musa acuminata/weight loss

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Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. 'Maçã').

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We evaluate the flour obtained from the residue of turmeric dye extraction, designated turmeric flour, as a protective coating to extend banana (Musa acuminata) shelf life. The coating formulation consists of 6 g of turmeric flour/100 g of solution and 30 g of glycerol/100 g of turmeric flour,

Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life

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Banana is very important for both food and economic securities in many tropical and subtropical countries, because of its nutritional values. However, banana fruit is a climacteric fruit which has short shelf life, so an alternative method to delay its ripening is needed. Our group has used

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