Salazar Diego, Arancibia Mirari, Casado Santiago, Viteri Andrés, López-Caballero María Elvira, Montero María Pilar
Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador.
Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
Polymers (Basel). 2021 Sep 19;13(18):3183. doi: 10.3390/polym13183183.
In this study, edible packaging based on discarded green banana () flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as and were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is a promising material to develop edible films for food applications.
在本研究中，开发了基于废弃青香蕉（）粉（全香蕉粉和香蕉皮粉）的可食用包装用于食品应用。对薄膜的成膜能力、机械性能、阻隔性能、热性能、微生物性能和感官性能进行了表征。研究了成膜溶液的流变性能。根据成膜能力选择了两种配方：全香蕉粉（2.5%）、皮粉（1.5%）和甘油（1.0%，F-1.0G或1.5%，F-1.5G）。由于吸湿作用，添加1.5%的增塑剂有利于薄膜的保水，增加密度，这也导致亮度和透明度降低。两种配方的水分活度没有差异，它们的防水性能至少持续25小时。差示扫描量热法（DSC）结果显示两种薄膜的熔点（Tm）相似，约为122℃。两种薄膜溶液在频谱中均表现出粘弹性行为，在低频下F-1.0G薄膜的弹性模量大于F-1.5G薄膜。原子力显微镜（AFM）证实，F-1.0G薄膜的硬度、可变形性和弹性较小，结构不太致密，表面更粗糙，与F.1.5G薄膜相比，其水蒸气透过率更高。在储存一段时间（环境条件下1年）后，薄膜中未发现诸如和等微生物。添加了香料（孜然、牛至、大蒜、洋葱、胡椒和肉豆蔻）的F-1.0G薄膜在一些食品应用中进行了测试：作为零食（有无热处理）和作为烤鸡肉的包装。还研究了调味薄膜在鸡胸肉冷藏储存期间的性能。感官评价表明所有应用的总体可接受性良好。此外，用调味薄膜包裹的鸡胸肉的菌数比对照（用聚苯乙烯袋覆盖）和未加香料的薄膜低（1个对数周期）。青香蕉粉是开发用于食品应用的可食用薄膜的有前途的材料。
