2026-10-22 九州大学
バナナ皮から抽出したタンパク質・多糖類・脂質をアルギン酸コーティングへ組み込むことで、水分移動やガス交換を制御し、呼吸や成熟を緩やかにする。特に脂質を利用したコーティングは優れたバリア機能を示し、ミニトマトの鮮度保持期間を大幅に延長する。
＜関連情報＞
- https://www.kyushu-u.ac.jp/ja/researches/view/1604
- https://www.sciencedirect.com/science/article/pii/S2212429226015282
ミニトマト保存のためのバナナの皮廃棄物由来の生体分子を組み込んだアルギン酸／シンナムアルデヒド食用コーティングにおける、バリア特性および収穫後生理機能の分画特異的制御 Fraction-specific regulation of barrier properties and postharvest physiology in alginate/cinnamaldehyde edible coatings incorporating banana peel waste-derived biomolecules for cherry tomato preservation
Jiao Zeng, Xirui Yan, Fanze Meng, DongHui Luo, Reshaka Kavindi Malawara Arachchige, Saki Ishiko, Fumina Tanaka, Fumihiko Tanaka
Food Bioscience Available online: 17 August 2026
DOI:https://doi.org/10.1016/j.fbio.2026.109756
Highlights
- Banana peel(BP) extract were extracted and optimized via orthogonal design.
- Optimal BP extraction: pH 3.5, 70 °C for polysaccharides, 70 % ethanol for lipids.
- BP extract altered film color but did not impair fruit visual quality.
- BP-derived coatings delayed fruit senescence, minimizing weight loss, decay.
- Sodium alginate-lipid coating provided optimal preservation and sensory quality.
Abstract
In this study, a fraction-specific valorization strategy was developed to construct multifunctional sodium alginate-cinnamaldehyde edible coatings using protein (SPP), polysaccharide (SPPs), and lipid (SPL) fractions extracted from banana peel via an L9(34) orthogonal design. The work elucidates how distinct biomolecular fractions regulate coating architecture and postharvest performance in cherry tomatoes. Results demonstrated that banana peel-derived fractions fundamentally reshaped film microstructure and interfacial interactions. Polysaccharides enhanced hydrogen-bonded network density, proteins contributed to heterogeneous but functional intermolecular interactions, while lipids promoted hydrophobic domain formation and compact chain packing, yielding the most efficient barrier structure in SCL. Consequently, SCL exhibited the lowest moisture content and water vapor transmission, alongside reduced surface roughness and improved structural integrity. These molecular-level differences translated into pronounced physiological effects in fruit preservation. Compared with uncoated fruit (>30 % weight loss and decay by day 15), all coatings significantly suppressed respiration, ethylene evolution, firmness loss, and juice leakage, while stabilizing TSS (>5) and TA during storage. Notably, SCL extended marketable shelf life beyond 20 days, maintained sensory scores above 8, and showed the strongest inhibition of metabolic deterioration. In parallel, coatings modulated gas exchange behavior, effectively decoupling respiration-driven substrate depletion and ethylene-mediated ripening. This work establishes a clear fraction-structure-function relationship, in which lipid-enriched assemblies predominantly govern barrier properties and preservation performance, while polysaccharides and proteins modulate network stability and bioactivity. These findings provide a mechanistic framework for upcycling banana peel waste into high-performance edible coatings and highlight fraction engineering as an effective strategy for sustainable postharvest preservation of fresh produce.
