Mayakun Jaruwan, Sonsai Wanwisa, Phumphukhang Anusara, Rammak Thitirat, Boonsuk Phetdaphat, Sukolrat Apinya, Pisitaro Wachiraporn, Kaewtatip Kaewta
Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
J Food Sci. 2025 Aug;90(8):e70462. doi: 10.1111/1750-3841.70462.
After harvest, bananas experience biochemical changes that impact the ripening, storage quality, shelf life, and marketability of the fruit. This work investigates the effects of a polyphenolic extract from the brown alga Sargassum polycystum on the properties of a starch/agar blend film developed as a coating to maintain the quality of bananas during storage. The results showed that the addition of the polyphenolic extract improved the thermal stability of the starch/agar blend film. Moreover, the tensile strength of the neat starch/agar blend film was increased from 32.28 MPa to 34.65 MPa by adding 5 wt% of the polyphenolic extract. The tensile strength improvement was due to the homogeneous structures of the well-distributed polyphenolic extract embedded in the matrix. Fourier transform infrared spectroscopy revealed the formation of hydrogen bonds between agar, starch, and the polyphenolic extract. However, the visual appearance of the film changed when 10 wt% of the polyphenolic extract was added. The incorporation of the polyphenolic extract produced a coating that slowed down respiration, reducing weight loss, and delaying the conversion of starch to sugar in the banana pulp. Therefore, the proposed starch/agar blend with polyphenolic extract from S. polycystum has the potential to be developed for use as a safe, environment-friendly active coating to extend the shelf-life of fruits.
收获后，香蕉会经历生物化学变化，这些变化会影响果实的成熟、储存质量、货架期和市场适销性。这项工作研究了来自褐藻多胞马尾藻的多酚提取物对作为涂层开发的淀粉/琼脂共混膜性能的影响，该涂层用于在储存期间保持香蕉的品质。结果表明，添加多酚提取物提高了淀粉/琼脂共混膜的热稳定性。此外，通过添加5 wt%的多酚提取物，纯淀粉/琼脂共混膜的拉伸强度从32.28 MPa提高到34.65 MPa。拉伸强度的提高归因于嵌入基质中的分布均匀的多酚提取物的均匀结构。傅里叶变换红外光谱揭示了琼脂、淀粉和多酚提取物之间形成了氢键。然而，当添加10 wt%的多酚提取物时，薄膜的外观发生了变化。多酚提取物的加入产生了一种涂层，减缓了呼吸作用，减少了重量损失，并延缓了香蕉果肉中淀粉向糖的转化。因此，所提出的含有多胞马尾藻多酚提取物的淀粉/琼脂共混物有潜力被开发用作一种安全、环保的活性涂层，以延长水果的货架期。
