Search for Author, Title, Keyword
Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana (Musa acuminata L.) Fruits
More details
Hide details
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
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
Corresponding author
Thanh Tung Pham   

Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Hungary
Pol. J. Food Nutr. Sci. 2022;72(3):263-272
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.
Acosta, S., Jiménez, A., Cháfer, M., González-Martínez, C., Chiralt, A. (2015). Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids. Food Hydrocolloids, 49, 135-143.
Agarwal, S. (2021). Major factors affecting the characteristics of starch based biopolymer films. European Polymer Journal, 160, art. no. 110788.
Aguilar‐Méndez, M.A., Martín‐Martínez, E.S., Tomás, S.A., Cruz‐Orea, A., Jaime‐Fonseca, M.R. (2008). Gelatine–starch films: Physicochemical properties and their application in extending the post‐harvest shelf life of avocado (Persea americana). Journal of the Science of Food and Agriculture, 88(2), 185-193.
Al-Hassan, A.A., Norziah, M.H. (2012). Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers. Food Hydrocolloids, 26(1), 108-117.
Ávila-Martín, L., Beltrán-Osuna, Á.A., Perilla, J.E. (2020). Effect of the addition of citric acid and whey protein isolate in Canna indica L. starch films obtained by solvent casting. Journal of Polymers and the Environment, 28, 871–883.
Bailey C.H. (1940). Respiration of cereal grains and flaxseed. Plant Physiology, 15(2), 257-274.
Basiak, E., Lenart, A., Debeaufort, F. (2017). Effect of starch type on the physico-chemical properties of edible films. International Journal of Biological Macromolecules, 98, 348-356.
Basiak, E., Lenart, A., Debeaufort, F. (2018). How glycerol and water contents affect the structural and functional properties of starch-based edible films. Polymers, 10(4), art. no. 412.
Blankenship, S., Ellsworth, D.D., Powell, R.L. (1993). A ripening index for banana fruit based on starch content. American Society for Horticultural Science, 3(3), 338-339.
Chiumarelli, M., Hubinger, M.D. (2014). Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid. Food Hydrocolloids, 38, 20-27.
Cisneros-Zevallos L., Krochta J.M. (2006). Dependence of coating thickness on viscosity of coating solution applied to fruits and vegetables by dipping method. Food Science, 68(2), 503-510.
Cortés-Rodríguez, M., Villegas-Yépez, C., González, J.H.G., Rodríguez, P.E., Ortega-Toro, R. (2020). Development and evaluation of edible films based on cassava starch, whey protein, and bees wax. Heliyon, 6(9), art. no. e04884.
De Carvalho, R.A., Grosso, C.R.F. (2004). Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde. Food Hydrocolloids, 18(5), 717-726.
DuBois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28(3), 350-356.
Dwivany, F.M., Aprilyandi, A.N., Suendo, V., Sukriandi, N. (2020). Carrageenan edible coating application prolongs cavendish banana shelf life. International Journal of Food Science, 2020, art. no. 8861610.
Elhadi M.Y., Carillo-Lopez, A., Bello-Perez, A.A. (2019). Carbohydrates. Chapter 9. In E. Yahia, A. Carrillo-Lopez (Eds.). Postharvest Physiology and Biochemistry of Fruits and Vegetables. 2nd edition, Woodhead Publishing: Elsevier Inc.
Emragi, E., Kalita, D., Jayanty, S.S. (2022). Effect of edible coating on physical and chemical properties of potato tubers under different storage conditions. LWT – Food Science and Technology, 153, art. no. 112580.
Fakhouri, F.M., Martelli, S.M., Caon, T., Velasco, J.I., Mei, L.H.I. (2015). Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes. Postharvest Biology and Technology, 109, 57-64.
Fakhouri, F.M., Martelli, S.M., Bertan, L.C., Yamashita, F., Mei, L.H.I., Queiroz, F.P.C. (2012). Edible films made from blends of manioc starch and gelatin – Influence of different types of plasticizer and different levels of macromolecules on their properties. LWT – Food Science and Technology, 49(1), 149-154.
FAO. (2021). Banana Statistical Compendium 2020. Rome.
Gol, N.B., Rao, T.R. (2014). Influence of zein and gelatin coatings on the postharvest quality and shelf life extension of mango (Mangifera indica L.). Fruits, 69(2), 101-115.
Horwitz, W. (1960). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Official Methods of Analysis of the Association of Official Analytical Chemists. 9th ed. Washington DC: Association of Official Analytical Chemists.
Hossain, M.S., Iqbal, A. (2016). Effect of shrimp chitosan coating on postharvest quality of banana (Musa sapientum L.) fruits. International Food Research Journal, 23(1), 277-283.
Jagannath, J.H., Nanjappa, C., Das Gupta, D.K., Bawa, A.S. (2003). Mechanical and barrier properties of edible starch–protein‐based films. Journal of Applied Polymer Science, 88(1), 64-71.
Kader, A.A. (2005). Banana respiration, in Banana, Recommendations for Maintaining Postharvest Quality. Postharvest Technology Research Information Centre, UCDAVIS: Davis, CA, USA.
Karaca, H., Pérez-Gago, M.B., Taberner, V., Palou, L. (2014). Evaluating food additives as antifungal agents against Monilinia fructicola in vitro and in hydroxypropyl methylcellulose–lipid composite edible coatings for plums. International Journal of Food Microbiology, 179, 72-79.
Khalil, H.A., Saurabh, C.K., Syakir, M.I., Fazita, M.N., Bhat, A., Banerjee, A., Fizreee, H.M., Rizal, S., Tahir, P.M. (2019). Barrier properties of biocomposites/hybrid films. In Mechanical and Physical Testing of Biocomposites, Fibre-Reinforced Composites and Hybrid Composites, Woodhead Publishing, pp. 241-258.
Kim, S.R.B., Choi, Y.G., Kim, J.Y., Lim, S.T. (2015). Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums. LWT – Food Science and Technology, 64(1), 475-482.
Kokoszka, S., Lenart, A. (2007). Edible coatings-formation, characteristics and use-a review. Polish Journal of Food and Nutrition Sciences, 57(4), 399-404.
Kudachikar, V.B., Kulkarni, S.G., Prakash, M.K. (2011). Effect of modified atmosphere packaging on quality and shelf life of ‘Robusta’ banana (Musa sp.) stored at low temperature. Journal of Food Science and Technology, 48(3), 319-324.
Kumar, R., Ghoshal, G., Goyal, M. (2019). Synthesis and functional properties of gelatin/CA–starch composite film: excellent food packaging material. Journal of Food Science and Technology, 56(4), 1954-1965.
Lawal, O.S., Adebowale, K.O., Ogunsanwo, B.M., Barba, L.L., Ilo, N.S. (2005). Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics wide-angle X-ray diffractometry and thermal properties. International Journal of Biological Macromolecules, 35(1-2), 71-79.
Le Nguyen, L.P., Visy, A., Baranyai, L. (2020). Application of hue spectra fingerprinting during cold storage and shelf-life of packaged sweet cherry. Food Measure, 14, 2689–2702.
Maduwanthi, S.D.T., Marapana, R.A.U.J. (2017). Biochemical changes during ripening of banana: A review. International Journal of Food Science and Nutrition, 2(5), 166-169.
Márquez Cardozo, C.J., Palacín Beltrán, J.R., Fuentes Berrio, L. (2015). Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (Musa paradisiaca). Revista Facultad Nacional de Agronomía Medellín, 68(2), 7689-7701.
Mehdi, M., Asgar A., Peter, G.A., Noosheen, Z., Yasmeen, S. (2011). Effect of a novel edible composite coating based on gum arabic and chitosan on biochemical and physiological responses of banana fruits during cold storage. Journal of Agricultural and Food Chemistry, 59(10), 5474-5482.
Mohsen, R.E.F., Hamidreza, A., Sedigheh, A. (2017). Effect of gelatin-based edible coatings incorporated with Aloe vera and Black and Green tea extracts on the shelf life of fresh-cut oranges. Journal of Food Quality, 2017, art. no. 9764650.
Moreira, E.D.S., Silva, N.M.C.D., Brandão, M.R.S., Santos, H.C., Ferreira, T.A.P.D.C. (2021). Effect of modified starch and gelatin by-product based edible coating on the postharvest quality and shelf life of guava fruits. Food Science and Technology, 42, art. no. e26221.
Moreno, O., Cárdenas, J., Atarés, L., Chiralt, A. (2017). Influence of starch oxidation on the functionality of starch-gelatin based active films. Carbohydrate Polymers, 178, 147-158.
Neelam, P., Mehar, H.A., Puneet, D., Manoj, K.S., Pravendra, N. (2003). Expression and activities of ethylene biosynthesis enzymes during ripening of banana fruits and effect of 1-MCP treatment. Plant Growth Regulation, 40(1), 11-19.
Podshivalov, A., Toropova, A., Fokina, M., Uspenskaya, M. (2020). Surface morphology formation of edible holographic marker on potato starch with gelatin or agar thin coatings. Polymers, 12(5), art. no. 1123.
Podshivalov, A., Zakharova, M., Glazacheva, E., Uspenskaya, M. (2017). Gelatin/potato starch edible biocomposite films: Correlation between morphology and physical properties. Carbohydrate Polymers, 157, 1162-1172.
Pranoto, Y., Paramita, B.L., Cahyanto, M.N., Benjakul, S. (2021). Properties of ozone-oxidized tapioca starch and its use in coating of fried peanuts. Molecules, 26(20), art. no. 6281.
Radziejewska-Kubzdela, E., Bieganska-Marecik, R., Czapski, J. (2007). Effect of composition of atmosphere inside packaging on quality of minimally processed vegetable salad based on white cabbage. Polish Journal of Food and Nutrition Sciences, 57(4C), 461-465.
Salehi, F. (2020). Edible coating of fruits and vegetables using natural gums: A review. International Journal of Fruit Science, 20(sup2), S570-S589.
Santi, R.B., Jung, C.P. (1992). Shelf-life of mature green tomatoes stored in controlled atmosphere and high humidity. Journal of Food Science, 57(4), 948-953.
Seymour G.B. (1993). Banana. Biochemistry of Fruit Ripening. Springer Netherlands, pp. 83-106.
Shen, X.L., Wu, J.M., Chen, Y., Zhao, G. (2010). Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan. Food Hydrocolloids, 24(4), 285-290.
Soradech, S., Nunthanid, J., Limmatvapirat, S., Luangtana-anan, M. (2017). Utilization of shellac and gelatin composite film for coating to extend the shelf life of banana. Food Control, 73, 1310-1317.
Terra, N.N., Garcia, E., Lajolo, F.M. (1983). Starch‐sugar transformation during banana ripening: the behavior of UDP glucose pyrophosphorylase, sucrose synthetase and invertase. Journal of Food Science, 48(4), 1097-1100.
Thakur, R., Pristijono, P., Bowyer, M., Singh, S.P., Scarlett, C.J., Stathopoulos, C.E., Vuong, Q.V. (2019). A starch edible surface coating delays banana fruit ripening. LWT – Food Science and Technology, 100, 341-347.
Trinh, K.S., Dang, T.B. (2019). Structural, physicochemical, and functional properties of electrolyzed cassava starch. International Journal of Food Science, 2019, art. no. 9290627.
Wills, R.B.H., John, B.G. (2016). Physiology and biochemistry. Postharvest: An Introduction to the Physiology and Handling of Fruit and Vegetables. 6th edition, NewSouth Publishing, pp. 34-63.
Yun, Z., Li, T., Gao, H., Zhu, H., Gupta, V.K., Jiang, Y., Duan, X. (2019). Integrated transcriptomic, proteomic, and metabolomics analysis reveals peel ripening of harvested banana under natural condition. Biomolecules, 9(5), art. no. 167.
Zsom, T., Strohmayer, E., Phuong Le Nguyen, L., Hitka, G., Zsom-Muha, V. (2018). Chilling injury investigation by non-destructive measuring methods during banana cold storage. Progress in Agricultural Engineering Sciences, 14(S1), 147-158.
Evaluation of shelf life of egg treated with edible coating by means of NIR spectroscopy and laser induced diffuse reflectance imaging
Thanh Pham, László Baranyai, Mai Dam, Ha Thanh, Lien Nguyen, Adrienn Tóth, Csaba Németh, László Friedrich
Journal of Food Engineering
Carbon dioxide and ethylene production modeling of apricot at three maturity stages
N.T.T. Ha, T.T. Pham, L.P.L. Nguyen, H.X. Mac, M. Gob, Z. Sasvar, G. Szabo, Zs. Horváth-Mezofi, T. Zsom, G. Hitka
Acta Horticulturae
Evaluation of green asparagus (Asparagus officinalis L.) freshness treated by cassava starch-based coating using near-infrared spectroscopy
T.T. Pham, H.X. Mac, N.T.T. Ha, Z.H. Siyum, L.P.L. Nguyen, N.H.N. Thi, T. Zsom, G. Hitka, L. Baranyai
Acta Horticulturae
Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications
Valter F. R. Martins, Manuela E. Pintado, Rui M. S. C. Morais, Alcina M. M. B. Morais
Eco-friendly electronic food labels: Development and application of Ion-SSPB double network hydrogel
Chun-yan Su, Dong Li, Li-jun Wang, Yong Wang
Journal of Colloid and Interface Science
Journals System - logo
Scroll to top