Active Coated Films to Decrease Browning of Minimally Processed Banana Fruit

Abstract

Minimally processed fruit presents a short shelf-life because of cellular endogenous metabolism or microbial development. Fruit browning mostly results from phenolic compound oxidation. Banana (Musa acuminata Cavendish) cuts are particularly prone to enzymatic browning, resulting in unattractive color and modifications of aroma. In this study, the effect of two different eco-sustainable packaging films on minimally processed banana is investigated. The films differ by the substrate, either polyethylene terephthalate (PET) or a fully biodegradable mix of polylactic acid (PLA) and polybuthylene adipate terephtalate (PBAT). They are coated with an amorphous PLA layer containing as antioxidant an active agent deriving from olive processing wastes. Minimally processed banana slices are prepared, packed, and stored at 4°C. Microbiological quality, color, pH, firmness, and polyphenol oxidase activity are evaluated during storage. The PET films show a better efficacy to limit browning, mainly due to the higher oxygen barrier properties compare to the PLA/PBAT. Best results are obtained with PET films with 5% of active phase.

Biological Characterization and Genomic Analysis of Three Novel Serratia- and Enterobacter-Specific Virulent Phages

“…For this reason, there has been an increase in demand for minimally processed food products [ 1 , 2 , 3 ]. The production of minimally processed food is limited to basic procedures (washing, peeling, packaging), which allows the obtaining of a ready-to-eat product with a short shelf life (about 4–7 days) [ 4 , 5 ]. The environment of raw plant materials promotes faster growth of microorganisms, which leads to the production of undesirable chemical compounds, reduces the nutritional value, and may become harmful to the consumer’s health [ 6 , 7 ].…”