Effect of electrolyzed cassava starch-gelatin coating on biochemical properties and ripening of banana (Musa acuminata L.) fruits

• Autorzy: Pham T.T. , Nguyen T.L. , Nguyen L.P.L. , Baranyai L. , Trinh K.S.
• Języki publikacji: EN

Abstrakty

EN

In this study, cassava starch oxidized by the electrolysis was used as an edible coating to improve the shelf life of banana fruits. The effects of coating in solutions of electrolyzed starch with 1, 2 and 3% (w/v) gelatin and without gelatin addition on respiratory rate and biochemical properties of banana during 8 days of storage at room temperature (75–80% relative humidity) were evaluated. The micrographs of scanning electron microscopy showed very thin coating layers (<25.2 mm) with continuous network topology and no cracks. During the storage period, a significant reduction in respiration rate and weight loss of coated bananas compared to uncoated fruits was noted. Furthermore, the change in titratable acidity and contents of soluble solids, total carbohydrates and reducing sugars of coated bananas were slower. Increasing the gelatin content in the coating had a beneficial effect on delaying the ripening of bananas. The oxidized starch coating formulation with 3% (w/v) of gelatin demonstrated the highest efficiency as it delayed the respiratory peak 4 days more than in the uncoated bananas. This study results suggest that electrolyzed starch-gelatin coating could be a potential material to extend the shelf life of fruits.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 3
• Opis fizyczny: p.263-272,fig.,ref.

Twórcy

autor

Pham T.T.

• Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Hungary

autor

Nguyen T.L.

• Faculty of Fisheries, Nong Lam University, Ho Chi Minh City, Vietnam

autor

Nguyen L.P.L.

• Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Hungar
• Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Vietnam

autor

Baranyai L.

• Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Hungary

autor

Trinh K.S.

• Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City, Vietnam

Identyfikatory

DOI

10.31883/pjfns/152667