Evaluation of effectiveness of three cellulose derivative-based edible coatings on changes of physico-chemical characteristics of ‘Berangan’ banana (Musa sapientum cv. Berangan) during storage at ambient conditions
Three edible coating formulations, namely methyl cellulose (MC)-glycerol, sodium carboxymethyl cellulose (Na-CMC) - glycerol and hydroxypropylmethyl cellulose (HPMC) - stearic acid-glycerol with three concentrations of main edible components, MC (2, 3.5 and 5% w/v), Na CMC (0.1, 0.8 and 1.5% w/v...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24106/ http://psasir.upm.edu.my/id/eprint/24106/1/24106.pdf |
| Summary: | Three edible coating formulations, namely methyl cellulose (MC)-glycerol, sodium carboxymethyl
cellulose (Na-CMC) - glycerol and hydroxypropylmethyl cellulose (HPMC) - stearic acid-glycerol with three
concentrations of main edible components, MC (2, 3.5 and 5% w/v), Na CMC (0.1, 0.8 and 1.5% w/v) and
HPMC (2, 4 and 6% w/v) were applied on the peel surface of green mature Berangan banana and stored at
26±2°C and 40-50% relative humidity. Results showed that coated banana using high concentration (1.5% w/v)
of Na-CMC and 1% (w/v) glycerol had the least weight loss, total colour difference and total soluble solids
content (7.14%, 6.06 and 3.95° Brix, respectively) and had the highest firmness and pH (20.42 N and 5.36) at
day 10 of storage while the control samples were already completely ripened. This was followed by banana
coated with low concentrations of Na-CMC (0.1% w/v)-glycerol (1% w/v) and HPMC (2% w/v)-stearic acid
(1% w/v)-glycerol (1% w/v), MC and control. However, no significant difference was observed between banana
coated with low concentration of MC (2% w/v)-glycerol (1.25% w/v) and control. |
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