Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca)

Pelissari, Franciele Maria; Andrade‐Mahecha, Margarita María; Sobral, Paulo José do Amaral; Menegalli, Florência Cecília

doi:10.1016/j.foodhyd.2012.08.007

Cited by 209 publications

(214 citation statements)

References 47 publications

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“…The band at 1613 cm -1 corresponds to the amide I group of proteins. The band at 1337 cm -1 corresponds to the amide III group of protein (Pelissari et al 2013;Shinde et al 2014). The bands at 1412 and 1413 cm -1 are associated with the symmetric stretching of the carboxyl group (-COOH) (Kizil et al 2002).…”

Section: Ft-ir Analysismentioning

confidence: 99%

“…Recently, green method for the synthesis of Ag-NPs using natural biopolymers such as agar, chitosan, and starch has paid intense attention because of their availability, renewability, and biocompatibility (Cheviron et al 2014;Huang and Yang 2004;Shukla et al 2012). Banana is one of the interesting materials for the green synthesis of Ag-NPs since it is abundant tropical fruits containing a high amount of starch, protein, fat, fibers, and phenolic compounds (Pelissari et al 2013;Pereira and Maraschin 2015;Sothornvit and Pitak 2007;Waliszewski et al 2003). Also, the banana powder has good film forming properties with heat sealability and excellent O 2 barrier properties (Pelissari et al 2013;Sothornvit and Pitak 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Banana is one of the interesting materials for the green synthesis of Ag-NPs since it is abundant tropical fruits containing a high amount of starch, protein, fat, fibers, and phenolic compounds (Pelissari et al 2013;Pereira and Maraschin 2015;Sothornvit and Pitak 2007;Waliszewski et al 2003). Also, the banana powder has good film forming properties with heat sealability and excellent O 2 barrier properties (Pelissari et al 2013;Sothornvit and Pitak 2007). The Ag-NPs production function and film forming properties of banana powder can be properly utilized to form banana/Ag-NPs composite films in a single step.…”

Section: Introductionmentioning

confidence: 99%

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One-step preparation of banana powder/silver nanoparticles composite films

et al. 2017

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Silver nanoparticles (Ag-NPs) were synthesized using banana powder as a reducing and stabilizing agent, and banana/Ag-NPs composite films with different concentration of Ag-NPs were prepared simultaneously. The composite films were yellowish brown and exhibited characteristic plasmon resonance peak of Ag-NPs at 430 nm. The optical, mechanical, water vapor barrier, thermal stability, and antimicrobial properties of the composite films were greatly influenced by the concentration of Ag-NPs. The composite film with a silver concentration of 1.0 mM demonstrated the highest tensile strength, thermal stability, transparency, and water contact angle with the lowest water vapor permeability (1.36 ± 0.10 9 10 -9 g m/m 2 Pa s). Also, the composite films incorporated with 1.0 mM of Ag-NPs exhibited a strong antibacterial activity against both Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) food-borne pathogenic bacteria.

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Section: Ft-ir Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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One-step preparation of banana powder/silver nanoparticles composite films

et al. 2017

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“…Several researchers have reported that banana starch (Musa paradisiaca L.) can be used for film or covering elaboration due to its high amylose content (the starch element responsible for the formation of film) (Pelissari, Andrade-Mahecha, Sobral, & Menegalli, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Zamudio‐Flores

Ochoa-Reyes

Ornelas-Paz

et al. 2015

CyTA - Journal of Food

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-Félix (2015) Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains, CyTA -Journal of Food, 13:3, 456-463, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 In this study, two types of oxidized banana starch films (betalains and no betalains) were prepared and used as covering for sausages, then were refrigerated for 20 days at 4°C and 5% relative humidity (RH). The sausages covered were analyzed (covered with films without betalains = F1 and covered with films with betalains = F2) and they were compared with a control (without covering). The sausages were evaluated every 5 days by physicochemical analysis of color, size, weight loss, pH and quantification of betalains in the films. Textural analysis was performed on the sausages. The results indicated that films did not significantly alter the color or moisture loss during storage (P > 0.05), while the F2 films maintained the amount of thiobarbituric acid reactive substances in the sausages during storage (P < 0.05). Sausages covered with both types of film maintained their texture characteristics for longer compared to the control.Keywords: color evaluation; betalains content; texture profile analysis; sausages En el presente estudio se elaboraron dos tipos de películas de almidón oxidado de plátano (con y sin betalaínas) y se utilizaron como cubiertas en salchichas, las cuales se almacenaron por 20 días en condiciones de refrigeración (4°C y 5% HR). Se analizaron tres lotes de salchichas (sin cubierta = control; cubiertas con películas sin betalaínas = F1; cubiertas con películas con betalaínas = F2). Las salchichas se evaluaron cada cinco días mediante análisis fisicoquímicos de color, tamaño, pérdida de peso, pH y cuantificación del nivel de betalaínas en las películas. Se realizó un análisis de textura de las salchichas. Los resultados indicaron que las películas no alteraron significativamente el color o la pérdida de humedad durante el almacenamiento (P > 0,05), mientras que las películas F2 mantuvieron la cantidad de substancias reactivas de ácido tiobarbitúrico (TBARS) en las salchichas durante el almacenamiento (P < 0,05). Las salchichas cubiertas con ambos tipo de películas conservaron sus atributos de textura por mayor tiempo en comparación con las salchichas control. Palabras

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“…Furthermore, environment issue about replacement commercial plastics is harvesting by raising the demand bioplastic with renewable sources. Starch-based bioplastic have been employed several sources, such as banana [1], potato [2], sago [2][3][4][5], rice [6], corn [7], soybean [8], and cassava [9]. Cassava starch has been broadly utilized to be used in bioplastic reinforced with clay nanoparticles [9], thermoplastic chitosan [7], poly lactic acid [10], gelatin [11], bamboo nanofibrils [12], bacterial cellulose [13], and green coconut fiber [14] in order to overcome drawbacks of starch-based bioplastic, such as mostly water-soluble, low resitancy, and low mechanical property.…”

Section: Introductionmentioning

confidence: 99%