Sustainable shelf-life extension of Musa acuminata using starch-based coatings infused with pomelo peel essential oil
An edible coating made from corn starch and pomelo peel essential oil was developed to modulate the postharvest physiological processes of Musa acuminata, extending its ripening period. The efficacy of the coating was evaluated based on alterations in the physicochemical characteristics of bananas,...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005360 |
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| author | Sumia Rahman Sweet B. M. Khaled Md Abdullah Al Naeem Md. Suman Rana Adda Ann Sina Asif Shahriar Tamanna Naznin Shetu Md. Momin Khan Md. Entaduzzaman Jony Mushfikur Rahman Md. Mozaffor Hossain Mahamudul Hasan |
| author_facet | Sumia Rahman Sweet B. M. Khaled Md Abdullah Al Naeem Md. Suman Rana Adda Ann Sina Asif Shahriar Tamanna Naznin Shetu Md. Momin Khan Md. Entaduzzaman Jony Mushfikur Rahman Md. Mozaffor Hossain Mahamudul Hasan |
| author_sort | Sumia Rahman Sweet |
| collection | DOAJ |
| description | An edible coating made from corn starch and pomelo peel essential oil was developed to modulate the postharvest physiological processes of Musa acuminata, extending its ripening period. The efficacy of the coating was evaluated based on alterations in the physicochemical characteristics of bananas, including weight loss, visual color, firmness, titratable acidity, total soluble solids, ascorbic acid, pH, and total plate count. The findings indicated that the coating effectively lowered the weight loss (15.65%) and microbial load (10% spoilage) for T-III (5 % essential oil), the most effective treatment. The expected lifespan of coated fruit was prolonged by 12 days in comparison to the untreated control, which ripened in seven days and became unmarketable after Day 6. The physicochemical properties of bananas held at refrigerated temperatures were superior to those stored at room temperature. This study illustrated the efficacy of a starch-based edible covering infused with pomelo peel essential oil formulation in enhancing the preservation capacity of banana fruit under ambient and refrigerated conditions, offering a promising solution for tropical fruit preservation. |
| format | Article |
| id | doaj-art-bd9a77b3e34f48f294fd033fa18414ac |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-bd9a77b3e34f48f294fd033fa18414ac2025-08-20T03:05:30ZengElsevierApplied Food Research2772-50222025-12-015210123110.1016/j.afres.2025.101231Sustainable shelf-life extension of Musa acuminata using starch-based coatings infused with pomelo peel essential oilSumia Rahman Sweet0B. M. Khaled1Md Abdullah Al Naeem2Md. Suman Rana3Adda Ann Sina4Asif Shahriar5Tamanna Naznin Shetu6Md. Momin Khan7Md. Entaduzzaman Jony8Mushfikur Rahman9Md. Mozaffor Hossain10Mahamudul Hasan11Department of Food Engineering, Jashore University of Science and Technology, Jashore, 7408, BangladeshDepartment of Food Engineering, Jashore University of Science and Technology, Jashore, 7408, Bangladesh; Corresponding author at: Department of Food Engineering, Jashore University of Science and Technology, Jashore, 7408, Bangladesh.Department of Food Engineering, Jashore University of Science and Technology, Jashore, 7408, BangladeshDepartment of Food Engineering, Jashore University of Science and Technology, Jashore, 7408, BangladeshBangladesh Food Safety Authority, Dhaka, 1000, BangladeshDepartment of Food Engineering, Jashore University of Science and Technology, Jashore, 7408, BangladeshDepartment of Food Engineering, Jashore University of Science and Technology, Jashore, 7408, BangladeshDepartment of Food Engineering, Gopalganj Science and Technology University, Gopalganj, 8100, BangladeshDepartment of Food Engineering, Gopalganj Science and Technology University, Gopalganj, 8100, BangladeshDepartment of Food Engineering, Jashore University of Science and Technology, Jashore, 7408, BangladeshDepartment of Food Engineering, Jashore University of Science and Technology, Jashore, 7408, BangladeshDepartment of Food Engineering, Jashore University of Science and Technology, Jashore, 7408, BangladeshAn edible coating made from corn starch and pomelo peel essential oil was developed to modulate the postharvest physiological processes of Musa acuminata, extending its ripening period. The efficacy of the coating was evaluated based on alterations in the physicochemical characteristics of bananas, including weight loss, visual color, firmness, titratable acidity, total soluble solids, ascorbic acid, pH, and total plate count. The findings indicated that the coating effectively lowered the weight loss (15.65%) and microbial load (10% spoilage) for T-III (5 % essential oil), the most effective treatment. The expected lifespan of coated fruit was prolonged by 12 days in comparison to the untreated control, which ripened in seven days and became unmarketable after Day 6. The physicochemical properties of bananas held at refrigerated temperatures were superior to those stored at room temperature. This study illustrated the efficacy of a starch-based edible covering infused with pomelo peel essential oil formulation in enhancing the preservation capacity of banana fruit under ambient and refrigerated conditions, offering a promising solution for tropical fruit preservation.http://www.sciencedirect.com/science/article/pii/S2772502225005360SustainableShelf lifeMusa acuminataCoatingsPomelo peelEssential oil |
| spellingShingle | Sumia Rahman Sweet B. M. Khaled Md Abdullah Al Naeem Md. Suman Rana Adda Ann Sina Asif Shahriar Tamanna Naznin Shetu Md. Momin Khan Md. Entaduzzaman Jony Mushfikur Rahman Md. Mozaffor Hossain Mahamudul Hasan Sustainable shelf-life extension of Musa acuminata using starch-based coatings infused with pomelo peel essential oil Applied Food Research Sustainable Shelf life Musa acuminata Coatings Pomelo peel Essential oil |
| title | Sustainable shelf-life extension of Musa acuminata using starch-based coatings infused with pomelo peel essential oil |
| title_full | Sustainable shelf-life extension of Musa acuminata using starch-based coatings infused with pomelo peel essential oil |
| title_fullStr | Sustainable shelf-life extension of Musa acuminata using starch-based coatings infused with pomelo peel essential oil |
| title_full_unstemmed | Sustainable shelf-life extension of Musa acuminata using starch-based coatings infused with pomelo peel essential oil |
| title_short | Sustainable shelf-life extension of Musa acuminata using starch-based coatings infused with pomelo peel essential oil |
| title_sort | sustainable shelf life extension of musa acuminata using starch based coatings infused with pomelo peel essential oil |
| topic | Sustainable Shelf life Musa acuminata Coatings Pomelo peel Essential oil |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225005360 |
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