Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
Molecules. 2021 Mar 5;26(5):1406. doi: 10.3390/molecules26051406.
The objective of this study was to develop an active banana starch film (BSF) incorporated with banana peel extract. We compared the film's properties with commercial wrap film (polyvinyl chloride; PVC). Moreover, a comparison of the quality of minced pork wrapped during refrigerated storage (7 days at ±4 °C) was also performed. The BSF with different concentrations of banana peel extract (0, 1, 3, and 5 (%, )) showed low mechanical properties (tensile strength (TS): 4.43-31.20 MPa and elongation at break (EAB): 9.66-15.63%) and water vapor permeability (3.74-11.0 × 10 g mm/sm Pa). The BSF showed low film solubility (26-41%), but excellent barrier properties to UV light. The BSF had a thickness range of 0.030-0.047 mm, and color attributes were: L* = 49.6-51.1, a* = 0.21-0.43, b* = 1.26-1.49. The BSF incorporated with banana peel extracts 5 (%, ) showed the highest radical scavenging activity (97.9%) and inhibitory activity of O157: H7. The BSF showed some properties comparable to the commercial PVC wrap film. Changes in qualities of minced pork were determined for 7 days during storage at ±4 °C. It was found that thiobarbituric acid reactive substances (TBARS) of the sample wrapped with the BSF decreased compared to that wrapped with the PVC. The successful inhibition of lipid oxidation in the minced pork was possible with the BSF. The BSF incorporated with banana peel extract could maintain the quality of minced pork in terms of oxidation retardation.
本研究旨在开发一种添加香蕉皮提取物的活性香蕉淀粉膜（BSF）。我们比较了该膜的性能与商业包装膜（聚氯乙烯；PVC）。此外，还比较了在冷藏储存期间（±4°C 下 7 天）包裹的碎猪肉的质量。不同浓度（0、1、3 和 5（%））香蕉皮提取物的 BSF 表现出较低的机械性能（拉伸强度（TS）：4.43-31.20 MPa 和断裂伸长率（EAB）：9.66-15.63%）和水蒸气透过率（3.74-11.0×10 g mm/sm Pa）。BSF 表现出低的膜溶解度（26-41%），但对紫外线具有出色的阻隔性能。BSF 的厚度范围为 0.030-0.047mm，颜色属性为：L*=49.6-51.1，a*=0.21-0.43，b*=1.26-1.49。添加 5（%）香蕉皮提取物的 BSF 表现出最高的自由基清除活性（97.9%）和对 O157:H7 的抑制活性。BSF 表现出一些与商业 PVC 包装膜相当的性能。在±4°C 下储存 7 天期间，测定碎猪肉的质量变化。结果发现，用 BSF 包裹的样品的硫代巴比妥酸反应物质（TBARS）比用 PVC 包裹的样品减少。BSF 可以抑制碎猪肉中的脂质氧化。添加香蕉皮提取物的 BSF 可以通过延缓氧化来保持碎猪肉的质量。
