Physicochemical Characterization and Shelf-Life Extension of Banana (Musa sp.) via Tapioca starch (Manihot esculenta)/Premna serratifolia Leaves Extract Coating Formulations

Abstract

The aim of this study was to extend the banana (Musa sp.) shelf-life via tapioca (Manihot esculenta) starch (TS) coating formulation. The fruit coating was developed from different concentration of tapioca starch (TS) [2, 4, 6 and 8% w/v], supported for improved hydrophobicity by palm oil (PO) [0.5, 1, 1.5 and 2% v/v] and provided antioxidant properties via Premna serratifolia extract (PE) [1, 2, 3% v/v]. The effect of the fruit coating towards the banana colour, firmness, total soluble solids, and weight loss were evaluated till 8 days at room temperature. The 4% w/v TS showed good control over weight loss and acceptable firmness of banana. Similarly, addition of PO in TS coating significantly improved the barrier properties especially 4% w/v TS + 1% v/v PO indicated lower weight loss and better firmness compared to other treatments. The addition of Premna serratifolia extract (PE) in 4% w/v TS coating improved the colour, lower the weight loss especially 4% w/v TS+ 1% v/v PO + 1% v/v PE. Thus, the addition of PO and PE in the starch coatings could extend the shelf life and quality of fruit at ambient temperature.