Effect of cassava starch biofilm with diffusion of silver nanoparticles on the conservation of banana 'prata'
Keywords:enzymatic browning, shelf life, biofilms, food security
Brazil is now the world's fourth-largest banana producer in the world with an annual production of 6.953,747 tons per year. In Brazil, the banana (Musa spp.) stands out, not only because it is the most widespread, but also because it is the most consumed by all social classes. Cassava is a renewable, almost unlimited resource and one of the most abundant substances in nature. It is one of the most important starchy root crops of the tropics used for food and industrial purposes. The present study aimed to evaluate the use of biofilms based on cassava starch with the diffusion of silver nanoparticles (AgNP) on the conservation of banana 'Prata'. Initially, filmogenic solutions were produced using the casting technique for five treatments. Additionally, transparency, thickness, grammage, and, subsequently, the biofilms were applied in the film-forming solution for 1 min and suspended for further drying at room temperature. After this process, were evaluated the fresh mass loss and total soluble solids. This study revealed the efficiency of cassava starch biofilm with gelatin addition to reduce the enzymatic browning rate and increase the shelf life of bananas (Musa Subgroup Prata). However, no significant results were observed with the addition of commercial silver nanoparticles .
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