Retention of Physical Quality of Bananas by Hemicellulose Coating (in English)

Year 2013, Volume: 38 Issue: 6, 335 - 342, 01.12.2013

Hilal Yilmaz Celebioglu Deniz Cekmecelioglu

Abstract

In order to maintain color and texture, plant-origin edible coatings are advantageous to foodstuffs as an air and moisture barrier. In this study, hemicelluloses extracted from corn peels were used as the coating material on bananas stored at 4 oC. At the end of storage, no fungal decay was detected on coated bananas, whereas 20% of uncoated bananas (control) were infected. Samples coated with 1, 1.5 and 2% hemicellulose (HC) lost 3.6, 3.3 and 3.1 of their total weight, respectively, whereas the control group lost 5.1% of total weight. Hemicellulose coating also protected firmness of bananas (701.1 gf for coated and 509.6 gf for uncoated samples). Colour measurements showed that lightness and yellowness of the coated bananas were preserved with negligible losses while uncoated samples turned brown at unacceptable level. Thus, this study showed that hemicelluloses can be alternatively used as the coating material on surface of fruits.

Keywords

Hemicellulose coating, edible coating, preservation, fruit quality, banana

Hemiselüloz Kaplama ile Muzların Fiziksel Kalitesinin Korunması (İngilizce)

Abstract

Renk ve tekstür gibi duyusal özelliklerin korunması amacıyla kullanılacak bitkisel kaynaklı yenilebilir kaplama maddeleri besin maddelerinde hava ve nem azaltıcı yönleriyle avantajlı sayılmaktadırlar. Bu çalışmada, mısır kabuğundan özütlenen hemiselüloz 4 oC'de buzdolabında depolanan muzlarda kaplama maddesi olarak kullanılmıştır. Depolama sonunda, kontrol olarak kullanılan ve kaplanmamış muz örneklerinin %20 sinde küf oluşumu gözlenirken kaplanmış muz örneklerinde hiçbir küf oluşumu görülmemiştir. %1, 1.5 ve 2 hemiselüloz (HC) ile kaplanmış muzlarda ağırlık kaybı sırasıyla % 3.6, 3.3 ve 3.1 olarak gözlemlenirken, kontrol grubunda bu değer %5.1 olarak kaydedilmiştir. Hemiselüloz kaplama ayrıca muzların sertliğini (701.1 gf kaplanmış örnek ve 509.6 gf kaplanmamış örnek için) de korumuştur. Renk ölçümleri sonucunda, kaplanmamış muzların kahverengine dönüştüğü görülürken kaplanmış muzlarda açıklık ve sarılık değerlerinin ihmal edilebilir kayıpla korunduğunu göstermiştir. Böylece, bu çalışma hemiselülozların alternatif olarak meyve yüzeylerinde kaplama maddesi olarak kullanılabileceğini göstermiştir.

Keywords

Hemiselüloz kaplama, yenilebilir kaplama, muhafaza etme, meyve kalitesi, muz

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