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Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application
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...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961874/ https://www.ncbi.nlm.nih.gov/pubmed/33807750 http://dx.doi.org/10.3390/molecules26051406 |
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author | Taweechat, Chanitda Wongsooka, Tipapon Rawdkuen, Saroat |
author_facet | Taweechat, Chanitda Wongsooka, Tipapon Rawdkuen, Saroat |
author_sort | Taweechat, Chanitda |
collection | PubMed |
description | 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/sm(2) 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. |
format | Online Article Text |
id | pubmed-7961874 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-79618742021-03-17 Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application Taweechat, Chanitda Wongsooka, Tipapon Rawdkuen, Saroat Molecules Article 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/sm(2) 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. MDPI 2021-03-05 /pmc/articles/PMC7961874/ /pubmed/33807750 http://dx.doi.org/10.3390/molecules26051406 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Taweechat, Chanitda Wongsooka, Tipapon Rawdkuen, Saroat Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application |
title | Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application |
title_full | Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application |
title_fullStr | Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application |
title_full_unstemmed | Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application |
title_short | Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application |
title_sort | properties of banana (cavendish spp.) starch film incorporated with banana peel extract and its application |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961874/ https://www.ncbi.nlm.nih.gov/pubmed/33807750 http://dx.doi.org/10.3390/molecules26051406 |
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