PROPOSAL SUMMARY

STUDY ON THE FUNCTIONAL PACKAGING FOR CANARIUM ODONTOPHYLLUM

MIQ. WITH THE EFFECT OF STORAGE CONDITION

MOHAMAD AZUAN BIN MOHD SOFIAN

55218117083

SUPERVISOR: TS NURUL FAEZAWATY BINTI JAMALUDIN

Malaysian Institute of Chemical & Bio-engineering Technology

University Kuala Lumpur

April 2020
1.0 INTRODUCTION

Canarium Odontophyllum Miq. or commonly known as dabai, is a seasonal fruit that

belongs to the Burseraceae family. It is an indigenous seasonal fruit that can be found in
Borneo island, especially Sarawak. It is usually referred to as the "Sarawak olive" because of
its resemblance to olive (Pin and Daniel, 2016). The locals also call it “Sibu Olive” as most
of the fruits can be found in the region of Sibu, Sarawak. It was found that dabai is a very
nutritious fruit. The fruit is a source of unsaturated fatty acids, with 38–42% oleic acid, 15–
18% linoleic acid and traces of linolenic acid. The total anthocyanin content in dabai fruit
(2.05–2.49 mg/g dried weight) was comparable to blackberry, blueberry, and grape. There
were fifteen types of phenolic compounds that is found in the fruit (Chew, Prasad, Amin,
Azrina and Lau, 2010)

As dabai is a seasonal fruit, the season starts during May to June and November to
January (Chua and Nicholas, 2016). The short shelf life of dabai fruits makes it only
available in the local market (Ding and Tee, 2011). A study by Ding (2011) showed that the
respiration rate of dabai at 20 °C is about 1411 mL CO 2 kg-1 h-1 and the ethylene production
rate is about 4μL C2H4 kg-1 h-1. This explains why the fruit is presumed climacteric and can
only retain its quality for about 3 days at 27 °C (Ding, 2011). Due to this, the commercial life
of dabai fruit has been limited. It also limits the market potential of the fruit, especially as
regards to the distribution to the local and overseas markets. The fresh dabai fruit export
market is currently limited only to nearby towns (Chua and Nicholas, 2016). Over supply and
crashes in prices is common when the peak crop season approaches. Thus, it is important for
this fruit to have a proper packaging in order to extend its shelf life.

One way of packaging high respiring fruit is modified atmosphere packaging (MAP). The
composition of air in the container around the item is modified, hence extending the shelf life
of fresh or minimally processed foods (Mangaraj and Goswami, 2009). The atmosphere
inside the package is achieved by sealing the produce in a polymeric film package. The most
common plastics used in food packaging is Low Density Polyethylene (LDPE) because of
the high CO2/ O2 ratio. Mangaraj and Goswami (2009) also reports that LDPE has the
appropriate permeabilities for high respiring fruits such as brussel sprouts, mushrooms, and
litchi. When fruits respire, it consumes oxygen and produce carbon dioxide. After a certain
 period, the gas composition in the container strikes a definite balance between respiration
rate and the permeability of the packaging film (Zhang, Meng, Bhandan, Fang and Chen,
2014). Previous study from Mangaraj and Goswami (2012) reported that MAP system
extends the shelf life of guava by 128-200% in contrast to the unpacked fruit. A study by
Ding and Diana (2013) showed that dabai fruit stored in MAP produced lower amount of
CO2 as compared to unwrapped fruit.

Another way of increasing shelf life of fruits is by using edible coatings, individually on
its own or in corporation with MAP. Edible coating is characterized as a thin layer of edible
material formed on the fruit surface, in addition to or as a replacement for natural protective
waxy coatings, and as a barrier to moisture, oxygen and solute movement (Kumar and Sethi,
2018). In order to create a modified atmosphere, the coating is applied by dipping, spraying,
or rubbing on the fruit surface (Prasad, Guarav, Preethi and Neha, 2018). Serrano (2006)
concluded that aloe vera based coatings was able to hinder moisture loss, retain firmness,
control respiratory rate and maturation development, slow down oxidative browning and
abate microorganism proliferation in fruits. Recently, Ullah and his research team (2017) did
a study on bell pepper fruit dipped in edible coatings of various materials. The study showed
that the fruit retained quality and had longer shelf life than the control fruits (Ullah, Abassi,
Shafique and Qureshi, 2017). The incorporation of edible coatings and MAP proved to be
successful. Mango based film was used in combination with Low Oxygen atmosphere (LOA)
packaging extended the shelf life of the fruit by 3-4 days as compared to only using the LOA
packaging (Ghidelli and Perez, 2016).

2.0 AIM AND OBJECTIVES

The aim of this study is to study on the functional packaging for Canarium Odontophllum
Miq. with the effect of storage condition.
The objectives of this study are as below:
 To design and develop an appropriate packaging for dabai fruits.
 To study the phyisoco-chemical characteristics changes of dabai fruits in the developed
packaging
3.0 WORKFLOW / EXPERIMENTAL DESIGN

a) Raw Materials
Group 1: control
240 of dabai fruits will Group 2 : packed with
Each group will be
be divided into 4 LDPE bags
divided into 5 lots with
groups. Each group will Group 3 : apply coating
each lot containing 12
be consist of 60 pieces Group 4 : apply coating
pieces of dabai fruit.
of dabai fruit. and packed with LDPE
bags

Analyze fruit during 0, All fruits will be stored

2, 4, 6 and 8 days at 10 °C at 90% RH

b) Coating formulation

Disperse chitosan (1%

w/v) in an aqeuous Mix with melted palm
solution of glacial stearin with ratio of
acetic acid (1% v/v) at 1:1
40 °C

Emulsify at 13 500 Add tween 80 (0.1%

rpm for 4 min v/v).
c) Coating application

Dip the fruit in

Wash the fruit
the soluton for 1 Air dry the fruit
and dry
min

d) Peel and Flesh Colour Determination

Peel and flesh colour determination will be done using chroma meter.

e) CO2 and C2H4 determination

withdraw 1 mL of gas
directly in fruit packed
Analyze gas using gas
in LDPE bags and
chromatography
coated fruits in LDPE
bags

Coated fruits and

control will be Analyze headpsace gas
incubated for 4h at using gas
storage temperature. chromatography
10 °C

f) Weight loss determination

Weight loss determination will be calculated by using a digital weighing scale

g) Firmness retention determination

Firmness retention will be determined using a texture analyzer
h) Titratable Acidity determination

Filter the macerate

Add 40 mL distilled with cotton wool and
Slice 10g of the fruits. water and blend for filtrate will be filtered
60s again with filter paper
into conical flask

Titrate 5mL of filtrate

with 0.1M sodium
Calculate TA
hydroxide until
reaches pH 8.2

i) Soluble Solid Concentration (SSC) determination

Take a drop of the

remainder of TA Add 0.28% of the final
determination and place reading to obtain %SSC
it on the prism glass of at 27 °C
refractometer.

j) pH determination
pH determination will be taken by using a glass electrode pH meter
4.0 HYPOTHESIS & EXPECTATION

In this study, we hypothesized that the fruit with coatings in modified atmosphere packaging
will have the longest shelf life compared to others. However, the result might show otherwise
as fermentative metabolism can occur.
5.0 GANTT CHART

Week

No Activity Jan
Feb March April May Jun July Aug Sept Oct Nov Dec
202
2020 2020 2020 2020 2020 2020 2020 2020 2020 2020 2020
0
1 Title publishing & selection

2 Research & discussion with the supervisor

3 JSA preparation

4 Proposal preparation

5 Proposal Presentation

6 Proposal submission

7 Thesis writing (Chapter 1,2, 3)

8 Start project

9 Analyzing result
Result presentation to a supervisor and analysis of
10
the result
11 Thesis writing (Chap 4,5)

12 Thesis draft submission (Chapter 4,5)

13 Project presentation

14 Final correction & compile

15 Thesis submission
6.0 REFERENCES

Ding, P. (2011). Dabai (Canarium odontophyllum Miq.). In Postharvest Biology and

Technology of Tropical and Subtropical Fruits: Cocona to Mango.
https://doi.org/10.1533/9780857092885.34
Pin, C. H., & Daniel, N. (2016). Dabai, Specialy fruit of Sarawak. Scientia Mardi. Retrieved
from https://www.scribd.com/document/327857829/Scientia-MARDI-Vol-008-September-
2016
Chew, L. Y., Prasad, K. N., Amin, A., Azrina, A.& Lau, C. Y. (2012) Biodiversity and
Sustainable Nutrition With A Food-Based Approach. Sustainable Diets and Biodiversity
Mangaraj, S. & Goswami, T. K. (2009) Modified Atmosphere Packaging of Fruits and
Vegetables for Extending Shelf-Life: A Review. Food Engineering Reviews
Ding, P. & Diana, J. (2013). Physico-Chemical Changes in Dabai (Canarium Odontophyllum
Miq.) Fruit During Modified Atmosphere Storage. International Food Research Journal
Mangaraj, S., Goswami, T. K., Giri, S. K., & Joshy, C. G. (2014). Design and Development
Of Modified Atmosphere Packaging System For Guava (Cv. Baruipur). Journal of Food
Science And Technology, 51(11), 2925–2946. Https://Doi.Org/10.1007/S13197-012-0860-3
Kumar, P. & Sethi, S (2018). Edible Coating for Fresh Fruit: A Review. International Journal
of Current Microbiology and Applied Sciences
Prasad, K., Guarav, A. K., Preethi, P. & Neva, P. (2018). Edible Coating Technology for
Extending Market Life of Horticultural Produce. Acta scientific Agriculture
Ullah, A., Abbasi, N. A., Shafique, M., & Qureshi, A. A. (2017). Influence of Edible
Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. "Yolo Wonder".
Journal of Food Quality
Ghidelli, C. & Perez, M. G. (2018). Recent Advances In Modified Atmosphere Packaging
And Edible Coatings To Maintain Quality Of Fresh-Cut Fruits And Vegetables. Critical
Reviews in Food Science And Nutrition