Green Banana (<i>Musa acuminata AAA</i>) Wastes to Develop an Edible Film for Food Applications
In this study, edible packaging based on discarded green banana (<i>Musa acuminata AAA</i>) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and senso...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Polymers |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4360/13/18/3183 |
| _version_ | 1797517411543416832 |
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| author | Diego Salazar Mirari Arancibia Santiago Casado Andrés Viteri María Elvira López-Caballero María Pilar Montero |
| author_facet | Diego Salazar Mirari Arancibia Santiago Casado Andrés Viteri María Elvira López-Caballero María Pilar Montero |
| author_sort | Diego Salazar |
| collection | DOAJ |
| description | In this study, edible packaging based on discarded green banana (<i>Musa acuminata AAA</i>) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as <i>Enterobacteria</i> and <i>Staphylococcus aureus</i> were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is a promising material to develop edible films for food applications. |
| first_indexed | 2024-03-10T07:16:15Z |
| format | Article |
| id | doaj.art-3e5e12a7f686464b80c5335cbf12f5b6 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T07:16:15Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-3e5e12a7f686464b80c5335cbf12f5b62023-11-22T14:57:24ZengMDPI AGPolymers2073-43602021-09-011318318310.3390/polym13183183Green Banana (<i>Musa acuminata AAA</i>) Wastes to Develop an Edible Film for Food ApplicationsDiego Salazar0Mirari Arancibia1Santiago Casado2Andrés Viteri3María Elvira López-Caballero4María Pilar Montero5Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, EcuadorFacultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, EcuadorFacultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, EcuadorFacultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, EcuadorInstituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Calle José Antonio Novais 10, 28040 Madrid, SpainInstituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Calle José Antonio Novais 10, 28040 Madrid, SpainIn this study, edible packaging based on discarded green banana (<i>Musa acuminata AAA</i>) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as <i>Enterobacteria</i> and <i>Staphylococcus aureus</i> were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is a promising material to develop edible films for food applications.https://www.mdpi.com/2073-4360/13/18/3183green banana floursdiscarded bananaedible filmsnackgrilled wrapped chickenstorage |
| spellingShingle | Diego Salazar Mirari Arancibia Santiago Casado Andrés Viteri María Elvira López-Caballero María Pilar Montero Green Banana (<i>Musa acuminata AAA</i>) Wastes to Develop an Edible Film for Food Applications Polymers green banana flours discarded banana edible film snack grilled wrapped chicken storage |
| title | Green Banana (<i>Musa acuminata AAA</i>) Wastes to Develop an Edible Film for Food Applications |
| title_full | Green Banana (<i>Musa acuminata AAA</i>) Wastes to Develop an Edible Film for Food Applications |
| title_fullStr | Green Banana (<i>Musa acuminata AAA</i>) Wastes to Develop an Edible Film for Food Applications |
| title_full_unstemmed | Green Banana (<i>Musa acuminata AAA</i>) Wastes to Develop an Edible Film for Food Applications |
| title_short | Green Banana (<i>Musa acuminata AAA</i>) Wastes to Develop an Edible Film for Food Applications |
| title_sort | green banana i musa acuminata aaa i wastes to develop an edible film for food applications |
| topic | green banana flours discarded banana edible film snack grilled wrapped chicken storage |
| url | https://www.mdpi.com/2073-4360/13/18/3183 |
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