Oxygen permeability and mechanical properties of banana films

Abstract

Banana flour, obtained from banana cv. Kluai Namwa, was used to form banana films. The effect of banana flour, glycerol (Gly) and pectin content on film oxygen permeability (OP) and mechanical properties of banana films were studied. Banana flour content significantly affected film OP; whereas, Gly and pectin contents did not significantly affect film OP. Increasing banana flour and pectin contents enhanced film strength; thus, it showed higher film elastic modulus (EM) and tensile strength (TS) but less film % elongation (% E) (p ⩽ 0.05). In contrast, increasing Gly content reduced the film strength and improved film flexibility; therefore, it decreased film EM and TS but increased film % E (p ⩽ 0.05). Banana films showed good sealability, which can make these films suitable as sachets or pouches for dry foods, thus reducing the need for plastic materials.