Tags

Type your tag names separated by a space and hit enter

Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application.
Molecules. 2021 Mar 05; 26(5)M

Abstract

The objective of this study was to develop an active banana starch film (BSF) incorporated with banana peel extract. We compared the film's properties with commercial wrap film (polyvinyl chloride; PVC). Moreover, a comparison of the quality of minced pork wrapped during refrigerated storage (7 days at ±4 °C) was also performed. The BSF with different concentrations of banana peel extract (0, 1, 3, and 5 (%, w/v)) showed low mechanical properties (tensile strength (TS): 4.43-31.20 MPa and elongation at break (EAB): 9.66-15.63%) and water vapor permeability (3.74-11.0 × 10-10 g mm/sm2 Pa). The BSF showed low film solubility (26-41%), but excellent barrier properties to UV light. The BSF had a thickness range of 0.030-0.047 mm, and color attributes were: L* = 49.6-51.1, a* = 0.21-0.43, b* = 1.26-1.49. The BSF incorporated with banana peel extracts 5 (%, w/v) showed the highest radical scavenging activity (97.9%) and inhibitory activity of E. coli O157: H7. The BSF showed some properties comparable to the commercial PVC wrap film. Changes in qualities of minced pork were determined for 7 days during storage at ±4 °C. It was found that thiobarbituric acid reactive substances (TBARS) of the sample wrapped with the BSF decreased compared to that wrapped with the PVC. The successful inhibition of lipid oxidation in the minced pork was possible with the BSF. The BSF incorporated with banana peel extract could maintain the quality of minced pork in terms of oxidation retardation.

Authors+Show Affiliations

Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand. Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33807750

Citation

Taweechat, Chanitda, et al. "Properties of Banana (Cavendish Spp.) Starch Film Incorporated With Banana Peel Extract and Its Application." Molecules (Basel, Switzerland), vol. 26, no. 5, 2021.
Taweechat C, Wongsooka T, Rawdkuen S. Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application. Molecules. 2021;26(5).
Taweechat, C., Wongsooka, T., & Rawdkuen, S. (2021). Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application. Molecules (Basel, Switzerland), 26(5). https://doi.org/10.3390/molecules26051406
Taweechat C, Wongsooka T, Rawdkuen S. Properties of Banana (Cavendish Spp.) Starch Film Incorporated With Banana Peel Extract and Its Application. Molecules. 2021 Mar 5;26(5) PubMed PMID: 33807750.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application. AU - Taweechat,Chanitda, AU - Wongsooka,Tipapon, AU - Rawdkuen,Saroat, Y1 - 2021/03/05/ PY - 2021/01/13/received PY - 2021/02/25/revised PY - 2021/03/01/accepted PY - 2021/4/3/entrez PY - 2021/4/4/pubmed PY - 2021/6/2/medline KW - active packaging KW - banana starch KW - film KW - minced pork KW - peel extract JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 5 N2 - The objective of this study was to develop an active banana starch film (BSF) incorporated with banana peel extract. We compared the film's properties with commercial wrap film (polyvinyl chloride; PVC). Moreover, a comparison of the quality of minced pork wrapped during refrigerated storage (7 days at ±4 °C) was also performed. The BSF with different concentrations of banana peel extract (0, 1, 3, and 5 (%, w/v)) showed low mechanical properties (tensile strength (TS): 4.43-31.20 MPa and elongation at break (EAB): 9.66-15.63%) and water vapor permeability (3.74-11.0 × 10-10 g mm/sm2 Pa). The BSF showed low film solubility (26-41%), but excellent barrier properties to UV light. The BSF had a thickness range of 0.030-0.047 mm, and color attributes were: L* = 49.6-51.1, a* = 0.21-0.43, b* = 1.26-1.49. The BSF incorporated with banana peel extracts 5 (%, w/v) showed the highest radical scavenging activity (97.9%) and inhibitory activity of E. coli O157: H7. The BSF showed some properties comparable to the commercial PVC wrap film. Changes in qualities of minced pork were determined for 7 days during storage at ±4 °C. It was found that thiobarbituric acid reactive substances (TBARS) of the sample wrapped with the BSF decreased compared to that wrapped with the PVC. The successful inhibition of lipid oxidation in the minced pork was possible with the BSF. The BSF incorporated with banana peel extract could maintain the quality of minced pork in terms of oxidation retardation. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/33807750/Properties_of_Banana__Cavendish_spp___Starch_Film_Incorporated_with_Banana_Peel_Extract_and_Its_Application_ L2 - https://www.mdpi.com/resolver?pii=molecules26051406 DB - PRIME DP - Unbound Medicine ER -