Characteristics of Edible Coating of Tea Polyphenols-Coix Seed Prolamin and Its Effects on the Storage Quality of Banana
[Objective]The effects of adding exogenous antioxidant substances on the structure and function traits of edible coating of tea polyphenols-Coix seed prolamin were studied,and the influences of the edible coating of tea polyphenols-Coix seed prolamin on the quality and physiologic changes of banana during storage time were determined,which provided theoretical basis and technical support for the in-depth development and utilization of Coixseed.[Method]The Coix seed prolamin was added with plasticizer(glycerol)and different concentrations of tea polyphenols(2%,4%,6%and 8%)to prepare the edible coating of tea polyphenols-Coix seed prolamin through tape casting method,and then the characteristics of coating were studied.The banana samples were coated and stored at a certain temperature and humidity condition,and the weight loss,color change,total chlorophyll content and browning index of the samples were detected every three days.[Result]The addition of tea polyphenols to the Coix seed prolamin did not change the thickness of the coating,the water content increased,and the transparency,solubility,tensile strength,and elongation at break all decreased.The edible coating of tea polyphenols-Coix seed prolamin could reduce the weight loss of bananas,inhibit the decomposition of total chlorophyll and browning of bananas.[Conclusion]The edible coating of tea polyphenols-Coix seed prolamin has a certain effect on banana preservation and can effectively extend the storage period.
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