Formulation and application of coatings based on banana skin flour in post-harvest conservation of fruit
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/18953 |
Resumo: | The present study aimed to obtain and evaluate banana peel flours (Musa spp.) at different stages of maturation in the formulation of edible coatings to be applied to banana fruits, aiming at extending their shelf life and technological evaluation of the coatings produced. The experiment was divided into three stages: production and characterization of banana peel flour at different stages of maturation, where pH, titratable acidity (TA) and soluble solids (SS) were analyzed; film formulation with the incorporation of flours in different proportions, evaluating thickness, opacity, solubility and permeability to water vapor; and application of toppings on banana fruits and evaluating for mass loss, pH, TA, SS, ascorbic acid content, starch content and changes in the maturation stage during storage for 10 days at 25 ºC, using three repetitions of three fruits per treatment. Data were subjected to analysis of variance and regression, and means compared by Tukey test. The banana peel flour had higher acidity content when coming from fruits in more advanced stages of ripening. Uncoated fruits had ripening evidenced by the accelerated change in skin color. Edible films with banana peel flour showed acceptable characteristics and similar to other studies, where the formulations F3 and F4 had less thickness and permeability to water vapor than the other treatments, in addition to having demonstrated the use and potential of flours as a thickening agent. |
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Formulation and application of coatings based on banana skin flour in post-harvest conservation of fruitFormulación y aplicación de recubrimientos a base de harina de cáscara de banano en la conservación poscosecha de frutasFormulação e aplicação de revestimentos à base de farinha de casca de banana na conservação pós-colheita dos frutos RipeningEdible filmMaturationMusa spp.Shelf life.MadurezPelícula comestibleMaduraciónMusa spp.Vida útil.AmadurecimentoFilme comestívelMaturaçãoMusa spp.Vida útil.The present study aimed to obtain and evaluate banana peel flours (Musa spp.) at different stages of maturation in the formulation of edible coatings to be applied to banana fruits, aiming at extending their shelf life and technological evaluation of the coatings produced. The experiment was divided into three stages: production and characterization of banana peel flour at different stages of maturation, where pH, titratable acidity (TA) and soluble solids (SS) were analyzed; film formulation with the incorporation of flours in different proportions, evaluating thickness, opacity, solubility and permeability to water vapor; and application of toppings on banana fruits and evaluating for mass loss, pH, TA, SS, ascorbic acid content, starch content and changes in the maturation stage during storage for 10 days at 25 ºC, using three repetitions of three fruits per treatment. Data were subjected to analysis of variance and regression, and means compared by Tukey test. The banana peel flour had higher acidity content when coming from fruits in more advanced stages of ripening. Uncoated fruits had ripening evidenced by the accelerated change in skin color. Edible films with banana peel flour showed acceptable characteristics and similar to other studies, where the formulations F3 and F4 had less thickness and permeability to water vapor than the other treatments, in addition to having demonstrated the use and potential of flours as a thickening agent.El presente estudio tuvo como objetivo la obtención y evaluación de harinas de cáscara de banano (Musa spp.) En diferentes etapas de maduración en la formulación de recubrimientos comestibles para ser aplicados a frutos de banano, con el objetivo de extender su vida útil y evaluación tecnológica de los recubrimientos producidos. El experimento se dividió en tres etapas: producción y caracterización de harina de cáscara de banano en diferentes etapas de maduración, donde se analizaron pH, acidez titulable (AT) y sólidos solubles (SS); formulación de películas con incorporación de harinas en diferentes proporciones, evaluando espesor, opacidad, solubilidad y permeabilidad al vapor de agua; y aplicación de coberturas en frutos de banano y evaluación de pérdida de masa, pH, AT, SS, contenido de ácido ascórbico, contenido de almidón y cambios en la etapa de maduración durante el almacenamiento durante 10 días a 25 ºC, utilizando tres repeticiones de tres frutos por tratamiento. Los datos se sometieron a análisis de varianza y regresión, y se compararon las medias mediante la prueba de Tukey. La harina de cáscara de plátano presentó mayor contenido de acidez al provenir de frutos en etapas más avanzadas de maduración. Las frutas sin recubrir tenían una maduración evidenciada por el cambio acelerado en el color de la piel. Los films comestibles con harina de cáscara de plátano mostraron características aceptables y similares a otros estudios, donde las formulaciones F3 y F4 presentaron menor espesor y permeabilidad al vapor de agua que los otros tratamientos, además de haber demostrado el uso y potencial de las harinas como espesante.O presente estudo objetivou obter e avaliar farinhas de casca de banana (Musa spp.) em diferentes estádios de maturação na formulação de coberturas comestíveis a serem aplicadas em frutos de banana, visando o prolongamento da vida útil dos mesmos e avaliação tecnológica dos revestimentos produzidos. O experimento foi dividido em três etapas: produção e caracterização de farinha da casca de banana em diferentes estádios de maturação, onde foram analisados o pH, acidez titulável (AT) e sólidos solúveis (SS); formulação de filmes com a incorporação das farinhas em diferentes proporções, avaliando-se espessura, opacidade, solubilidade e permeabilidade ao vapor d’agua; e aplicação das coberturas em frutos de banana e avaliando quanto a perda de massa, pH, AT, SS, teor de ácido ascórbico, conteúdo de amido e mudanças do estádio de maturação durante o armazenamento por 10 dias à temperatura de 25 ºC, utilizando três repetições de três frutos por tratamento. Os dados foram submetidos à análise de variância e regressão, e as médias comparadas pelo teste de Tukey. A farinha de casca de banana apresentou maior teor de acidez quando proveniente de frutos em estádio de maturação mais avançados. Frutos sem coberturas tiveram amadurecimento evidenciado pela mudança acelerada de coloração da casca. Os filmes comestíveis com farinhas de cascas de bananas apresentaram características aceitáveis e semelhantes a outros estudos realizados, onde as formulações F3 e F4 obtiveram menor espessura e permeabilidade ao vapor d’água que os demais tratamentos, além de ter sido demonstrado a utilização e potencial das farinhas como agente espessante.Research, Society and Development2021-08-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1895310.33448/rsd-v10i10.18953Research, Society and Development; Vol. 10 No. 10; e391101018953Research, Society and Development; Vol. 10 Núm. 10; e391101018953Research, Society and Development; v. 10 n. 10; e3911010189532525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/18953/17548Copyright (c) 2021 Manoel Alves de Almeida Neto; Tassiane Alves de Souza; Maíra Gabriela Oliveira Costa; Rita de Cássia Mirela Resende Nassurhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAlmeida Neto, Manoel Alves de Souza, Tassiane Alves de Costa, Maíra Gabriela Oliveira Nassur, Rita de Cássia Mirela Resende 2021-10-02T21:49:16Zoai:ojs.pkp.sfu.ca:article/18953Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:38:57.874020Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Formulation and application of coatings based on banana skin flour in post-harvest conservation of fruit Formulación y aplicación de recubrimientos a base de harina de cáscara de banano en la conservación poscosecha de frutas Formulação e aplicação de revestimentos à base de farinha de casca de banana na conservação pós-colheita dos frutos |
| title |
Formulation and application of coatings based on banana skin flour in post-harvest conservation of fruit |
| spellingShingle |
Formulation and application of coatings based on banana skin flour in post-harvest conservation of fruit Almeida Neto, Manoel Alves de Ripening Edible film Maturation Musa spp. Shelf life. Madurez Película comestible Maduración Musa spp. Vida útil. Amadurecimento Filme comestível Maturação Musa spp. Vida útil. |
| title_short |
Formulation and application of coatings based on banana skin flour in post-harvest conservation of fruit |
| title_full |
Formulation and application of coatings based on banana skin flour in post-harvest conservation of fruit |
| title_fullStr |
Formulation and application of coatings based on banana skin flour in post-harvest conservation of fruit |
| title_full_unstemmed |
Formulation and application of coatings based on banana skin flour in post-harvest conservation of fruit |
| title_sort |
Formulation and application of coatings based on banana skin flour in post-harvest conservation of fruit |
| author |
Almeida Neto, Manoel Alves de |
| author_facet |
Almeida Neto, Manoel Alves de Souza, Tassiane Alves de Costa, Maíra Gabriela Oliveira Nassur, Rita de Cássia Mirela Resende |
| author_role |
author |
| author2 |
Souza, Tassiane Alves de Costa, Maíra Gabriela Oliveira Nassur, Rita de Cássia Mirela Resende |
| author2_role |
author author author |
| dc.contributor.author.fl_str_mv |
Almeida Neto, Manoel Alves de Souza, Tassiane Alves de Costa, Maíra Gabriela Oliveira Nassur, Rita de Cássia Mirela Resende |
| dc.subject.por.fl_str_mv |
Ripening Edible film Maturation Musa spp. Shelf life. Madurez Película comestible Maduración Musa spp. Vida útil. Amadurecimento Filme comestível Maturação Musa spp. Vida útil. |
| topic |
Ripening Edible film Maturation Musa spp. Shelf life. Madurez Película comestible Maduración Musa spp. Vida útil. Amadurecimento Filme comestível Maturação Musa spp. Vida útil. |
| description |
The present study aimed to obtain and evaluate banana peel flours (Musa spp.) at different stages of maturation in the formulation of edible coatings to be applied to banana fruits, aiming at extending their shelf life and technological evaluation of the coatings produced. The experiment was divided into three stages: production and characterization of banana peel flour at different stages of maturation, where pH, titratable acidity (TA) and soluble solids (SS) were analyzed; film formulation with the incorporation of flours in different proportions, evaluating thickness, opacity, solubility and permeability to water vapor; and application of toppings on banana fruits and evaluating for mass loss, pH, TA, SS, ascorbic acid content, starch content and changes in the maturation stage during storage for 10 days at 25 ºC, using three repetitions of three fruits per treatment. Data were subjected to analysis of variance and regression, and means compared by Tukey test. The banana peel flour had higher acidity content when coming from fruits in more advanced stages of ripening. Uncoated fruits had ripening evidenced by the accelerated change in skin color. Edible films with banana peel flour showed acceptable characteristics and similar to other studies, where the formulations F3 and F4 had less thickness and permeability to water vapor than the other treatments, in addition to having demonstrated the use and potential of flours as a thickening agent. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-08-14 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/18953 10.33448/rsd-v10i10.18953 |
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https://rsdjournal.org/index.php/rsd/article/view/18953 |
| identifier_str_mv |
10.33448/rsd-v10i10.18953 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/18953/17548 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 10; e391101018953 Research, Society and Development; Vol. 10 Núm. 10; e391101018953 Research, Society and Development; v. 10 n. 10; e391101018953 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052788185759744 |