Edible coating made from Musa paradisiaca peel with the addition of Citrus x limonia essential oil applied to processed avocado

Rivadeneira Barcia C.S.; Vera Zambrano M.S.; Vásquez Cortez L.H.; Oviedo Rodríguez M.; Villamarín Barreiro J.A.; Rodríguez Cevallos S.L.; Vidaurre-Rojas P. · Nutricion Clinica y Dietetica Hospitalaria (2025) · DOI: 10.12873/452vasquez

Resumen

Introduction: The rapid ripening of minimally processed avocado (Persea americana) reduces its shelf life and limits its commercialization. Edible coatings based on agro-industrial by-products represent an innovative strategy to preserve fruit quality. Objectives: To evaluate the effect of an edible coating made from banana peel flour (Musa paradisiaca) and mandarin lemon essential oil (Citrus x limonia) on the physicochemical, microbiological, and organoleptic characteristics of minimally processed avocado during storage. Material and Methods: A Completely Randomized Bifactorial Design (CRD) was applied with three replications, evaluating two concentrations of banana peel flour (8% and 10%) and two of mandarin lemon essential oil (0,5% and 1%). Physicochemical variables (pH, weight loss, titratable acidity, soluble solids, maturity index, and texture), microbiological variables (molds and yeasts), and organoleptic attributes (odor, color, taste, and general appearance) were analyzed over 16 days of storage at 4°C, with measurements every 4 days. Results: Treatments with higher concentrations of banana peel flour and mandarin lemon essential oil (10% and 1%, respectively) significantly reduced weight loss, decreased mold and yeast growth, and delayed ripening compared to the control (p<0,05). However, sensory analysis indicated a preference for the control treatment in terms of odor, color, and taste. Discussion: Discussion: The combination of banana peel flour and mandarin lemon essential oil had a positive effect on avocado preservation, improving microbiological stability and reducing deterioration. However, the coating altered some organoleptic properties. Conclusions: The developed coating extended the shelf life of minimally processed avocado, demonstrating its potential as a sustainable alternative for fresh fruit preservation.

Instituciones: Universidad Nacional de San Martín