Characterization of edible coatings based on ripe “Prata” banana peel flour

Arquelau, Priscila Borges de Faria; Silva, Viviane Dias Medeiros; Garcia, Maria Aparecida Vieira Teixeira; Araújo, Raquel Linhares Bello de; Fante, Camila Argenta

doi:10.1016/j.foodhyd.2018.11.029

Cited by 49 publications

(28 citation statements)

References 47 publications

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“…The thickness directly affects edible films' physical, optical, and mechanical properties [20,36]. The films average thickness (40-60 µm) was very similar to the values reported by Dick et al [14], which used Cm and different glycerol amounts, obtaining values ranging from 54 to 60 µm.…”

Section: Film Thickness and Mechanical Propertiessupporting

confidence: 82%

“…This relationship also influenced the mechanical properties of BCm-based films; although relatively low values of TS (0.5-1.6 MPa) and EB (5.5%-14.0%) were obtained for all the films (Table 5). According to Arquelau et al [20], this result can be related to their low thickness and film composition. It is possible that filmogenic matrix components (e.g., sugars, phenolic compounds) are able to act as plasticizer and in combination with glycerol and BCm fractions, could cause intermolecular forces changes in the system reducing the films' resistance.…”

Section: Film Thickness and Mechanical Propertiesmentioning

confidence: 97%

“…Mechanical properties, tensile strength (TS), and elongation-at-break (EB) were measured by means of an Instron Universal Testing Machine (Model 4500, Instron Corporation, Canton, MA, USA), according to the ASTM D882-91 method [20]. Preconditioned film strips (100 mm × 20 mm) at 20 • C, 53% RH were cut and positioned between tensile grips with an initial grip separation of 100-mm and crosshead speed of 5 mm min −1 .…”

Section: Mechanical Propertiesmentioning

confidence: 99%

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Edible Films Based on Black Chia (Salvia hispanica L.) Seed Mucilage Containing Rhus microphylla Fruit Phenolic Extract

et al. 2020

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Functional films based on black chia (Salvia hispanica L.) seed mucilage (BCm) containing Rhus microphylla (Rm) fruit phenolic extract were built and characterized. A hydro-alcohol extract (HAE) of Rm was incorporated as the bioactive agent due to its noteworthy phenolic profile, and good antioxidant and antifungal activities. The effects of the BCm concentration (0.2% and 0.4%, w/v), HAE incorporation, and their interaction with glycerol (1.0%, w/v) and calcium chloride (0.05%, w/v) on the films’ physicochemical properties were evaluated. The filmogenic solutions successfully fitted to the Herschel–Bulkley model (R2 < 0.999), exhibiting a pseudoplastic and shear thinning character, typical of polymer solutions. Interestingly, their rheological properties were not (p > 0.05) changed by the HAE addition, but their surface tension was enhanced (p < 0.05), which could favor their coating ability. The polyanionic nature of the systems (zeta potential-Zp values from −26.9 to −33.3 mV) allowed them to interact with Ca2+ cations, thus forming stable and resistant films. All the films showed low water solubility (15.0% to 22.3%) and high permeability (3.7 to 4.0 × 10−10 g m−1 s−1 Pa−1), as well as high biodegradability (moisture content from 66.0% to 80.9%); although the moisture content was reduced (p < 0.05) with HAE addition. The combination of higher BCm ratio and HAE addition (BCm0.4+Rm) led to a more resistant, thick, opaque, and dark film compared with the others obtained. This study reveals the BCm-based films’ potential, highlighting those with HAE, representing a novel alternative to improve the quality of food products.

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Section: Film Thickness and Mechanical Propertiessupporting

confidence: 82%

Section: Film Thickness and Mechanical Propertiesmentioning

confidence: 97%

Section: Mechanical Propertiesmentioning

confidence: 99%

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Edible Films Based on Black Chia (Salvia hispanica L.) Seed Mucilage Containing Rhus microphylla Fruit Phenolic Extract

et al. 2020

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“…Chitosan films with 10 wt % of BP also exhibited antibacterial activity against Candida albicans [169] . An edible coating can also be made using BP flour via a casting method using starch and glycerol [170] …”

Section: Fruits and Nuts As Potential Brazilian Renewable Sourcesmentioning

confidence: 99%

Opportunities for the Use of Brazilian Biomass to Produce Renewable Chemicals and Materials

et al. 2020

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This Review highlights the principal crops of Brazil and how their harvest waste can be used in the chemicals and materials industries. The Review covers various plants; with grains, fruits, trees and nuts all being discussed. Native and adopted plants are included and studies on using these plants as a source of chemicals and materials for industrial applications, polymer synthesis, medicinal use and in chemical research are discussed. The main aim of the Review is to highlight the principal Brazilian agricultural resources; such as sugarcane, oranges and soybean, as well as secondary resources, such as andiroba brazil nut, buriti and others, which should be explored further for scientific and technological applications. Furthermore, vegetable oils, carbohydrates (starch, cellulose, hemicellulose, lignocellulose and pectin), flavones and essential oils are described as well as their potential applications.

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“…They are rich in nutritional and functional properties (Dias et al, 2020c;Gheribi et al, 2019;Lasano et al, 2019), hence, have a possibility to add values and recycle within the food industry. Numerous researches evaluate the potentials of add value to the fruit peels (Ali et al, 2019;de Faria Arquelau et al, 2019;Hanani et al, 2019). Modifying and enhancing the yoghurt texture by adding fruit peel powders like pineapple and passion fruit along are also reported (do Espírito Santo et al, 2012;Sah et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Composite Fruit Peel Powder as a Texture Modifier for Fat Free Set Yoghurt: A Mixture Design Approach

et al. 2021

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Purpose: Fruit waste (FW) is a leading food waste type generates globally. Industrial management of such FW is a great challenge. Since those wastes are rich in nutrients, phytochemicals, and other functional compounds, they can be reused by value addition. In the present study, composite fruit peel powder was formulated and optimised from the FW collected from leading fruit processing industries in Sri Lanka. This powder was utilized as a texture modifier in fat free yoghurt to minimise the whey off. Research Method:The experiment was carried out using an optimal mixture design of response surface methodology (Design Expert, 8.0.3.1 trial version) for sixteen composite samples. The independent variables were passion fruit peel (FFPP) (60.00-70.00 g/100 g), pineapple peel (PPP) (20.00-30.00 g/100 g), and orange peel (OPP) (10.00-20.00 g/100 g) powders. The dependent variables were proximate composition (fibre, fat, and ash contents), physiochemical (colour values), and technological (bulk density, swelling capacity, oil holding capacity, water holding capacity) properties.Findings: Results of the ANOVA test showed that the model and model terms significantly affect (P≤0.05) all the parameters except bulk density and oil holding capacity. The contour plots showed that the orange peel largely contributes to the fibre, fat, ash contents and redness (a*) while passion fruit peels highly contribute to the lightness (L*) and water holding capacity. PFPP (60%), OPP (20%) and PPP (20%) were selected as optimum blend due to high fibre content, water holding capacity, and lightness along with less fat content.

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Characterization of edible coatings based on ripe “Prata” banana peel flour

Cited by 49 publications

References 47 publications

Edible Films Based on Black Chia (Salvia hispanica L.) Seed Mucilage Containing Rhus microphylla Fruit Phenolic Extract

Edible Films Based on Black Chia (Salvia hispanica L.) Seed Mucilage Containing Rhus microphylla Fruit Phenolic Extract

Opportunities for the Use of Brazilian Biomass to Produce Renewable Chemicals and Materials

Optimization of Composite Fruit Peel Powder as a Texture Modifier for Fat Free Set Yoghurt: A Mixture Design Approach

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