Edible Coating Formulated by Optimization from Aloe vera, Starch, and Arabic Gum Improved the Conservation of Banana (Musa acuminata) Fruits

• Published in: International journal of food science Vol. 2023; pp. 1 - 13
• Main Authors: Tchinda, Alain Ngotio, Anoumaa, Mariette, Tazo, Franck Laurins Tchouala, Phounzong, Eugène Tafre, Kenfack, Odelonne Justine, Lekeufack, Martin, Doumdi, Roger Braogue, Nguemezi, Jean Aghofack, Fonkou, Théophile
• Format: Journal Article
• Language: English
• Published: Cairo Hindawi 2023; Hindawi Limited; Wiley
• Subjects: Aloe; Aloe vera; Bananas; Chlorophyll; Coating; Coatings; Dependent variables; Design of experiments; Environmental degradation; Experimental design; Firmness; Flavonoids; Fruits; Gums; Independent variables; Mixtures; Musa acuminata; Optimization; Phenols; Post-harvest decay; Protective coatings; Response surface methodology; Ripening; Shelf life; Starch; Temperature; Weight loss; Cameroon; Africa
• ISSN: 2356-7015; 2314-5765; 2314-5765
• DOI: 10.1155/2023/3746425

Banana is a very perishable climacteric fruit with consequence of large postharvest losses. The objective of the present study was to improve the postharvest shelf life of bananas. Fruits from the Melong locality were treated with coating solutions formulated with a mixture of Aloe vera, starch, and Arabic gum at different concentrations. These concentrations were obtained using the response surface methodology in order to establish the relationship between independent variables (ripening parameters) and dependent variable (Aloe vera, starch and Arabic gum), which led to the generation of experimental design as well as the prediction of result model. The effects of the coating solutions were evaluated on firmness, percentage of ripening, weight loss, chlorophyll a, chlorophyll b, and total soluble solid contents. The results showed that the combination of Aloe vera, starch, and Arabic gum extended the shelf life of banana by slowing down the chlorophyll degradation, the loss of firmness, the weight loss, and the synthesis of total soluble solids. The coefficients of determination (R2) of the responses were all above 80% indicating that the experimental data fit well with the predicted responses. The interactions that influenced most of the responses were those between Aloe vera-starch and Aloe vera-Arabic gum. The optimum concentrations obtained for the mixture of the final solution were 286.799 ml.l-1 (v/v), 102.589 g.l-1 (m/v), and 1.0888% (m/v) for Aloe vera, starch, and Arabic gum, respectively.