Enhancing plantain epicarp active edible coating performance through investigation of optimal spray coating conditions

Abstract

The current research presents a comprehensive investigation aimed at predicting and optimizing the adhesion characteristics of Nanoemulsion coatings sprayed onto plantains epicarps. To achieve this, a full factorial experimental design and an artificial neural network model were deployed. The process parameters, consisting of the height of the nozzle, pressure, and time, served as inputs for the artificial neural network model, while the coating amount and thickness were measured and treated as targets for both models. Through meticulous training, the artificial neural network model demonstrated remarkable efficiency and reliability, evident in the high degree of coherence between predicted and experimental results (R² = 0.99 and MSE = 1.98 %). The study identified a critical sequence of variables (height/pressure/time: 0.15 m / 0.6 MPa / 5 s) that yielded optimal coating characteristics, including a thickness of 38.5 µm, permeance of 1.388 × 10–05 kg s−1 m−1 Pa−1, and water vapor permeability of 2.7 × 10–09 kg s−1 m−1 Pa−1, along with a contact angle of 11.3° indicative of enhanced wettability. Significantly, the coated epicarps exhibited lower water vapor permeability, implying an extended shelf life. This promising technology of edible coatings not only contributes to preserving fruit quality and prolonging shelf life for plantainss but also holds potential for application in other food products and fortifying food packaging practices. The current findings shed light on the valuable role of active edible coatings in advancing food preservation methods and sustainability within the food industry.