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Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana (Musa acuminata L.) Fruits
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Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Hungary
Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Viet Nam
Faculty of Fisheries, Nong Lam University, Viet Nam
Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Viet Nam
Thanh Tung Pham   

Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Hungary
Submission date: 2022-06-22
Final revision date: 2022-08-01
Acceptance date: 2022-08-08
Online publication date: 2022-09-05
Publication date: 2022-09-05
Pol. J. Food Nutr. Sci. 2022;72(3):263–272
The data used to support the findings of this study are available from the corresponding author upon request.
In this study, cassava starch oxidized by the electrolysis was used as an edible coating to improve the shelf life of banana fruits. The effects of coating in solutions of electrolyzed starch with 1, 2 and 3% (w/v) gelatin and without gelatin addition on respiratory rate and biochemical properties of banana during 8 days of storage at room temperature (75-80% relative humidity) were evaluated. The micrographs of scanning electron microscopy showed very thin coating layers (<25.2 um) with continuous network topology and no cracks. During the storage period, a significant reduction in respiration rate and weight loss of coated bananas compared to uncoated fruits was noted. Furthermore, the change in titratable acidity and contents of soluble solids, total carbohydrates and reducing sugars of coated bananas were slower. Increasing the gelatin content in the coating had a beneficial effect on delaying the ripening of bananas. The oxidized starch coating formulation with 3% (w/v) of gelatin demonstrated the highest efficiency as it delayed the respiratory peak 4 days more than in the uncoated bananas. This study results suggest that electrolyzed starch-gelatin coating could be a potential material to extend the shelf life of fruits.
The authors acknowledge the Doctoral School of Food Science of the Hungarian University of Agriculture and Life Sciences for the support in this study. Special gratitude is given to HCMC University of Technology and Education for stimulating suggestions and encouragement that helped us to finish this study.
The author(s) received no financial support for the research, authorship, and/or publication of this article.
The authors declare that they have no conflicts of interest.
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