涂层
褐变
纤维素
香蕉皮
保质期
牛皮纸
材料科学
牙髓(牙)
软化
化学
润湿
接触角
复合材料
制浆造纸工业
化学工程
食品科学
有机化学
病理
工程类
医学
作者
Jing Geng,J. A. Odell,Nicole M. Stark,Peter Kitin,Xiao Zhang,Junyong Zhu
标识
DOI:10.1016/j.foodhyd.2023.109671
摘要
This study evaluated, for the first time, the feasibility of using 100% microfibrillated cellulose (MFC) for a barrier coating to preserve the shelf life of bananas. MFC was produced from a commercial bleached kraft hardwood pulp through mechanical milling. Barrier coating was accomplished by dipping bananas into aqueous MFC suspensions. Performance of the barrier coating on the banana peel surface was evaluated from visual observations, weight loss, firmness, and dissolved soluble sugars content of the banana. The results indicated that coating the banana peel surface with MFC delayed the browning and softening of the banana and the conversion of banana carbohydrates into soluble sugars. Furthermore, the extent of mechanical fibrillation in producing MFC affected MFC suspension wettability of banana peel surface, as well as the effectiveness of banana preservation. Casting-made MFC films were used to understand various factors of MFC barrier coating performance. The extent of MFC fibrillation was found to be more effective than increasing the amount of coating in reducing water vapor permeation for better fruit protection.
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