Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) Fruits
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...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Electrolyzed-Cassava-Starch-Gelatin-Coating-on-Biochemical-Properties-and,152667,0,2.html |
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| author | Thanh Tung Pham Le Phuong Lien Nguyen László Baranyai Thuy Linh Nguyen Khanh Son Trinh |
| author_facet | Thanh Tung Pham Le Phuong Lien Nguyen László Baranyai Thuy Linh Nguyen Khanh Son Trinh |
| author_sort | Thanh Tung Pham |
| collection | DOAJ |
| description | 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 um) 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. |
| format | Article |
| id | doaj-art-aa4692ca7e194b4db6652184f736dbbc |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2022-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-aa4692ca7e194b4db6652184f736dbbc2025-02-02T23:32:26ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072022-09-0172326327210.31883/pjfns/152667152667Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) FruitsThanh Tung Pham0https://orcid.org/0000-0002-7911-6430Le Phuong Lien Nguyen1László Baranyai2Thuy Linh Nguyen3Khanh Son Trinh4https://orcid.org/0000-0002-6365-2693Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, HungaryFaculty of Fisheries, Nong Lam University, Viet NamFaculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Viet NamIn 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 um) 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.http://journal.pan.olsztyn.pl/Effect-of-Electrolyzed-Cassava-Starch-Gelatin-Coating-on-Biochemical-Properties-and,152667,0,2.htmlclimacteric fruitstarchelectrolysisrespirationthin coating |
| spellingShingle | Thanh Tung Pham Le Phuong Lien Nguyen László Baranyai Thuy Linh Nguyen Khanh Son Trinh Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) Fruits Polish Journal of Food and Nutrition Sciences climacteric fruit starch electrolysis respiration thin coating |
| title | Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) Fruits |
| title_full | Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) Fruits |
| title_fullStr | Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) Fruits |
| title_full_unstemmed | Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) Fruits |
| title_short | Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana ( Musa acuminata L.) Fruits |
| title_sort | effect of electrolyzed cassava starch gelatin coating on biochemical properties and ripening of banana musa acuminata l fruits |
| topic | climacteric fruit starch electrolysis respiration thin coating |
| url | http://journal.pan.olsztyn.pl/Effect-of-Electrolyzed-Cassava-Starch-Gelatin-Coating-on-Biochemical-Properties-and,152667,0,2.html |
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