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<p>This study aimed to develop a tragacanth gum-based edible coating incorporating sucrose, citric acid, ascorbic acid, and glycerol. The objective was to evaluate its effectiveness in reducing enzymatic browning, preserve texture, and inhibiting microbial growth in fresh-cut banana slices. To achieve this, fresh-cut banana slices were coated with the formulated mixtures (T1: tragacanth gum + ascorbic acid + sucrose + glycerol, T2: T1 + citric acid) and stored under controlled conditions, with subsequent evaluations of weight loss, firmness, respiration rates, color retention, and microbial load over time. The results demonstrated that the tragacanth gum coating significantly reduced weight loss and respiration rates, maintained firmness, and minimized browning and microbial growth compared to untreated samples. These findings suggest that T2-coated samples exhibited only 1.08% weight loss and maintained 75% firmness after 11&#xa0;days, compared to 3.65% and 44.4% in the control. Thus, the T2 coating effectively preserved key physicochemical attributes such as firmness, color, and microbial safety of fresh-cut bananas offering a viable, eco-friendly alternative to synthetic preservatives in the fresh produce industry. The study underscores the potential of using plant-based coatings for sustainable food preservation, highlighting the need for further research to optimize these formulations for various fruit types and storage conditions.</p>

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Exploring the potential of tragacanth gum and natural additives to control browning and microbial growth in fresh-cut banana slices

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年9月29日

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  • Balakrishnan Navina,
  • Tarangini Korumilli,
  • K. Jagajjanani Rao

摘要

This study aimed to develop a tragacanth gum-based edible coating incorporating sucrose, citric acid, ascorbic acid, and glycerol. The objective was to evaluate its effectiveness in reducing enzymatic browning, preserve texture, and inhibiting microbial growth in fresh-cut banana slices. To achieve this, fresh-cut banana slices were coated with the formulated mixtures (T1: tragacanth gum + ascorbic acid + sucrose + glycerol, T2: T1 + citric acid) and stored under controlled conditions, with subsequent evaluations of weight loss, firmness, respiration rates, color retention, and microbial load over time. The results demonstrated that the tragacanth gum coating significantly reduced weight loss and respiration rates, maintained firmness, and minimized browning and microbial growth compared to untreated samples. These findings suggest that T2-coated samples exhibited only 1.08% weight loss and maintained 75% firmness after 11 days, compared to 3.65% and 44.4% in the control. Thus, the T2 coating effectively preserved key physicochemical attributes such as firmness, color, and microbial safety of fresh-cut bananas offering a viable, eco-friendly alternative to synthetic preservatives in the fresh produce industry. The study underscores the potential of using plant-based coatings for sustainable food preservation, highlighting the need for further research to optimize these formulations for various fruit types and storage conditions.