Physicochemical evaluation of coated and interleaved cheeses with films of ripe banana peel and starch enriched with extract of loquat leaves

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dc.creatorViviane Dias Medeiros Silva
dc.creatorAmanda Neris dos Santos
dc.creatorMaria Clara Coutinho Macedo
dc.creatorCamila Gonçalves Rodrigues
dc.creatorVinícius Tadeu da Veiga Correia
dc.creatorInayara Cristina Alves Lacerda
dc.creatorCamila Argenta Fante
dc.date.accessioned2025-09-04T19:58:31Z
dc.date.accessioned2025-09-09T00:16:10Z
dc.date.available2025-09-04T19:58:31Z
dc.date.issued2023-10
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.format.mimetypepdf
dc.identifier.doi10.1016/j.focha.2023.100276
dc.identifier.issn2772753X
dc.identifier.urihttps://hdl.handle.net/1843/84888
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectQueijos
dc.subjectBanana
dc.subjectAmido
dc.subjectNêspera
dc.subject.otherResíduos agroalimentares
dc.subject.otherRevestimento
dc.subject.otherFilmes comestíveis
dc.subject.otherEriobotrya japonica
dc.subject.otherMussarela
dc.subject.otherPrazo de validade
dc.titlePhysicochemical evaluation of coated and interleaved cheeses with films of ripe banana peel and starch enriched with extract of loquat leaves
dc.typeArtigo de periódico
local.citation.epage7
local.citation.spage1
local.citation.volume2
local.description.resumoThis study aimed to evaluate the effect of edible coating and films based on ripe banana peel flour and cornstarch, with and without extract of loquat (Eriobotrya japonica) leaves, in sliced and cut mozzarella cheese during 28 days of storage at 4 °C. During storage, weight loss was observed across all treatments. Increase in pH and reduction in titratable acidity during storage were verified for all cheeses, although milder in those treated with edible formulations. The cheeses submitted to coating or film were less moist than the others. Cheeses treated with the formulation containing the extract were less light and had more intense yellowish coloring. The hardness of the evaluated cheeses did not change during storage. Therefore, the use of edible films and coatings of ripe banana peel flour and loquat leaf extract has potential as an alternative material for the conservation of cheeses.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S2772753X23000977

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