Abstract
In this study, edible packaging based on discarded green banana (Musa acuminata AAA) 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 Enterobacteria and Staphylococcus aureus 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.
Highlights
The agro-industrial sector generates a significant amount of discards, which can be used as recovered raw material to produce and add value to existing or new products [1].Discards are deposited in landfills or discarded in inadequate places, contributing to the increase in biomass production
The accumulation of biomass contributes to generating problems such as the proliferation of microorganisms, which on a large scale could be associated with the production of greenhouse gases, a proliferation of pathogenic bacteria and fungi, toxic degradation of products, the increase in the amount of biomass are related with fires in regions with a drier climate [2]
The formulation with an equal proportion of flours, whole banana, and peel flours (2:2), with 1% glycerol, partially improved the filmogenic capacity. This film detached from the surface with some difficulty, but it was manageable and less transparent
Summary
The agro-industrial sector generates a significant amount of discards, which can be used as recovered raw material to produce and add value to existing or new products [1].Discards are deposited in landfills or discarded in inadequate places, contributing to the increase in biomass production. The agro-industrial sector generates a significant amount of discards, which can be used as recovered raw material to produce and add value to existing or new products [1]. The accumulation of biomass contributes to generating problems such as the proliferation of microorganisms, which on a large scale could be associated with the production of greenhouse gases, a proliferation of pathogenic bacteria and fungi, toxic degradation of products, the increase in the amount of biomass are related with fires in regions with a drier climate [2]. This crop has great losses; postharvest losses for green bananas that are rejected for certain deficiencies and not being exportable fluctuate around 5% and
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