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 |
| _version_ | 1848844943654649856 |
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| author | Malmiri, Hoda Jafarizadeh Osman, Azizah Tan, Chin Ping Abdul Rahman, Russly |
| author_facet | Malmiri, Hoda Jafarizadeh Osman, Azizah Tan, Chin Ping Abdul Rahman, Russly |
| author_sort | Malmiri, Hoda Jafarizadeh |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T08:38:57Z |
| format | Article |
| id | upm-24106 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:38:57Z |
| publishDate | 2011 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-241062015-06-02T08:13:32Z http://psasir.upm.edu.my/id/eprint/24106/ 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 Malmiri, Hoda Jafarizadeh Osman, Azizah Tan, Chin Ping Abdul Rahman, Russly 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. Faculty of Food Science and Technology, Universiti Putra Malaysia 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24106/1/24106.pdf Malmiri, Hoda Jafarizadeh and Osman, Azizah and Tan, Chin Ping and Abdul Rahman, Russly (2011) 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. International Food Research Journal, 18 (4). pp. 1381-1386. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-18-2011.html English |
| spellingShingle | Malmiri, Hoda Jafarizadeh Osman, Azizah Tan, Chin Ping Abdul Rahman, Russly 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 |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| url | http://psasir.upm.edu.my/id/eprint/24106/ http://psasir.upm.edu.my/id/eprint/24106/ http://psasir.upm.edu.my/id/eprint/24106/1/24106.pdf |