Utilization of shellac and gelatin composite film for coating to extend the shelf life of banana

Soradech, Sitthiphong; Nunthanid, Jurairat; Limmatvapirat, Sontaya; Luangtana‐anan, Manee

doi:10.1016/j.foodcont.2016.10.059

Cited by 130 publications

(67 citation statements)

References 24 publications

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“…However, the shelf life and quality of bananas have, for some time, been a disadvantage for exporters, because of their quick decay amid taking care of, transport and storage (Yahia, ). Physiological developing, biochemical changes, and microbial disintegration were connected to bananas aging technique (Soradech, Nunthanid, Limmatvapirat, & Luangtana‐anan, ). Gigantic research is happening in the advancement of high sensory quality, microbiological safety, and nutritional values for banana fruits.…”

Section: Introductionmentioning

confidence: 99%

“…were attempted as surface coating formulations in shelf‐life studies (Chauhan et al, ; Sothornvit & Krochta, ; Vargas, Pastor, Chiralt, McClements, & González‐Martínez, ). In other studies, chitosan (Suseno, Savitri, Sapei, & Padmawijaya, ), mixture of sodium carboxymethyl cellulose, sodium caseinate and glycerol (Malmiri, Osman, Tan, & Abdul Rahman, ), composite of shellac and gelatin (Soradech et al, ), Gibberellic acid (Chimdessa & Duguma, ) containing formulations were attempted to prolong the shelf life of bananas.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of pullulan‐based edible active coating methods onRastaliandChakkarakelibananas and their shelf‐life extension parameters studies

Ganduri

2020

J Food Process Preserv

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Pullulan, a bio‐polysaccharide, is being currently known as an edible coating shelf‐life extension of fruits and vegetables. In this examination, edible coating method was optimized using the RSM technique and pullulan‐based active edible coating formulations with Calcium chloride (1% w/v) and lemon juice (2% v/v) were coated on the Rastali and Chakkarakeli bananas and put away at 25 ± 1°C, 70% RH, for 20 days. Results have demonstrated that optimized coating emulsion at 60°C, dipping time for 10 min, and 10% w/v pullulan concentration was best for minimum (5.466%) weight loss. Further, physico‐chemical properties for all coating solutions were compared with control (p < .05). This new edible coating formulation had shown low (64.92) color saturation, less (212.17) browning Index, 15% decreased peel‐pulp ratio, 19% reduced vitamin C content, 55% increased fruit firmness, and 12%–13% high total and residual sugar contents. Practical applications Tropical fruits like nonclimacteric banana (Musa acuminate and Musa balbisiana) get easily deteriorated during longer distance commercial transport and storage in their postharvest periods. Improved postharvest practices results in reduction in losses, improve overall quality, extends shelf life, perishability, and higher profits for growers and marketers. Research highlighted in this article enables the researchers to identify the formulations made from pullulan‐based (fungal exopolysaccharide and potential food ingredient, Generally Regarded As Safe (GRAS) by USFDA) coatings for the evaluation of physicochemical, mechanical, and sensorial properties of coatings on bananas. Further, it investigated the evaluation of physical and biochemical parameters in understanding the process of shelf‐life extension. Edible films applied on fresh produce would be more helpful for the agriculturists to understand the preprocessing of fresh produce before distributing to the open markets.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of pullulan‐based edible active coating methods onRastaliandChakkarakelibananas and their shelf‐life extension parameters studies

Ganduri

2020

J Food Process Preserv

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“…As a coating material, shellac is a natural resin that has been reported to inhibit moisture adsorption and improve the stability of the active compound. Recent studies have tried to use shellac to maintain the quality and to prolong the shelf life of fresh produce …”

Section: Introductionmentioning

confidence: 99%

Release behavior of 1‐methylcylopropene coated paper‐based shellac solution in response to stepwise humidity changes to develop novel functional packaging for fruit

et al. 2019

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1‐Methylcyclopropene (1‐MCP) has been shown to be a suitable inhibitor of ethylene production in fruit and vegetables during preservation and distribution. In this study, a 1‐MCP controlled‐release system on coated paper was produced using shellac as the coating material. The effect of humidity and temperature on the release of 1‐MCP from the coated paper was investigated using a dynamic sorption system (DVS) with stepwise humidity changes (initial 20% relative humidity (RH) for 2 h, then increased to 40%, 50%, 60%, and 80% RH for 2 h, respectively). The release rate kinetic data were simulated using an Avrami equation with a mechanism release number n of 1.26. The results showed that the dynamic release of 1‐MCP from the coated paper was mainly affected by humidity, for which the release rate constant could be correlated with moisture concentration in humid air. The highest humidity condition (80% RH) resulted in the highest apparent activation energy of 46.8 kJ/mol. The effect of 1‐MCP coated paper on apple storage was evaluated by measuring the ethylene production rate, flesh firmness, and titratable acidity (TA) of apple. Ethylene production rates of apple were significantly affected with 1‐MCP coated paper. The values were 0.22 nL/g FW/h at 50 mg of 1‐MCP powder and 44.7 nL/g FW/h at 0 mg of 1‐MCP powder after 15 days at 4°C and 15 days at 20°C. The other properties of apple such as flesh firmness and TA also indicated that 1‐MCP coated paper could delay fruit softening during storage time. Based on these results, the release of 1‐MCP could be controlled by coating paper with shellac solution and promising to produce functional packaging for fruit.

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“…Composite polymer is one of the effective method for improving the physicochemical properties and stability of biopolymer film. A composite polymer was prepared using a mixture of 2 different polymers to gain a new material for the wide use in post‐harvest and pharmaceutical products (García and others ; Yu and others ; Bourtoom ; Soradech and others , ). The choice of shellac for composite film formation was applied because of its ability of film‐forming and excellent water and acid barriers (Byun and others ; Soradech and others , ).…”

Section: Introductionmentioning

confidence: 99%

“…The choice of shellac for composite film formation was applied because of its ability of film‐forming and excellent water and acid barriers (Byun and others ; Soradech and others , ). In addition, shellac is a commonly used polymer in food and agro industries to prolong the quality and life span of postharvest produce (Hagenmaier and Baker ; McGuire and Hagenmaier ; Valencia‐ Chamorro and others ; Soradech and others ). It is also used in the pharmaceutical industry for moisture protection, controlled, and enteric releases (Limmatvapirat and others ; Pearnchob and others ) and intraperiodontal pocket local delivery (Phaechamud and others ).…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Moisture Protective Properties and Stability of Pectin through Formation of a Composite Film: Effects of Shellac and Plasticizer

Luangtana‐anan

Soradech

Saengsod

et al. 2017

Journal of Food Science

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Utilization of shellac and gelatin composite film for coating to extend the shelf life of banana

Cited by 130 publications

References 24 publications

Evaluation of pullulan‐based edible active coating methods onRastaliandChakkarakelibananas and their shelf‐life extension parameters studies

Evaluation of pullulan‐based edible active coating methods onRastaliandChakkarakelibananas and their shelf‐life extension parameters studies

Release behavior of 1‐methylcylopropene coated paper‐based shellac solution in response to stepwise humidity changes to develop novel functional packaging for fruit

Enhancement of Moisture Protective Properties and Stability of Pectin through Formation of a Composite Film: Effects of Shellac and Plasticizer

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