Biodegradable edible films of ripe banana peel and starch enriched with extract of Eriobotrya japonica leaves

Página do item simplificado
dc.creatorViviane Dias Medeiros Silva
dc.creatorMaria Clara Coutinho Macedo
dc.creatorCamila Gonçalves Rodrigues
dc.creatorAmanda Neris dos Santos
dc.creatorAnna Claudia de Freitas e Loyola
dc.creatorCamila Argenta Fante
dc.date.accessioned2022-05-20T23:14:03Z
dc.date.accessioned2025-09-09T01:25:25Z
dc.date.available2022-05-20T23:14:03Z
dc.date.issued2020-12
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.identifier.doi10.1016/j.fbio.2020.100750
dc.identifier.issn2212-4292
dc.identifier.urihttps://hdl.handle.net/1843/41872
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Bioscience
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectCasca de banana
dc.subjectBanana
dc.subjectEriobotrya japonica
dc.subjectAmido
dc.subject.otherLoquat
dc.subject.otherMusa spp
dc.subject.otherAntioxidant
dc.subject.otherCornstarch
dc.titleBiodegradable edible films of ripe banana peel and starch enriched with extract of Eriobotrya japonica leaves
dc.typeArtigo de periódico
local.citation.epage9
local.citation.spage1
local.citation.volume38
local.description.resumoThe incorporation of additives in films has been used to improve their characteristics. In this study, the 50% ethanol extract of E. japonica Lindl. leaves was added at 2 and 4% (w/w) to the filmogenic solution of banana peel flour and the films obtained were evaluated for their physical, mechanical, barrier and antioxidant properties, as well as their morphological characteristics. A cornstarch film was also prepared for comparison purposes. The addition of the extract did not alter lightness, hue, opacity, and the infrared spectrum of the films, which resembled the banana peel flour film without extract. However, in the two films with extract there was a reduction in tensile strength, elastic modulus, and permeability to water vapor. The film containing 4% extract had higher color intensity, thickness, elongation at break, puncture deformation, solubility, antioxidant activity, and phenolic compounds, while puncture strength decreased. The starch film differed significantly from the others in all evaluations, except in biodegradability, since all films were biodegradable. The morphological structure of banana peel films was continuous and compact, showing roughness. The edible films of banana peel flour were poorly resistant but very flexible compared to the starch film. Therefore, banana peel films might be applied to the coating of perishable foods aiming to increase shelf life.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S2212429220310889

Arquivos

Licença do pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
License.txt
Tamanho:
1.99 KB
Formato:
Plain Text
Descrição:
Baixar

Coleções

Artigo de Periódico

Logo UFMG