Active film incorporated with clove essential oil on storage of banana varieties
Purpose Banana is an important tropical fruit with high demand in the market. The ripe fruits are less resistant to transport making logistics difficult. Moreover, as a climacteric fruit, it has a short post-harvest shelf life. Edible coatings/films, including active substances, have been used as an...
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| Veröffentlicht in: | Nutrition and food science 2019-09, Vol.49 (5), p.911-924 |
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| creator | Alves de Figueiredo Sousa, Heloísa Gonçalves de Oliveira Filho, Josemar Egea, Mariana Buranelo Rosa da Silva, Edilsa Macagnan, Dirceu Pires, Marcio Peixoto, José |
| description | Purpose
Banana is an important tropical fruit with high demand in the market. The ripe fruits are less resistant to transport making logistics difficult. Moreover, as a climacteric fruit, it has a short post-harvest shelf life. Edible coatings/films, including active substances, have been used as an alternative for preserving fruits and vegetables during post-harvest period. The purpose of this study was to evaluate the incorporating clove essential oil on the properties of cassava starch films and their effect on the post-harvest quality of different banana varieties.
Design/methodology/approach
Cassava starch films incorporating clove essential oil were developed and the films were characterized with respect to moisture, thickness, solubility, water vapor permeability (WVP), biodegradability, color and in vitro antifungal activity. Cultivars such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista were coated with cassava starch, cassava starch film with clove essential oil (CSEO) and polyvinyl polychloride (PVC). The quality of fruits was monitored during eight storage days using mass loss, total soluble solids content (TSS) and titratable acidity (TTA).
Findings
Incorporation of clove essential oil significantly increased film thickness, reduced moisture content, solubility and WVP (p < 0.05) and did not affect the biodegradability and color of the films. The essential oil incorporated films showed antifungal activity against the fungi Colletotrichum gloeosporioides and Colletotrichum musae, but not against the yeast Saccharomyces bourladii. CSEO and PVC coating were more efficient in reducing the mass loss, SS content and TTA of the coated fruits in all varieties studied. Both CSEO and PVC coatings improve the quality attributes such as TSS and TTA and reduced mass loss, of the banana varieties such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista during storage.
Originality/value
The active film with essential oil showed antifungal activity and essential oil can be incorporated into other food systems. This study approaches a new possibility of film coating with essential oil for a banana that showed minimum weight loss and satisfactory quality and increased shelf life. This film coating demonstrates biodegradable characteristics that could be eco-friendly and sustainable to consumers. |
| doi_str_mv | 10.1108/NFS-09-2018-0262 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_emera</sourceid><recordid>TN_cdi_emerald_primary_10_1108_NFS-09-2018-0262</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2283226120</sourcerecordid><originalsourceid>FETCH-LOGICAL-c311t-ee07b440920e36bfc703b8fed5bb11152b297156cc0f61e68496915723d4ce963</originalsourceid><addsrcrecordid>eNptkEFLAzEQhYMoWKt3jwHPa2eS3ezmWIpVQVRQz2E3O6sp292apBX_vSn1IsgwzGHem8d8jF0iXCNCNXtcvmSgMwFYZSCUOGITLIsqUxrLYzYBkHmmVKFP2VkIKwAsJJYT9jy30e2Id65fczfY0W9GX0dq-ZeLH9z2Y1pSCDREV_d8dKkHHmISvRMfO97UQyq-q72j6Cics5Ou7gNd_M4pe1vevC7usoen2_vF_CGzEjFmRFA2eQ5aAEnVdLYE2VQdtUXTIGIhGqFLLJS10CkkVeU6fVKUQra5Ja3klF0d7m78-LmlEM1q3PohRRohKimEQgFJBQeV9WMInjqz8W5d-2-DYPbcTOJmQJs9N7Pnliyzg4XW5Ou-_c_xh7T8AbvGbdg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2283226120</pqid></control><display><type>article</type><title>Active film incorporated with clove essential oil on storage of banana varieties</title><source>Emerald A-Z Current Journals</source><creator>Alves de Figueiredo Sousa, Heloísa ; Gonçalves de Oliveira Filho, Josemar ; Egea, Mariana Buranelo ; Rosa da Silva, Edilsa ; Macagnan, Dirceu ; Pires, Marcio ; Peixoto, José</creator><creatorcontrib>Alves de Figueiredo Sousa, Heloísa ; Gonçalves de Oliveira Filho, Josemar ; Egea, Mariana Buranelo ; Rosa da Silva, Edilsa ; Macagnan, Dirceu ; Pires, Marcio ; Peixoto, José</creatorcontrib><description>Purpose
Banana is an important tropical fruit with high demand in the market. The ripe fruits are less resistant to transport making logistics difficult. Moreover, as a climacteric fruit, it has a short post-harvest shelf life. Edible coatings/films, including active substances, have been used as an alternative for preserving fruits and vegetables during post-harvest period. The purpose of this study was to evaluate the incorporating clove essential oil on the properties of cassava starch films and their effect on the post-harvest quality of different banana varieties.
Design/methodology/approach
Cassava starch films incorporating clove essential oil were developed and the films were characterized with respect to moisture, thickness, solubility, water vapor permeability (WVP), biodegradability, color and in vitro antifungal activity. Cultivars such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista were coated with cassava starch, cassava starch film with clove essential oil (CSEO) and polyvinyl polychloride (PVC). The quality of fruits was monitored during eight storage days using mass loss, total soluble solids content (TSS) and titratable acidity (TTA).
Findings
Incorporation of clove essential oil significantly increased film thickness, reduced moisture content, solubility and WVP (p < 0.05) and did not affect the biodegradability and color of the films. The essential oil incorporated films showed antifungal activity against the fungi Colletotrichum gloeosporioides and Colletotrichum musae, but not against the yeast Saccharomyces bourladii. CSEO and PVC coating were more efficient in reducing the mass loss, SS content and TTA of the coated fruits in all varieties studied. Both CSEO and PVC coatings improve the quality attributes such as TSS and TTA and reduced mass loss, of the banana varieties such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista during storage.
Originality/value
The active film with essential oil showed antifungal activity and essential oil can be incorporated into other food systems. This study approaches a new possibility of film coating with essential oil for a banana that showed minimum weight loss and satisfactory quality and increased shelf life. This film coating demonstrates biodegradable characteristics that could be eco-friendly and sustainable to consumers.</description><identifier>ISSN: 0034-6659</identifier><identifier>EISSN: 1758-6917</identifier><identifier>DOI: 10.1108/NFS-09-2018-0262</identifier><language>eng</language><publisher>Bradford: Emerald Publishing Limited</publisher><subject>Acidity ; Antifungal activity ; Antimicrobial agents ; Biodegradability ; Biodegradation ; Body weight loss ; Cassava ; Coatings ; Color ; Cultivars ; Essential oils ; Film thickness ; Food ; Food preservation ; Fruits ; Fungi ; Fungicides ; Logistics ; Minimum weight ; Moisture content ; Oils & fats ; Permeability ; Polyvinyl chloride ; Quality management ; Shelf life ; Solubility ; Starch ; Water content ; Water vapor ; Weight loss ; Yeast ; Yeasts</subject><ispartof>Nutrition and food science, 2019-09, Vol.49 (5), p.911-924</ispartof><rights>Emerald Publishing Limited</rights><rights>Emerald Publishing Limited 2019</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c311t-ee07b440920e36bfc703b8fed5bb11152b297156cc0f61e68496915723d4ce963</citedby><cites>FETCH-LOGICAL-c311t-ee07b440920e36bfc703b8fed5bb11152b297156cc0f61e68496915723d4ce963</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.emerald.com/insight/content/doi/10.1108/NFS-09-2018-0262/full/html$$EHTML$$P50$$Gemerald$$H</linktohtml><link.rule.ids>314,780,784,967,11635,27924,27925,52689</link.rule.ids></links><search><creatorcontrib>Alves de Figueiredo Sousa, Heloísa</creatorcontrib><creatorcontrib>Gonçalves de Oliveira Filho, Josemar</creatorcontrib><creatorcontrib>Egea, Mariana Buranelo</creatorcontrib><creatorcontrib>Rosa da Silva, Edilsa</creatorcontrib><creatorcontrib>Macagnan, Dirceu</creatorcontrib><creatorcontrib>Pires, Marcio</creatorcontrib><creatorcontrib>Peixoto, José</creatorcontrib><title>Active film incorporated with clove essential oil on storage of banana varieties</title><title>Nutrition and food science</title><description>Purpose
Banana is an important tropical fruit with high demand in the market. The ripe fruits are less resistant to transport making logistics difficult. Moreover, as a climacteric fruit, it has a short post-harvest shelf life. Edible coatings/films, including active substances, have been used as an alternative for preserving fruits and vegetables during post-harvest period. The purpose of this study was to evaluate the incorporating clove essential oil on the properties of cassava starch films and their effect on the post-harvest quality of different banana varieties.
Design/methodology/approach
Cassava starch films incorporating clove essential oil were developed and the films were characterized with respect to moisture, thickness, solubility, water vapor permeability (WVP), biodegradability, color and in vitro antifungal activity. Cultivars such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista were coated with cassava starch, cassava starch film with clove essential oil (CSEO) and polyvinyl polychloride (PVC). The quality of fruits was monitored during eight storage days using mass loss, total soluble solids content (TSS) and titratable acidity (TTA).
Findings
Incorporation of clove essential oil significantly increased film thickness, reduced moisture content, solubility and WVP (p < 0.05) and did not affect the biodegradability and color of the films. The essential oil incorporated films showed antifungal activity against the fungi Colletotrichum gloeosporioides and Colletotrichum musae, but not against the yeast Saccharomyces bourladii. CSEO and PVC coating were more efficient in reducing the mass loss, SS content and TTA of the coated fruits in all varieties studied. Both CSEO and PVC coatings improve the quality attributes such as TSS and TTA and reduced mass loss, of the banana varieties such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista during storage.
Originality/value
The active film with essential oil showed antifungal activity and essential oil can be incorporated into other food systems. This study approaches a new possibility of film coating with essential oil for a banana that showed minimum weight loss and satisfactory quality and increased shelf life. This film coating demonstrates biodegradable characteristics that could be eco-friendly and sustainable to consumers.</description><subject>Acidity</subject><subject>Antifungal activity</subject><subject>Antimicrobial agents</subject><subject>Biodegradability</subject><subject>Biodegradation</subject><subject>Body weight loss</subject><subject>Cassava</subject><subject>Coatings</subject><subject>Color</subject><subject>Cultivars</subject><subject>Essential oils</subject><subject>Film thickness</subject><subject>Food</subject><subject>Food preservation</subject><subject>Fruits</subject><subject>Fungi</subject><subject>Fungicides</subject><subject>Logistics</subject><subject>Minimum weight</subject><subject>Moisture content</subject><subject>Oils & fats</subject><subject>Permeability</subject><subject>Polyvinyl chloride</subject><subject>Quality management</subject><subject>Shelf life</subject><subject>Solubility</subject><subject>Starch</subject><subject>Water content</subject><subject>Water vapor</subject><subject>Weight loss</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0034-6659</issn><issn>1758-6917</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNptkEFLAzEQhYMoWKt3jwHPa2eS3ezmWIpVQVRQz2E3O6sp292apBX_vSn1IsgwzGHem8d8jF0iXCNCNXtcvmSgMwFYZSCUOGITLIsqUxrLYzYBkHmmVKFP2VkIKwAsJJYT9jy30e2Id65fczfY0W9GX0dq-ZeLH9z2Y1pSCDREV_d8dKkHHmISvRMfO97UQyq-q72j6Cics5Ou7gNd_M4pe1vevC7usoen2_vF_CGzEjFmRFA2eQ5aAEnVdLYE2VQdtUXTIGIhGqFLLJS10CkkVeU6fVKUQra5Ja3klF0d7m78-LmlEM1q3PohRRohKimEQgFJBQeV9WMInjqz8W5d-2-DYPbcTOJmQJs9N7Pnliyzg4XW5Ou-_c_xh7T8AbvGbdg</recordid><startdate>20190909</startdate><enddate>20190909</enddate><creator>Alves de Figueiredo Sousa, Heloísa</creator><creator>Gonçalves de Oliveira Filho, Josemar</creator><creator>Egea, Mariana Buranelo</creator><creator>Rosa da Silva, Edilsa</creator><creator>Macagnan, Dirceu</creator><creator>Pires, Marcio</creator><creator>Peixoto, José</creator><general>Emerald Publishing Limited</general><general>Emerald Group Publishing Limited</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QP</scope><scope>7RQ</scope><scope>7RV</scope><scope>7X2</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope></search><sort><creationdate>20190909</creationdate><title>Active film incorporated with clove essential oil on storage of banana varieties</title><author>Alves de Figueiredo Sousa, Heloísa ; Gonçalves de Oliveira Filho, Josemar ; Egea, Mariana Buranelo ; Rosa da Silva, Edilsa ; Macagnan, Dirceu ; Pires, Marcio ; Peixoto, José</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c311t-ee07b440920e36bfc703b8fed5bb11152b297156cc0f61e68496915723d4ce963</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acidity</topic><topic>Antifungal activity</topic><topic>Antimicrobial agents</topic><topic>Biodegradability</topic><topic>Biodegradation</topic><topic>Body weight loss</topic><topic>Cassava</topic><topic>Coatings</topic><topic>Color</topic><topic>Cultivars</topic><topic>Essential oils</topic><topic>Film thickness</topic><topic>Food</topic><topic>Food preservation</topic><topic>Fruits</topic><topic>Fungi</topic><topic>Fungicides</topic><topic>Logistics</topic><topic>Minimum weight</topic><topic>Moisture content</topic><topic>Oils & fats</topic><topic>Permeability</topic><topic>Polyvinyl chloride</topic><topic>Quality management</topic><topic>Shelf life</topic><topic>Solubility</topic><topic>Starch</topic><topic>Water content</topic><topic>Water vapor</topic><topic>Weight loss</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>online_resources</toplevel><creatorcontrib>Alves de Figueiredo Sousa, Heloísa</creatorcontrib><creatorcontrib>Gonçalves de Oliveira Filho, Josemar</creatorcontrib><creatorcontrib>Egea, Mariana Buranelo</creatorcontrib><creatorcontrib>Rosa da Silva, Edilsa</creatorcontrib><creatorcontrib>Macagnan, Dirceu</creatorcontrib><creatorcontrib>Pires, Marcio</creatorcontrib><creatorcontrib>Peixoto, José</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>eLibrary</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><jtitle>Nutrition and food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alves de Figueiredo Sousa, Heloísa</au><au>Gonçalves de Oliveira Filho, Josemar</au><au>Egea, Mariana Buranelo</au><au>Rosa da Silva, Edilsa</au><au>Macagnan, Dirceu</au><au>Pires, Marcio</au><au>Peixoto, José</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Active film incorporated with clove essential oil on storage of banana varieties</atitle><jtitle>Nutrition and food science</jtitle><date>2019-09-09</date><risdate>2019</risdate><volume>49</volume><issue>5</issue><spage>911</spage><epage>924</epage><pages>911-924</pages><issn>0034-6659</issn><eissn>1758-6917</eissn><abstract>Purpose
Banana is an important tropical fruit with high demand in the market. The ripe fruits are less resistant to transport making logistics difficult. Moreover, as a climacteric fruit, it has a short post-harvest shelf life. Edible coatings/films, including active substances, have been used as an alternative for preserving fruits and vegetables during post-harvest period. The purpose of this study was to evaluate the incorporating clove essential oil on the properties of cassava starch films and their effect on the post-harvest quality of different banana varieties.
Design/methodology/approach
Cassava starch films incorporating clove essential oil were developed and the films were characterized with respect to moisture, thickness, solubility, water vapor permeability (WVP), biodegradability, color and in vitro antifungal activity. Cultivars such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista were coated with cassava starch, cassava starch film with clove essential oil (CSEO) and polyvinyl polychloride (PVC). The quality of fruits was monitored during eight storage days using mass loss, total soluble solids content (TSS) and titratable acidity (TTA).
Findings
Incorporation of clove essential oil significantly increased film thickness, reduced moisture content, solubility and WVP (p < 0.05) and did not affect the biodegradability and color of the films. The essential oil incorporated films showed antifungal activity against the fungi Colletotrichum gloeosporioides and Colletotrichum musae, but not against the yeast Saccharomyces bourladii. CSEO and PVC coating were more efficient in reducing the mass loss, SS content and TTA of the coated fruits in all varieties studied. Both CSEO and PVC coatings improve the quality attributes such as TSS and TTA and reduced mass loss, of the banana varieties such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista during storage.
Originality/value
The active film with essential oil showed antifungal activity and essential oil can be incorporated into other food systems. This study approaches a new possibility of film coating with essential oil for a banana that showed minimum weight loss and satisfactory quality and increased shelf life. This film coating demonstrates biodegradable characteristics that could be eco-friendly and sustainable to consumers.</abstract><cop>Bradford</cop><pub>Emerald Publishing Limited</pub><doi>10.1108/NFS-09-2018-0262</doi><tpages>14</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0034-6659 |
| ispartof | Nutrition and food science, 2019-09, Vol.49 (5), p.911-924 |
| issn | 0034-6659 1758-6917 |
| language | eng |
| recordid | cdi_emerald_primary_10_1108_NFS-09-2018-0262 |
| source | Emerald A-Z Current Journals |
| subjects | Acidity Antifungal activity Antimicrobial agents Biodegradability Biodegradation Body weight loss Cassava Coatings Color Cultivars Essential oils Film thickness Food Food preservation Fruits Fungi Fungicides Logistics Minimum weight Moisture content Oils & fats Permeability Polyvinyl chloride Quality management Shelf life Solubility Starch Water content Water vapor Weight loss Yeast Yeasts |
| title | Active film incorporated with clove essential oil on storage of banana varieties |
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