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Peruvian Biopolymers (Sapote Gum, Tunta, and Potato Starches) as Suitable Coating Material to Extend the Shelf Life of Bananas

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Abstract

Sapote gum (SG), tunta (TS), and bitter potato starches (PS) are promising Peruvian biopolymers that have not been studied in coatings for fruit preservation. The present work aimed to study the influence of the composition of the coating based on tunta and potato starch and sapote gum on the characteristics of the baby banana in storage. Ten formulations were obtained according to a simplex-lattice mixture design (SLMD), and coating forming solution (CFS) and bananas coated were analyzed. CFS were analyzed according to turbidity, light transmission barrier, color, and viscosity. Bananas coated with CFS were analyzed according to weight loss, color index, and firmness. A total of 100% PS and 50% TS:50% PS CFS presented the higher viscosities (8873.85 and 7874.34 mPa.s, respectively), which generated thick coatings, and did not cover the banana surface homogeneously, affecting the preservation process. On the other hand, 100% TS and 100% SG, with intermediate and low viscosities (4047.68 and 58.62 mPa.s, respectively), generate thin coatings that preserved the banana characteristics after 12 days of storage (color index: −6.6 (green) and firmness ~63 N). 100%TS also presented the lower weight loss (16.53%) being the best formulation. Results were confirmed by the modeling option of SLMD, although high model fits were not achieved.

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Acknowledgements

The authors gratefully acknowledge the Programa Nacional de Investigación Científica y Estudios Avanzados (CONCYTEC-PROCIENCIA) for the research Grant/Award Number 049-2019-FONDECYT-BM-INC.INV for the financial support

Funding

This study was financially supported by the Programa Nacional de Investigación Científica y Estudios Avanzados (CONCYTEC-PROCIENCIA) Grant/Award Number 049–2019-FONDECYT-BM-INC.INV.

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Authors and Affiliations

  1. Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina S/N, La Molina, C.P. 12056, Lima, Peru

    Eliana M. Vélez-Erazo, Maria Salomé Carbajal-Sandoval, Augusto Lewis Sanchez-Pizarro, Fiorela Peña, Patricia Martínez & Carmen Velezmoro

  2. Facultad de Ingeniería Agroindustrial, Departamento Académico de Ingeniería Agroindustrial, Universidad Nacional de San Martín (UNSM), Tarapoto, SM, Peru

    Eliana M. Vélez-Erazo

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  1. Eliana M. Vélez-Erazo
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  2. Maria Salomé Carbajal-Sandoval
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  3. Augusto Lewis Sanchez-Pizarro
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  4. Fiorela Peña
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  5. Patricia Martínez
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  6. Carmen Velezmoro
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Contributions

E. Vélez-Erazo, conceptualization, methodology, formal analysis, visualization, and writing — review and editing original draft. M. S. Carbajal-Sandoval, formal analysis, and visualization. A. Sánchez-Pizarro, formal analysis. E. F. Peña-Carrasco, formal analysis. P. Martínez-Tapia, project administration, funding acquisition, and writing — review and editing. C. Velezmoro-Sánchez, supervision, conceptualization, and writing — review and editing.

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Correspondence to Eliana M. Vélez-Erazo.

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Vélez-Erazo, E.M., Carbajal-Sandoval, M.S., Sanchez-Pizarro, A.L. et al. Peruvian Biopolymers (Sapote Gum, Tunta, and Potato Starches) as Suitable Coating Material to Extend the Shelf Life of Bananas. Food Bioprocess Technol 15, 2562–2572 (2022). https://doi.org/10.1007/s11947-022-02902-4

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