Effect of Coating Adhesion on Turmeric Essential Oil Incorporated into Chitosan-Based Edible Coating

The main objective of this paper is to study the coating adhesion of edible coating incorporated with active ingredients from turmeric essential oil on cherry tomatoes. The effects of different concentrations (20, 10, 5, 2.5, 1.25, and 0.75 μL) of turmeric essential oil into chitosan-based edible coating were evaluated. The sessile drop technique was applied to measure the contact angles on the surface of the tomatoes. The critical surface tension of the tomato was 18.36 mN/m, and its polar and dispersive component was 3.55 mN/m and 27.31 mN/m. The surface tension of the tomato was found to be 30.86 mN/m. All these surface tension were obtained from the Zisman plot method.