation Drying Techniques of Active Compound in Misai Kucing Based on Table 6, the comparison for three drying techniques that was mentioned earlier was done by preparing some analysis on the advantaged, disadvantages and performance of these three drying techniques in order to preserve the active compound in Misai Kucing. Thus, the differences or comparison can be seen easily in this table in order to choose the most appropriate drying technique among these three drying techniques which are Solar-Assisted Heat Pump Dryer, Spray Drying and Intermittent Drying.

Table 5: Different Time of Intermittent Cooling’s Effect on Misai Kucing’s Drying Time and Drying Rate (Rosalizan et al., 2016)

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6.0 CONCLUSION Nowadays, in the internet or website, there are a lot more drying techniques that was practicable for preservation of active compound in Misai Kucing. In this report, only three drying techniques was mentioned which are Solar-Assisted Heat Pump Dryer, Spray Drying and Intermittent Drying. All of these techniques have their own speciality on what kind of active compound that need to be preserved in Misai Kucing and each technique are genuinely different from each other but then still have some purpose which is to preserve the active compound in Misai Kucing.

Based on the Table 6, the Intermittent Drying have a good performance compared to the Solar-Assisted Heat Pump Dryer and Spray Drying. This Intermittent Drying will not effect on the quality of antioxidant, concentration of total phenolics and flavonoids which is very helpful if the researcher or people wanted to preserve this kind of active compound in Misai Kucing. Moreover, this technique also can reduce the phytochemical loss of one of the major active compounds in Misai Kucing which is the rosmarinic acid and the best thing of the method is the colour of dried Misai Kucing with this technique during drying has shown slightly better than continuous drying. In conclusion, we believed that this Intermittent Drying can be applied in other drying method that using microwave, oven, solar drying, spray drying and so on because it will result a better performance for preservation of active compound in Misai Kucing.

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8.0 TURN-IT IN RESULTS

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• Rosalizan, M.S., Mohd. Shukri, M.A., Mohd Nazrul Hisham, D. and Ahmad Tarmizi, S. (2016). The effect of intermittent cooling during drying on phytochemical retention of misai kucing (Orthosiphon stamines). J. Trop. Agric. and Fd. Sc. 44(2): 179 – 185.

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ABSTRACT

MICROBIAL INACTIVATION IN PRESERVATION OF FRUIT JUICES: A REVIEW ON PULSED ELECTRIC FIELD AUTHORS: ELBARA MOHAMED, PUNITAN SIVASAMY, SALINA SHAFFIE, NURSYAHIRAH BT MOHAMMAD, JUSRIANTI BT MOHAMMAD OMAR, NUR ALIA SYAFIQAH BT ROMZI.

Preservation of food is very necessary and essential to human nowadays. Preservation can be done in many ways either thermal or nonthermal method. Pulsed Electric Field is the one of the non-thermal method that is come into food industries and have gained importance in recent years as a potential technology to replace the traditional thermal method of food preservation as it can increase the production rate and profit. Pulsed Electric Field (PEF) is a system that supplies a high burst of electrical energy and uses short pulse of electricity and cause deliberate disintegration or cause minimal detrimental effect on food quality attributes in order to destroy the microbial activity in food product and create the environment that allows for electroporation of biological system. The common application of Pulsed Electric Field (PEF) in food preservation is microbial inactivation in preservation of fruit juices. It is generally recognized and endorse that PEF processing in preservation of fruit juices can deliver safe and chill-stable of juices with fresh- like sensory and nutritional properties.

Relatively low‐processing latitude and swiftly residence times can achieve highly accomplished inactivation of microorganisms at the same time retaining annual production quality. In 2006, the first commercial application of PEF technology for preservation of fruit juices was launched in the United States. After that, the industrial-scale processing equipment for liquid and solid products were more developed day by day. (Buckow, Ng, & Teopfl, 2013).

However, even though, the PEF is success in its commercial, there are still many people who do not know the benefits of these technology in preservation of food especially on fruits juices.

Therefore, the purpose of this review article is to provide a bit of knowledge about the PEF technology on microbial inactivation in preservation of fruit juices.

KEYWORDS: Fruit Juices, Pulsed Electric Field, Microbial Inactivation, Preservation, Non-thermal

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INTRODUCTION Pulsed electric fields (PEF) processing is capable to be used for many operation in food processing. The base of PEF processing’s principle is the use of short pulses of electric current delivered to a product located between a set of electrodes and the applied voltage results in an electric field that leads to microbial inactivation (Mohamed & Eissa, 2012). The main feature of this technology is to preserve foods in a non-thermal way. The thermal processing of a preservation of food relies on heat to kill foodborne pathogens, such as bacteria, viruses and parasites. PEF is considered constitute of a minimal food processing techniques that has a guarantee of food preservation that can as well maintain as much as the fresh-like traits of food products (Ramos, Miller, Brandão, Teixeira, & Silva, 2013). This is because, during the nonthermal preservation, the temperature used for this process is much lower than that of in thermal processing. Thus, there is a significant differences in the quality degradation in a thermal and non-thermal processing. Moreover, by using non-thermal processing such as PEF technology, the vitamins, essential nutrients and flavors are experiencing small to none change. Non-thermal food preservations are described as the prevention of growth of microbes or on the inactivation of the microorganism.

Food preservation had been a big role in survival of human’s population enhancing the safety of different food products since ages ago. Food spoilage results when microbiological, chemical, or physical changes occur. Food spoilage due to microbes is usually caused by their growth in a food or the microbial enzymes’s action presented in food (Ray & Bhunia, 2014). According to (Hammond et al., 2015), this can be prevented by blocking the colonization by decreasing the access to nutrients the microorganism needs which will inhibits the population growth and limits the population size by creating a non-optimum condition for the microbes. PEF technology can be used to inhibit the population growth by microbial cell inactivation in the food products.

There are two types of mechanism that is used to inactivate the microorganism by PEF which are electroporation and electrical breakdown. However there is a link between the two, as the inactivation phenomenon is stressed by electroporation which is a direct result of electrical breakdown and both lead to death of the microorganism. Electroporation is defined by (Pratheesh & Vineetha, 2015) as a transformation technique that uses induction of nutrient uptake by exposing cell walls to electrical field pulses. The simpler definition is defined by (Timmermans et al., 2014) as the induction of an electric field on the membrane of a microorganism that will lead to local instabilities which causes pores in the membrane of cell. The exposure of microorganism to an electric field has caused an increase in the permeability which creates an imbalance of osmotic due to the compression and poration of the membrane.

According to (Barba, Grimi, & Vorobiev, 2015) this condition may be temporarily or permanently.

(Timmermans et al., 2014) added that in order to ensure irreversible effects which is complete inactivation, which then will lead to a cell death, a strong electric fields around 5 kV/cm to 50 kV/cm are applied in the PEF processing. The study and research on the mechanism of cell inactivation

by PEF processing is important for the development of processes to ensure safety of food, improvement on the process equipment, especially the design of treatment chambers (Heinz, Toepfl, & Knorr, 2003). Treatment chambers is one of the three basic components in PEF processing (Marquez, Mittal, & Griffiths, 1997), the other two are a high voltage pulse generator and a control system for monitoring the process parameters. The treatment chamber is to store the food product, the design can be static or in continuous. A high voltage electrical pulses from the generator are applied to the electrodes, serving an intense electrical pulse to the food placed in the treatment chamber which then created an electric field to inactivate the microorganism through a membrane breakdown in them.

Among the other non-thermal technologies that have function to preserve the food, PEF is considered the best method for inactivation of microorganism. In PEF, electricity can flow in food due to the presence of ions, which in turn supply the food product an electrical conductivity. Thus, current flows into the food and is transferred to each point in the food product when an electrical field is applied (Mohamed & Eissa, 2012). This shows how food product is suitable to be used by PEF technology, especially for a food preservation. Foods product that can be preserved with this technology is juices, milk yogurt, soup and liquid eggs. According to (M. Sharma, Adler, Harrison, & Beuchat, 2005), milk pasteurization can be achieved with this technology 22 kV/cm to 28 kV/cm. In their study, cycles declination of Pseudomonas aerunginosa, Escerichia coli, Staphylococcus aereus and Listeria innocuea to a level that is below the detection limit. Besides that, there was an experiment investigating the PEF technology using liquid egg products.

At 15 kV/cm, the inactivation of Escherchia coli was found to be successful and the rate of cell inactivation increases as number of pulses increases (Amiali, Ngadi, Smith, & Raghavan, 2006). Moreover, PEF had been used to pasteurized orange juice, which (Amiali et al., 2006) had make a study about the capital cost used for PEF compared to conventional thermal processing. Aside from pasteurization of an orange juice, PEF treatment had also been used to pasteurize another fruit juice such as apple, pear and strawberry juices. In a study conducted by (Sampedro, Rivas, Rodrigo, Martínez, & Rodrigo, 2007), at 35 kV/cm of PEF treatment, Salmonella Enteritidis and Escherichia coli had significantly decreases.

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Moreover, PEF had been used to pasteurized orange juice, which (Amiali et al., 2006) had make a study about the capital cost used for PEF compared to conventional thermal processing. Aside from pasteurization of an orange juice, PEF treatment had also been used to pasteurize another fruit juice such as apple, pear and strawberry juices. In a study conducted by (Sampedro, Rivas, Rodrigo, Martínez, & Rodrigo, 2007), at 35 kV/cm of PEF treatment, Salmonella Enteritidis and Escherichia coli had significantly decreases.

Moreover, in a study conducted by (Mosqueda-Melgar, Raybaudi-Massilia, & Martín-Belloso, 2007), different juice forms resulted in a different degree of inactivation, this is due to the different pH level in the different juice. It is found that as pH increases, the effectiveness of PEF decreases. In his study, the level of microorganism reduced in watermelon juice with pH 5.3 was less than that in apple juice with pH of 3.5 and orange juice at 3.7. This shows the suitability of PEF technology to be applied in food processing. The research and experiments about this technique was so far from 1990s up until now, the research and development of this technology is still ongoing. The research is so broad up to the mechanism to understand the principle and the effects on different microorganism, the type of foods suitable for the technology, the equipment for the technology, as well as the costing to implement PEF, however there is no further research being done on the cost of PEF technology in a larger scale.

1.0: Microbial Inactivation for the Preservation of Fruit Juices 1.1: Microbial Inactivation for the Preservation of Citrus Fruits: Orange Fruit Juice Fruit juice is the most famous and popular drinks in the worlds. More than half juices consumption drinks fruit juicesbased every day especially orange juice. It is because orange juice has its own uniqueness in the combination of sensory attribute such as nutrition value, flavor, and color (Timmermans et al., 2011). Buts, orange juice has its own limitation in shelf life and freshness. Where it can damage the quality of orange juice due to enzyme activities, microbial growth and chemical reaction as orange juice has low in PH values. In order to extend the shelf life and the freshness of the juice, pasteurization using a thermal technique is mostly used in the industry as it has proven that it can inactivating vegetative microorganisms and enzymes successfully.

Normally, orange juice that need to be stored in room temperature is usually applied at conditions 10 – 30 s at 95–98 °C of pasteurization. At that conditions, some of the microbial which is pectin methylesterase (PME) is already inactive in a few seconds of pasteurization and at 70°C. It has been proven that intense pasteurization process is very efficient in inactivation of microbial growth (Bull, 2013). But, high amount of energy that being transferred during the process will effecting the overall juice quality and cause changes in nutrition and biochemical of the orange juice. The thermal treatment also can cause the loss of juice freshness, flavor, decreasing of nutrients content and the initiation browning reactions in the juices.

The awareness of the healthy and diet has develop the interest of people to drink more fresh and nutritional drink compare to processing drinks. The improvement in the food and process industry has developed a juice where minimal processed is required, fresh-like drink, nutritional and healthy product. So, in order to produce a fresh and high quality juice in the industry other method has been used to keep as much as it can of its original properties which is by using very moderate pasteurization process, well refrigerated and limited of shelf life.

As a consequence, manufacturers seek for a demand methods to reduce thermal input drying preservation or an improvement in thermal preservative of food processing.

But, even with the new technique and technologies of thermal preservation it still can cause damage in the quality of foods even with a minimal thermal treatments as orange juice has a heat sensitive component and characteristics. So, the thermal pasteurization where it is do not involve direct heat, have been introduce in order to obtain nutritional juices with a high fresh like quality. Then, a new technologies have been created which is pulse electric field (PEF) processing where it have received widely attention in the food processing industry. It is a nonthermal food preservation technique where it can killing some microorganisms in foods. These technologies depends on the lethal effect of very high hydrostatic pressures and strong electric fields, for the inactivation of microorganisms and are proved in result with a better quality retention and longer shelf life. PEF can be considered as a pasteurization process which it is suitable for fruit juice since the acid conditions of the product be able to control the germination of microbial spore.

Induction of an external electric field on the membrane of a micro-organism can lead to local instabilities that resulting in pores in the membrane electroporation (Timmermans et al., 2014). The strong electric fields are applied to ensure irreversible effects that can leading to an eventually to cell death.

1.2 Comparison of Physical Properties and Sensory Evaluation of Both Juice on Different Preservation Technique From previous research, PEF processing really can enhance the quality of the orange juice where it can maximize the shelf life and maintain the sensorial quality of the food which is similar as the original. Besides, it only effect minimal nutrient content in the product as moderate temperature is used to inactivate the vegetative microorganisms efficiently. PEF treatment of orange juice also exhibited less browning, greater whiteness value and smaller particles size distribution compared to the heat pasteurized treatment. PEF processing also did not effected the PH value and the viscosity of the orange juice which it has better quality retaining during refrigerated storage compared to the heat pasteurized treatment (Bull, 2013). This process also did not shows any significant changes in the flavor and vitamin C during the storage compared to the fresh orange juice that has greater loss of vitamin and flavor during storage process. .

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Color The color of orange juice also play an important roles in food industry as it is one of the important consideration in the citrus products. Using PEF treatment, it shows significant brighter in color compared to the heat pasteurization treatment where it shows slightly browning in color. It is because PEF treatment shows higher value in hue angle that cause it to be slightly brighter. While the browning of orange juice is caused by the nonenzymatic browning that will reduce the consumer acceptance of citrus juices (Hye Won Yeom, Charles B. Streaker, Q. Howard Zhang, & Min, 2000) Sensory The most important and common thing that need to consider for the pasteurization process is the sensory quality itself. It is because the major component of the orange juice is sugar where it is representing the 80% of the total soluble solid. The three type of sugar compound that found in the orange juice is sucrose, glucose and fructose where it inherently responsible for the sweetness of the juice and make it more quality orange juice. During the treatment, all of this composition remain the same and has no significant differences of the sugar content after using the PEF processing. But during the storage of the orange juice, the EPF treatment shows decreasing in sucrose content while the heat pasteurized treatment shows decreasing in the glucose concentration. It shows that different type of treatment will affect the taste and the sugar content of the orange juice (Timmermans et al., 2011).

Besides that, orange juice also can be categorize by a certain degree of bitterness where it can damage the taste of the orange juice if it is too pronounced. The characterized can be divided into two chemical classes which is the flavonoids and the limonoids. The flavonoids class is representing the two predominant component which is naringin and neohesperindin which is responsible for the bitter taste of orange juice(Timmermans et al., 2011). While in the class of limonoid that is more taste for a bitter taste but is not present itself in the intact orange juice. Limonin also is said to be responsible for a delayed bitterness where none of the compound is detected in the fresh orange juice either it is formed during the processing of storage.

Shelf life One of the main purpose of the PEF treatment is to extend the shelf life and improving the quality of the product by inactivating the spoilage microorganism in the liquid foods such as in juice. This treatment has proven that the microbial counts in the orange juice after the treatment is less than compared to the heat pasteurized treatment (Bull, 2013). It shows that the PEF process is very effective in order to increase the shelf life of the orange juice during processing and storage. The PEF treatment of orange juice is maintained at low levels of microorganisms that indicating in irreversible damage of cells.

Vitamin C Orange juice is well known as one of the nutritional fruits that contains high level of vitamin C and contributed to human nutrition.

Even orange juice is not the only fruits that contains large amount of vitamins C buts it is important source as it relatively high consumption by humans. It is because orange juice can give a lots of benefits in human health and diet where it is valuable for antioxidant effect, stimulation of the immune system and some other health related benefits.

But, the vitamin C in the orange juice has its limited shelf life as it can be losses during the processing and storage. It is because, during the storage the properties of the fluid itself is instable that cause the vitamins C to be loss(Timmermans et al., 2014). The quality of the orange juice is indicate using the ascorbic acid content where it can provide a lots of information about the vitamins content. So it is very important to maintain the level of vitamin C in the orange juice during processing and storage.

From the research that has been conducted using PEF treatment and heat pasteurized treatment it shows that PEF treatment results in a better of vitamin contain during the processing and storage. It is because the moderate heat is used in order to maintain the amount of the vitamin C available. While using the heat pasteurized treatment, the direct and high temperature treatment cause large amount of vitamin C to be losses(Timmermans et al., 2014). So, by using PEF method the quality, shelf life and the vitamin contain in the orange juice can be improve during the processing and storage.

1.3 Microbial Inactivation in Preservation of Berries: Pomegranate Juice Pomegranate (Punica granatum, Punicaceae) is highly valued mainly due to its exceptional and unique sensory and nutritional properties (Lopez-Rubira, Conesa, Allende, & Artes, 2005). Pomegranate juice and its products has been high demand due to its health benefits which has the ability to reduce blood pressure, diabetes and protection against cancer. Pomegranate juice is very important source of anthocyanins that contains such as 3-glucosides and 3, 5diglucosides of delphinidin, cyaniding, and pelargonidin. The bright red colour of pomegranate juice is one of the responsible of anthocyanins where the red colour plays an important role for quality parameters of pomegranate juice that affects the acceptance of consumer’s sensory. Nonthermal technologies was suggested in order to extend the microbiological shelf-life and in the same time preserving the sensorial and nutraceutical properties.

One of the non-thermal processing method is pulse electric field (PEF) where it can maximize quality, enhance shelf stability and maintain food safety by inactivating spoilage and pathogenic microorganisms. PEF is choose in microbial inactivation as it has proved to be effective in killing various pathogenic and spoilage microorganisms and keep fresh quality of food without changing in any colour, flavour and bioactive compounds.

1.4 Comparisons of Physical Properties and Sensory Evaluation of Pomegranate Juice on Different Preservation According to previous research, thermal processing of low temperature pasteurization (LTP) and high temperature pasteurization (HTP) has been conducted on pomegranate juice to compare the effect of the two treatment on the quality of colour and microbial inactivation (Vegara, Marti, Mena, Saura, & Valero, 2013).

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This is because colour is also the main focus in drinks and foods as it will be the first thing that consumer can be seen after considering the safety that contain in the foods or drinks.

According to the result obtained, both of treatment in the clarified pomegranate juice were effective in killing the microorganisms where the microbial count almost negligible.

However, there is an increase in number of microbial count in LTP of cloudy pomegranate juice but not in the HTP cloudy juice. This indicate that under HTP treatment, microorganism almost negligible in the juice. The result of the previous study can be seen in table 1 (Vegara, Marti, Mena, Saura, & Valero, 2013).

Table 1: Increase in Microbial Population with Storage Time at Room Temperature in Thermal Processed and Untreated Juice

There was also research on effect of hydrostatic pressure (HPP) of pomegranate juice on microbial quality. This is because HPP is a non-thermal processing for food preservation and safety which has been identified for inactivating microorganisms but in the same time give less effects on product quality especially in sensory and nutritional values of pomegranate juices compared to thermal processing (Patterson, 2005). The pressure required for the safe products is dependent on the microorganisms that want to be inactivated.

The microbial population in HPP treatment has been compared with fresh pomegranate juice. The HPP treatment manage to reduce the counts of aerobic mesophilic bacteria, molds and yeast in the pomegranate juice by 98.4 % for the bacteria and 99.2 % for the molds and yeast for 350 MPa and 30 seconds (Varela-Santos et al., 2012). Below is the result from the previous research of HPP treatment on microbial populations.

Table 2: effect of HPP treatment on microbial population in pomegranate juice

In terms of colour, thermal processing give a big impact as the anthocyanins in the pomegranate juice undergoes degradation that lead to brownish colour during treatment and storage period period (Vegara, Marti, Mena, Saura, & Valero, 2013).. These colour changes give a big effect on consumer behaviour and affect the loss of marketability of pomegranate juice. Thus, both treatment that give an impact to the colour of pomegranate juice can be seen in the result that has been tabulated in table 3

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Table 3: percentage in red colour lost for different temperature storage on both treatment

Figure 1: Pomegranate Juice for 1 week (a) and 12 weeks (b) after PEF Treatment. UP Unpasteurized, PEF 1 35 kV/cm, PEF 2 38 kV/cm, Pasteurized Thermally (PT), DT for Double Thermal Treatment.

In another research, there is a comparison on colour quality of pomegranate juice for three different type of treatment which is unpasteurized, pulse electric field (PEF) and thermal processing which is pasteurization for single and double treatment .

From the figure above, the changes of colour that were observed was using colorimetric meter after processing and during storage period. It can be seen that the PEF treatment give the best colour of pomegranate juice compare to UP treatment. This is because,according to the colorimetric meter, PEF-treated juice give less bright (lower L* values) and more red (a* values higher) and similar yellowness (b* values) as compared to UP juice(Guo et al., 2013). However, for both thermally-treated juice, it had lower L* and b* values than PEFtreated and UP juice which indicate that it has darker colour and less yellowness which has been stated in the previous research that thermal processing affect the colour quality of pomegranate juice. Thus, it can clearly be seen that PEF processing had almost less impact on the colour of pomergranate juice compared to thermal processing (PT and DT) as the PEF-processed showed the maximum colour stability.

Sediments properties also has been conducted in the previous research to determine which treatment give the least sediment in pomegranate juice.

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From the table, it can be seen that unpasteurized (UP) and PEF-processed juice samples are more preferred from the consumer. UP juice got higher score in terms of appearance compare to the other treatment while PEF juice had the higher score for overall flavour and acceptability. However, both thermally treated which is single treatment of thermally pasteurized (PT) and double treatment (DT) had the lowest score for appearance, pomegranate flavour, overall flavour and acceptability.

2.0: Pros and Cons of Pulsed Electric Field Compared to Other Preservation Methods 2.1 Pros and Cons To assess the pulsed electric field (PEF) method objectively, it is wise to compare it to other methods of food preservation in terms of three significant parameters: cost, availability, and duration.

Figure 2: Sediment of UP Unpasteurized, PEF 1 35 kV/cm, PEF 2 38 kV/cm, PT Single Thermal Treatment and DT Double Thermal Treatment

From the figure above, it can be seen that the juice sediments are affected by process and storage time. From the previous research, after 3 weeks storage period, all sample juice had stabilized with regard to the sediments(Guo et al., 2013).

Based on the amount of sediments, the juice sample can be grouped into three which is unpasteurized (UP), PEF processed (PEF 1 and PEF 2) and thermally processed (PT and DT) where the UP juice had the most sediment and thermally processed juice had the least sediments. For PEF processing, it has less impact on the sediments of the juice compared to thermal processing.

The sensory evaluation was conducted for evaluation of four different treatments of pomegranate juice (Guo et al., 2013). The consumers were asked about the degree of satisfaction of four pomegranate juice based on overall appearance, flavour and acceptability.

Table 4: Consumer Satisfaction Scores of Four Pomegranate Juice

Multiple studies addressed the cost estimation of PEF. For example, according to (Kempkes, 2016), PEF can be improved to be cost-efficient in many realms such as feed supplements and human food, although evaluating the overall costs of PEF, as Kempkes stated, is not possible yet especially for high-scale applications. Such conclusion was shared by another researcher who pointed out that PEF is promising in terms of saving time and cost along with other seven technologies (Gharib-Bibalan, 2018). On the other hand, some studies were specifically conducted to analyse the cost of PEF in certain types of food. For example, (Sampedro, McAloon, Yee, Fan, & Geveke, 2014) have analysed and compared the cost of PEF and high pressure processing (HPP) of orange juice with the thermal pasteurization. However, their study came up with a different conclusion, contrary to the aforementioned studies.

They concluded that the nonthermal processing technologies, including PEF, have more costs than the thermal ones, although it was pointed out in the same conclusion that PEF is less costly than HPP. Reading the previous different conclusions suggests that PEF is cost-efficient when utilised in the small-scale applications, but it is inclusive whether it is also cost-efficient in large-scale applications. Extra experimental researches and studies are necessary to make a solid conclusion on the cost of PEF in industrialized applications.

Having a plenty of advantages, PEF can be used in multiple applications. For instance, (Barba, Parniakov, et al., 2015) highlighted the potentiality of PEF to improve the functionality of “nutritionally valuable compounds” and “bioavailability of micronutrients”. Consequently, practical applications emerge from the said advantages. For example, PEF is useful in juice production without forming any impurities in which purification process becomes complicated (Barba, Parniakov, et al., 2015).

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As a conclusion of this research, it was stated that PEF contributes to the safe production and delivery of milk with maintaining the nutritional properties, and it precludes the evolution of “pathogenic microorganisms”. These findings were backed up by another review done in the same year by (P. Sharma, Oey, & Everett, 2014), although the authors did not refer to the research of Buckow et al (2014) in their review. For Sharma et al (2014), the moderate application of PEF contributes to the preservation of milk. Nonetheless, the relationship between PEF process and milk should be profoundly studied to explain any possible impact on the products of milk containing fat. Two years ago, three researchers worked on tracing the historical development of PEF and electricity-related technology being used in food processing. For (Sitzmann, Vorobiev, & Lebovka, 2016), the food applications of PEF are not only limited in preservation, but they can be expanded also to include “intensification of separation, extraction, pressing, freezing, diffusion and drying”.

In truth, PEF is helpful in the extraction of lipid microalgae in which it showed a high efficiency. For microalgae, it can be utilized as a source of alternative and renewable energy, yet we can expand the applications of microalgae to include food since it can function as a supplement in diets (Joannes, Sipaut, Dayou, Md.Yasir, & Mansa, 2015). There are numerous advantages of algae related to the environment, food, and human health; PEF helps in obtaining these advantages as it can be used to reach the core of the microalgae to extract the advantageous parts (Pereira, Rego, & Redondo, 2016). In the same context, (Qin et al., 2014) carried out an experiment to define the ability of PEF to preclude the growth of algae, and its efficiency in terms of consuming energy. After all, there findings were positive, and they declared that PEF is practical and efficient to be used for the suspension of algae growth. On the other hand, speaking of another useful application of PEF, drying of food, especially vegetables, is a great concern for food suppliers as they want to maintain the quality of their food without having any damage.

(Wiktor et al., 2016) conducted an important study to investigate the effect of PEF on the color and microstructure of carrot, along with different parameters. They found that PEF improved the process of drying the carrot slices and saved the time interval of drying, although it caused some change in terms of color and microstructure. Another study demonstrated the relationship between PEF and drying rate.

(Chauhan, Sayanfar, & Toepfl, 2018) studied such matter on apple slices and showed that the slices treated with PEF showed higher drying rates in comparison with the untreated ones, which outweighs the PEF treatment.

For duration, the PEF proved to produce results in a very short time. As per Khanam et al (2017), the duration of PEF varies from micro seconds to milliseconds. Another study by (Joannes et al., 2015) specified the time consumed by PEF from microseconds to seconds. It can be seen that PEF takes less time in general than other processes.

2.2 Equipment, Working Principles, System Components and Technological Factors.

For a Pulsed Electric Field (PEF) treatment to occur, a pulse modulator and a treatment chamber to enable the food to get in contact with electric fields is required. The pulse modulator is the one changing the sinusoidal alternating current (ac) from the electrical cable to pulses with adequate pulse vitality and pinnacle voltage. Fluids are generally good conductor of electricity and thus usage of electric current is actually an efficient process to kill the bacteria and microorganisms. The fundamental guideline of pulse electric field is the utilization of short pulses of high electric fields with span of smaller scale seconds and intensity of 10-80 kV/cm. The handling time is figured by increasing the quantity of pulses with successful pulse span (Pal, 2017). The utilization of high voltage brings about electric field that causes the inactivation of life forms. At the point when an electric field is connected, electric current streams into the fluid nourishment and is exchanged to each point in the fluid in view of charged atoms introduce. It is basic that after the treatment, the sustenance must be aseptically bundled and appropriately put away under refrigeration to have long time frame of realistic usability.

In other words PEF handling includes the utilization of exceptionally short, high voltage pulses to a food which is set between or pumped through two cathodes. Ordinarily, a few thousand volts per cm connected for 20 to 1000 ms are required for powerful microbial inactivation. The affectability of microorganisms to PEF relies upon cell qualities, for example, structure and size. Furthermore, outward factors, for example, item pH, water action, solvent solids and electrical conductivity influence the sterilization effectiveness of the innovation (Buckow & Bull, 2013).

Furthermore, the cost of gear's utilized to confer non thermal handling is high when contrasted with hardware's utilized for traditional heat preparing. Out of a few non-heat handling techniques, pulse electric field is a standout among the most encouraging systems, which can save the fluid nourishment by inactivation of microorganisms, and furthermore holds the nourishing and tactile characteristics of food. This framework is related with least vitality usage and more noteworthy vitality productivity than heat handling. Pulse electric field is viewed as better than customary heat treatment since it incredibly limits the inconvenient changes of the physical and tangible properties of food. Moreover, a buyer likes to buy the prepared food that gives natural and fresh appearance. Utilization of pulse electric field as a non-heat technique for food preparing is picking up ubiquity. It executes the vegetative cells however the surface, shading, enhance and supplements of the sustenance are kept up. Pulse electric field preparing is reasonable for the sterilization of heat delicate food. Besides, there is no ecological peril, furthermore, there is no confirmation of lethality.

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The real limitation to utilize this innovation on more extensive scale for the sanitization of heat touchy nourishments is high beginning venture. The designing parts of pulse electric field handling incorporate seat top unit, lab scale pulser and treatment chamber. A pilot estimate pulser may cost roughly US Dollar 250,000. Alternate units of modern utilize are accessible at the cost of US Dollar 450,000 to 2,000,000 (Kumar, Patel, & Kumar, 2015). The point of present correspondence is to depict quickly the significance of pulse electric field as novel strategy to protect the food. At present, the use of pulse electric field is picking up prevalence as a non-heat innovation to save the first nature of nourishments as respects to surface, shading, enhance, appearance other than nutritive qualities. Experience has demonstrated that new look of the nourishment item pulls in the shopper to buy it.

A pulse Electric Field handling framework comprises of a high-voltage control source, a vitality stockpiling capacitor bank, a charging current restricting resistor, a change to release vitality from the capacitor over the sustenance and a treatment chamber. An oscilloscope is utilized to watch the pulse waveform. The power source, a high voltage DC generator, changes over voltage from a utility line (110 V) into high voltage air conditioning, at that point redresses to a high voltage DC. Vitality from the power source is put away in the capacitor and is released through the treatment chamber to create an electric field in the sustenance material. The most extreme voltage over the capacitor is equivalent to the voltage over the generator. The bank of capacitors is charged by an immediate current power source got from opened up and corrected standard elective current fundamental source. An electrical change is utilized to release vitality (immediately in millionth of a moment) put away in the capacitor stockpiling bank over the sustenance held in the treatment chamber. Aside from those real segments, some assistant parts are likewise important. If there should arise an occurrence of consistent frameworks, a pump is utilized to pass on the sustenance through the treatment chamber. A chamber cooling framework might be utilized to reduce the ohmic heating impact and control sustenance temperature amid treatment. High-voltage and high-current tests are utilized to quantify the voltage and current conveyed to the chamber. A PEF framework for nourishment preparing all in all comprises of three fundamental segments: a high voltage pulse generator, a treatment chamber and a control framework for checking the procedure parameters. Numerous effective advances have been taken in the outline of framework parts and inactivation component for various species, notwithstanding, there are as yet numerous focuses that have not been completely clarified.

Inactivation energy and the impact of PEF on spores are the absolute most examined issues in late examinations.Techniques connected to heat preparing advancements by plotting logs of the quantities of survivors against log or treatment time, or number of pulses, have been utilized to clarify inactivation energy ignoring the deviations from linearity for these plots.

The high force pulse electric field handling framework is a basic electrical framework comprising of a high voltage source, capacitor bank, switch, and treatment chamber. Age of pulse electric fields requires a quick release of electrical vitality inside a brief timeframe. This is expert by the pulse shaping system (PFN), an electrical circuit comprising of at least one power supplies with the capacity to charge voltages (up to 60 kV), switches (ignitron, thyratron , tetrode, start hole, semiconductors), capacitors, resistors, and treatment chambers. The PEF preparing framework is made out of a high voltage dreary pulser, a treatment chamber, a cooling system, voltage-and current estimating gadgets, a control unit, and an information securing framework. A pulse control supply is utilized to acquire high voltage from low utility level voltage, and the previous is utilized to charge a capacitor bank and change to release vitality from the capacitor over the sustenance in the treatment chamber. Treatment chambers are intended to hold the nourishment amid PEF preparing and house the releasing anodes. In the wake of preparing the item is cooled, if fundamental, pressed aseptically, and after that put away at refrigerated or surrounding temperatures relying upon the sort of food. Various technological factors amid PEF handling can influence particular microbial inactivation as well.

A portion of these basic components incorporate the strength of field, treatment time, beat shape, treatment temperature, development phase of microorganism, sort of microorganism, and attributes of the treatment substrate (Mohamed & Eissa, 2012).

An imperative angle that separates between PEF handling and other microbial inactivation advances is that the PEF treatment is conveyed by beating. The beats Structure and Capacity of Sustenance Designing generally utilized as a part of PEF treatments are normally either exponential or square wave beats (Jeyamkondan, Jayas, & Holley, 1999).

Microbial inactivation increments with an expansion in the electric field force, over a basic trans layer potential (Zhang & Barbosa-Cánovas, 1995).

All in all, the electric field power required to inactivate microorganisms in food in the scope of 12-45 kV/cm". The way that microbial inactivation increments with increments in the connected electric field power and can be credited to the high vitality provided to the cell suspension in a fluid item. (Wouters, Dutreux, & Smelt, 1999) 2.3 Challenges The developments of industrial scale generation of highstrength electric field pulses equipment which is reliable are still been consider as a challenge for the electro-engineers. The fact that greater improvement in commercializing the PEF application has been achieved can be accepted but figuring out a cost effective way to transfer this technical parameter into a realistic effective PEF legal system is still an utmost challenge for the innovators.

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Next, electrochemical reaction problems occurring at the electrode to medium interfaces have been discussed and the commonly used stainless steel electrodes have been tried to replace by other materials or pulse generator system have been modified to reduce the amount of electrochemical reaction.

There are high chances that the usage of steel electrode cause harmful effect to human being. This is due to the release of heavy metals and particles from the electrode which might cause toxicity problems. The possibility of using carbon electrodes and application of shorter pulses are also discussed.

PEF method is highly effective for fluid products and most of our food product contains elements that can actively take part in a chemical reaction such as oxygen elements. For instance, oxygen elements can be abundantly found in most kind of fruit juices. This elements can easily react with the metal electrode which can be the leading cause of contamination in this technique of food preservation..

2.4 Improvement of the technology for the future Application of carbon electrodes may be one solution to overcome this problem (Toepfl, Heinz, & Knorr, 2004) and application of shorter pulses or switching systems without leak current have also been discussed (Mastwijk, 2004) to avoid electrochemical reactions. This is because carbon is least reactive to other elements compare to metal elements which have high tendency to become positively charged ions. System with short pulses or without leak current is suitable because without the presence of excess electric current unwanted reactions can be avoided as well. This two modification can greatly reduce the harmful effect to humans because the electrochemical reactions and the type of the electrodes are the biggest contributor for contamination in PEF food processing and this factors should always concerned in the development of technologies related to PEF. The foundation of obscure pulverization energy of numerous microbial pathogens (particularly Clostridium botulinum) and the distinguishing proof of the correct pointer living beings for every particular item that consider the taking care of and capacity states of crude items and completed items are cases of where microbiological experience will be significant commitment (Kumar et al., 2015). The consistency of the conveyed treatment and the way to evaluate the procedure are as yet difficult sustenance and electrical designers. The effect of preparing conditions, for example, temperature, pH, dampness, and lipid content on the wellbeing and quality parts of new items leaves a region that is as yet open to nourishment scientific experts. Moreover, the usage of the obstacle innovation and the utilization of sustenance added substances propose considerably more new options. It isn't clear yet in the event that the food business will completely acknowledge PEF as a handling innovation. Somehow, its enormous potential to supplant or compliment ordinary techniques, which gives the premise to continuous examinations on PEF that can be viewed as both significant and deserving of thought to every one of those in the field of food product preparation.

3.0 CONCLUSION Pulsed Electric Field (PEF) is non-thermal food preservation that have the ability and potential to replace the conventional thermal processing in food preservation. The main objective of food preservation technologies used by the food industry is to control the microorganisms and all the microbial activity once they are contaminated with the foods. Therefore, PEF technology is very suitable to use in the food industry as it prevent the microbial growth in food especially in fruit juices.

Some of the comparison of PEF with other preservation method on different type of juices have been highlight in this overview. Furthermore, this technology also can still maintain the original flavour, texture, color and nutritional value of the fruit juices. This is because, PEF uses very short pulses electric field strength and combined with other hurdles such as UV, high-pressure processing that has the potential to increase the preservation of liquid foods while retaining sensory attributes.

From the experiment that have been done by the researcher, it can be compute that PEF treatment also can increase the shelf life and the quality of the juices. The shelf life of food is very important because it can stored the food for a long period of time which is indispensable for the consumer. However, despite its advantages, PEF also have the disadvantage. The disadvantages of these technology is it more costly than the other thermal method of preservation.

Can PEF be Implemented in Malaysia?

PEF and can be implemented in Malaysia but not yet possible for the large scale industry. This is because, PEF technology is a non-thermal method that is much more expensive than the thermal method of food preservation.

However, PEF is quite cost-efficient than the other non-thermal method of food preservation. If the company want to use nonthermal method that can preserve the product without loss of the volatile components, nutritional and flavors, PEF technology is very suitable to implement in Malaysia as it can increased the production rate and profit. Moreover, the application of PEF for food preservation provides the tremendous potential to preserve high quality products at lower temperatures and short residence times to retain the fresh-like character and nutritional value of the products.

According to the study, pulsed electric fields could provide an alternative, non-thermal pasteurisation process that could hold benefits in developing countries like Malaysia as the technology is three times more energy-efficient than boiling and almost twice as energy efficient as refrigeration. The energy required can come from conventional sources or from solar power.

Therefore, the PEF technology is suitable and can be implement in Malaysia for the better future in the food industry in Malaysia.

4.0 REFERENCES Amiali, M., Ngadi, M. O., Smith, J. P., & Raghavan, V. G. S. (2006).

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Barba, F. J., Grimi, N., & Vorobiev, E. (2015). New Approaches for the Use of Non-conventional Cell Disruption Technologies to Extract Potential Food Additives and Nutraceuticals from Microalgae. Food Engineering Reviews, 7(1), 45–62. https://doi.org/10.1007/s12393-014-9095-6 Barba, F. J., Parniakov, O., Pereira, S. A., Wiktor, A., Grimi, N., Boussetta, N., … Vorobiev, E. (2015). Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Research International, 77, 773–798. https://doi.org/10.1016/j.foodres.2015.09.015

Jeyamkondan, S., Jayas, D. S., & Holley, R. A. (1999). Pulsed Electric Field Processing of Foods: A Review. Journal of Food Protection, 62(9), 1088–1096. https://doi.org/10.4315/0362-028X62.9.1088 Joannes, C., Sipaut, C. S., Dayou, J., Md.Yasir, S., & Mansa, R. F. (2015). International journal of renewable energy research IJRER. International Journal of Renewable Energy Research (IJRER) (Vol. 5). Gazi Univ., Fac. of Technology, Dep. of Electrical et Electronics Eng. Retrieved from http://www.ijrer.org/ijrer/index.php/ijrer/article/view/2240

Buckow, R., & Bull, M. (2013). Advanced food preservation technologies. Microbiology Australia, 34(2), 108. https://doi.org/10.1071/MA13037

Kempkes, M. A. (2016). Pulsed Electric Fields for Algal Extraction and Predator Control. In Handbook of Electroporation (pp. 1–16).

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Buckow, R., Chandry, P. S., Ng, S. Y., McAuley, C. M., & Swanson, B. G. (2014). Opportunities and challenges in pulsed electric field processing of dairy products. International Dairy Journal, 34(2), 199–212. https://doi.org/10.1016/J.IDAIRYJ.2013.09.002

Kumar, Y., Patel, K. K., & Kumar, V. (2015). Pulsed Electric Field Processing in Food Technology, 01(2). Retrieved from http://ijesta.com/upcomingissue/02.02.2015.pdf

Chauhan, O. P., Sayanfar, S., & Toepfl, S. (2018). Effect of pulsed electric field on texture and drying time of apple slices. Journal of Food Science and Technology, 1–8. https://doi.org/10.1007/s13197-018-3142-x

Lopez-Rubira, V., Conesa, A., Allende, A., & Artes, F. (2005).

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Cholet, C., Delsart, C., Petrel, M., Gontier, E., Grimi, N., L’Hyvernay, A., … Gény, L. (2014). Structural and Biochemical Changes Induced by Pulsed Electric Field Treatments on Cabernet Sauvignon Grape Berry Skins: Impact on Cell Wall Total Tannins and Polysaccharides. Journal of Agricultural and Food Chemistry, 62(13), 2925–2934. https://doi.org/10.1021/jf404804d

Marquez, V. O., Mittal, G. S., & Griffiths, M. W. (1997). Destruction and Inhibition of Bacterial Spores by High Voltage Pulsed Electric Field. Journal of Food Science, 62(2), 399–401. https://doi.org/10.1111/j.1365-2621.1997.tb04010.x

Gharib-Bibalan, S. (2018). High Value-added Products Recovery from Sugar Processing By-products and Residuals by Green Technologies: Opportunities, Challenges, and Prospects. Food Engineering Reviews, 10(2), 95–111. https://doi.org/10.1007/s12393018-9174-1 Guo, M., Jin, T. Z., Geveke, D. J., Fan, X., Sites, J. E., & Wang, L. (2013).

Evaluation of Microbial Stability, Bioactive Compounds, Physicochemical Properties, and Consumer Acceptance of Pomegranate Juice Processed in a Commercial Scale Pulsed Electric Field System. Food and Bioprocess Technology An International Journal ISSN Food Bioprocess Technol, 1935–5130. https://doi.org/10.1007/s11947-013-1185-6 Hammond, S. T., Brown, J. H., Burger, J. R., Flanagan, T. P., Fristoe, T. S., Mercado-Silva, N., … Okie, J. G. (2015). Food Spoilage, Storage, and Transport: Implications for a Sustainable Future. BioScience, 65(8), 758–768. https://doi.org/10.1093/biosci/biv081 Heinz, V., Toepfl, S., & Knorr, D. (2003). Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment. Innovative Food Science and Emerging Technologies, 4(2), 167–175. https://doi.org/10.1016/S1466-8564(03)00017-1 Hye Won Yeom, Charles B. Streaker, Q. Howard Zhang, * and, & Min, D. B. (2000). Effects of Pulsed Electric Fields on the Quality of Orange Juice and Comparison with Heat Pasteurization. https://doi.org/10.1021/JF000306P

Mohamed, M., & Eissa, A. (2012). Pulsed Electric Fields for Food Processing Technology. Structure and Function of Food Engineering, 32. https://doi.org/10.5772/1615 Mosqueda-Melgar, J., Raybaudi-Massilia, R. M., & Martín-Belloso, O. (2007). Influence of treatment time and pulse frequency on Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes populations inoculated in melon and watermelon juices treated by pulsed electric fields.

International Journal of Food Microbiology, 117(2), 192–200. https://doi.org/10.1016/J.IJFOODMICRO.2007.04.009 Pal, M. (2017). Pulsed Electric Field Processing: An Emerging Technology for Food Preservation. Journal of Experimental Food Chemistry, 3(2). https://doi.org/10.4172/2472-0542.1000126 Patterson, M. F. (2005). Microbiology of pressure-treated foods.

Journal of Applied Microbiology, 98(6), 1400–1409. https://doi.org/10.1111/j.1365-2672.2005.02564.x Pereira, M. T., Rego, D. S., & Redondo, L. M. S. (2016). Advantages of Pulsed Electric Field Use for Treatment of Algae. In Handbook of Electroporation (pp. 1–14). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-31926779-1_171-1 Pratheesh, P. T., & Vineetha, M. (2015). Genetic Engineering of Microalgae for Production of Therapeutic Proteins. In Handbook of Marine Microalgae (pp. 415–427). Elsevier. https://doi.org/10.1016/B978-0-12-800776-1.00027-3

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Qin, S., Timoshkin, I. V., Maclean, M., Wilson, M. P., MacGregor, S. J., Given, M. J., … Wang, T. (2014). Pulsed Electric Field Treatment of Microalgae: Inactivation Tendencies and Energy Consumption. IEEE Transactions on Plasma Science, 42(10), 3191–

Ramos, B., Miller, F. A., Brandão, T. R. S., Teixeira, P., & Silva, C. L. M. (2013). Fresh fruits and vegetables - An overview on applied methodologies to improve its quality and safety. Innovative Food Science and Emerging Technologies, 20, 1–15. https://doi.org/10.1016/j.ifset.2013.07.002 Ray, B., & Bhunia, A. (2014). Fundamental Food Microbiology. CRC Press.

Sampedro, F., McAloon, A., Yee, W., Fan, X., & Geveke, D. J. (2014).

Cost Analysis and Environmental Impact of Pulsed Electric Fields and High Pressure Processing in Comparison with Thermal Pasteurization. Food and Bioprocess Technology, 7(7), 1928–1937. https://doi.org/10.1007/s11947-014-1298-6 Sampedro, F., Rivas, A., Rodrigo, D., Martínez, A., & Rodrigo, M. (2007). Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice–milk based beverage: Effect of process parameters. Journal of Food Engineering, 80(3), 931–938. https://doi.org/10.1016/J.JFOODENG.2006.08.013 Sharma, M., Adler, B. B., Harrison, M. D., & Beuchat, L. R. (2005).

Thermal tolerance of acid-adapted and unadapted Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice. Letters in Applied Microbiology, 41(6), 448–453. https://doi.org/10.1111/j.1472765X.2005.01797.x

Trung, N. D., Hoang, N. N., & Hieu, D. M. (2018). PULSED ELECTRIC FIELD FOR PASTEURIZATION OF FRESH SUGARCANE JUICE. ASEAN Engineering Journal, 8(1), 2586– 915927. Retrieved from http://www.aseanengineering.net/aej/issue/2018-v8-no1/27-35 PULSED ELECTRIC FIELD FOR PASTEURIZATION OF FRESH SUGARCANE JUICE.pdf Varela-Santos, E., Ochoa-Martinez, A., Tabilo-Munizaga, G., Reyes, J. E., Pérez-Won, M., Briones-Labarca, V., & Morales-Castro, J. (2012). Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Innovative Food Science & Emerging Technologies, 13, 13–22. https://doi.org/10.1016/j.ifset.2011.10.009 Wiktor, A., Nowacka, M., Dadan, M., Rybak, K., Lojkowski, W., Chudoba, T., & Witrowa-Rajchert, D. (2016). The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot. Drying Technology, 34(11), 1286–1296. https://doi.org/10.1080/07373937.2015.1105813 Yang, N., Huang, K., Lyu, C., & Wang, J. (2016). Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review. Food Control, 61, 28–38. https://doi.org/10.1016/J.FOODCONT.2015.09.022 Zhang, Q., & Barbosa-Cánovas, G. (1995). Engineering aspects of pulsed electric field pasteurization. Of Food Engineering, 25, 25,261–281. https://doi.org/10.1016/0260-8774(94)00030-D

5.0 TURN-IT IN RESULT

Sharma, P., Oey, I., & Everett, D. W. (2014). Effect of pulsed electric field processing on the functional properties of bovine milk.

Trends in Food Science & Technology, 35(2), 87–101. https://doi.org/10.1016/j.tifs.2013.11.004 Sitzmann, W., Vorobiev, E., & Lebovka, N. (2016). Applications of electricity and specifically pulsed electric fields in food processing: Historical backgrounds. Innovative Food Science & Emerging Technologies, 37, 302–311. https://doi.org/10.1016/J.IFSET.2016.09.021 Timmermans, R. A. H., Mastwijk, H. C., Knol, J. J., Quataert, M. C. J., Vervoort, L., Van Der Plancken, I., … Matser, A. M. (2011).

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice.

Part I: Impact on overall quality attributes. Innovative Food Science and Emerging Technologies. https://doi.org/10.1016/j.ifset.2011.05.001 Timmermans, R. A. H., Nierop Groot, M. N., Nederhoff, A. L., van Boekel, M. A. J. S., Matser, A. M., & Mastwijk, H. C. (2014). Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic microorganisms. International Journal of Food Microbiology, 173, 105– 111. https://doi.org/10.1016/j.ijfoodmicro.2013.12.022

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MODIFIED ATMOSPHERE PACKAGING (MAP) FOR SEAFOOD SHELF LIFE EXTENSION AUTHORS: LEE YI YIK, SESHAGRI SOMASEGARAN, NORSAIYIDAH BINTI MOHAMAD, TAN SOK FERN , NG KHAI YEE

ABSTRACT Seafood is one of the most internationally traded food product and it is one of the healthy diet that consumed by people every day. Food waste in terms of seafood is increasing year over year and the main reason is because of the short shelf life of the seafood. Toxic will be released after they are being caught due to the proliferation of microorganisms with favourable condition in seafood. Therefore, appropriate packaging of seafood need to be developed to preserve their freshness and prolong their shelf life in order to reduce the food waste. Modified atmosphere packaging (MAP) is a packaging method by replacing the air to different mixture of gases in a pack to prolong or extend the shelf life of food. The concentration of oxygen (O2), carbon dioxide (CO2) and nitrogen (N2) are the main gases that are regulated through MAP, following with the temperature, pH and humidity of the food product are controlled. High concentration of carbon dioxide and low concentration of oxygen are required to inhibit the growth of microorganisms in seafood and thus extend their shelf life. For improvement, use of multilayer packaging to provide better result of sealing characteristic can maintain the quality of the seafood products. The main concern to the choice of future packaging and distribution is the need for more sustainable solutions that can reduce the negative impact to the environment.

Keywords: Seafood, Shelf Life, Modified Atmosphere Packaging, Fish and Fishery Products, Microbial Growth

INTRODUCTION Bundling innovations are vital to secure items against deteriorative impacts, which may incorporate microbial, biochemical, and physical exercises from natural impacts. This includes hindrance of decay, expansion of timeframe of realistic usability, and support of value in pressed nourishment. Different elements of bundling incorporate regulation, accommodation, promoting, and correspondence (Restuccia et al., 2010).The rate of decay amid the capacity of an item relies upon the biochemical pieces of substrates and metabolites in the tissue, the microbial sullying, and the state of capacity.

New fish experiences deterioration speedier than new wares. In this way, the showcasing has stressed on canned and solidified items. Since prepared to-cook or new fish have turned out to be progressively well known, they are accessible in the market. In any case, the short time span of usability is a restricting variable for these perishable items. In this manner, certain strategies have been connected to broaden the timeframe of realistic usability of fish items and furthermore wellbeing concern ought to be mulled over.

In the course of the most recent years, modified atmosphere packaging (MAP) has gotten expanding consideration as a strategy for nourishment protection.Guide is characterized as the walled in area of nourishment items in gas– hindrance materials, in which the vaporous condition has been changed (Sivertsvik et al., 2002).

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Guide is utilized for broadening the time-frame of realistic usability time of new or insignificantly prepared nourishment.

Aside from other perishable items, endeavors have been completed to drag out the time-frame of realistic usability of fish and fishery items by utilizing MAP. It has been shown that MAP impeded the microbial development and the enzymatic weakening.

The time-frame of realistic usability of frosted or chilled fish and fishery items put away under MAP increments because of slack stage expansion of a few oxygen consuming decay microbes. The timeframe of realistic usability of chilled angle is by and large constrained because of the development of Gramnegative microorganisms, for example, Pseudomonas, Shewanella putrefaciens, and Aeromonas under high-impact condition (Ravi-Sankar et al., 2008).

At present, the effective plug use of MAP for restraining deterioration and expanding timeframe of realistic usability of fish items is related with various interrelated variables, for example, advancements on new nourishment bundling materials including vacuum bundling and gas bundling as a reaction to customer requests for items with crisp attributes, buyer worries about protection added substances in such items, and great shopper impression of MAP innovation (Ashie, Smith & Simpson, 1996). New advancements in MAP frameworks incorporate dynamic bundling, bio packaging, and bio coating by keeping nourishment items in an air that is not quite the same as the ordinary structure of air (Lee, 2010). Along these lines, the goal of this audit is to exhibit the effect of MAP and the blend of a few protection innovations on the timeframe of realistic usability expansion of fish and fishery items. Besides, wellbeing and quality worries of items safeguarded by those strategies have been raised.

1.0 Background 1.1 Packaging of Seafood Sector in Malaysia Seafood is one of the most internationally traded food product and it is a valuable part where one of healthy diet. In term of global context Malaysia, it seen that Malaysia can be categorised as a smaller import and export activities of seafood products as compared to terrestrial agents. Even Malaysia is not major in world trade for this sector, it has been fast move in the technologies and development that can helps in increasing the number of producing of the agriculture and seafood sector for increasing the food production for the country and improvement of seafood sector for export In addition, packaging of seafood for it long lasting is importan to take care.

The elements of crisp fish bundling are to convey, ensure and keep up the nature of the substance from the shipper or processor to the retailer (Fish Technology Department, 2001).

There are more than hundreds aquaculture companies in Sabah and approximately 20000 people working in the industry (Hajjah Norasma Dacho, n.d.). In Sabah there is the one of the place that have many seafood processing factories due to nearby the sea. The sea, South China Sea was a marginal sea which it’s part of the Pacific Ocean.

It is encircle an area from the Malacca Straits and Karimata to the Strait of Taiwan. This is of close to 3500000 square kilometres. Fish and seafood parts request adaptable bundling arrangements that certification items are promoted in an introduction that is proper for customary items, in alluring and watertight bundles, requiring amazing introduction with centre around item time span of usability augmentation.

Therefore, to upgrade the technology in fisheries sector, there are some technique that applies for packaging the seafood such as controlled atmosphere storage and modified atmosphere packaging and so on. History that begin of MA packages is in year 1970. Where, modified atmosphere packages get to the product of fish and bacon that were sold in big market and small market in Mexico. Since the technology has been keep increasing and interest in modified atmosphere packages has grown up due to require of the consumers.

Furthermore, MAP was the middle to late in year 1940 that first evaluated for its capability to reduce O2 levels sufficient. This is to slow the ripening of apple fruit. In the early research, in technically nature specifically where the need of consistent control of O2 levels in the package is the primary limitation of MAP application. From that point forward, the sorts and conduct of the polymers have expanded to give a more extensive scope of gas penetrability, elasticity, adaptability, printability, and clearness (Aguilar, 1997). Therefore, modified atmosphere packaging technology have been successfully grown for a number of substances. Vegetable and fruits, seafood and meat products and meat are the three major product that used under MAP. There are also many products that packaged under MAP such as dried food, cooked and cured meats, red meat, ready meals, and cheese and so on.

1.2 Modified Atmosphere Packaging Nowadays, fish marketing is grows up quickly around the world. One of the customer requests is that fish entering the retail chain is deboned and prepared for quick cooking (Babic, Milijasevic, Vranic, & Veskovic-moracanin, 2015). The fresh fish are highly demand products. This is because of their organic creation. Decay of fish muscle comes about because of changes achieved by organic responses, for example, oxidation of lipids, responses because of exercises of the fish's own particular catalysts, and the metabolic exercises of microorganisms (Arashisar, Hisar, Kaya, & Yanik, 2004). Modified atmosphere packaging offers multiple advantages to the fish industry and the consumer (Arashisar et al., 2004). Therefore, modified atmosphere packaging (MAP) is one of the technique for food preservation that can improve the packaging of seafood for the future. The term of modified atmosphere is where the application that adjusting the composition of the internal atmosphere of a packaging in order to improve the shelf life. In other word is the technique that used for prolonging the shelf-life of fresh or minimally processed foods.

Modified Atmosphere enables fresh and minimally processed packaged food products to maintain visual, textural and nutritional appeal.

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Modified atmosphere packaging (MAP) is one of the technique for food preservation where the air between foods in the package is changed to another composition. In details, the composition is where to lower the amount of oxygen (O2) which moving it from 20.9% to 0%, in order to reduce the growth of aerobic organisms and the speed of oxidation reactions. Next, the oxygen is removed then will be replaced with nitrogen (N2). This is where it is an inert gas or carbon dioxide (CO2). This process can reduce the pH or inhibit the number of bacteria. Furthermore, carbon monoxide also can be used for preserving and maintaining the red colour of meat.

Modified atmosphere packaging can modified breathable air composition of surrounding food or as a gas flushing, protective atmosphere packaging or reduced oxygen packaging. The purpose of MAP is to reduce respiration rate, expanding long shelf-life and maintaining the freshness. The background for this modified atmosphere packaging is it natural composition gas where the presence of O2 in packaging. It is respiration aerobe and anaerobe where the rate of changes of physical and chemical. Based on reading, by using MAP, especially 100% CO2, products shelf-life can be significantly prolonged (Babic et al., 2015). Environment alteration in MAP requires currently breathing plant tissue and an obstruction through which gas trade is limited (Aguilar, 1997).

1.3 Gases Used in Modified Atmosphere Packaging There are many gasses that involve modified atmosphere packaging technique of food preservation. All the gasses are mixing in pack atmosphere. This gasses can make the food last longer and adjusting the composition of the internal atmosphere of a packaging in order to improve the shelf life.

1.3.1 Carbon dioxide Carbon dioxide (CO2) has a slight pungent odour at very high concentrations and it is a colourless gas with a density about 60% higher than that of dry air. CO2 was dissolves readily in water (1.57 g/kg at 100 kPa, 20oC) to create carbonic acid (H2CO3) that builds the acidity of the solution and reduces the pH (Sandhya, 2010). Therefore, this has importance implications for modified atmosphere packaging of foods. The reduction of headspace volume occurred when the high solubility of CO2 that can result in pack collapse.

1.3.2 Oxygen Oxygen is an odourless gas and colourless. It is also a strong reactive gas and assist the combustion. It has a low solubility in water (0.040 g/kg at 100 kPa, 20oC) (Sandhya, 2010). In addition, oxygen give a several types of worsen reactions in foods. This is including of fat oxidation process, browning reactions and pigment oxidation process. The most of the similar spoilage bacteria and fungi need an oxygen for growth.

Therefore, the pack atmosphere need to contain a low concentration of residual oxygen to increase shelf life of foods.

In addition, oxygen could help to keep maintaining the fresh and natural colour of food products.

1.3.3 Nitrogen Generally, nitrogen is an unreactive gas with colourless and odourless diatomic gas with the formula N2. It is nonflammable, has a lower density than air and low solubility in water (0.018 g/kg at 100 kPa, 20oC) and other food constituents (Sandhya, 2010). Furthermore, the good of nitrogen is it does not support the growth of aerobic microbes. Therefore, it inhibits the growth aerobic spoilage. For the growth of anaerobic bacteria, nitrogen does not prevent it. In foods, the used of low solubility of nitrogen can prevent pack collapse.

1.3.4 Carbon monoxide Carbon monoxide (CO) is a colourless, tasteless and odourless gas. It also a highly reactive and very flammable substance.

Even carbon monoxide has a low solubility in water but it also relatively soluble in some organic solvents. In modified atmosphere packaging of meat, CO has been studied and the use of it in USA has been licensed. This is to obstruct browning in packed lettuce. Commercial application has been limited due to its toxicity and the formation of potentially explosive mixtures with air (Sandhya, 2010).

1.3.5 Noble gases The noble gases are a family where the elements characterized by their lack of reactivity and include the argon, xenon, helium and neon (Sandhya, 2010). Nowadays, these gases are being applied especially in producing the potatobased snack of food applications. Compared the used of N2, 1.4 Recent Trends using Modified Atmosphere Packaging Since 1970s, modified atmosphere packaging (MAP) technology has been commercially used. Currently, this technology is widely used in preservation to the quality of food.

The new methods that can be used to increase the quality of preservation and consumer liability of least processed that produce of high respiration evaluate and difficulties degradation processes occur. Nowadays, the many user was demand for shelf-life foods longer wanting the additional of preservatives. That has made by modified atmosphere packaging provided for a wide range of foods including the meat, fish, bakery products and so on (Kirtil & Oztop, 2016). New covering specialty that enabling producers and retailers to keep maintaining the quality of food for long term. This technology give a new approaches to extend shelf-life include active MAP with differentially permeable films and the use of non-traditional gases to modify respiration. Furthermore, using integrated sensor technologies give an impact of intelligent packaging that can increase the quality of packaging and food.

In addition, new trends used nowadays is the equilibrium modified atmosphere packaging (EMAP) is the most frequently used as this food packaging technology. The used for prolonging the shelf-life of respiring products which is a new technology of packaging. This consists of equilibrium modified atmosphere packaging (EMAP) that was combined with chilling (Jacxsens, Devlieghere, & Debevere, 1999). In context of the variants of modified atmosphere packaging application, the equilibrium modified atmosphere packaging is one of the technology capable to prolong the shelf-life of fresh produce.

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This is where inside the package has to establish when film permeation rates for O2 and CO2 mix the respiration rates of the packaged fresh product (Del-Valle, Hernández-Muñoz, Catalá, & Gavara, 2009). The concentration of gasses where the headspace atmosphere near equilibrium that depends on the surface area, the weight and respiration rate of the plant tissues. Therefore, this new packaging technique, EMAP, has been developed to expand the MAP approach and this new techniques have been developed that have use of an antifogging layer to improve product visibility.

2.0 Microbiological Aspect Although there are many varieties of food that could be perishable, but seafood is one of the most highly perishable food due to the rapid growth of the microorganisms at favourable conditions. Seafood undergoes many biochemical and microbiological changes from capture until serving to the consumers. Spoilage of seafood which usually comes together with unpleasant off-flavours, is known to be caused by the formation of aldehydes, ketones, alcohols, amines, organic acids and sulphides which are the results of microbial growth and metabolic activities. Nonetheless, there are only a number of initial microbes of seafood which is known as specific spoilage organisms (SSOs), will multiply at high rate and reaching high population at their favourable conditions such as suitable temperature and humidity, which in turn causing the spoilage of the seafood (Wang et al. 2017).

There are a few common species of SSOs, namely Shewanella spp., Pseudomonas spp., Aeromonas spp., Photobacterium phosphoreum and Enterobacteriaceae (Wang et al. 2017). From temperate water where the seafood is newly caught, these Gammaproteobacteria is usually the most common constituent of the microflora, where they are aerobic rodsshapes, anaerobic facultative and psychrotrophic Gramnegative bacteria. Gram-negative bacteria is also known as fermentative bacteria where it is usually found on the unpreserved seafood, while psychrotolerant Gram-negative bacteria is usually growing on chilled seafood (Gram & Dalgaard, 2002). They are normally found in the tropical marine seafood, where Enterobacteriaceae and Vibrionaceae are usually the dominant species. In iced sea salmon, gutted sea bass, chilled fresh Mediterranean swordfish, tropical prawns and also large yellow croaker, Pseudomonas spp., S. Putrefaciens, S. baltica or Aeromonas spp. are the common SSOs. Besides, the common spoilage bacteria in shucked oysters during iced storage is usually Pseudoalteromonas and Vibrio (Wang et al. 2017).

These spoilage bacteria grows drastically in aerobic conditions, however, Modified Atmosphere Packaging (MAP) inhibited these microbial growth by controlling the concentration of carbon dioxide and oxygen, whereby increment of carbon dioxide and reduction of oxygen did actually inhibited the bacteria growth effectively.

Nevertheless, under the control of MAP, there are still some bacteria that are able to survive. This situation causes the possible hazards to the MAP technology. For example, in raw salmon, P. phosphoreum and L. piscium were identified as the main bacterial groups. P. phosphoreum is also able to survive in controlled atmosphere packaged lobster because they are able to withstand high carbon dioxide concentration. In MAP gutted sea bass, Lactic Acid Bacteria (LAB) and Brochothrix thermosphacta are co-dominant with Pseudomonas and H2S, which in turn generating bacteria that causing spoilage of the gutted sea bass (Wang et al. 2017).

In fish, their microbiota is significantly influenced by the temperature and also the level of pollution of the water where they lived in. Warm-water fish has a biota that is composed of more mesophilic gram-positive bacteria than cold-water fish.

The microbes tend to harbour in the fish scales, intestines and gills, while the fish muscle is initially sterile (Bolivar, Costa, Posada‐Izquierdo, Pérez‐Rodríguez, I. Bascón, G. Zurera 2017).

2.1 Microbial safety and regulations of MAP The safety issues of MAP technology is always the ultimate concern of the consumers. The “safety index” ratio concept is being introduced by Hintlian and Hotchkiss (Farber 1991). In the “safety index” ratio concept testing, a food product is inoculated with both pathogenic and spoilage bacteria, which is then allowed to grow in a controlled atmosphere environment. Monitoring is done for a period of time. In a quantitative manner, the ratio of the log of spoilage organisms to the log of pathogenic organisms is used as a measure of the relative safety of the test conditions. However, this method does not provide sufficient information for the absolute safety of the test conditions, but only the quantitative value of the pathogenicity.

MAP is still vulnerable to most conditions, so it does offers a flexible possibility for safety issues. With the modified atmospheres packaging with certain level of carbon dioxide, the growth of the health-harming pathogens may be allowed without being noticed, since those aerobic spoilage bacteria which usually plays a role in reminding the consumers about its spoilage are inhibited.

There are some anaerobic pathogens such as nonproteolytic psychrotrophic strains of C. botulinum has been raising public concern on the safety issues associated with MAP food. When the inhibition of aerobes growth occurs, these nonproteolytic toxin producers may be stimulated and are usually undetectable. Therefore, the MAP food would appear like they are still freshly stored without any spoilage, however toxin is actually hiding inside them. The C. botulinum can even grow at a low temperature of 3.3°C and even survived smoking. There are also other pathogens such as L. monocytogenes which is the new concern of the MAP food where they may be able to grow well in refrigerated MAP food (Farber, 1991).

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To control the safety of the fisheries and seafood, the seven principles of Hazard Analysis and Critical Control Point (HACCP) have to be applied to prevent the possibilities of toxicity of MAP on seafood. All microbiological criteria have to be a part of the HACCP system to ensure that the system is under control. The HACCP system of the certain seafood MAP industries must have access to expertise on the MAP technologies, control condition of the MAP, microbial activities of all kinds of seafood involved and any aquaculture operations. Their presence significantly affect the occurrence of potential hazards such as product contamination by toxins produced by the stimulated pathogens due to unsatisfactory handling practice. To be able to completely control the growth of every single microbe in the specific type of seafood, the sound knowledge about the microbiology and maturity of MAP is equally important.

Microbes may be part of the resident microflora of the seafood, for example, Vibrio spp.. Nevertheless, microbes also might be inherited from marine toxins such as ciguatera in reef fish and also parasites such as the roundworm Anisakis simplex. The hazards present not only solely on the nature of the seafood, but also in the MAP control. MAP may altered the growth rate of certain kinds of microbes, for example, the chilled raw fish when packed in controlled atmosphere, it actually provides suitable environment to the psychrotrophic C. botulinum to grow (Bolivar, Costa, Posada‐Izquierdo, Pérez‐Rodríguez, I. Bascón, G. Zurera 2017).

Moreover, the European Union (EU) states that any seafood production in third countries (not EU member states) has to comply with the EU standards in terms of hygiene and food safety. This is related to the MAP seafood since most of the MAP seafood industry targeted to export their product to other countries while utilizing their longer shelf lives. The general principles are laid out in Council Regulation 178/2002. The EU hygiene legislation also applies Regulation (EC) No. 2073/2005, which establishes microbiological criteria for a range of food.

In overall, experts have concluded that to effectively ensure the full safety of MAP seafood, the product has to be stored at below 3°C at all times, regardless the transportation processes.

Besides, the other way to ensure the safety of MAP seafood is to heat the product sufficiently to destroy spores of all pathogenic strains, and also inactivate the nonproteolytic spores, and then keep them at a temperature less than 10°C (Farber, 1991). In MAP where there is no changes can be made once the oxygen and carbon dioxide level is set, the initial concentration of the gases should be well predicted to prevent the spoilage of seafood.

2.2 Influence of MAP on growth and survival of microbes on seafood 2.2.1 H2S producing bacteria H2S producing bacteria species include Vibrio, Aeromonas and also Pseudomonas spp. It is proven that MAP did actually inhibited the growth of H2S producing bacteria count in shrimp which kept at MAP condition of CO2:O2:N2: 40/30/30, with 1.1 log CFU/g after 9 days of storage period.

This result is far better than that of the bacterial count in shrimp stored in ice and air storage which triple the CFU/g value. Moreover, MAP condition of CO2:O2:N2: 40/30/30 also inhibited the growth of H2S producing bacteria in Mediterranean swordfish stored at 4°C for 16 days. In addition, studies also showed that farmed eel under MAP of CO2:O2:N2: 40/30/30 shows Pseudomonas counts of 4.2 log CFU/g after 37 days of storage complemented with temperature of 0°C. This shows that MAP with controlled CO2, O2 and N2 concentration did successfully preserve the seafood for longer period which up to 37 days and provide ample time for exportation and transportation (Velu, Abu Bakar, Mahyudin, Saari & Zaman, 2013).

2.2.2 Enterobacteria MAP technology also inhibited the growth of Enterobacteria in shrimp during storage. With MAP of CO2:O2:N2: 40/30/30, the Enterobacteria count is 2.8 CFU/g. This value is also far lower than that of shrimp treated with ice with double the count. The inhibition effect is also seen in the rainbow trout fillet with MAP of CO2:O2:N2: 2.5/7.5/90.

2.2.3 Histamine forming bacteria Histamine producers like Clostridium perfringens, Klebsiella oxytoca, Klebsiella pneumonia, Vibrio alginolyticus and some strains of Enterobacteria do possess histidine decarboxylate activity. The histamine forming bacteria count is proved to be lower in MAP preservation with the control ratio of CO2:O2:N2: 40/30/30 in sardines sample (Velu, Abu Bakar, Mahyudin, Saari & Zaman, 2013).

3.0 Design and the Packaging Method Modified atmosphere packaging (MAP) is a packaging method by replacing the air to different mixture of gases in a pack (Davies, 1995). The concentration of oxygen (O2), carbon dioxide (CO2) and nitrogen (N2) are the main gases that are regulated through MAP, following with the temperature, pH and humidity of the product are controlled. There are many factors that affect the proper gas mixture used for MAP, such as the type of seafood, materials used and the packaging methods used. The main purpose of MAP technology is to improve the shelf life of the seafood products through inhibit the growth of microorganism. MAP technology also able to prevent discolouration and present a better appealing of seafood products. There are many techniques for modified atmosphere packaging technology.

3.1 Vacuum Packaging Vacuum packaging is one of the common and easy techniques that used in modified atmosphere packaging technology.

Vacuum packaging is to remove all the air inside the package prior to sealing it. Then, the product is in an air-tight condition.

Through vacuum packaging method, the oxygen level in the packaging reduced, and prevent the oxygen-breathing microorganisms such as P. phosphoreum and L. piscium that commonly found in seafood products to grow and destroy the product (Perdue, 2009). Therefore, the shelf life of the product is longer. In fishery products industry, vacuum packaging is usually used to preserve smoked or frozen fish products.

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This is to prevent the transformation of the product to rancid odours and flavours that caused by oxidation for smoked fish product and to avoid dehydration of frozen products (Noseda, Vermeulen, Ragaert, & Devlieghere, 2014). Another benefits of vacuum packaging are the flavour and natural juice of the fishery product is preserved and it helps to reduce freezer burn in long term freezer storage.

3 .2 Carbon Dioxide (CO2) Carbon dioxide is the most common used gas in MAP for seafood products. Carbon dioxide gas has special preservative effects in the package, because carbon dioxide able to inhibits the growth of microorganisms.

The concentration of CO2 in the system is higher leads to the higher the inhibitory effect of the growth of bacteria (DeWitt & Oliveira, 2016). By keeping the seafood products in high carbon dioxide concentration, the shelf-life of the products can be prolonged. This can be done by modifying atmosphere in the package of seafood products. The first method of creating MAP is to introduce carbon dioxide into the modified atmosphere package through removing air and flushing the activated gas mixture into the package before sealing it (Sivertsvik, 2003).

3.2.1 Carbon Dioxide Generator (CO2 Generator) Another approach of creating MAP of seafood products is to generate carbon dioxide inside the package after packaging. In order to generate carbon dioxide, small amount of dry ice is added inside the package (Rosnes, Sivertsvik, & Skåra, 2003). Dry ice is a solid carbon dioxide that will be melted and converted to carbon dioxide gas at low pressure or high temperature. However, the dry ice and the fishery products need to ensure there is not direct contact in between, due to prevent freeze burns of the products which will affect the appealing and the texture of the products. Another way to generate carbon dioxide inside the package after packaging is to use the drip pad that contains of a mixture of sodium carbonate and citric acids to react with the exudates from the fishery products (Rosnes, Sivertsvik, & Skåra, 2003).

According to Bjerkeng et al. (1995), this method is successfully used to prolong the lifespan for cod fillets.

Modified atmosphere packages that using carbon dioxide generator have one-way valves for excessive carbon dioxide to seep out from the package.

3.2.2 Soluble Gas Stabilization (SGS) The third approach to create MAP of seafood product using carbon dioxide is to dissolve the carbon dioxide. The method is called soluble gas stabilization is also known as direct carbon dioxide injection. When the carbon dioxide is injected into the modified atmosphere package, carbon dioxide is dissolved partially in the water content and the lipid phase of the fishery products and reach to a certain equilibrium (Devlieghere, Debevere, & Gil, 2003). Hence, this shows that the solubility of carbon dioxide is dependent on the water and fat content of the fishery product. According to Sivertsvik et al., (2002), the equilibrium equations of the dissipation of carbon dioxide turns to dissolved carbon dioxide in aqueous phase of the fishery product is shown as shown.

Besides that, the solubility of the carbon dioxide is affected by the temperature of modified atmosphere package. At lower temperature and higher pressure, the solubility of the carbon dioxide increases (Noseda et al., 2014). By using SGS method, the products need to be keep in low temperature (approximately 0 to 7°C) or higher pressure (approximately 2 atm and above) condition for sufficient amount of carbon dioxide to dissolve. This gives an inhibitory effect of the growth of bacteria in seafood products.

3.3 Oxygen (O2) Oxygen needs to keep in low level as possible to prevent the growth of aerobic microorganism and rancidity in the product. The presence of oxygen will cause the deterioration of seafood products.

However, the oxygen content in the MAP is not able to remove completely. Approximately 0.1% to 2.0% of oxygen will be remained in the package (Vermeiren, Heirlings, Devlieghere, & Debevere, 2003). To ensure a better quality of modified atmosphere packaging method, oxygen scavenging technology is introduced to reduce the concentration of oxygen inside the packaging.

3.3.1 Oxygen Scavenging Technology Oxygen scavenging technology is to prevent oxidative damage and discolouration of seafood product and to inhibit the growth of aerobic bacteria. Ferrous iron-based oxygen scavenger is mainly used in seafood products. The concept of ferrous iron-based oxygen scavenger is to absorb oxygen through iron rust formation (Vermeiren et al., 2003). This is to avoid the iron powder to discolour to the food. The equation of iron rust formation of ferrous iron-based oxygen scavengers is shown as below (Vermeiren et al., 2003):

Ferrous iron-based oxygen scavenger absorbs oxygen to from the iron powder and forms non-toxic iron oxide, Fe(OH)3. Sachet consist of iron that will absorb residual oxygen in the package (Sivertsvik, 2003). Hence, the oxygen content in the packaging is reduced to the maximum, this results to the longer shelf life of the fishery products due to the oxidative prevention and inhibitory effect of aerobic microorganisms.

3.4 Water Control Excessive moisture content of seafood product brings a major impact of food spoilage.

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The common method to absorb excess moisture is by placing moisture drip absorber pads or false-bottomed trays under packaged fresh fishery products. Larger sheets and blankets are used to absorb melted ice for frozen seafood while airfreight transportation (Sivertsvik, 2003).

Moreover, another approach is to decrease the water activity at the surface of the product in order to prolong the life-span of fishery product. The Showa Denko Co. has developed a film known as PVA-film. It is in the form of a pillow with entrapped propylene glycol between layers of polyvinyl alcohol (PVA) (Sivertsvik, 2003). The PVA-film allows water content to permeate but it forms a barrier to the glycol. The film is placed in contact with the surface of fish and wrapped around for several hours. PVA-film absorbs water and causes the surface of fish dehydrated, this prevents the growth of microorganisms and protects the fish quality. This is also due to some glycol also transfers to the food surface to inhibit the growth of microorganisms (Sivertsvik, 2003). This method can increase the shelf life of fish by 2 to 4 days.

4.0 Future Trend and Developments In this era of globalization, one of the important causes of food shortage is due to the high postharvest losses and food spoilage. The appropriate packaging of foods becomes crucial to reduce the loss. The packaging needs of foods, and particularly seafood, are very complex because of the intrinsic characteristics and the need to retain or preserve them while in the package. There are two focuses will be discussed for future trend and developments in packaging materials in order to increase the shelf life of seafood products. One of the highlighted focus is the current used of Modified Atmosphere Packaging (MAP) for better improvement in the future.

And so, there is several conditions need to be fulfilled to apply Modified Atmosphere Packaging successfully in the future. The key driving forces that could influence the choice of future packaging and distribution solutions has been justified.

4.1 Combination of Gasses An appropriate combination of oxygen gas and carbon dioxide gas needed to be selected for extending the shelf life of seafood products. Parry, an American investigative journalist, states that seafood is non-respiring products that require very low gas permeability which cause the usage of high barrier films packaging. Initially, the flushed gas-mixture will be maintained inside the Modified Atmosphere package. An equilibrium modified atmosphere will be established in the package due to the permeability (for O2 and CO2) of the packaging film is adapted to the product's level of respiration. Hence, the shelf-life of the seafood products will be increased (cited in Subhendu, 2015) 4.2 Barrier Materials The packaging materials and the filling equipment also need to be considered for future improvement of Modified Atmosphere Packaging (MAP) by applying multilayer packaging.

The packaging materials need to have a good gas and water barrier by using multilayer packaging to provide better result of sealing characteristic. The barrier materials is essential for thinner and lightweight packaging. Different polymer structures is arranged to form multilayer packaging such as PP/EVOH/PP, PA/PE/EVOH/PE and PE/EVOH/PE in which the polyolefin-type polymers (polyethylene, PE; polypropylene, PP) exhibit good water barriers, while ethylene vinyl alcohol (EVOH) is a polymer with good gas barriers. EVOH is a trade name of Ethylene-Vinyl Alcohol Copolymer mainly composed of carbon, oxygen and hydrogen, has no toxic gases when burned, and its combustion heat is only half that of polyethylene, causing little harm to the environment. The gas barriers Ethylene-Vinyl Alcohol Copolymer (EVOH) is dependent on the relative humidity with a decrease in barrier properties at increasing relative humidity. Ethylene-Vinyl Alcohol Copolymer (EVOH) has outstanding barrier properties against gases such as oxygen, nitrogen, carbon dioxide and helium, these gases are widely used in packaging material of Modified Atmosphere Packaging to extend the shelf life of seafood products (Subhendu D, 2015) In addition, components blended in packaging material by using metal could also improve the barrier properties. Aluminium is used as coating material which applied on polymers by a metallization process using vacuum deposition. Aluminium layer can also be applied as a laminate in multilayer packaging materials. Metal also has a good protection against ultraviolent light and visible light (Noseda, Vermeulen, Ragaert, & Devlieghere, 2013).

4.3 Active Packaging Active packaging is an emerging technology in which food, package and environment interact including different kinds of gas emitters and absorbers. Active packaging for seafood is a heterogeneous concept involving a wide range of possibilities. Globally, there is two main goals in active packaging like extending the shelf life and to facilitate the processing and the consumption of seafood (Singh, Abas Wani & Saengerlaub, 2011).

However, many of the active packaging technologies currently do not improve the microbial safety of the products above that obtained by traditional Modified Atmosphere Packaging. There is little shelf life to fresh product that provided by O2 scavengers and CO2 generator in active packaging compared to Modified Atmosphere Packaging (MAP) and vacuum packaging. The water activity, pH, salt, or heattreatment is used to control the threat of seafood changes, and hopefully there will be advanced active packaging technologies that could do the same without adversely changing the flavour, odour, colour and texture of a fresh seafood product.

Generally, the food quality will be affected by the active packaging technologies since it increase shelflife of seafood only marginally and usually not the initial prime quality.

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By decreasing the initial spoilage counts or the storage temperature to one or two degrees, a better effect of raw material quality will be obtained. Combining active packaging with superchilling (sub-zero storage) might reveal synergistic effects as observed for Modified Atmosphere Packaging combined with superchilling on the quality of salmon fillets. Superchilling is one of the few preservation technologies able to extend the prime quality phase of fresh fish, a phase limited by autolytic enzyme activity and not microbial growth (Sivertsvik, 2003). A technology able to control and prolong this phase should be preferred. However, none of the existing active packaging technologies is able to do this today for fresh fish. Therefore, active packaging has a greater potential to be a success for seafood products with added value.

4.4 Environmental and Renewable Considerations Reducing food waste in the supply chain is the main concern for environmental sustainability of food packaging. Recently, food packaging encounters a lot of food waste which can be solved by developing appropriate packaging. The waste especially seafood has initiated social, political, and research interest in several options, including source reduction (thinner gauges of materials, alternate materials, or reusable containers), recycling, composting, combustion or incineration, and landfilling. In the 21st century, the customer demand towards the environmentally friendly packaging is keep on increasing. A lot of natural products will also create increased demand for packaging from biodegradable and renewable resources. Hence, the packaging by using bio-based materials should be implement to seafood industry in the future to improve food quality, reduce amount and complexity of packaging waste, and make packaging more easily recyclable. (Subhendu D, 2015) Bio-based packaging may provide better result for modified atmosphere packaging. Biopolymer films may be potential replacements for barrier packaging film in seafood industry applications to address strong marketing trends towards more environmentally friendly materials (Han, Zhang, & Buffo, 2005). Bacterial cellulose is also one of the source of bio-based packaging. The antimicrobial activity and film-forming ability of chitosan make it a potential source of bio-based packaging (Santonicola, García Ibarra, Sendón, Mercogliano, & Rodríguez-Bernaldo de Quirós, 2017). Based on the research, bio-based materials can prevent moisture loss, reduce lipid oxidation, improve flavor, retain color, and stabilize microbial characteristics of seafood (Subhendu D, 2015).

The bio-packaging material may contain further natural extracts/components, e.g. lignin and waxes which act as preservatives stalling the initial spoilage process of the food product. This process still needs thorough testing.

Furthermore, the use of natural antioxidants, plasticizers, etc. in the production of bio-based packaging materials should be addressed.

It is generally accepted that the consumers should be more conscious of the environmental sustainability of food packaging for a safety and healthy lifestyle. Hence, it would be considered environmentally friendly to buy foods in biopackaging based on renewable resources.

Consumers are probably willing to pay more for an environmentally friendly product, and this has to be taken into account when selecting the food products for bio-based packaging.

In short, bio-based packaging for foods may provide new possibilities for Modified Atmosphere Packaging (MAP). Bio-based packaging may provide new atmosphere conditions, which improve the quality of specific food products during shelf life.

Many bio-based food packaging materials are biodegradable. Thus, the microbial stability of the material during storage until disposal must be tested before using the material as a primary packaging material for foods. Based on the safety issue, the legislation about relevant compounds is needed, compounds used in the production and packaging (additives and plasticizers) must be get approved before implementation of something new.

(Petersen et al., 1999) 4.5 Packaging and Distribution during the Next Ten Years Due to the important of food packaging in order to extend the shelf life of food, the packaging and distribution during next ten years has been foresee.

The key driving forces that could influence the choice of future packaging and distribution solutions are: i The need for more sustainable solutions that reduce consumption of fossil resources both for energy purposes (e.g., transport) and for material production, reduce waste of products and of packaging materials ii. The need for healthy and fresh food, which also is sustainable with respect to resource management (e.g, food waste reduction) and environmental burdens.

Based on these two driving forces, the packaging and distribution of seafood in the next ten years will be changed in the following ways: i. There will be a significantly increased focus on methods of minimizing food waste from seafood throughout the whole value chain, from fishing or farming, towards the final consumer to secure a high level of quality ii. An increased focus on sustainable solutions should be a driving force towards optimal packaging and distribution – that is, packaging materials and solutions that minimize environmental burdens over the distribution chain by using the renewable materials (e.g., fibre materials)

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iii. Minimizing transport work is also a trend that will be more important in the future, due to increased transport costs, increased time loss in high traffic density and the need to reduce fossil energy consumption. The distribution of fillets with minimal ice in efficient boxes will thus probably be a trend for the future, to minimize transport work.

5.0 CONCLUSION Packaging technologies are important to protect products against deteriorative effects due to physical activities from environmental influences. This involves retardation of spoilage, extension of shelf life and maintenance of quality in packed food. Thus in modified atmosphere packaging (MAP), the growth of the health harming pathogens exist without being noticed since those aerobic bacteria growth is already inhibited hence no signs of spoilage can be visible. When the inhibition of aerobic microbe growth is implemented, C.botulinum maybe stimulated and are usually undetectable. Therefore, the MAP food would appear like they are still freshly stored without any spoilage. However, toxin is still actually hiding inside them.

In today’s world, Hazard Analysis and Critical Control Point (HACCP) for food producing food industries become very crucial. Hence, the expertise on MAP technology, control condition and microbial activities in seafood must be employed to effectively control the hazards.

Similarly on European Union (EU) requirement, especially any seafood production in third world countries, not EU member states must comply with EU standards in terms of hygiene and food safety. For business continuity, most of the MAP seafood industry targeted to export their product with sustainable shelf live.

In order to maintain the product quality, packaging materials need to have a good gas and water barrier. This can be done by using multilayer packaging to provide better result of sealing characteristic. The barrier materials which are used for packaging are thin and lightweight and is important in order to extend the shelf life of food. The first key driving force that could influence the choice of future packaging and distribution are the need for more sustainable solutions that can reduce the consumption of fossil resources for energy purposes, (e.g. transportation) and secondly waste from material production which always result in environmental burdens.

Based on these two driving forces, the packaging and distribution of seafood in the next ten years will be changed significantly by increased focusing on methods of minimizing food waste from seafood throughout the whole value chain and implement solutions that minimize environmental burdens by using the renewable materials (e.g. fiber materials).

Minimizing transport activities is also a trend that will be vital in the future, due to increase transportation cost resulted from high traffic density and the need to reduce fossil energy consumption. The distribution of fillets with minimal ice in efficient boxes will probably be a trend for the future to minimize transportation activities.

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Bjerkeng, B., Sivertsvik, M., Rosnes, J.T. and Bergslien, H. (1995). Reducing package deformation and increasing filling degree in packages of cod fillets in CO2-enriched atmospheres by adding sodium carbonate and citric acid to an exudate absorber. In Foods and Packaging materials –Chemical Interactions. Edited by P. Ackermann, M. Ja¨gerstad, and T.Ohlsson. The Royal Society of Chemistry, Cambridge, UK. pp. 222–7.

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304–320). Boston, MA: Springer US. https://doi.org/10.1007/978-1-4615-2105-1_14 Del-Valle, V., Hernández-Muñoz, P., Catalá, R., & Gavara, R. (2009). Optimization of an equilibrium modified atmosphere packaging (EMAP) for minimally processed mandarin segments. Journal of Food Engineering, 91(3), 474–481. https://doi.org/10.1016/j.jfoodeng.2008.09.027 Devlieghere, F., Debevere, J., & Gil, M. I. (2003). MAP, Product Safety and Nutritional Quality. Novel Food Packaging Techniques. Woodhead Publishing Limited. https://doi.org/10.1533/9781855737020.2.208 DeWitt, C., & Oliveira, A. (2016). Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products. Foods, 5(3), 48. https://doi.org/10.3390/foods5030048 Farber, J. M. 1991. “Microbiological Aspects of ModifiedAtmosphere Packaging Technology - A Review.” 54(1): 58– 70.

Fish Technology Department. (2001). Fresh Fish Wholesale Packaging, 3–6.

Gram, Lone, & Paw Dalgaard. (2002). Fish spoilage bacteria - problems and solutions. Current Opinion in Biotechnology 13(3): 262–66.

Hajjah Norasma Dacho, R. D. S. G. and A. W. T. V. (n.d.).

Marketing-and-export-marine-based-food-products.

Han, J. H., Zhang, Y., & Buffo, R. (2005). Surface chemistry of food, packaging and biopolymer materials. In Innovations in Food Packaging (pp. 45–59). Elsevier. https://doi.org/10.1016/B978-012311632-1/50036-X Jacxsens, L., Devlieghere, F., & Debevere, J. (1999).

Validation of a Systematic Approach to Design Equilibrium Modified Atmosphere Packages for Fresh-Cut Produce. LWT - Food Science and Technology, 32(7), 425– 432. https://doi.org/10.1006/fstl.1999.0558

Kirtil, E., & Oztop, M. H. (2016). Controlled and Modified Atmosphere Packaging. In Reference Module in Food Science.

Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.03376-X Noseda, B., Vermeulen, A., Ragaert, P., & Devlieghere, F. (2013).

Packaging of Fish and Fishery Products. In Seafood Processing (pp. 237–261). Chichester, UK: John Wiley & Sons, Ltd. https://doi.org/10.1002/9781118346174.ch10 Lee, K.T. (2010). Quality and safety aspects of meat products as affected by various physical manipulation of packaging material. Meat Science, 86(1), 138-150.

Perdue, R. (2009). Vacuum Packaging. Retrieved from https://www.modifiedatmospherepackaging.com/modifiedatmosphere-packaging-resources/vacuum-packaging Petersen, K., Væggemose Nielsen, P., Bertelsen, G., Lawther, M., Olsen, M. B., Nilsson, N. H., & Mortensen, G. (1999). Potential of biobased materials for food packaging. Trends in Food Science and Technology, 10(2), 52–68. https://doi.org/10.1016/S09242244(99)00019-9 Ravi-Sankar, C.N., Lalitha, K.V., Jose, L., Manju, S. and Gopal, T.K.S. (2008). Effect of packaging atmosphere on the microbial attributes of pearlspot (Etroplus suratensis Bloch) stored at 0-2oC. Food Microbiology, 25(3), 518-528.

Restuccia, D., Spizzirri, G.U., Parisi, I.O., Cirillo, G., Curcio, M., Iemma, F., Puoci, F., Vinci, G. &Picci, N. (2010). New EU regulation aspects and global market of active and intelligent packaging for food industry applications.

Food Control, 21(11), 1425-1435.

Rosnes, J. T., Sivertsvik, M., & Skåra, T. (2003). Combining MAP with other preservation techniques. Novel Food Packaging Techniques, 287–311. https://doi.org/10.1016/B978-1-85573-6757.50018-3 Sandhya. (2010). Modified atmosphere packaging of fresh produce: Current status and future needs. LWT - Food Science and Technology, 43(3), 381–392. https://doi.org/10.1016/j.lwt.2009.05.018 Santonicola, S., García Ibarra, V., Sendón, R., Mercogliano, R., & Rodríguez-Bernaldo de Quirós, A. (2017). Antimicrobial films based on chitosan and methylcellulose containing natamycin for active packaging applications. Coatings, 7(11), 177. https://doi.org/10.3390/coatings7100177

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7.0 TURN-IT RESULT Singh, P., Abas Wani, A., & Saengerlaub, S. (2011).

Active packaging of food products: recent trends.

Nutrition & Food Science, 41(4), 249–260. https://doi.org/10.1108/00346651111151384 Sivertsvik, M. (2003). Active packaging in practice: Fish. Novel Food Packaging Techniques. Woodhead Publishing Limited. https://doi.org/10.1016/B978-185573-675-7.50022-5 Subhendu D. (2015). Recent Advancement of Packaging Technology for Fish Products. https://doi.org/10.13140/RG.2.1.3714.5449 Vermeiren, L., Heirlings, L., Devlieghere, F., & Debevere, J. (2003). Oxygen, Ethylene and Other Scavengers.

Woodhead Publishing Limited. https://doi.org/10.1533/9781855737020.1.22 Wang, F., Fu, L., Bao, X. & Wang, Y. (2017). The spoilage microorganisms in seafood with the existed quorum sensing phenomenon. Journal of Food Microbiology, 1(1). http://www.alliedacademies.org/articles/thespoilage-microorganisms-in-seafood-with-theexisted-quorum-sensing-phenomenon-8528.html

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APPLICATION OF MULTILAYERED ANTIMICROBIAL EDIBLE COATING ON INCREASING THE QUALITY AND SHELF-LIFE OF FRESH-CUT PINEAPPLE COMPARED WITH ANOTHER METHODS AUTHORS: MUHAMMAD HAKIM BIN ZAFRI, MUHAMMAD SYAZWAN BIN AHMAD FUAD,SHUKRY BIN JAMERI, EMIR MUHAMMAD HAZIEQ BIN MOHD FAUZI,SITI AZURA BINTI JUSOH,NUR AYUNI AZIERA BINTI AZMAN

ABSTRACT The request towards the consumption of processed fresh fruits and vegetables is increasing year by year contemporarily, due to the changing rapidly of lifestyle of our age and the different direction in eating habits. Fruits and vegetable constitute a crucial part of human diet as they are the major source of dietary nutrients and act as a great importance to whole part of our body. Consumption of a lot of food has been found to prevent many of the chronic disease such as cancers, cardiovascular disease and also can counteract obesity problems.

Apart from that, food need to be preserve in order to maintain the shelf life and also the quality. Pineapple is one of the most famous fruits in Malaysia that have higher customer demands as the request for fresh-cut pineapple is increasing year by year in the worlds market. Uncoated fresh-cut pineapple contribute to the low quality and limited shelf life. As the pineapple is not uncoated, the browning process will become faster . Hence , in order to preserve the fruits, there are a few methods that can be used to increase the shelf life and also the freshness of the fresh cut-pineapple. The method is microencapsulation method, edible coating method and ascorbic acid or sucrose pre-treatment and modified atmosphere packaging.

In the food processing industry, coatings play a major role as it comes with many beneficial contribution to the food. Coatings can be applied to many types food products or fruits such as broccoli, strawberries and fresh-cut pineapple in order to maintain the freshness of the fruits as well as to prevent fastening browning process towards the fruits.

Besides, in the side of food, coating is important to improve or change their quality of texture, taste or nutritional profile. Food coating ingredients can be in liquid or solid type , depends on the particular application. Ingredients of food coating are used to achieve different purposes in many industry.

Specifically, there are two major steps in the process of applying food coating ingredients towards the food which are application of adhesion and also stabilization. Adhesion consists of ensuring there is enough affinity between the substrate and the food coating ingredient. This is important to make sure the coating process run effectively. The stabilization process are different according to the food coating ingredient and ensures the coating stays longer and stable for a long time.

The global food coating ingredients market is expected to be increase in the near future because of the rising demand for processed food in emerging regions in the worldwide.

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The growing urbanization and rising living standards have led to steady growth in the demand for processed foods, which suit the needs of an increasingly mobile and busy workforce. The society tends to buys processed food instead of cook by themselves at home as it will be easier and reduce the time consumption.

Investing in emerging economies thus remains a major opportunity for players in the global food coating ingredients market.

Innovation in the food coating ingredients industry is also expected to be effected by the demand for antimicrobial coatings (Quora,2015). The usage of antimicrobial food coating ingredients is also increase by the presence of supportive regulations in many regions. There are many regions that request for antimicrobial food coating as a preservation of techniques of their fruit. The higher consideration and care paid to the safety of processed food is responsible for the legislation of rules and regulations mandating the usage of antimicrobial food coatings in many regions. The safety of food is taken as a priority in whatever process as it will prevent the rate of fatality due to the consumption of wrong food.

In order to preserve food, edible coatings is seems as one of the good ways to solve food problems. Edible coatings are defined as continuous matrices that contain three major components which is proteins, polysaccharides, and lipids. Edible coatings for food products were applied to oranges and lemons to hinder water loss . During the 16th century, food products were coated with fat to control moisture loss. Nowadays, edible coatings are used in many applications , including wrapper for sausages and chocolate coatings for nuts and fruits. Proteins that was used in edible coating include wheat gluten, collagen, corn zein, soy, casein, and whey protein.

Besides coating method, which is layer by layer techniques, there are another method that can preserve the fresh-cut pineapple and to maintain the quality and improve the shelf life of the fruits. The other method is ascorbic acid or sucrose pretreatment and modified atmosphere packaging. Modified atmosphere packaging (MAP) are highly used in increasing the preserved time of fruits and vegetables. This technology actually will provide the state of low oxygen and high carbon dioxide level in the packaging of the foods. MAP technology give advantage in decrease the respiration rate, delayed the aging process , eliminate the decomposition and browning , prevent the water loss and also increasing the shelf life of food especially fruits and vegetables. The example of fruits that undergo MAP is broccoli, strawberries, freshcut mangoes and also pineapples. MAP is a good technique that does not react with product but keep the flavour and quality of the product.

Microencapsulation is also one method to preserve the foods and to enhance the shelf life as well as the quality. Micro-encapsulation method also one of the good techniques that can be defined as a process whereby small droplets of liquid or solid material are coated with a continuous film of polymeric material.

The continuous film polymer plays a major role as a protective film of coating , isolate the core and avoiding the effect of its incompetent exposure. This membrane dissolves itself through a specific stimulus, release the core in the ideal place or at the ideal time .

Microencapsulation was applied in many industry such as the pharmaceutical industry, agricultural practises , medical research and food industry. This method is being widely used in the encapsulation of essential oils, colorings, flavorings, sweeteners and microorganisms.

UV irradiation techniques is also a method to increase the shelf life of fresh-cut pineapple. The effectiveness of UV irradiation to disinfect microorganism are dependant on how long the microorganisms are exposed to the UV, wavelength and intensity of the UV radiation, the presence of particles on the surface which can protect the microbes from the exposure, and the ability of the microorganism to endure exposure to UV. Hence, UV irradiation techniques seems tend to increase the quality of the fruits.

1.0 Improving the Quality of Fresh-cut Pineapples with multilayered antimicrobial edible coating techniques 1.1 Application of layer by layer edible coatings techniques on fresh-cut pineapple Nowadays, consumer demand on production of processed fresh food is increased. Consumer want to have fresh food to consuming a good and healthy lifestyle. For some cases, short shelf life of fruits compared to another types of foodshas limit the production of foods. During the processing operation like sanitizing, cutting, washing, slicing and packaging, this little bit can affect product shelf life and also its quality and then will limiting and decreasing the marketing of the product(Corbo et al., 2010). Therefore, many ways and technique being exposed to maintain the shelf life of the fruit and to keep it fresh. One of the techniques is multilayered antimicrobial edible coating layer by layer techniques.

Pineapple is a tropical fruit that were consumed worldwide nowadays(Montero-Calderónn,2008; Gabri, 2014). Fresh-cut pineapple consumed rich of antioxidants and vitamin C. With a good aroma, juiciness and acid taste, pineapple becoming one of the favourites nowadays.. Due to the processing operation, cell membrane is slightly damage (Russo et al.,2013). By increasing the metabolic activities such as respiration rate and enzyme activity, these activities can affect the shelf life of fresh cut pineapple. Same goes to deterioration such as tissue softening and browning (Azarkhsh., 2014). The fresh-cut fruit can be harmed or shorten the shelf life due to the microbial spoilage that occurs.

Nowadays, some of techniques been introduced to improve the quality and prolong the shelf life of fresh cut pineapple such as ozone treatments, layers by layer edible coatings techniques,gamma irradiation, and modified atmosphere packaging.But for this article, the focus is only for layer by layer technique

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Layer-by-layer technique a process that dipping of food into solutions that have opposite charged. (Mantilla, 2013). Besides pineapple, fruits such as papaya, watermelon and citrus also used this technique. The components involved in these studies were chitosan, mucilages, calcium chloride, pullulan,calcium lactate andpectin.But the special case is, the effectiveness of by layer by layer edible coatings based on mucilages and chitosan has not been reported yet. In addition, the technique is based on the useof opposite charged electrolytes bond chemically andphysically(Sipha., 2013).While, non-ionic polymer, pullulan have not properly studied.

Chitosan, from chitin which presents in the shell. Chitosan also known as cationic polymer. This compound has a lot of properties such as biodegradable, biofunctional, biocompatible and found to be non-toxic. While pullulan is apolysaccharides which means non-ionic and non-toxic. Pulllan was also found as a perfect film, forming agents (Leatherss, 2003). Mucillages, can be extracted from stems, leaves and seeds such as aloe vera. Compounds insides mucilagescontrol antioxidant and antiobacterial properties among others.

Therefore, the purposes of these researches to determine the effectiveness and function of layer by layer edible coating throughthese three component which were pullulan,chitosan and mucilages to maintain the quality of the fresh-cut pineapple.

Pineapples were bought at a local market. It was selected based on color, size and it must be without signs of spoil and decay. The fruit was considered commercially ripe if the fruits have 12% total soluble solids at least.

Layer by layer technique edible coatings was organized. For 1 minute, the fruit was submerged in chlorinated water weight with 250 mg kg-1. Then, the fruits cleaned and been dried towels. Then, pineapples were cut in detail into 2cm cubes equally. The materials especially focus on the surfaces and utensils that are in contact were previously sanitized. By performing the layer by layer technique, four various types of treatments were used to the fresh cut fruits that was coated. Then, two solutions were taken per treatments been used which were, LM + CH, PU + CH,AM + CH andNM + CH. For each solution, pineapples cubes were dipped for 2 minutes. Next, the sample is dipped into the next solution Then, coated fruit been dried for at least 20 minutes and then placed inside the laminar airflow cabinet. The uncoated fruit now used as the control. Lastly, both uncoated and coated samples in total of 500g were packed into plastic containers and beenkeep for 18 days. The temperature must be 4°C. 1.2 The Effectiveness of Multilayered Antimicrobial Edible Coating Due to the water leakage, there were loss of weight detected in the fruit. More weight loss occurs throughout the storage time for all the treatments. It shows that weight loss of coated fruit was lower at most times than the uncoated fresh fruits. Next, CH + LM and CH + PU edible coating demonstrate that most water lost compared the others, where the comparison can be affect to the number of layers and polymer. As for the firmness, the more the weight loss, the less the firmness. The samples that coated were found firmer.

There were no significant differences observed between coated throughout the storage. This is because the layer by layer edible coating affect the metabolism respiratory to become slower and dehydrate cause the water loss by forming a physical barriers and mechanical barriers.

For color evaluations, the layer edible coating does not affect the L* and b* values initially. There are also no significant different between all the treatments. a* values increased during the storage time. While, higher value produced by the sample that control. As reported by previous result from Benítez et al.

(2014). It shows most of the similarity between them.

For titrable acidity, TA of fresh cut pineapples was not affected edible coating layer by layer. Titrable acidity showed decreased for all treatments. No significance differences between uncoated and coated samples by the storage till the end. This is because due to the properties of acidsthat will affect the fruit ripening process.

For pH, applications of CH(chitosan) + AM(aloe mucilage) andCH(chitosan)+ PU(pullulan) edible coatings do not affect the pH of the fruits. But, CH(chitosan) + LM(linseed mucilage) and CH(chitosan) + NM(nopal mucilage) coated have a higher pH value. There ispotential the pH values (P < 0.05)to be increased in all treatments.

As for the conclusion, layer by layer edible coating technique which focus on three component which were chitosan, mucilages and pullulan. These components will help to maintain the quality by many factors which were pineapple softening and decreasing the weight. It aslo delaying the alteration of total soluble solid content(tss) and color which determined by a* andL*. Titrable acidity TA does not fully affect by the edible coatings application. While CH(chitosan) + AM(aloe mucilage) edible coating were reducing ascorbic acid degradation effectively. The pH did not affect the CH(chitosan) + PU(pullulan) and CH(chitosan) + AM(aloe mucilage) edible coatings. Then, CH(chitosan) + LM(linseed mucilage), CH(chitosan) + NM(nopal mucilage) presented small range in the pH.The results of the edible coating layer-by-layer technique against microorganisms can be analyse by the microbiological analyses. It is found that CH + PU edible coating was the most effective in controlling microbial levels.

Edible coating also play a role to maintain the quality by sensory evaluation such as odor, color, flavour texture and signs of decay or damage. To sum up,resultsdeduce that layer by layer edible coating technique have big effect in food industry to prolong the shelf life of the fresh cut pineapple while maintaining their quality.

2.0 Improving the Quality of Fresh-cut Pineapples with Modified Atmosphere Packaging Techniques 2.1 What is Modified Atmosphere Packaging (MAP)?

Modified Atmosphere packaging is as a modification in the composition of gases at the surrounding which forms by respiration and transpiration when such products are pack in plastic films (Thompson, 2010).Modified Atmosphere Packaging (MAP) applied the principle of replacing the air in the package with a modified composition of air.

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The composition is to make sure that the bacterial growth in the package is inhibits. For the MAP, the high level of carbon dioxide and low level of oxygen which can lower the rate of respiration,lagging the aging process, reduce the browning and decomposition, abate the loss of water, which indirectly extend the shelf life of the fruits.Carbon dioxide usage as an inhibitor of the growth of bacterial is not the latest technology in the industry.

Around 1877, Pasteur and Joubert detected that Bacillus anthracis can be annihilated with carbon dioxide (Valley, 1928). Day and Gorris (1992) state that back in 1930s, shipment of fresh beef from Australia to New Zealand used MAP technology where the beef was stored under a certain condition of carbon dioxide. Kader (1986) also state that warehouse using the MAP technology for fresh fruits had been used since 1920s. The increased demands of customers for fresh and chilled products were mainly the reasons for the big turning point in MAP technology (Farber, 1991).

2.2 How does Modified Atmosphere Packaging Increase the Quality of Pineapple?

Browning that occurs in fruits is cause by the enzyme polyphenoloxidase. However, this enzyme can be subdued by using blanching which is a type of pre-treatment. Besides, blanching also used to lower the original microbial population in pineapple (Martinez-Ferrer, Harper, Perez-Munoz &Chaparro, 2002). The usage of the ascorbic acid is also important as to avoid oxidation in the fruits. The ascorbic acid or vitamin C kept the oxidation minimum by acting as an oxidant and oxidized in preferenceto the catechol tannin compounds (Potter et al, 1986).

The change of concentration of carbon dioxide and oxygen inside the container with the MAP were negligible as the value remains almost the same through the storage. However, this change depends on the composition of modified gases used. For the pineapple, based on the experiment conducted byMartinez-Ferrer, Harper, Perez-Munoz andChaparro (2002) indicated that the best composition used is the 10% carbon dioxide, 4% oxygen and 86% nitrogen. However, different type of fruits need different composition in order the get the optimum results. This is because by using the same composition of gasses for mangoes, the result shows different concentration of carbon dioxide and oxygen form (Martinez-Ferrer, Harper, Perez-Munoz andChaparro, 2002). For pineapple, low concentration of oxygen corresponding to the reducing in the microbial growth.

For fresh-cut fruit, the properties of the colour change very often especially on the cutting surface. The degradation of colour during the storage time always effects the approval of the customers. The value of L*, a* and b* is the parameters that is used in the measurement of the colour determination. The L*, a* and b* which indicated the luminosity, redness-greenness and yellownessblueness respectively show the desirable colour and appearance for the fresh-cut pineapple which undergo the pre-treatment and MPA. They has the lowest L* and highest a* (Martinez-Ferrer, Harper, Perez-Munoz andChaparro, 2002). These colour determination shows that the fresh-cut pineapples that undergo the pre-treatment and MAP did not experience the rapid deterioration which can boost the rate of the respiration and enzymatic process and thus reduce the quality of the fruits by the browning reaction.

The texture properties of the fresh-cut pineapple are also important just like the colour properties. Soft texture always decease the customers’ approval. Throughout storage, the firmness of the pineapple will gradually decrease. However, the fresh-cut pineapple that kept in MAP continued with proper firmness and lessen the softening of the products. The texture of the fruits will never remain the same. This is because they most likely to soften due to the treatment of heat. Besides that, aging also contributed in changing the texture of the fruits.

This is because as the fruits aging, water loss from the cell is unavoidable as the cell walls broken (Somogyi et al, 1996).Somogyi (1996) also states that different approach can be taken such as picking the less matured raw fruits, addition of acid, pectic enzyme inhibitors or calcium salts to the medium of the canning.

There is a change in pH value of the fresh-cut pineapples. As the storage time increase, the pH of the pineapple decrease.

The decreasing value of pH is corresponding to the decreasing amount of water activity. Low value of water activity will directly produce low microbial population. When the water activity decreased, the atmosphere produce a condition which it is more concentrated and make it acidic. In pineapple, the principal acids are the citric and malic acid. The acidity reduced as the fruit become more mature. This will increase the sugar content. Jay (1996) states that the low value of pH in most of the fruits is the main factor that effect the composition of the microflora.

2.3 The microbial concern of Modified Atmosphere Packaging It is known that MAP is a successful method for increasing the shelf life of many food products. However, the main concern is the restraint of normal aerobic spoilage bacteria and the possibility of the psychrotrophic food pathogens growth which caused the food to be unsafe to consume. Majority of pathogenic bacteria can be constrained at low temperature (Devlieghere&Debevere,n.d.). The usage of MAP in industry is still questionable. This is because of the possibility that psychrotrophic, non-proteolytic strains of type B, E and F for C. botulinumcould grow and formulate toxins even under the condition of MAP. This is state by Miller (1988) that psychrotronic strains of C. botulinum can produce toxins in the condition of 10% oxygen.

The other psychrotronic pathogen is the Listeria monocytogenes. Varnam and Evans (1991) show that L.monocytogenesis able to grow at 1°C. Hudson (1994) also states that the pathogens can even growth at temperature of -1.5°C. High carbon dioxide atmosphere is not a great inhibition for L. monocytogenes (Zhao et al, 1992). However, if the condition is combined with the reduced water activity, low temperature and also the sodium lactate addition, the inhibition effect of the carbon dioxide is significant (Devlieghere et al, 2001). The possibility of L.monocytogenesgrowth in a modified atmosphere packaged vegetables depend on the type of the vegetables and also the temperature of the storage (Castillejo-Rodriguez et al, 2000).

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3.0 Improving the Quality of Fresh-cut Pineapples UV Irradiation Method 3.1 What is the UV radiation?

Ultraviolet light or better known as UV is a radiation which is a non-ionizing type with a range of wavelength of approximately 100 nm to 400 nm. UV are classified into three types according to its wavelength which is UV-A with a wavelength range of 315-400 nm , UV-B with wavelength range of 280-315 nm, and UV-C which has a wavelength range of 100-280 nm. In the food industry, UV-C is often used because at 254 nm, it has its maximum irradiation action thus having the best disinfectant action, thus can be applied in conserving the quality of fresh cut fruit FCF product (Vincente et al. 2005; Gonzalez-Aguilar et al. 2010a). The study on irradiation of food products has come a long way since the early 1900’s and nowadays, big agencies like the World Health Organisation WHO and the Food and Agriculture Organization had recognize irradiation as a method to control food spoilage and pathogens (Anonymous , 2011). Hormesis is a phenomena in which reactions which are beneficial in biological system can be stimulated by a low dose of UC-V exposure.The effects mentioned above includes fruit ripening and senescence delay, elicit and natural protection against fungi and bacteria (González-Aguilar et al. 2010b ).

Irradiation of UV-C induction of pathogenic resistance can be associated with the plant activating its defence mechanism, and damaging of microbial DNA (González-Aguilar et al. 2007b ). The proper exposure of UV-C radiation on the plant induces stress on the plant which leads to the plant producing phenylalanine ammonia-lyase (PAL), an type of enzyme which is important in the synthesis of antifungal species(Charles et al. 2009 ; El-Ghaouth et al. 1998 ). Stimulating the plant defensive system may also lead to the accumulation of antifungal chemical species as well as other chemicals and pythochemicals like Vitamin C and carotenoids which shows a potential antioxidant properties thus helps in improving the nutritional status of the products.

3.2 The effect of usage of UV irradiation in preservation of fresh cut fruit and vegetables quality parameters.

Table 1 shows the effect of usage of UV irradiation in preservation of fresh cut fruit and vegetables quality parameters.

Table 1: effect of usage of UV irradiation in preservation of fresh cut fruit and vegetables quality parameters (VelderrainRodríguez st. Al, 2014)

A number of studies on UV-C as a method to preserve the quality of different FCF. The application of UV-C before storage helps to reduce injuries on the product due to chilling (Vicente et al. 2005 ), yellowing senescence can also be delayed, accumulation of pheophytin , and chlorophyll degradation in broccoli (Costa et. Al , 2006).

3.3 The Effectiveness of UV irradiation Techniques The effectiveness of UV irradiation to disinfect microorganism are dependant on how long the microorganisms are exposed to the UV, wavelength and intensity of the UV radiation, the presence of particles on the surface which can protect the microbes from the exposure, and the ability of the microorganism to endure exposure to UV. The exposure can be as long as the time needed for the disinfection to be completed. The advantages of using UV radiation are its low cost, labor, and the needs for technically trained worker to be operated. It is however unable to deal with suspended materials, only efficient only on surfaces where the radiation can reach, and it is prone to reinfection after the post treatment. Besides, the heat that built up during the process may damage the UV lamp ( Gadgil, 1997).

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4.0 Comparison Between Methods

Table 2: Comparison between Pineapple Preservation Methods

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5.0 CONCLUSION AND RECOMMENDATIONS CONCLUSION There are lots of method and technique hasbeen used for preserving the quality and safety of fresh fruit and vegetables in our food industry. Based on our review we are compare in three different method but different method will give different side effect. For method 1,thelayer by layer edible coating technique give a benefit during storage process and also improved the quality of fresh-cut pineapple. Beside that, the pH and the brix of fresh pineapple the coating did not affected. During evaluation time the color quality was not effected and it texture was well. This is very important result because the texture is the main thing that we want to maintain for this fresh cut fruitand as long as the coating did not effected the color,odor and the flavor of the fruit. This edible coating was the most effective in controlling microbial levels thecoatings was form a thin layers ofmaterial that are suitable for consumption and whichact as a barrier against different agents.The second method through modified atmosphere packaging and for this method we need to prepared a condition which is high carbon dioxide during packaging to delay the agitation process. But for this method the texture of the fruits will never remain the same this is because they most likely to soften due to the treatment of heat and beside that there are also change in pH value of the fresh-cut pineapples.

However, the main concern is the restraint of normal aerobic spoilage bacteria and the possibility of the psychrotrophic food pathogens growth which caused the food to be unsafe to consume. The third method that we review is about UV Irradiation Method.Irradiation of UV-C induction of pathogenic resistance can be associated with the plant activating its defence mechanism, and damaging of microbial DNA. But however this method unable to deal with suspended materials, only efficient only on surfaces where the radiation can reach. Based on our review of reading and analysis , the layer by layer edible coating technique is the most effective compare other method for preserving fresh cut fruit.

6.0 REFERENCES

RECOMMENDATION Coatings can be considered as an additional factor for preserving food products, in order to assuring its quality as well as a prolonged shelf life. When they are used for supporting antimicrobials, the stability, the concentration on the surface of the product, the bioavailability, and the gradual release are all important characteristics of the preservative related to its functionality, being common with the one that most conceals with the use proposed for the film or coating. Many antimicrobials are recommended to be used in the formulation of edible films, in order to discourage the spoilage flora and to decrease the risk of pathogens Compatibility with other emergent stress factors like high pressures, electric fields, ultrasound, microwave radiation, and gamma radiation are the challenge for the use of edible films and coatings. Adjustment that can be produced in edible film structure without endangering and harm the safety of the food product might help to obtain target purposes. In this sense, the crosslinking of the polymer, the generation of composites with different fillers, the use of polysaccharide or protein blends and the use of hydrophilic biopolymers blended with lipids might contribute to minimal degradation or low diffusion or gradual release or adequate bioavailability of the antimicrobial.

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• Thompson, A. K. (2010). Controlled Atmosphere Storage of Fruits and Vegetables 2nd edition.

• Valley, G. (1928).The Effects of Carbon Dioxide on Bacteria.The Quarterly Review of Biology, 3, 209-24.

• Martinez-Ferrer, M., Harper, C., Perez-Munoz, F. &Chaparro, M. (2002). Modified Atmosphere Packaging of Minimally Processed Mango and Pineapple Fruits. Journal of Food Science vol. 67.

• Potter NN, Hotchkiss JH. 1986. Food science. Fifth edition.

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• Somogyi, L. P., Hui, Y. H., Barret, D. M. (1996). Processing fruits: science and technolo-gy—Vol 2. Technomic Publishing Co., Inc. Lancaster, Basel, p 261-271.

• Jay, J. M. (1996). Modern food microbiology.5th edition.

Chapman & Hall, p17-388 • Devlieghere, F. &Debevere, J. (n.d.). Modified Atmosphere Packaging (MAP).

• Miller, A. J., Call, J. E. and Whiting, R. C. (1993). ‘Comparison of organic acid salts for Clostridium botulinum control in an uncured turkey product’, J Food Prot, 56, 958– 62

• Varnam, A. H. and Evans, M. G. (1991). Foodborne pathogens: an Illustrated Text, London, Wolfe Publishing.

• Castillejo-Rodriguez, A., Barco-Alcala, E., Garcia-Gimeno, R. and Zurera-Cosano, G. (2000). ‘Growth modelling of Listeria monocytogenes in packaged fresh green asparagus’, Food Microbiology, 17, 421–7 • Zhao, Y., Wells, J. H. and Marshall, D. L. (1992).‘Description of log phase growth for selected microorganisms during modified atmosphere storage’, J Food ProcEngin, 15, 299–317.

• Corboet al.,(2010). Fresh-cut fruits preservation: current status and emerging technologiesCurr. Res. Technol. Educ. Top Appl.

Microbiol. Microb. Biotechnol. (2010), pp. 1143-1154 • M. Montero-Calderón, M.A. Rojas-Graü, O. Martín-Belloso, (2008). Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananascomosus) Postharvest Biol.

Technol., 50 (2008), pp. 182-189

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Russo et al., (2014). Cut pineapple as a new carrier of probiotic lactic acid bacteria. BioMed Res. Int. (2014), pp. 19

7.0 TURN-IT RESULT

• Azarakhshet al.,(2012). Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples. Int. Food Res. J., 19 (2012), pp. 279-285 • N. Mantilla, M.E. Castell-Perez, C. Gomes, R.G. Moreira.

(2013). Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananascomosus) LWT Food Sci. Technol., 51 (2013), pp. 3743 • Sipahiet al.,(2013). Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus). LWT Food Sci. Technol., 51 (2013), pp. 9-15 • Leathers, (2003). Biotechnological production and applications of pullulan. Appl. Microbiol. Biotechnol., 62 (5– 6) (2003), pp. 468-473 • Treviño-Garza et al., (2015). Edible active coatings based on pectin, pullulan, and chitosan increase quality and shelf life of strawberries (Fragaria ananassa). J. Food Sci., 80 (8) (2015), pp. 823-826.

• Benítez et al., (2015). Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: a case of study with kiwifruit slices. LWT Food Sci. Technol., 61 (2015), pp. 184-193

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RESEARCH, DEVELOPMENT AND APPLICATION OF HARUMANIS ( MANGIFERA INDICA LINN) FOR HEALTH AND BEAUTY PURPOSES IN MALAYSIA AUTHORS: JUNAIDAH BINTI MAILAN,NOR AZREENA BINTI AZNAN,FATHIN KHAIRUNNISA BINTI AHMAD MURAD ,NUR KAMILA BINTI HASSAN, NURAFIQAH IFFAH BINTI SAMSUDIN ,NUR ZALEQHA BTE MOHD HALIMI

ABSTRACT Mangifera indica or known as mango belongs to the family Anacardiaceae (commonly known as cashew family or sumac family which are the family of flowering plants). It can grow to a large tree with height and crown width reaching 100 feet and 12 feet of trunk circumsference.

Harumanis has been getting high demands and attention from the society as its part like the pulp, peel, seeds, leaves, flowers and bark are known for giving health and beauty benefits for Malaysian. Several research have been conducted that indicates mango can fight cancer, keeps cholesterol in check, alkalizes the body, helps in digestion, strengthens the immune system and can be used as skin cleanser.

INTRODUCTION The mango (Mangifera Indica L.) or known as Harumanis among Malaysian is the most vital tropical subtropical and fruit in the world trade is expanding. The main producer of mango is india which the world production is estimated at 1.252 millions tons per year followed by China, Kenya, Thailand, Indonesia, Pakistan, and Mexico. Meanwhile, Mexico exported 287,771 tons per year. Research had proved that mango has a lot of beneficial source of nutrient, vitamins, and other phytochemical (Yahia, n.d.). Other than that, mango also contain dietary fibre, carbohydrate, proteins, fat and phenolic compound which it is very crucial in supporting the element of health and beauty aspect. Previous study have shown that each part of mango tree such as leaves, seeds, peel, and pulp contains essential nutrients for beauty and heath (Jahurul et al., 2015).

The abundance of waste from the part of mango tree are attracting the concern from the society to avoid the environment problems (Jahurul et al., 2015). Other than that, the demand of customer on new products from this popular crop (mango) considered to the research and development as well as modification to a new outstanding bio-based product. Research that have been done by Tamime (2009), some part of this mango tree such as leaves were modified for health purposes to become tea to overcome obesity which it was one of the most critical health problem in the society. Mango peels contains nutrients such as polyphenols, pectin, sugars and natural pigments.

Moreover, peels also are the major by-product of mango processing in India especially as they are the main producer of mango product (Arora, Banerjee, Vijayaraghavan, Macfarlane, & Patti, 2018). Therefore, the recent research and development proved that other that fruit such as leaves and peel has potential become new product for the health and beauty industry.

Fig. 1. Nutritional and functional compound in mango by product (Jahurul et al., 2015)

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The resulted may be different and changes depending on 1.0 Do-It-Yourself Beauty Product from By-Product Seed of Harum whether, situation and condition that can contribute to the Manis changes of compositions of variety mango in the world. Table 1.1 Composition Contents of Harum Manis 1 shown the most recognized mango being exported and As we know, the state of Perlis, Malaysia is the largest and the imported in varying countries. Aamrupali, Chaunsa, Fazlee, most suitable place for the Harum Manis mango cultivation due to Gopalbhog, Guti, Himsagor, Khirsapat, Kohitor, Langra and good condition of soil and temperature. Although some other Mallika are the most popular type of mangoes sold in India. mangoes are sold in Malaysia, however Harum Manis get high India is the largest country of mango production in 2003 demand from the consumer. Nutritional facts describe the [Rashid Bahri, 2013]. composition contents inside Harum Manis for every 100gram per serving [Rashid Bahri, 2013]. Mango Harum Manis contains 65 % of 11.9 Table 2: The primary source countries for variety of mango food edible, energy is about 46 kcal, 0.4 g of protein, 0.2 g of fat,

g of total carbohydrates, 15 mg of Calcium, 9 mg of Phosphorus, no iron content, Vitamin A is 1200 IU, Vitamin B1 is 0.08 mg, and has 6 mg of Vitamin C. Mango Harum Manis are being exported to other country like Japan, Mexico, Philippines, Thailand and others [Rashid Bahri, 2013]. According to the research, Vitamin C supports healthy cognitive and neurologic function which required for collagen formation. Vitamin C will increases the absorption of non-heme iron, or the form of iron present in plant-based foods. Vitamin C plays an important role in immune function and is important for wound healing. Vitamin C keeps gums and teeth healthy [Mango.org, 2003].

Vitamin A is critical for vision, also important for immune function and may be important for reproductive health, maintain healthy skin, and plays a role in bone growth. Consuming adequate folate before and during pregnancy may help reduce a woman's risk of having a child with a brain or spinal cord defect.

Folate helps the body make red blood cells and DNA. Folate supports healthy cardiovascular function. Next, fibre makes stomach full faster and therefore may help support weight management. This is because fibre aids digestion by controlling constipation problem by slowing the absorption of sugar into the bloodstream. [Mango.org,2003] 1.1.1 Comparison Between Other Types of Mango in Other Countries Table 1: Different of types of mango and its contents

*the data is from [Ara R. et al., 2014] and adapted from source of internet [myfitnesspal.co, 2005]

* The data is from [Mango.org, 2009] 1.2 Harum Manis Conditioner Harum Manis mango seed contains many beneficial properties to health and beauty.

Harum Manis mango seed powder can be formed through process of drying and this powder help to make ‘Do-It-Yourself’ hair conditioner which also known ‘Harum Manis mango butter’. It can be similar to shea and cocoa butters as it can moisturize hair without being greasy.

Materials One cup of unsalted butter, one cup of Harum Manis mango, plastic wrap, mixing bowl, blender, spoon, knife and one tablespoon of seed powder Harum Manis.

Method Firstly, Harum Manis mango was cut with a knife, and was scooped out the flesh into a mixing bowl. Secondly, the Harum Manis mango were chopped to become puree and placed them into a blender. Thirdly, an unsalted butter were mixed together with the puree until became homogenised. Then, the mixed product were frozen in a fridge and stored for about two weeks.

Dandruff problem can be rid easily with continuous usage of Harum Manis conditioner by applying on hair for lustre and strength.

Another method can be mixed with mustard oil and leave it out expose to direct sunlight for few days. The mixture can be apply as to control alopecia, hair loss, and early greying.

This easy ‘DIY’ great natural conditioner help to get healthy hair treatment at home. Then treat the hair by massaging into hair, leave for several minutes to nourish the scalp.

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The good scent from the conditioner will not give any complaints. Furthermore, Harum Manis mango butter is rich in saturated fats from mango seed oil penetrates thorough the hair cuticles better than other oils, thereby fortifying the hair from within. The fats also helps to seal in moisture therefore can treats dry and damaged hair. Not only that, the goodness is packed with vitamins, fatty acids, and minerals can benefits to such healthy look, and boost shiny hair every day.

1.3 Shea Butter Lipstick of Harum Manis Harum Manis mango seed butter not only uses as conditioner hair treatment, but also can be used as 100% natural lip shea butter. This shea butter lipstick help to hydrate and moisten dry lips and easy to do it from home. Usually, the shea butter lipstick can be apply on dehydrated lip as a balm before getting to bed, which improve by moisturizing and rejuvenating lip skin cells. This also help to getting off any dead skin cells and helps in quick healing of skins.

Materials Half of tablespoon of shea butter, half of tablespoon of Harum Manis mango butter, two tablespoon of sweet almond oil, one tablespoon of castor oil, one tablespoon of beeswax, four drops of lavender essential oil, four drops of Frankincense essential oil, one drop of tea tree oil, and one-fourth tablespoon of vitamin E oil.

Method Firstly, all the materials were added except essential oils and Vitamin E oil to a double boiler (glass bowl or jar inside a pan with a few inches of water). Secondly, the pan was heated on medium low until butters and beeswax were melt. Thirdly, the pan was remove from heat and stirred in Essential Oils and Vitamin E Oil. Then, the mixer was quickly poured into empty lipstick containers when was still hot.

Oleic acid inside the Harum Manis shampoo can maintains the softness, suppleness, and radiance of hair.

Continuous usage of Harum Manis shampoo can stimulate the hair growth for thicker, longer and stronger. Surely help to eliminate dandruff and thereby can support healthy hair growth. Stearic acid is known to have cleansing properties that purge dirt, sweat, and excess sebum from hair. Stearic can be an ideal emulsifying agent that binds water and oil that help shampoo remain potent when stored for long periods of time. Stearic also preserve the shampoo content to stay its solid consistency whereby protect hair from damage without diminishing lustre or feeling heavy. [New Directions Aromatics Inc., 2018] Linoleic acid (Omega 6/ Vitamin F) known to facilitate wound healing of hair scalp, moisturize hair and to promote healthy hair growth. Not only that, Vitamin A also acts as to heal of wounds faster, and the Vitamin E can prevent moisture loss from hair. [New Directions Aromatics Inc., 2018] 2.0 Harumanis Commercialize Products and The Benefits for Health and Human Beauty.

2.1 Harumanis As Commercialized Products Table 3: Mangoes Commercial Types (Hasimah, 2013)

One of the ingredients inside shea butter lipstick of Harum Manis is shea butter which helps in protecting and soothing to the lip skin. Second, Mango Butter from Harum Manis is awesome for soothing dry skin and includes antioxidants and essential fatty acids. Third, sweet almond oil is soothing and easily absorbed into the skin giving the lips the nourishment needed. Castor Oil is an affordable carrier oil that helps provide a barrier of protection for the lips. Lastly the Lavender, Frankincense and Tea Tree Oil are a few of essential oils that can soothing and healing and give a good scents when combining with the shea butter lipstick.

1.4 Harum Manis Shampoo Harum Manis mango shampoo is really unique, fun and smells tasty. The shampoo content high Vitamin A that good to treat thinning hair, while Vitamin C can be as natural highlighter and promotes a healthy hair growth. Thus, 100% safe and natural Harum Manis shampoo can be use daily. The unique about this shampoo will not give hair tangle, oily or both.

Material One-fourth of coconut milk, one-fourth liquid castile soap, 20 drops of essential oils (peppermint or etc.), Harum Manis mango seed powder, one tablespoon of Harum Manis mango butter and half teaspoon of almond oil.

Method Firstly, all ingredients were combined in an old shampoo bottle or any suitable containers. Secondly, the bottle was shaken to mix them well. Thirdly, kept the bottle in shower for up to a month to make the mixture reacted naturally. Shaken the bottle every time when to use.

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The Characteristics of Harumanis for Commercials: 1. The sweet taste of Harumanis fruits has its own shape. It is not too big and not thin and oval at the end like others mango.

� BERITA HARIAN

2. At the base of the fruit, and make sure not too much rubber diffuse out. A lot of rubber claimed that the fruit is young and tastes sour. Some of the fruit will turn yellowish to indicate that it is ripe depends on the fruit grade.

3. The fruit content is not really hard and can squeeze and press a little on the skin of the fruit. If too cannot be suppressed, the fruit is young. Therefore, if it is too flabby and leave the fingerprints when pressed, it means it is too mature.

4. Spicy and sweet. , the name of this kind of mango must be smelly in advance so that the content is sweet.

2.2 Newspaper Articles Regarding to Harumanis Products And Research � UTUSAN ONLINE

KANGAR Aug 2017- The Chief Minister of Perlis, Datuk Seri Azlan Man said that the farmer of Harumanis should get involved in the urban industry that have based on this fruit as an icon for Perlis for the trade product. This is because there are very high demands for this fruit nowadays although it is quite expansive if compare to the others mangoes product. The examples of trade products that can farmers of Harumanis get into is like making juice. In order to make this come true, the non-government agencies are suggested to help the products based on Harumanis spread wider.

2.3 How Harumanis Can Enhance Beauty Harumanis can also be used as a mask which it can disguise black stains on the face and makes skin look more radiant and refreshed.Harumanis also can overcome acne. If the fruit is still young,it can be used as a material to eradicate acne.It also can cope with sunburned skin.Furthermore, it can also moisturize the hair.Then,it can prevent premature aging because the mango fruit contains high antioxidants that can prevent the emergence of signs of aging. In addition, it helps the process of treating skin diseases, such as ulcers and ulcers.It also accelerate skin regeneration process, keep the skin moist and elastic,strengthen the nails and protects skin from bad effects of weather.

2.4 Benefits of Harumanis for Health

KANGAR April 19 - A group of lecturers from Universiti Teknologi Mara (UITM) Penang branch succeeded in producing 11 downstream products based on Harumanis to provide added value and additional income to planters. The product consists of four types of foods: orange juice, tea, juice and sweets while the remainder are not food such as cosmetics, washing soap and baths and also car perfumes. According to the group leader, Senior Lecturer of Hotels and Tourism Management Faculty, Dr. Azila Azmi, they were appointed by the Department of Agriculture as Harumanis Engineering Consulting Consultant in a meeting in February. He said that since then, they have produced the products in collaboration with lecturers from the Faculty of Chemical Engineering which takes about two weeks."All these products are made of natural ingredients without preservatives and dyes and high antioxidant content for good health.

Harumanis is like other mango varieties, which is high in vitamins A and C and many essential nutrients and also minerals. They contain potassium, iron, calcium and magnesium. Harummanis mangoes are also high contents in soluble fiber. Harumanis juice is said to have a refreshing and hydrating effect.Each serving of mango is fat free, sodium free and cholesterol free. Some health benefits according to the MBG Fruit Shop.com: 1. Helps in prevent cancer There are antioxidants contents in the fruits like methylgalin, galic acid, fisetin, anstragalin, isoquercitrin and quercetin to keep consumer from the colon cancer ,prostate cancers, leukemia and breast cancer.

2. Maintain the cholestrol.

This type of fruit have high level contents of vitamin c,fibers and pectin which can decrease the colestrol levels. The new harvest of this fruit is rich in potassium. Potassium is for controling blood pressure and heart rate.

3. Cleanser for skin This fruit and vegetables help in cleaning the pores and increase freshness to the face. Futhermor,mangoes are applicable to any skin type.

4. Alkalizes the body

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Mango is rich in tartaric acid, malic acid and traces of citric acid that primarily help in maintaining the alkali reserve of the body.

5. Weight loss Mango has a lot of vitamins and nutrients that help the body feel fuller. Also, the fibrous fruit boosts the digestive function of the body by burning additional calories, helping in weight loss.

6. Aphrodisiac Aphrodisiac qualities are content in the fruits and increase the virility in men. Vitamin E, which is abundantly present in mangoes, helps to regulatation of hormones.

7. Prevent constipation Have enzymes that help in breaking down protein.

Then, the fibrous nature of mango helps in digestion and elimination.

1 Heat stroke This juice will the cool body temperature and prevent heat stroke from happening.

9. Strengthens immunity The combination of the vitamin C, vitamin A together witj the 25 different types of carotenoids just to maintain the healthiness of the immune systems.

3.0 Harumanis Peels Rich in Resources Harumanis peels are one of the major by-products from the harumanis mango fruit waste. Most of the people nowadays dislike eating the harumanis peels and just throw it away after eating the harumanis mango fruit.

Harumanis peels is rich in resources as it can be applied in food industry and for beauty purpose. Harumanis peels have high content of valuable compounds which are beneficial for human health. Harumanis peels contain high levels of dietary fiber and can be converted to a valuable ingredient in food industry such as harumanis peel flour. The harumanis peels flour can be used in making more healthier foods. Harumanis peels can also contribute to reducing the risk of cancer because of the presence of bioactive compounds in the harumanis peels.

Furthermore, antioxidants such as polyphenols, anthocyanins and carotenoids are determined on harumanis peel extracts. The results show the ripe harumanis peels extract are rich in anthocyanins and carotenoids while raw harumanis peels extract then has high polyphenol content.

The higher amount of anthocyanins, carotenoids and polyphenols in harumanis peels can make the harumanis peels be the great compost for plantation and add nutrients in the soil. Harumanis peels can also drive away the pests from the compost area because of it bad smell. In spite of this, harumanis peel compost benefits the environment can help the plant to growth healthier.

3.2 Harumanis Peels Contain High Levels of Dietary Fiber Scientific research reported that harumanis peels contain high levels of dietary fiber, minerals, vitamins and other natural chemicals that will contribute to good health.

Harumanis peels can be converted to a valuable ingredient in food industry such as harumanis peel flour. The harumanis peels flour can be used in making noodles, biscuits and other bakery products. Ajila et al. (2010) studied the effects of different levels of mango peel added to macaroni at and its effect on the cooking properties and characteristics of the macaroni. The result showed that the total dietary fiber, polyphenols and carotenoid content in the formulated macaroni increased. The results also showed that the cooking loss and firmness of the macaroni increased. It shows that the harumanis peel powder can improved the nutritional quality of the macaroni without affecting its properties.

Evaluation also had been made on the effect of using different amounts of harumanis peel powders on the rheological, physical, sensory and antioxidant properties of soft dough biscuits. The results showed the harumanis peel powder have possibility to improve the nutritional quality and antioxidant properties of the biscuits. Based on Table 4, harumanis peel flour has the highest ash, carbohydrate, fat and dietary fiber content compared to wheat flour. This show that harumanis peel flour has high nutritional value compared to wheat flour.

Existing wheat flour can be replaced with the harumanis peel flour in order to cook more healthy foods.

Table 4: Composition of harumanis peel flour and wheat flour

3.1 Bioactive Compound in Harumanis Peels There are two precious compounds in harumanis peels which are ethyl gallate and penta-O-galloylglucoside that can inhibit the growth of tumours, reduce the risk of heart diseases, lowering blood cholesterol and protect the liver in humans. Ethyl gallate is the ethyl ester of gallic acid and added to food as an antioxidant. PentaO-galloyl-glucoside is one of the gallate type compund and it show various bioactivies including anti-tumor, antioxidant, anti-cardiovascular and hepatoprotective effecs in pharmaceutical studies.

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3.4 Harumanis Peels Contribute to Lowering the Risk of Cancer.

Harumanis peels contribute to lowering the risk of cancer because of the bioactive compounds presented in the harumanis peels. The antioxidant properties in the harumanis peels can help lowering body cholesterol and inhibit the growth of cancel cell as it is a good source of phytochemicals. Further studies on the chemical profiles of the antioxidant in harumanis by-products must be taken such as in pharmaceutical studies where they can make a supplement and medicines to prevent this problems. Harumanis mango fruit has a good flavor and sweet odor and it will be beneficial for the patients who dislike to eat bitter medicines and supplements.

Harumanis peel supplements can also be consumed by a person who are in diet as it can help to lose weight and prevent fat formation. Furthermore, research by Kim et al.

(2010) evaluated that the cytoprotective effect of extracts from harumanis peels and flesh on oxidative damage induced by H2O2 in a human hepatoma cell line (HepG2). The result showed that harumanis peels contained more flavonoids and polyphenols that can exhibited good antioxidant activity. The results also showed that treatment of HepG2 cells with harumanis peel extracts can inhibit the DNA damage. On the other hand, they concluded that harumanis peels exhibited good antioxidant activity and inhibited DNA damage.

4.0 Technology in Monitoring and Controlling Harumanis Quality 4.1 Method for Quality Analysis Mangifera Indica L. the most popular mangoes in Malaysia due it pleasant aroma. Due it popularity, the quality of this fruit is very crucial especially for the consumer. This is because, the customer defines the fruit quality based on the flavor, color, size, shape, and texture of the mango itself (Sumual,2015). In order to produce the best quality of Mangifera Indica L. the environmental factors such as temperature, and concentration of carbon dioxide have to be in controlled. This result in the technology in monitoring and controlling the quality for the Mangifera Indica L.; where it can be done by perform a quality analysis using image processing, Quartz Crystal Microbalance (QCM) sensor or robot gripper.

4.1.1 Image Processing The author suggested a way for grading the quality of Mangifera Indica L. by using image processing method. In the first step, the image of the Mangifera Indica L. is taken using CMOS camera for both side view and top view to produce the image as shown in figure 2 and figure 3.

Figure 2: Image Processing for Top View. (a) Original Image; (b) Grayscale Image; (c) Binary Image; (d) Shape of Boundary

Figure 3: Image Processing for Side View. (a) Original Image; (b) Multi-Stage Global Threshold Process; (c) Binary Image

According to Ibrahim et.al (2016), the image captured is then converted into grayscale by removing B (blue) value, then the global threshold technique is used to eliminate the background and the stem. For side view image, a repetitive of global threshold technique is applied. Based on the pixel value, the image then is converted into black and white only whereby pixel values < 90 were converted to 0 (black) meanwhile pixel values > 90 were converted to 255 (white) to get the binary image. Some noise signal might be produced if the image has any dirt or dark spot on it. The last part is the thinning process to produce the shape of boundary that will be the indicator to observe the abnormalities of the shape of the mango. In this part, the researchers emphasizes, the use of image processing to extract the shape to be analyze before graded.

Next, some measurement is performed to calculate centroid, area, length, width, height and perimeter. Then, the shape of the Mangifera Indica L. is analyze and fourier features is extract. Based on figure 4, the mango will be either classified as regular mango or misshapen mango. Unfortunately, only regular mango is acceptable and will be grading, meanwhile the misshapen mango will be automatically rejected.

Figure 4: Shape of Mango a) Regular Mango (b) Misshapen Mango with Non-Uniform Edge According to Ibrahim et.al, (2016), in discriminant analysis, most important features such as mass and volume are selected to determine the shape regularity of the mango. In this part, both top view and side view image is combined to produce 3D image in order to calculate the total volume. At this point, LabView is used to calculate the area, volume and sum of all disks volume by developing the program. An algorithm is used to obtain the measurements of the Mangifera Indica L. using the boundary image produced.

Then, based on the mass calculate, the grade is determined according to the standard given by Perlis Agricultural Department as shown in Table 1. The researcher had fully tested on this method in the Perlis Department of Agriculture using the crops from the orchard of the department itself.

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Table 1: Grading Standard set by the Perlis Department of Agriculture.

Based on this method, the author clearly state that the grading is basically done by only observing the shape and mass of the mango which is not emphasize on the flavoring of the Mangifera Indica L.. In other words, the researcher by means only focusing on the external appearance of the fruit and not considering the flavor of the fruit.

4.1.2 Quartz Crystal Microbalance (Qcm) Sensor

Figure 5: Chemical Structure of 3-Carene.

When the sensing layer absorbed the gas molecules from 3Carene, it causes changes in mass of the QCM sensor, thus shifting the resonant frequency as well. The real-time frequency response of the sensor is obtained by calculating the difference of the initial frequency and stabilized frequency (SK. Babar et.al, 2016).

Even though this sensor is reliable to detect 3-Carene of Mangifera Indica L. by sensing any changes in mass on the crystal surface. However, the sensor response is decrease by 1.80% after 9 months (SK. Babar et.al,2016). Despite of the less sensitivity after few months, this method have clear vision on how it will determine the quality of the Mangifera Indica L..

This method is tested at the Department of Botany, Ballygunge Science College (Kolkata), India.

4.1.3 Robot Gripper Since most of the previous study is unreliable to determine the best quality for the mango, Victoria et.al (2017) suggested a robot gripper with few sensors attached to it to perform quality assessment on the fruit. The robot has four fingers, FA1, FA2, FB1 and FB2 that equipped with the two accelerometers (ACC1 and ACC2) which located at the rear FA1 and FA2 respectively; two reflectance probes (P1 and P2, that attached to FA2); and spectrometer as shown in figure 8. The accelerometers sensor used able to sense collision, monitoring and control the vibration.

When Mangifera Indica L. started to ripe, it releases an amount of volatile. In this fruit, 3-Carene, which is described as the characteristics of the mango itself can be the indicator for the mango flavor. The SK. Babar et.al. (2016), suggested to use a quartz crystal microbalance (QCM) sensor with polydimethyl siloxane (PDMS) as the coating to sense the aroma of 3-Carene volatile. This is because PDMS consists of repeating OSi(CH3)2-units, and it make PDMS surface to be hydrophobic due to the existence of (-CH3) group; thus, make it suitable since the target gas molecules of 3-Carene gas as shown in figure 5 also hydrophobic in nature .

Figure 8: Robot gripper with accelerometer and spectrometer probes.

Figure 6: Measurement using single QCM sensor Generally, QCM is used to perform the maturity assessment on the Mangifera Indica L.. Figure 6 shows the setup for measurement using single QCM sensor. According to the figure below, the QCM sensor was kept in an air-tight Teflon chamber of 100 ml at 25◦C with relative humidity, RH=66%.

The Teflon chamber is attached to the suction pump, where the PDMS-coated sensor was mounted. Then, a pure 3Carene was injected into the chamber for different concentration up to 1000 ppm.

When FA1 and FA2 grasp a mango, P1sensor took measurements at different surface of the mango. As soon as both FA1 and FA2 were closed, P2 able to collect the data.

Each P1 and P2 were configured with an illumination source that connected to halogen light sources; and beam combiner which combine the two light beams into one light beam.

Then, light beam is transmitted for simultaneous measurement. The signals captured by the sensors were recorded in a laptop by means of a data acquisition module (NI USB 6210). A multichannel VIS-NIR spectrometer used to collect the deceleration signals of the axes normal to the fingers only. Then, the signal response is analyze and filtered out using low pass filter and transformed by Fast Fourier Transform using LabVIEW to produce the signal spectrum.

The data acquisition device used to collect the accelerometer signals starts to collect data when the robot sends the signal to close FA1. The whole system for the robot gripper is shown in figure 9.

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Table 5: Comparison on quality assessment on Mangifera Indica L..

Figure 9: Robot gripper whole system.

As a reference, the author took an initiative by preparing a sample of reference to be compared with the result obtained by the robot gripper. A sample of unripe mango is used and stored for a period of time in a controlled temperature and humidity. Few parameters such as the firmness of the mango is measure on both side of the fruit using a Universal Testing Machine, fracture strength, titrable acidity (TA), and total soluble solids (TSS) content are also performed to calculate the multi-parameter ripening index (RPI) as the refence. The RPI sample value decreases across the time due to the changes in the composition of the mango (Victoria et.al, 2017).

Due the mechanical configuration of the robot gripper, it can handle various shape of fruits along with providing the best performance of the sensor. The robot gripper is implanted on delta robot (IRB 340, Flexpicker, ABB, Switzerland) (Victoria et.al, 2017).

Based on the three method that have been studied, the method for the quality assessment can be compared accordingly as shown in table 2. From the table, clearly, a robot gripper is the best approach to determine the quality for the Mangifera Indica L. as it can perform both intrinsic and extrinsic test on the mango itself. Moreover, it has fast performance, thus less time need to grade the Mangifera Indica L. However, this method need to be programmed first and a lot of component needed to build the robot. This robot is already tested on Delta robot (IRB 340) Flexpicker, ABB, in Switzerland. Since, Mangifera Indica L. is popular among Malaysian, it would be a great approach to implement the robot gripper in Malaysia so that the quality produced can be in controlled. Even though, the quality of Mangifera Indica L. can be controlled, still some of the fruit produced might be spoiled. In order to overcome this wastage problem. the Mangifera Indica L. can be used to make DIY products.

4.2 Green House Monitoring System Green House technology is another way proposed by the author as it met the crops requirement that can enhance the growth of Mangifera Indica L.. Few parameters such as temperature, humidity, and carbon dioxide concentration level must be taken seriously for the plant development. Since, the temperature inside the green house is higher than the outside environment, it can be said that it meets the crops requirement as well. In order to monitor and control the environment inside the green house, a recent technology which is Wireless Sensor Network (WSN) is used (Mad Saat et.al, 2014).

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4.2.1 Wireless Sensor Network (Wsn) Technology Mad Saat et.al (2014) proposed the system that consist of 3 modules which are sensing module, radio communication module and gateway module. According to the system architecture as shown in figure 8, the sensor will sense all the parameters needed such as carbon dioxide concentration, temperature and humidity and send the data signal to the WSN, and WSN will pass the data to the gateway to be sent to the monitored computer. In this system, the computer and the gateway are connected to the same network.

6.0 REFERENCES • Ajila, C. M., Aalami, M., Leelavathi, K., & Prasada Rao, U. J. S. (2010). Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science and Emerging Technologies, 11, 219–224.

• Ajila, C. M., Naidu, K. A., Bhat, S. G., & Prasada Rao, U. J. S. (2007).

Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry, 105, 982–988.

• Amid, M., Shuhaimi, M., Zaidul, I. S. M., & Manap, M. Y. A. (2012).

Purification of serine protease from mango (Mangifera Indica Cv. Chokanan) peel using an alcohol/salt aqueous two phase system.

Food Chemistry, 132, 1382–1386.

• Ayala-Zavala, J. F., Vega-Vega, V., Rosas-Domínguez, C., PalafoxCarlos, H., Villa-Rodriguez, J. A., Siddiqui, M. W., et al. (2011). Agroindustrial potential of exotic fruit byproducts as a source of food additives. Food Research International, 44, 1866–1874.

• Anonymous nd, 44 Manfaat Mangga Harum Manis bagi Kecantikan dan Kesehatan, https://manfaat.co.id/manfaatmangga-harum-manis

Figure 8: System Architecture In the monitored PC, a LabVIEW program is used to create any measurement and control system for the green house; Also, it used to collect and store all the data received by the sensor module. By using this software program, a graphical graph can be produced to show the data obtained by the sensor module (Mad Saat et.al, 2014).

A real implementation is conducted in UniMAP Agrotechnology Research Station in Perlis, Malaysia. In the period of the installation, the author collected the data obtained for four days from the sensor module. Temperature inside increases as the temperature outside increase. This clearly shown that outside temperature effect the inside temperature.

5.0 CONCLUSION Harumanis has a wide range of benefits for health and beauty. Therefore, research on the benefits and usage of harumanis should be continue. The techniques and technology for harumanis plantation should also be improved so that the more harumanis can be produced and its price could be reduced as the demands for harumanis by societies has been increasing from year to year. Campaign or carnival of harumanis can be done to popularized the name of harumanis not just in Malaysia but also worldwide. Besides, there are a wide range of product that can be made from harumanis which can increase the incomes of Malaysian.

• Ara R. et al. (2014). Nutritional evaluation of different mango varieties available in Bangladesh. Retrieved from www.ifrj.upm.edu.my • Hasimah Hafiz Ahmad (9 0ctober 2013), Produk Makanan Berasakan Mangga,retrieved from http://www.mada.gov.my/wpcontent/uploads/2016/12/Produk-makanan-berasaskan-manggaPN.-HASHIMAH-HAFIZ-AHMAD.pdf • Kim, H., Kim, H., Mosaddik, A., Gyawali, R., Ahn, K. S., & Cho, S. K. (2012). Induction of apoptosis by ethanolic extract of mango peel and comparative analysis of the chemical constitutes of mango peel and flesh. Food Chemistry, 133, 416–422.

• Kim, H., Moon, J. Y., Kim, H., Lee, D.-S., Cho, M., Choi, H.-K., et al.

(2010). Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel. Food Chemistry, 121, 429–436.

• MGB Fruit Shop( 6 January 2017), Harum Manis Mango, retrieved from https://www.facebook.com/notes/mbg-fruit-shop/harummanis-mango/1184007261653112/ • Mango.org (2009). Varieties and Availability of Mango. Retrieved from www.mango.org • Mango.org (2009). National Mango Board Nutrition Messages.

Retrieved from www.mango.org • Myfitnesspal.co (2005). Food Calories. Retrieved from www.myfitnesspal.com/food/calories • Maria Fransisca Sumual.(2015). Regulation of fruit softening, colour development and quality in controlled atmosphere stored mango •

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Mohd Firdaus Ibrahim , Fathinul Syahir Ahmad Sa’ad ,, Ammar Zakaria, and Ali Yeon Md Shakaff.(2016).

7.0 TURN-IT IN RESULTS

• In-Line Sorting of Harumanis Mango Based on External Quality Using Visible ImagingYang, N., & Li, W.-H. (2013).

• Mango peel extract mediated novel route for synthesis of silver nanoparticles and antibacterial application of silver nanoparticles loaded onto non-woven fabrics. Industrial Crops and Products, 48, 81–88.

• New Direction Aromatics Inc., (2018) All About Mango Butters. Retrieved from https://www.newdirectionsaromatics.com/blog/ products/all-about-mango-butters.html • Rashid Bahri (2013). Potensi Mangga Di Malaysia. Persidangan Mangga Kebangsaan, FAMA.

• Sk Babar Alia, Barnali Ghatakb, Sudipto Dutta Guptab, Nilava Debabhutic,Parthojit Chakrabortyd, Prolay Sharmab,∗, Arunangshu Ghoshe, Bipan Tudub,Souvik Mitraf, Mousumi Poddar Sarkarf, Nabarun Bhattacharyyag,h,Rajib Bandyopadhyay.

(2016).Sensors and Actuators B: Chemical: Detection of 3-Carene in mango using a quartz crystal microbalance sensor • Shaharil Mad Saad, Latifah Munirah Kamarudin, Kamarulzaman Kamarudin, Wan Mohd Nooriman, Syed Muhammad Mamduh, Ammar Zakaria, Ali Yeon Md Shakaff, Mahmad Nor Jaafar. (2014). 2nd International Conference on Electronic Design(ICED), August 19-21, 2014, Pennag, Malaysia: A Real-Time Greenhouse Monitoring System for Mango with Wireless Sensor Network (WSN) • Utusan Melayu(19 April 2018), Pensyarah Uitm Cawangan Pulau Pinang hasilkan 11 produk hiliran harumanis, retrieved from http://www.utusan.com.my/bisnes/ekonomi/pe nsyarah-uitm-cawangan-pulau-pinanghasilkan-11-produk-hiliran-harumanis-1.653600 • Victoria Cort_es a, Carlos Blanes b, Jos_e Blasco c, Coral Ortı´z d, Nuria Aleixos e, Martı´n Mellado b, Sergio Cubero c, Pau Talens a,*.

(2017). Integration of simultaneous tactile sensing and visible and near-infrared reflectance spectroscopy in a robot gripper for mango quality assessment

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ETHYLENE REFRIGERATOR ABSORBERS FOR TROPICAL FRUITSÂ AUTHORS : NURUL ASYIQIN BINTI NOOR HISHAM, MUHAMMAD AMMAR SYAHEED BIN RAHMAT, NUR SYAHIDA LAILA BINTI AZMY,NURAIN BINTI MOHD JAIS,NUR ZURIATI BINTI ZAKARIA,NURULNADIAH BINTI JOHARI ABSTRACT This article is reviewed to study the effect of removing the ethylene gas from the tropical fruits in order to extend their shelf life. Ethylene is thought of as the maturing hormone in plants. Notwithstanding making tropical natural product age, it can make plants kick the bucket. It can be created when plants are harmed, either mechanically or by illness. Ethylene impacts incorporate tropical organic product maturing, loss of chlorophyll, premature birth of plant parts, stem shortening, abscission of plant parts, and epinasty (twisting of stems).

Each tropical natural product has their own particular timeframe of realistic usability expansion before it achieves the ideal opportunity for it to ruin. Ethylene can accelerate decay in foods grown. The reason for ethylene icebox safeguard which is potassium permanganate (KMnO4) is working to expel the ethylene gas from the climate that works in natural product. The potassium permanganate is fill in as the fridge safeguard in the business as it needs to keep away from the waste of the natural product. It is connected to every one of the vegetables and organic products. Pottasium permanganate (KMnO4) can extend shelf life by oxidize ethylene that released by fruit. Ethylene oxidant (KMnO4) treatment was assigned can extend fruit shelf life. Potassium permanganate effects in postharvest conservation of the fruits stored under modified atmosphere and refrigeration. Until the show development, there has not been an economical, dependable nor reasonable item accessible to the person to decrease ethylene gas.

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INTRODUCTION Texture is a vital characteristic of food, and control or modification of texture is a major objective in modern food technology. The handling and processing of tropical fruit involves special problems, since the consumer has wellformed opinions and expectations regarding the proper texture in these commodities. Tropical fruits soften during maturation and storage.

Ehylene (C2H4, moreover known as ethene) could be a gaseous organic compound, little hydrocarbon gas that's the best of the alkene chemical structures (alkenes contain a carbon-carbon two fold bond). Ethylene is the foremost commercially created natural compound within the world and is utilized in numerous mechanical applications.

Ethylene is additionally a gaseous plant hormone. It is actually happening, be that as it may, it can besides occur because of ignition and different structures. You can't see or fragrance it. A couple of tropical organic products will make ethylene as developing begins. These tropical organic products were definite to contain interestingly differing levels of fundamental and non-basic starches, isolated from the likelihood that these tropical natural products differentiated especially in their softening rates in the midst of developing and capacity life (Lazan and Ali, 2003; Chin, Ali, Lazan, 1999).

Banana (Musa acuminata, AA gathering, family Musaceae), mango (Mangifera indica L., family Anacardiaceae) and guava (Psidium guajava L., family Myrtaceae) are cases of tropical organic product that deliver ethylene with maturing. Ethylene is reliable for the adjustments in surface, softening, shading, and different structures incorporated into developing. Tropical natural products, for example, papaya (Carica papaya L., family Caricaceae), starfruit (Averrhoa carambola L., family Oxalidaceae), guava (Psidium guajava L., family Myrtaceae) and watermelon (Citrullus lanatus., family Cucurbitaceae) don't make much ethylene and it doesn't affect their developing. (Lazan and Ali, 1993).

Ethylene is thought of as the developing hormone in plants. In development to making tropical natural product development, it can make plants pass on. It can be made when plants are hurt, either mechanically or by contamination. Ethylene will cause a wide breadth of effects in plants, contingent upon the age of the plant and how delicate the plant is to ethylene. Ethylene impacts fuse tropical organic product maturing, the setback of chlorophyll, the baby expulsion of plant parts, stem shortening, abscission of plant parts, and epinasty (curving of stems). It is used decidedly in tropical natural product maturing, for the case. It can too make hurt yields.

Delineations of damage may fuse yellowing of vegetables, bud hurt in lethargic nursery stock, or abscission in ornamentals (gets out, blooms drop off). Routinely two of the fundamental things to know are 1) on the off chance that a yield really delivers a piece of ethylene and 2) on the off chance that it is receptive to ethylene. Responsiveness will rely upon 1) the harvest, 2)the orchestrate of plant progression, 3) the temperature, 4) the convergence of ethylene, and 5) the length of introduction.

Ethylene gas is used industrially to develop banana, mango, guava and numerous other tropical natural products postharvest. Ethylene can be dangerous in the event that it achieves high focuses, so it should be used carefully. A couple of business liquid things release ethylene (ethephon, trade title Ethrel). These territories it was used pre-collect. There are three essential approaches to make ethylene: 1) gas from a barrel, 2) synergist generator, and 3) ethephon.

Different wellsprings of ethylene fuse developing the tropical natural product, drain from internal ignition motors/warmers, smoke (tallying cigarettes), welding, ruining vegetation, typical gas spills, and manufacturing plants of a couple of sorts.

With respect to the non-auxiliary sugars, create tropical products of banana and mango contain as tall as 20– 25% on new weight introduce of starch, though guava, papaya, and starfruit contain either outstandingly little or no unmistakable wholes of starch. Regardless of the way that starch substance shifted phenomenally with the tropical common item sort, these differences are not ceaselessly reflected in their strength levels at improvement or their softening rates amid maturing (Chin et al, 1999). From a agricultural viewpoint, tissue solidness is an vital quality trait and the rate of solidness misfortune amid maturing may impact not as it were tropical fruit quality but too its storage life.

Research has discovered that the dominant part of sustenance and drink waste happens toward the finish of the chain – in the family. This venture centers around the potential for ethylene control advancements to expand the timeframe of realistic usability of new deliver in residential ice chests, in this manner lessening family nourishment, squander. Through reasonable investigation, it gauged the impacts of three innovations on crisp deliver put away in ice chests, against „control‟ create put away typically in indistinguishable ice chests. The tried advances were: 1) Retention of ethylene in the fridge by use of shield containing potassium permanganate. 2) Addition of ozone to the fridge to go about as an ethylene control administrator. Ozone in like manner annihilates or possibly prevents the advancement of organisms and infectious spores. 3) Treatment of fresh conveys with an ethylene inhibitor, 1-methylcycopropene.

Ethylene is imperative in light of the fact that it can extend the rate of the rot of fresh make. The concentrations at which ethylene can impact convey is low and in this way, procedures for reducing its quality, or comparatively its effects may be useful. Past research has suggested that customers should be asked to store more results of the dirt in the cooler at home to grow their time span of sensible ease of use.

One possible aftereffect of this may be a development in ethylene centers around private coolers.

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The no matter how you look at it the proximity of more ethylene-making produce may have adversarial comes about for the idea of ethylene-delicate convey. This may then enable a legitimization for using one of the three ethylene to control advancements examined here.

Refrigeration is one of the principal essential systems used to defer the types of senescence. At the point when joined with modified air, it causes developing postponement and keeps natural product consenting to advertise needs (Chitarra, 2005). Changed air might be an extremely adaptable, tolerably essential, and minimal effort development that can be associated with various sorts of products of the soil (Neuwald et al., 2005). Its feasibility can be extended by consolidating it with ethylene safeguards, for example, potassium permanganate (KMnO4). As per Cenci et al. (1999), applying KMnO4 on 'Dawn Solo' papaya, put away at 10°C more than 28 days, brought down consistency misfortune amid capacity.

The instruments by which tropical organic products unwind in the midst of maturing remain obscure and are liable to many hypotheses. Al-however turgor misfortune and starch debasement and resulting diminish in its substance in the midst of developing may contribute, however, compound catalyzed changes to divider structure and arrangement are viewed as the main consideration of softening of tropical natural products.

Despite the probable believability that tropical common items contain pretty much relative cosmetics of divider proteins, the way the distinctive cell divider starch parts are changed prescribes that there are subtle regulatory instruments at the level of protein focus, the kind of substance isoforms show, and the planning of appearance of those different isoforms may well be fundamental in sorting out divider dismantling and natural product softening. In like manner, all cell divider parts, viz. gelatins, non-cellulosic cross-connecting glycans (already known as the hemicelluloses), and cellulose may well be changed in the midst of developing, yet the planning (Cosgrove, 2001).

1.0 ETHYLENE REFRIGERATOR ABSORBER 1.1 Ethylene Gas Absorption Ethylene gas is acolourless, safe and unscented gas, created from both characteristic and man-made sources.

The atom is extremely receptive and prepared to be oxidized into an express that won't do harm to deliver.

There are a few ways that might be utilized to expel ethylene gas from deliver capacity regions. One of the most secure and least difficult strategies is to oxidize it with sodium permanganate where it can lessen ethylene gas to greatly low levels. Sodium permanganate (NaMnO4) is utilized as a part of various well-known utilizations, for instance in drinking water and air treatment frameworks.

The transporter medium for sodium permanganate can change.

The response between the ethylene gas and sodium permanganate oxidizes the ethylene gas away and diminishes the accessible sodium permanganate as well.

The measure of sodium permanganate accessible will regularly last no less than 3 months in most home fridges and dry stockpiling zones. Following 3 months, it ought to be supplanted with a crisp refill bundle (Thebluapple.com, 2018).

1.2 Absorbing material for the Ethylene Absorber.

The ethylene absorber can comprise an ethylene absorbing material, such as for example zeolite or a high porosity material such as aerogel, according to syndiotactic polystyrene. . However, a natural zeolite is used for the home market. Zeolite is an unadulterated type of old volcanic fiery debris that has a high crystalline surface territory, giving a perfect substrate to the ethylene gas oxidation to happen (Thebluapple.com, 2018).

The ethylene absorbing material is selected and sized so that it should be able to absorb during absorption mode with typical amounts, for example 2 kg of banana generate about 2 mg of ethylene per week,2 kg of mango generate about 42 mg of ethylene per week of ethylene. This production of ethylene can be produced during a suitable time in a range of 1 to 2 weeks by produce stored in the storage chamber that are typically in an amount which is not higher than 1-2 kg and then quickly go to desorption mode in few minutes in order to obtain an ethylene concentration in an amount from 0.1 to 10 ppm, This range of amount is enough for accelerating ripening of the produce stored in the storage chamber (Patents.google.com, 2018) 1.3 Reaction and Effect of Potassium Permanganate (KMnO4) The double bond between two carbon atoms of the ethylene molecule is exposed to attack from suitable reagents with the generation of saturated compounds.

So, potassium permanganate (KMnO4) with a purple color oxidizes ethylene to form either ethylene glycol or acetic acid, which in the presence of more permanganate could be further oxidized to CO₂ and H₂O, and the generation of manganese oxide (MnO₂) with a dark brown color. Thus, this oxidation process could be applied as a test to detect ethylene and the scavenging capacity of the permanganate, known as Baeyer’s test. Looking into above mentioned properties of KMnO4 with their carrier materials in managing many fruits through physiological front to absorb the ethylene production, increasing the shelf life and minimize the diseases during storage and packing (Aelsindia.com, 2018).

The rate of deterioration of horticultural commodities is directly proportion to the respiration rate.

Application of potassium permanganate as ethylene oxidant in storage of refrigerator. Pottasium permanganate (KMnO4) can extend shelf life by oxidize ethylene that released by fruit. Ethylene oxidant (KMnO4) treatment was assigned can extend fruit shelf life. Potassium permanganate impacts in postharvest preservation of the fruits stored under modified atmosphere and refrigeration (Aelsindia.com, 2018).

Low concentration of ethylene in storage chamber can destroy the product quality.

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Use of ethylene biosynthesis inhibitors leads to a reduction in endogenous ethylene levels in the plants or fruits. KMnO4 treated fruits can give the effect of delayed ripening, reduced respiration, physiological loss in weight and moisture with retention of higher firmness. This item oxidizes the ethylene delivered by the organic product amid aging, expanding the pre-climacteric period and the post-gather life. The oxidation of ethylene by KMnO4 prompts the development of water and carbon dioxide.

Although a range of solutions exist currently to reduce the impact of ethylene on postharvest floral longevity through the supply chain, none currently meets all the requirements. However, the efficiency and the economic benefit of applying each strategy to the fresh produce industry needs to be evaluated in the different crop or market contexts (Aelsindia.com, 2018).

To wrap things up, great refrigerator temperature control, however rare entryway opening, notwithstanding when utilizing a scope of new creations with high ethylene generation. There is a recommendation that where refrigerator temperatures are all around controlled, and the expanded recurrence of entryway opening related with ordinary ice chest utilize, the utilization of ethylene control innovations at this phase of the store network is probably not going to have awesome advantages and ought not to be given high need. Finish expulsion of ethylene amid capacity would affirm whether under a few conditions this is a decent system that can enhance taking care of and diminish waste (Wrap.org.uk, 2018).

1.4 Maintaining Freshness by Ethylene Refrigerator Absorber.

Some of customers wonder why their freshly handpicked fruits go bad so quickly in the refrigerator. Thus, it leads to a plenty of fresh produce is thrown away before it consumption. A refrigerator comprising a storage chamber to produce storage and to produce ripening control system. The produce ripening control system comprising an ethylene absorber adapted to operate in absorption mode and desorption mode. A recirculation circuit configured to fluidly connect the absorber with the storage chamber and to draw air from the storage chamber, to flow the drawn air through the absorber and to return it into the storage chamber and a control unit configured to selectively operate the absorber either in the absorption mode for ethylene absorption or in the desorption mode for ethylene desorption (Patents.google.com, 2018).

2.0 TROPICAL FRUITS 2.1 What Is Tropical Fruits?

Based on English Oxford Dictionary, tropical fruits (noun) is any edible fruit native to or grown in tropical regions, such as guava, mango, papaya, pineapple, etc.; frequently attributive. Tropical fruit are a botanically diverse group of fruit indigenous to tropical regions.

Their representatives come from numerous families, including Anacardiaceae (mango, hog plum, imbu), Sapindaceae (rambutan, taun, lychee, longan), Passifloraceae (passion fruit), Bromeliaceae (pineapple) and Annonaceae (custard apple, soursop, sugar apple).

(Underhill, 2003, Pages 2780). Tropical fruits are grown and developed in high temperature climatic zones, presenting a biodiversity of fruit cultivars varying in structure, characteristics and physiology. (Wongs-Aree and Noichinda, 2014). In Malaysia, some of the popular tropical fruits are durian, mangosteen, rambutan, langsat, cempedak, guava, rose apple (Jambu Merah) and many more.

The utilization of potassium permanganate that assimilates ethylene and the utilization of synergist scrubbers that catalyze the breakdown of the substance are alternate advancements that utilized for the expulsion of ethylene from the capacity air. Engrossing the gas with potassium permanganate is the least expensive.

Moreover, another technique in which identified with transportation is performed together with natural products having the capacity of retaining ethylene gas, for example, banana and mango that are unripe, where they are in a green state to avoid maturation has been proposed. In any case, maturation additionally continues in the natural products that ingest ethylene gas, with the goal that drawn-out impacts can't be normal. Likewise, this technique includes the danger of decaying the kind of the natural product by the blending of the fragrances because of the blending of various sort of organic products (Patents.google.com, 2018).

At that point, different strategies for keeping up the freshness or alternately controlling the development of plants or perishables, for example, natural products by controlling the convergence of ethylene gas by utilization of an ethylene gas adsorbent containing a liquor extricate arrangement of crude bamboo and a channel having held subsequently the liquor remove arrangement (Patents.google.com, 2018).

2.2 Relationship between Ethylene and Tropical Fruits.

Ethylene is just a single of numerous unpredictable substances advanced by aging natural products, and the little sum created would have pulled in little consideration in the event that it was not for the way that the gas fortifies organic products to age. (Barry and Giovannoni, 2007). The monetary significance of natural product has filled in as a motivation to think about aging organic chemistry, and a comprehension of the physiological reactions of aging to ethylene was entrenched as ahead of schedule as the 1930s (Abeles et al., 1992). Expanded breath and a burst of ethylene biosynthesis were found in some natural product amid aging, for example, tomato, avocado, apple, and banana, which were then delegated climacteric organic product. Interestingly, some natural product demonstrated no expansion in breath and ethylene generation amid maturing, for example, strawberry, grape, and citrus, and were delegated non-climacteric organic product. When all is said in done, natural product with the most astounding breath rates, for example, banana and avocado, have a tendency to age most quickly, and for non-climacteric organic product the general relationship exists between high breath and short time span of usability (Tucker and Grierson, 1987; Tucker, 1993).

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Some way or another, disregarding the way that ethylene is the fundamental figure trigger for aging climacteric natural products, it has been viewed as that both ethyleneward and ethylene-free quality procedure of control pathways synchronize to co-ordinate the way toward aging in climacteric and non-climacteric organic products (Lelievre et al. 1997). There are the different affirmation that exhibits the piece of ethylene in a selection of developing in regular items. Right when submitted to either specific ethylene biosynthesis inhibitors or inhibitors which deter the movement of ethylene, tomato common items show strong deterrent of maturing yet when natural items in the green-prepared stage are displayed to exogenous ethylene, improvement can be established (Gray et al.

1992). Treatment of green bananas with ethylene in the midst of the pre-climacteric organize abridges the time required for developing begin (Payasi et al. 2004).

Ethylene-impelled maturing of banana natural item depends upon the length of ethylene treatment.

The effect of ethylene and short chain doused unsaturated fats on ethylene affectability in maturing bananas exhibit faster maturing in natural items displayed to ethylene for a 24-h period than in regular items treated for a 6-h period (Whitehead and Bosse 1991). This response of banana normal item to ethylene appears, all in all, to be related to the legitimate of ethylene to its receptor districts in the tissue. Treatment with ethylene realizes the whole inundation of all the available goals. Treatment of green banana in pre-climacteric mastermind with octanoic destructive results in a disguise of ethylene association, conceivably on account of limitation of the film related ethylene encircling synthetic and a development in the affectability of the regular item to ethylene. Treatment of guava natural items with 1-methylenecyclopropane (1MCP) realizes important camouflage of ethylene creation in the midst of limit and furthermore maturing (Singh and Pal 2008). Right, when ethylene perception is avoided by using MCP, the extension in ethylene creation is ended, and softening and shading change of the papaya natural item is, for the most part, delayed, demonstrating that softening and shading headway are liable to ethylene (Moya-Leon et al. 2004). Softening of apple, melon, and tomato in like manner depends upon ethylene. Constant ethylene treatment is required for the begin and development of peach regular item softening; also ethylene center is a basic factor in controlling the rate of softening (Hayama et al. 2006).

2.3 Production of Ethylene from Tropical Fruits Late investigations utilizing gas chromatography demonstrate that a measure of ethylene sufficiently extensive to fortify maturing is constantly present inside an organic product before the respiratory climacteric starts.

This reality and information from tests in which organic products were presented to a fractional vacuum or differing groupings of O2, CO2, and ethylene oxide strengthens the view that ethylene is a maturing hormone.

The respiratory climacteric starts not long after the natural product is gathered in light of the fact that the tissue never again gets from the give framework a substance which represses aging; this substance may act by bringing down the affectability of the organic product to ethylene. The limit for ethylene activity is additionally impacted by the organization of the environment, for O2 is a substrate in the response actuated by ethylene and CO2 restrains the activity of ethylene by rivaling the olefin for the receptor site.

Analyses demonstrate that ethylene is gotten from acetic acid derivation or acids of the Krebs cycle and acts by authoritative to a metal receptor site in the tissue. (Burg and Burg, 1965) 2.4 Mechanism of Ethylene in Decaying Fruits and Vegetables Ethylene (C2H4) is created normally by most plant tissues, particularly aging natural product. It is a plant hormone that controls numerous organic procedures.

Among plant hormones, ethylene is strange in light of the fact that it is a gas. The ramifications of this are whether one plant or plant organ begins to deliver ethylene, close-by plant tissues are moreover influenced. For plants, numerous procedures including tissue passing, for example, leaf drop in deciduous trees, petal drop in blooms, over-aging of organic product, are effectively controlled as a major aspect of the regular life cycle. Huge numbers of these are controlled or animated by ethylene. Therefore ethylene can accelerate decay in foods grown from the ground vegetables, especially verdant greens. As it controls such a significant number of procedures related to the nature of foods grown from the ground, ethylene is an amazingly imperative compound for the new creates dealing with industry. From one perspective, it is utilized to trigger aging in organic products.

Consequently, bananas are transported green to the UK and are then fortified to mature by being disinfected with ethylene inside warm maturing rooms. Then again, as ethylene will animate weakening and senescence (a dynamic procedure of cell demise that prompts tissue weakening), it is essential to control fixations in request to look after quality. In this manner, there is a developing acknowledgment of the significance of controlling ethylene in new create storerooms, and subsequently an expansion in the utilization of ethylene scrubbers.

2.5 Affectability to Ethylene of Some of the Ripening Pathways in Tropical Fruits (Cantaloupe) Recent studies have been made on applying antisense ACO melons with ethylene give whole recuperation of aging (Ayub et al. 1997). It additionally empowered the determination of the continuous affectability of the different pathways to the hormone.

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The edge level of ethylene fit for physiological action differed from 1 mL L1 for degreening of the skin to 2.5 mL L1 for softening of the tissue, for film decay and for cell partition in the peduncle abscission zone (Ben Amor et al.

2001). The drenching levels for signify achievement of the pathway were 2.5– 5.0 mL L1 , which is by far much lower than the inside ethylene found at the climacteric peak (in excess of 100 mL L1 ), demonstrating that the regular item grows more ethylene than should be expected, in any event for the pathways under investigation. Cessation of the ethylene treatment resulted in a complete arrest of degreening of the rind and of peduncle abscission, demonstrating that both ripening pathways are completely dependent on ethylene. Despite what might be expected, softening of the fragile living creature and film decay, however altogether backed endless supply of ethylene, kept on continuing recommending that an ethylene-independent section exists in these two techniques. The affectability to ethylene of the climacteric breath is impacted by the partition of the normal item (Latche et al. 2002). The use of ethylene to antisense ACO melons enlivened O2 use just in case they were pulled back from the vine, showing that association with the plant quells the effect of ethylene on the breath. This effect of partition on affectability to ethylene is known as tree factor by post-gather physiologists and surmises that an inhibitor of natural item maturing or ethylene movement could be translocated by the phloem. The possibility of this inhibitor remains to darken. Auxin has been prescribed to be a candidate, however, the exploratory verification is up til now insufficient.

3.0 SHELF LIFE EXTENSION OF TROPICAL FRUITS 3.1 Shelf Life Extension Every tropical fruits have their own shelf life extension before it reach the time for it to spoil. The purpose of ethylene refrigerator absorber which is potassium permanganate (KMnO4) is functioning to remove the ethylene gas from the atmosphere that works in fruit ripening by absorbing and oxidizing it to carbon dioxide and water. It also can increase the concentration of carbon dioxide and blocked the ethylene production that can control the ripening of the fruits (Sorbentsystems, 2005).

The potassium permanganate is work as the refrigerator absorber in the industry as it wants to avoid the spoilage of the fruit (Zamrano et al, 1994). It is applied all the vegetables and fruits such as papaya, guava, mango, banana, watermelon and star fruits.

3.2 Type of Tropical Fruit That Used This Technology Souza said that papaya is one of the tropical fruit that have the potential of the market and because of that the demand is quite high. The ripening of papaya will become faster after the harvesting the mature fruit and to increase the shelf life and durability, it must kept under refrigeration as papaya has high content of water that can make it more spoiled (Balbino, 2003). The technology of ethylene refrigerator absorber which using the potassium permanganate managed to increase the postharvest life of papaya and help to prolong the pre climeteric period (Resende et al., 2001).

3.3 Impact of Potassium Permanganate towards Physical And Chemical Changes of Tropical Fruit Shelf Life Extension There are some effects of using potassium permanganate during their ripening periods. The effects basically can extend the shelf life of the fruits to avoid the spoilage happen.

3.3.1 Weight Based on Sujayasree and Fasludeen (2017), there are some changes in weight of the fruit after using the ethylene remover which is potassium permanganate.

This technology can be proved as the postharvest treatment using papaya fruit to prolonging the shelf life. The changes of the weight can be seen as the papaya that using the ethylene refrigerator absorber when it being stored can help to reduce the time for the fruit to ripe. The technology of modified atmosphere packaging with potassium permanganate that stored under ambient atmosphere which in 31 °C are proved to have a less weight and can last for 12 days better than the papaya that pack in the modified atmosphere packaging without using potassium permanganate.

3.3.2 Firmness Firmness of the fruits in one of the important factors that needs to be considered in order to market the fruits. By using the potassium permanganate as ethylene remover, the firmness of the fruits can be controlled and the quality of the fruits can be preserved. The change in firmness of the fruits can be effected by potassium permanganate because when the ethylene production from the fruits is blocked, the production of water in the fruits will be slower and the period of the fruit to be ripe will be slower (Knee and Hatfield, 1981). Thus, the firmness of the fruit can be preserved as the fruit are not become spoiled in a short time because of the enzyme such as hydrolases that breakdown the pectin, cellulose and hemicellulose are being control by the potassium permangate. The experiment made by Sujayasree and Fasludeen (2017), had proved that the firmness of the fruit decreased on the first five days of the storage at the 10 °C temperature. It can be happened as the water is loss through the transpiration process during the maturation of the fruit. The firmness of the fruit can be control as it is packed in modified atmosphere package with potassium permanganate are more firmer than the fruit packed without potasiium permanganate. This technology can be seen in the import and export of fruits market as it want to have a good quality of fruit to be in the market.

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3.3.3 Colour Every fruits have their own unique colours that can represent the characteristic of the fruit itself. Sometimes, the colour of the fruits shows that the condition of the fruits whether it is ripen or still young. For example, the colour of you mango usually is in green colour while the ripen mango is in yellowish colour. As the customer, colours are the important factor for customers to distinguish the condition of the fruits. The colour of the fruits can be change after using the potassium permanganate. This is because it helps the fruits that have a high production of ethylene such as banana and guava to slow down or remove the ethylene inside the fruits in order to have a long shelf life. Changes in colour can be seen after using the potassium permanganate as the fruits will be change the colour of the fruits based on their ripening time. So, the uses of ethylene remover will retard the process of ripening and automatically will affected the chlorophyll content as it will decreasing and the other pigments will be increasing (Silva et al, 2009). It will cause the fruits have the less intensity of colour after the storage time and can be showed by the papaya that not using the potassium permanganate have a 100 mg of chromaticity and chlorophyll values while the papaya that stored using the potassium permanganate is 56.12 mg of chromaticity and chlorophyll values (Sujayasree and Fasludeen, (2017).

3.3.4 Sugar Content Sugar content is the sugar composition in the fruits and it determined the taste of the fruits whether it considered as juicy, sweet, sour or bitter. Basically for climacteric fruits such as apple and strawberry, the sugar content will be increased or decrease because of the polysaccharides break down process. Thus, for non- climacteric fruit such as papaya, the sugar content are lower and the breakdown of polysaccharides is quite slow. After using the potassium permanganate as the ethylene absorber, the soluble solids of the papaya increasing when being stored (Sabater et, al, 2018). During the storage of the papaya, the total of soluble solids is increasing same as the reducing sugar increases and the total sugar content is decreasing. It is to avoid the process of water loss and the ripening process to become faster in order to avoid the wilting.

3.3.5 Ripening Period The uses of ethylene absorber had given the effect to the ripening period of the tropical fruits such as papaya. The shelf life of papaya brand of Sunrise Solo are proved that the ripening period of the fruit can be slow down after using the potassium permanganate as absorber. The experiment made by Correa et al at 2010 showed the comparison of the two fruits that placed in the two separated polyethylene bag which having the potassium permanganate and not having the potassium permanganate. The two fruits are leaved for 2-3 days and observed the texture of fruits. After three days, it is observed that the ripening of papaya that contains the potassium permanganate is delayed compared to the other papaya that had ripe faster. It shows that the potassium permanganate managed to slow down the ripening period for the fruits as it will absorb the ethylene from the fruits and will slow down the ripening process in order to have a prolong shelf life.

3.3.6 Ascorbic acid content Ascorbic acid is the vitamin C that can be categorized as water soluble vitamin. Due to the uses of potassium permanganate, it will affected the ascorbic acid content in the fruits. This is because the prolong storage can reduce the ascorbic content in the fruits. The study from Fernandes et al. in 2010 the observation had made to the papaya showed that the potassium permanganate had prolong the shelf life, improve the quality of papaya but the amount of ascorbic acid had decreases because the long storage period had affect the oxidation of the ascorbic acid.

4.0 COMPARISON OF TROPICAL FRUITS WITH OR WITHOUT ETHYLENE REFRIGERATOR ABSORBER Comparison is the process of considering how things or people are similar and how they are different from each other. In this context, comparison of tropical fruits with or without ethylene absorber are discovered and discussed roughly in order to know their difference or similarity. The purpose of this comparison is generally to discover the effect of tropical fruit if they are applied with or without ethylene absorber. The focal point of postharvest innovation which is ethylene going about as a key inside the expansion of the period. Other than the period, the natural product quality likewise can be reached out all through capacity. Here, the expulsion or restraint of olefin from capacity frameworks is having the capacity to do by saving the standard and time of produce when postharvest innovation is analyzed (Golden et al., 2014).

Refrigeration, drying, changed environment stockpiling are the cases of techniques for conservation that has been contemplated and authorized all through the previous years. (Gariepy et al., 1984).The first factors in keeping up quality and protracting the postharvest lifetime of contemporary foods grown from the ground square measure accumulate at ideal development, limiting mechanical wounds, abuse redress sanitation methods and giving ideal temperature and proportion all through all offering advances. (Kader et al., 1989).

Auxiliary elements exemplify alteration of O2, carbon dioxide or ethylene fixations inside the air enveloping the merchandise to levels very surprising from those of air. This is regularly expressed as CA that is controlled by air or MA that is the changing climate. The principal benefit that one will anticipate from this stockpiling framework is that the turn out can keep up its freshness and quality for a broadened measure of your chance than it may if hang on underneath RA that is the consistent air. (Ratti et al., 1996).

In this article, the methods for protection of tropical natural products are focused on the expulsion of ethylene from the tropical organic products by refrigeration and changed air stockpiling.

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In the business watch, ethylene gathering is diminished by ventilation or by utilization of alkene safeguards (EA) like permanganate (Chamara et al., 2000). Alkene safeguards are viable in bringing down alkene fixations in bundling, along these lines expanding the capacity lifetime of the turnout. The expulsion of the alkene from capacity situations expands the capacity life by 100 percent.

Refrigeration is one of all the chief fundamental procedures acclimated to postpone the procedures of senescence. Once joined with changed climate, it causes maturing deferral and keeps natural product steady with showcase wants. The altered environment could be a very adaptable, relatively direct, and low-value innovation which will be connected to fluctuated assortments of foods grown from the ground (Neuwald et al., 2005). Its adequacy might be hyperbolic by consolidating it with ethylene safeguards, similar to permanganate (KMnO4).

Expulsion of advanced ethylene from the capacity air helps with keeping up a market nature of tropical organic products by lessening the rate of softening and expanding adequacy. The KMnO4 utilized as a part of this examination seems tasteful for the expulsion of ethylene from the controlled climate stockpiling. While when there is no expulsion of advanced ethylene from capacity climate, it attaches the rate of softening and diminishing in the adequacy of tropical organic products. In this manner, it can be obviously said that when the ethylene is expelled from tropical natural products, the time span of usability will turn out to be longer.

4.1 Specific Comparison of Tropical Fruits and Temperate Fruits with or without Ethylene Refrigerator Absorber In this article, the comparison of tropical fruits and temperate fruits are made with or wihout ethylene absorber. The example of tropical fruit used as sample is papaya while the example of temperate fruit used as sample is avocado. The comparison are to be made based on two aspects which are the acceptability and the days for the fruits to soften.

The definition of acceptability here is the ability of the fruit to maintain its fresh condition before it is over ripe. For avocado, the vast majority of the temperate fruit that wound up inadmissible amid the softening procedure had anthracnose rot. "Searing or browning" of the skin, as previously depicted on avocados in controlled air amassing, was not viewed. The little measure of skin recoloring saw in the midst of the softening strategy on controlled environment set away common item exemplified high temp spotting without darkening of the substance, which has been depicted. No inside re-coloring was recognized on sufficient mild foods grown from the ground commendable natural item was attractive.

At the point when avocados expelled from controlled climate stockpiling, with or without ethylene, 100% of the avocados were worthy. From air stockpiling, just 12% were satisfactory following 45 days.

Following 60 days noticeable all around, all natural product was unsuitable as a result of anthracnose rot.

The high level of an unsatisfactory organic product following 45 and 60 days stockpiling noticeable all around was practically identical to past examinations.

Avocados in controlled capacity with ethylene relaxed in fundamentally less time at all stockpiling periods than those put away without ethylene. Avocados from air stockpiling mollified in altogether less time than those from controlled air stockpiling. Avocados which were not put away but rather relaxed specifically at70°F required a normal of 6.2 days to mollify.

For papaya, there is an investigation on medications of the organic products with the various measure of KMnO4 per sack. Drug with 1.5 and 2 g of KMnO4 per sack had signified dissolvable solids content verifiably measure up to at the limit beginning and following 25 days, while natural item treated with 0, 0.5, and 1 g of KMnO4 per pack had quantifiably unrivaled means following 25 days of limit, which show a normal maturing in these prescriptions.

Papaya has the normal for an aggregating low substance of starch which is under 1% amid maturing.

After sack expulsion, the substance of aggregate dissolvable solids demonstrated direct expanding conduct, along the assessment days, for each dosage of KMnO4. A higher substance of solvent solids was seen in the organic product without KMnO4, showing quickened aging, while in a treated natural product, the KMnO4 impact had a slower development of the aggregate dissolvable solids content. Potassium permanganate can defer the natural product maturing and the dosage 0.5 g of KMnO4 per pack is adequate to protect papaya for 25 days.

5.0 Cost of Ethylene Refrigerator Absorber Production The present innovation identifies with the field of conservation of plantstuffs. All the more especially, it identifies with the conservation of create, blooms and different plants by the control and retention of ethylene gas. One issue with the capacity of delivering and blooms is that ethylene gas is discharged from the plant into the encompassing environment. Ethylene gas is a characteristic aging operator of numerous of these plants. Keeping in mind the end goal to moderate the aging procedure, a few methods for controlling ethylene creation is required. It is surely understood in the business that specific chemicals assimilate or generally, dispense with ethylene gas.

Mixes of potassium permanganate and alumina, or a hydrated mix of potassium permanganate and Zeolite are two such items.

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. Each promptly assimilates ethylene gas bringing about a generous postponement in the maturing procedure. An extra advantage of these chemicals is that they additionally assimilate scents. The run of the mill mechanical shopper of ethylene decreasing frameworks buy huge amounts of an ethylene retentive item. A mechanical framework more often than not flows the air inside the storeroom through channels having the item inserted in the channel. Nonetheless, this strategy would not be practical nor achievable for home utilize. In spite of the fact that it has as of late been influenced feasible for people to buy items containing little amounts of potassium permanganate and zeolite for home utilize, these items normally have abbreviated timeframes of realistic usability because of the chemicals being unfavourably influenced by the bundling.

One producer of such an item bundles the compound blend in an overwhelming paper holder. Be that as it may, such a compartment has a drawback in that the holder can't save the power of the compound amid capacity on the grounds that a paper or cardboard compartment is porous to air. Until the show development, there has not been an economical, dependable nor reasonable item accessible to the person to decrease ethylene gas.

Engrossing the gas with potassium permanganate is the least expensive.

As of today, 20/5/2018 on www.blueapple.com the price of ethylene absorber is as low as $9.99.

5.0 CONCLUSION Utilizing ethylene refrigerator absorber, the ethylene levels were lessened. Removal of evolved ethylene from the storage atmosphere assists in maintaining market quality of tropical fruits by reducing the rate of softening and increasing acceptability. The KMnO4 used in this study appears satisfactory for expulsion of ethylene from the controlled air storage. While when there is no expulsion of developed ethylene from the capacity environment, it affixes the rate of softening and diminishing in agreeableness of tropical organic products. Accordingly, it can be unmistakably said that when the ethylene is expelled from tropical organic products, the timeframe of realistic usability will turn out to be longer. Until the show development, there has not been an economical, dependable nor reasonable item accessible to the person to decrease ethylene gas. Engrossing the gas with potassium permanganate is the least expensive.

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7.0 TURN-IT IN RESULT •

• Sabater. M., Coureau. C. & Tessier. C. (2018). Use of a potassium permanganate ethylene absorbent to maintain quality in ‘Golden Delicious’ apple during ULO cold storage. Bioconservacion SA, Barcelona, Spain.

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WE HOPE YOU HAD A GREAT TIME READING THIS MAGAZINE

MAGAZINE COORDINATOR / MANAGING EDITOR

DR. IR. MOHAMMAD EFFENDY BIN YA’ACOB Senior Lecturer Department of Process and Food Engineering Faculty of Engineering, University of Putra Malaysia

EDITOR- IN - CHIEF

AREEJ AMR ELKWIEE Process and Food Engineering Student Faculty of Engineering, University of Putra Malaysia .

ASSISTANT EDITOR

ELBARA MOHAMED Mechanical and Manufacturing Engineering Student Faculty of Engineering, University of Putra Malaysia

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