Preparation of Coating Films from White Tapioca Pearls and Carboxymethylcellulose from Water Hyacinth and Its Use to Extend Storage Life of Musa ABB cv. Kluai 'Namwa'

Pawinee Theamdee; Tanyamai Kenma

Authors

Pawinee Theamdee Department of Chemistry, Faculty of Science and Technology, Thepsatri Rajabhat University, Lopburi, Thailand
Tanyamai Kenma Department of Chemistry, Faculty of Science and Technology, Thepsatri Rajabhat University, Lopburi, Thailand

Keywords:

Carboxymethylcellulose, Water Hyacinth, White Tapioca Pearl, Storage Life, Namwa Banana

Abstract

The objectives of this research were to study the production of coating films from white tapioca pearls and carboxymethylcellulose from water hyacinth and to study the use of such films to extend storage life of Namwa banana. The coating films were prepared by dissolving white tapioca pearls in water at a concentration of 3% (w/v); carboxymethylcellulose from water hyacinth was added at either 0, 5, 10, 15 or 2% (w/w) flour. Glycerol was used as a plasticizer at 20% of the flour solution. The resulting content was dried at 65 ^oC for 18 h. Results showed that thickness of the films increased with increasing carboxymethylcellulose concentration. Water activity of the films ranged from 0.30 to 0.37. Water solubility and water vapor permeability of the film decreased with increasing carboxymethylcellulose content. Degradation study revealed that the films buried under the ground degraded by 45-100% in 14 weeks. The degree of degradation decreased with increasing carboxymethylcellulose content. Coating Namwa banana with the film prepared from white tapioca pearls and 10% carboxymethylcellulose effectively delayed weight loss, fruit peel color change and resulted in the longest storage life of up to 9 days at ambient temperature (28 ± 2 ^oC, 65 ± 2% RH). The control fruit could, on the other hand, be stored only for 5 days.

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