A cebola (Allium cepa L.) é uma das plantas de maior difusão do planeta e apresenta grande importância mundial, não só em termos de produção, mas também de consumo. No Brasil, é a terceira hortaliça mais cultivada e seu consumo é feito principalmente in natura como condimento ou tempero. Os produtos minimamente processados vêm obtendo crescente participação no mercado de produtos frescos em função da praticidade que oferecem ao consumidor. No caso da cebola, o preparo do bulbo é o maior motivo de reclamações, já que por conter compostos voláteis causam irritação aos olhos e deixam odor característico na mão do manipulador. Seu processamento mínimo poderá aumentar seu consumo e ainda alcançar novos mercados por todo o País. Entretanto, para que isso ocorra é preciso estudar a fisiologia e o manuseio específico dessa hortaliça, de forma a compreender as principais alterações que ocorrem, além de métodos que possam reduzir mudanças que acelerem sua deterioração. Este trabalho teve como objetivo avaliar os aspectos bioquímicos, fisiológicos e microbiológicos da cebola roxa minimamente processada, utilizando diferentes temperaturas de armazenamento, combinadas com dois tipos de corte, e, posteriormente, diferentes embalagens, a fim de prolongar sua vida útil. No primeiro experimento foram testadas quatro temperaturas de armazenamento, 0, 5, 10 e 15°C, e dois tipos de cortes, cubos (10 mm aresta) e fatias (3-5 mm espessura), por 15 dias a 85-90% UR. No segundo, o corte que teve o melhor desempenho foi utilizado para testar diferentes embalagens: recipiente de polipropileno (PP), filme de cloreto de polivinila (PVC - 14 ?m), filme de PP (10 ?m) e filme de polietileno de baixa densidade (PEBD - 10 ?m). As cebolas foram armazenadas a 5°C e 85-90% UR, por 12 dias. Foram realizadas as análises de pungência e da quantificação de compostos fenólicos totais, antocianinas e de quercetinas, assim como a taxa respiratória, a composição gasosa no interior das embalagens, a coloração, o teor de sólidos solúveis, e de acidez titulável, o pH, os índice de ressecamento e deterioração, a incidência de podridões e as análises microbiológicas. Cebolas armazenadas a temperaturas de 0 e 5°C e cortadas em fatias apresentaram menor pungência, menores variações nos teores de compostos fenólicos, antocianinas e quercetinas, além de menores taxas respiratórias e manutenção dos aspectos físicos e da aparência. A utilização das diferentes embalagens pouco interferiu nos aspectos estudados, exceto no pH, ângulo de cor, concentração gasosa e aparência. Independente dos tratamentos e durante os períodos de armazenamento, houve alteração dos atributos estudados. A cebola minimamente processada teve maior vida útil quando armazenada a 0°C, associada ao corte em fatias. O recipiente de PP reduziu em 3 dias a vida útil da cebola roxa. Os filmes de PP e PEBD proporcionam maior qualidade fisiológica e visual por mais tempo. / The onion (Allium cepa L.) is a plant globally widespread and is important for both production and consumption. In Brazil, it is the third vegetable most produced and it is mainly consumed fresh and as condiment or seasoning. The minimally processed products have been increasing interest in the fresh product market due to the convenience offered to consumers. In the case of onions, the preparation of the bulb is the biggest cause of complaints, since it contains volatile compounds that cause irritation to eyes and gives the handler a characteristic odor in their hands. Its minimal processing may increase their consumption and still reach new markets around the country. To this end, it is necessary to study the physiology and the specific handling for this vegetable. Thus, to understand the changes occurring during the process as well as methods that may minimize such changes. This work aimed to evaluate the biochemical, physiological and microbiological aspects of purple onions minimally processed using different storage temperatures, combined with two cut types, and, subsequently, different packaging, in order to prolong its life. In the first experiment, four storage temperatures was evaluated (0, 5, 10 and 15°C), and two types of cut, being cubes (10 mm edge) and slices (3-5 mm thick). Product was storage during 15 days at selected temperatures and 85-90% RH. In second experiment, the cut that had best performance was used to test different packaging, being polypropylene (PP), polyvinyl chloride film (PVC - 14 ?m), PP film (10 ?m) and low density polyethylene film (LDPE - 10 ?m). The product was stored at 5°C and 85- 90% RH, for 12 days. To evaluate the shelf-life of the product was carried out analyzes of pungency and quantification of phenolic compounds, anthocyanins and quercetins, as well as respiratory rate, gas composition inside the package, the coloring, the soluble solids and titratable acidity content, pH, the rate of drying and deterioration, decay incidence and microbiological analyzes. Fresh-cut onions stored at temperatures between 0 and 5°C and cut into sliced showed low level of pungency, minor variations in the levels of phenolic compounds, anthocyanins and quercetins, and lower respiration rates and maintenance of the physical aspects and appearance. The use of different packaging interfered little in the variables studied, except for pH, hue angle, gaseous concentration and appearance. Regardless of treatments and periods of storage, there was a change of the attributes studied. The fresh-cut onion had longer life when stored at 0°C associated with cut into slices. The container of PP reduced in 3 days life purple onion. The films of PP and LDPE provide higher visual and physiological quality for longer time.

Human norovirus (HuNoVs) are the most common enteric pathogen around the world that cause ~50% of foodborne illness of disease outbreaks annually. HuNoVs are the member of the Caliciviridae family, which consist of small (38 nm), unenveloped, single stranded RNA (ssRNA) viruses. Norovirus are divided into 5 genogroup (GI, GII, GIII, GIV, GV, GVI and GVII). The GI, GII, and GIV cause human illness, in addition, GII.4 genotype cause the most human disease. Due to HuNoVs are difficult cultured in vitro, the cultivable HuNoVs surrogates have been widely studied. Recently, some studies have been conducted with HuNoVs surrogates, for example bacteriophage MS2. MS2 is conservative surrogate for nonenveloped viruses which there is a close relationship to the behavior of HuNoVs, thus we can examine the infection control measures for HuNoVs. Despite plenty of treatment method been done on testing antiviral effect on bacteriophage MS2, for example UV inactivation, steam ultrasound and antimicrobial etc., plant-based nanoemulsion treatment has yet to be explored. Carvacrol is a major component of oregano essential oil and is responsible for their antimicrobial activity on the growth of various microorganism. In this study, carvacrol nanoemulsions were formed by using the spontaneous emulsification for testing the nanoemulsion stability (14 days shelf life study on its droplet size and particle charge) and antimicrobial activity. In carvacrol nanoemulsion 14 days shelf life test, the droplet size and particle charge stay stable at three different treatment environments (4°C, 20°C and 37°C). The results proved that nanoemulsion (was formed with surfactant agents and medium-chain triglycerides) is stable system that gives consistent droplet size and charge. Although, the low antimicrobial activity was investigated at carvacrol nanoemulsion, the strong antimicrobial effects have been found when carvacrol or carvacrol combined with ionic surfactant of treatment on MS2 and Escherichia coli. Taken together, in the wake of growing consumer demand for different “natural” products in a number of industries, our study broadly informs the development and study of functionalized carvacrol active compound that can not only provide beneficial health for human but can also examine antimicrobial efficacy of control measures for public health.

<p>Silver carp (<i>Hypophthalmichthys molitrix</i>)<b> </b>are an underutilized, invasive fish threatening native species throughout major water systems in the United States. The goal of this research was to use silver carp meat to create a value-added product, to analyze the changes in physicochemical structure and consumer liking over time, and to evaluate the benefits of adding soy, pea, and a combination of soy and pea protein isolates to the formulations. Fish nuggets were prepared from minced meat in four treatments consisting of 3% soy protein isolate (SPI), 3% pea protein isolate (PPI), a combination of 1.5% SPI and 1.5% PPI, and a control without plant protein isolate. Nuggets from each treatment were stored frozen for 1.5, 8.5, and 13.5 weeks. Proximate composition, pH, cook loss, textural hardness, expressible moisture, color, microbial counts and lipid oxidation were evaluated. Sensory acceptability was also evaluated for each frozen storage time period and treatment. A descriptive (QDA^™) trained sensory panel was also conducted on all treatments independent of the storage testing. Results showed that lipid oxidation and textural hardness significantly (P < 0.05) increased with frozen storage time. PPI had significantly lower expressible moisture compared to the control at week 1.5, but there were no statistically significant differences between treatments at weeks 8.5 and 13.5. Similarly, formulations with PPI improved (p<0.05) cook loss for week 1.5, but not week 8.5 or 13.5. Overall, sensory acceptability did not change (P > 0.05), with the exception of decreased degree of liking scores for SPI aroma (p=0.03) and flavor (p=0.03)) during the frozen storage period; all degree of liking scores remained above 6.5 throughout analysis, indicating that consumers’ acceptability of the sample treatments over time despite the changes in physicochemical structure. The descriptive panel created an attribute lexicon for the aroma, flavor, and mouthfeel of the fish nuggets and did not find significant differences in intensities for those attributes between the treatments. Although there were measurable changes in oxidation, texture, expressible moisture, and cook loss over 13.5 weeks, these changes did not impact sensory acceptance. The addition of protein isolates improved water holding capacity initially but did not maintain those benefits over extended shelf life and had little impact on consumer liking during any time period. Overall, this study demonstrated that value-added products such as silver carp nuggets can be created using an otherwise under-utilized fish. The fish nuggets had high sensory acceptability, and the addition of protein isolates did not significantly improve their sensory characteristics; therefore, silver carp nuggets can be formulated without the need of additional protein additives .</p>

Purpose: This research will study how hyperspectral sensoring can assess the moisture content of lettuce by monitoring its growth in indoor vertical farming. Research questions: “What accuracy can be achieved when using hyperspectral sensoring for assessing the moisture content of lettuce leaves grown in vertical farming?” “How can vertical farming contribute to sustainability in conjunction with integration of NIR spectroscopy?” Methodology: This study is an experimental study with a deductive approach in which experiments have been performed using the hyperspectral technologies singlespot sensor and the hyperspectral camera Specim FX17 to collect spectral data. To analyze the data from the experiments two regression models were used and trained to make it possible to predict future moisture content values in lettuce. In order to get a better understanding and analyze the results from the experiments, a literature review was also conducted on how hyperspectral imaging has been applied to assess the quality of food products. Conclusion: The achieved accuracies were 58.24 % and 65.54 % for the PLS regression model and the Neural Network model respectively. Employing hyperspectral sensoring as a non-destructive technique to assess the quality of food products grown and harvested in vertical farming systems, contributes to sustainability from several aspects such as reducing food waste, minimizing costs and detecting different quality attributes that affect the food products. / Syfte: Syftet med denna studie är att undersöka hur hyperspektral avbildning kan användas för att bedöma fuktigheten i sallad genom att kontrollera hur den växer i vertikal odling inomhus. Frågeställningar: “Vilken noggrannhet kan uppnås vid användning av hyperspektral avbildning för att bedöma fukthalt hos salladsblad som odlas i vertikal odling?” “Hur kan vertikal odling bidra till hållbarhet i kombination med integration av NIR spectroscopy?”  Metod: Denna studie är en experimentell studie med en kvantitativ metod inom vilken en deduktiv ansats har tillämpats genom användning av de hyperspektrala teknologierna single-spot sensor och hyperspektralkameran Specim FX17 för insamling av spektral data. För att analysera datan från experimenten skapades och tränades två olika regressionsmodeller till att möjliggöra förutsägning av framtida värden av fukthalt i sallad. För att få en bättre förståelse för och kunna göra en bättre analys av resultaten från experimenten, utfördes även en litteraturöversikt på vad tidigare forskning om tillämpningen av hyperspektral avbildning för kvalitetssäkring av matprodukter har visat. Slutsats: Noggrannheten för PLS-regressionsmodellen var 58,24 % och 65,54 % för Neural Network-modellen. Minskat matsvinn och kostnader samt upptäcka olika kvalitetsattribut som påverkar livsmedelsprodukterna är de hållbara resultaten vid bedömning av kvalitet via hyperspektral sensing.

Comparing the protein compositions of three fishes, grass carp exhibited lower band intensity at 47.9 KDa, β-tropomyosin (36.5 KDa), and missed the band at 15.9 KDa myosin light chain. Bigmouth buffalo had a darker tropomodulin (38.8 KDa) band and smaller α-tropomyosin (33-37 KDa) than silver and grass carp. The breaking force (611.8 g) and deformation (11.7 mm) of silver carp cooked gel were significantly higher than the other two fish products. The addition of starches at 2, 4, and 6% to the grass carp paste lowered the breaking force of the cooked gel in a dose-responsive manner compared to the control (P<0.05), but no differences were found in bigmouth buffalo. The bioumulated Murine Norovirus-1 (MNV-1) was found to maintain infectivity during storage of live oysters at 5°C for 15 days while the inoculated MNV-1 kept infectious for 20 days in cooked surimi and salmon fillet. Treatments with 4.0 kGy X-ray achieved the reductions of 3.7 log PFU mL-1 in pure culture or 2.7, 2.2, and 2.0 log PFU g-1 in half-shell oyster, salmon sushi and tuna salad, respectively. X-ray significantly reduced the population of internalized MNV-1 in live oysters from 4.3 ± 0.4 log PFU g-1 to 3.6 ± 0.5, 3.2 ± 0.2, 2.8 ± 0.2, and 2.5 ± 0.1 log PFU g-1, by 1.0, 2.0, 3.0, and 4.0 kGy X-ray, respectively. The population of MNV-1 was reduced to less than 2.0 log PFU g-1 at 5.0 kGy X-ray. The survivability of live oysters was not significantly affected by treatment with 5.0 kGy X-ray, in comparison with the control, for up to 10 days, respectively, during storage at 5°C. Fish sauce was fermented from the by-products of silver carp. The total nitrogen content of fish sauce made in April, and November were 9.86±0.9 and 9.71±4.5 g/l, respectively, which was significantly (p<0.05) higher than the sample of February (8.45±0.25 g/l ), reflecting seasonal effect. The total nitrogen, amino acid nitrogen, pH, and sodium chloride of fish sauce made from silver carp by-products met the international fish sauce standard code of CODEX STAN 302-2011.

The Norwegian Food Research Institute (Nofima) and the University of Borås worked together to develop this project. The commonly used packaging materials pose a serious threat to the environment, as they are produced from nonrenewable crude oil and cannot decompose naturally. Despite some manufacturers' claims of their products being eco-friendly or sustainable, they are not entirely made from renewable resources and are not biodegradable. Nevertheless, some bio-based materials have emerged as a viable alternative that can naturally break down and safely decompose in the environment. Despite many studies, biopolymers possess limited mechanical and barrier properties, which restricts their potential for use in products. To overcome this limitation, polymer blending can be employed to enhance their final properties and make them more suitable for various applications. The objective of this project was to design sustainable food packaging using biopolymers. PHBV, one of the PHA’s bio-based polymers, was blended with other polymers to enhance its properties as a sustainable food packaging material. Through blending, PHAs'physical, chemical, and thermal properties can be enhanced to obtain exceptional films for food packaging purposes. Finally, in this work, a bio-based polymer, polyhydroxyalkanoate, was used to producea biodegradable packaging system for potential food packaging applications. The effect of the physical modification of PHBV on mechanical and barrier properties was studied by blending it with biodegradable polymers such as PLA and PBAT. Thermal properties were analyzed using differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and FourierIItransform infrared spectroscopy (FTIR) while the mechanical properties were evaluated by tensile test. Barrier properties were characterized using water vapor transmission rate (WVTR). The mechanical performance of PHBV 50%: PBAT 50% blend has been significantly improved, leading to better tensile properties. The high crystallinity of the PHBV 50%: PBAT 50% blend than other blends have been found to enhance the barrier properties of the polymer film, according to DSC analysis. FTIR investigations have suggested no difference in absorption peaks between the blends and the neat material. Furthermore, WVTR investigations have shown that PHBV50%: PBAT50% exhibits excellent barrier properties against water vapor, making it a highly promising material.

This study investigated the antimicrobial efficacy of bioactive plant compounds along with high pressure processing (HPP) against pathogens Bacillus cereus and Cronobacter sakazakii in infant formula and infant rice cereal. The influence of these applications on antimicrobial activity, shelf-life and sensory attributes of infant foods were examined. Trans-cinnamaldehyde (TC), (-)-Epigallocatechin gallate (EGCG) and [10]-Gingerol (GI) were incorporated (0.05%) in infant rice cereal reconstituted with infant formula. The cereal was inoculated with either B. cereus (ATCC 14579) or B. cereus spores (107-108 log CFU g-1). All the samples were stored at 7, 23 or 37°C for 0, 4, 8 and 24 h. TC showed the highest antimicrobial activity by inhibiting the B. cereus and its spores up to 2.72 and 3.8 log CFU g-1, respectively. HPP (600 MPa for 5 m), and TC (0.05-0.1%) along with Chitosan (CH) (1%), were applied to reconstituted powder infant formula which was inoculated with either 3 strains of C. sakazakii (ATCC 29544, ATCC 12868, and ATCC BAA 894) or 5 strains of B. cereus spore (ATCC 14579, ATCC 33018, ATCC 12826, ATCC 4342, and Difco Spores) cocktail (107-108 log CFU ml-1). All the samples were stored at 7, 23 or 45°C for 5-8 weeks. HPP and TC (0.1%) combination exhibited the highest inhibition (P < 0.05) by reducing the B. cereus spores 2.97 log CFU ml-1 after 7 d. C. sakazakii was fully inactivated by HPP, TC (0.05%) and C (1%) combination following 8 weeks of storage at 7 and 23°C and 2 weeks storage at 45°C. The combination of HPP and bioactive compounds exhibited additive antimicrobial effect. Gradual decrease (P < 0.05) in pH was observed in rice cereal and non-HPP formula samples due to the microbial growth and metabolic activity. Significant differences (P < 0.05) were found in color, aroma and general appearance of EGCG and GI applied cereal samples, while TC only did exhibit a cinnamon taste. In summary, the antimicrobial findings suggest that TC, EGCG, GI and CH could be incorporated in infant foods along with HPP as natural and safe alternatives to synthetic preservatives and thermal applications.

Master of Science / Department of Grain Science and Industry / Sajid Alavi / The objective of the study was to investigate extrusion as an alternative processing method and grain sorghum as a viable substitute for corn in fortified blended foods (FBFs) used in nutrition and food assistance programs around the world. In the first part of this study, sorghum-soy blend (SSB), corn-soy blend (CSB) and whole corn-soy blend (WCSB) were developed using extrusion and compared with traditional CSB13 for physico-chemical and sensory properties. After milling of extrudates, average particle size (PS) ranged between 341-447 microns, with 78-85% below 600 microns. In general, Bostwick flow rates (VB=12-23 cm/min) of rehydrated blends (11.75% solids) were within standard specifications but higher than CSB13. Descriptive sensory analysis indicated that the sorghum-based rehydrated blends were significantly less lumpy and had a more uniform texture as compared to corn-based blends and CSB13. In the second part, the impact of decortication level and process conditions was investigated with respect to sorghum-based extruded blends. Degree of gelatinization of the whole sorghum-soy blend (WSSB) and decorticated sorghum-soy blend (DSSB) extrudates ranged from 93-97%. Expansion ratio (ER=3.6-6.1) was correlated with specific mechanical energy input (SME=145-415 kJ/kg; r=0.99) and average particle size after milling (PS=336-474 microns; r= -0.75). Rehydrated blends at 20% solids concentration provided recommended energy density (0.8 kcal/g) for FBFs. Bostwick flow rates had high correlation (r = -0.91) with pasting data (final viscosity) obtained using rapid visco analyzer (RVA). Addition of oil (5.5%) prior to extrusion was also studied, and resulted in process instabilities and also lower shelf-life as determined via descriptive sensory analysis (rancid and painty attributes) and gas chromatography-mass spectroscopy (hexanal, heptenal and octanal concentrations). In conclusion, extruded sorghum-soy blends met standard specifications for energy density and consistency (Bostwick flow rate), and were superior in some aspects as compared to extruded corn-soy blends and traditional corn-soy blends (CSB13). Relationships between extrusion mechanical energy input, expansion, particle size after milling and consistency of rehydrated blends were established. Consistency of the rehydrated blends is an extremely important criterion as it affects the ease of ingestion by target consumers (children below 5 years, in this case).

Este trabalho teve como objetivo avaliar o efeito de revestimentos comestíveis na qualidade de mamão \'Formosa\' minimamente processado durante armazenamento a 5°C por 15 dias. Os tratamentos foram: o controle, e os seguintes revestimentos: amido de arroz 3%, alginato de sódio 0,5% e carboximetilcelulose 0,25%. O uso de revestimentos causou alterações nos parâmetros físicos, físico-químicos e microbiológicos do mamão minimamente processado, quando comparado ao controle. As alterações mais importantes foram: menor contagem de coliformes totais; menor respiração dos mamões tratados com amido de arroz e maior dos tratados com carboximetilcelulose, ao longo do tempo; menor descoloração da polpa dos frutos ao longo do armazenamento; maior manutenção da firmeza das amostras tratadas com carboximetilcelulose; e redução do teor de sólidos solúveis e aumento da acidez titulável. Os revestimentos não afetaram os atributos sensoriais. Como a maioria dos efeitos positivos das coberturas ocorreu no 12° e 15° dias e, considerando o custo da tecnologia relacionado ao preço dos revestimentos, a melhor opção, até 9 dias de armazenamento, consiste em fazer apenas uma boa sanitização dos frutos, como feito no controle. No entanto, se o interesse for preservar a vida útil dos mamões por um período maior, até 15 dias, os revestimentos testados podem ser utilizados com resultados satisfatórios. / This study aimed to evaluate the effect of edible coatings on the quality of minimally processed \'Formosa\' papaya during storage at 5°C for 15 days. The treatments were: the control, and the following coatings: rice starch 3%, sodium alginate 0.5% and carboxymethylcellulose 0.25%. The use of coatings caused changes in the physical, physicochemical and microbiological parameters of minimally processed papaya, when compared to control. The most important changes were: lower counts of total coliforms; lower respiration of papayas treated with rice starch and higher of those treated with carboxymethylcellulose over time; less fruit pulp discoloration during storage, increased firmness maintenance of samples treated with carboxymethylcellulose; and reduction of soluble solids and increased acidity. The coatings did not affect the sensory attributes. Since most of the positive effects of the coatings occurred at the 12th and 15th days, and considering the technology cost related to the price of coatings, the best option, until 9 days of storage, is just to do a good sanitization of fruits such as that of control samples. However, if the interest is to preserve the shelf life of papayas for a longer period, up to 15 days, the coatings tested could be used with satisfactory results.

O objetivo deste trabalho foi avaliar o potencial de uso do resíduo da extração de pigmento de cúrcuma na produção de filmes e coberturas. Para o estudo dos filmes, foram utilizados glicerol e sorbitol como plastificantes e avaliados os efeitos da concentração de farinha de cúrcuma e do plastificante sobre as propriedades mecânicas, solubilidade, permeabilidade ao vapor de água (PVA), molhabilidade, atividade antioxidante, teor de curcuminóides e teor de compostos fenólicos totais utilizando um Delineamento Central Composto Rotacional 22, e os resultados foram avaliados utilizando a metodologia de superfície de resposta (MSR). A concentração de farinha afetou de forma positiva a espessura, PVA e o teor de curcuminóides totais dos filmes plastificados com glicerol e sorbitol. Entretanto, esta variável afetou as propriedades de solubilidade, molhabilidade e teor de compostos fenólicos totais somente dos filmes com glicerol. A concentração de plastificante (glicerol ou sorbitol) afetou significativamente a solubilidade, PVA e molhabilidade de ambos os filmes. Filmes de farinha de cúrcuma com boas propriedades mecânicas, baixa permeabilidade ao vapor de água, alta atividade antioxidante, alto teor de curcuminóides e alto teor de compostos fenólicos totais podem ser produzidos utilizando 27,9 a 30 g glicerol/100 g farinha ou 30 a 42 g sorbitol/100 g farinha e concentração de farinha na faixa de 5% a 6,41%. A cobertura de farinha de cúrcuma contendo 6% de farinha e 30 g glicerol/100 g de farinha foi aplicada em bananas Maçã (Musa acuminata) armazenadas a 27ºC e 65% UR. Assim, foi avaliado o efeito da cobertura na qualidade pós-colheita das bananas em função à suas características físico-químicas como perda de massa, firmeza da polpa, pH, acidez titulável, sólidos solúveis, açúcares redutores e cor da casca. Os resultados mostraram que a cobertura foi eficiente em diminuir a perda de massa, o teor de açúcares redutores, a acidez, a perda da firmeza e a cor da casca principalmente durante a etapa de maturação do fruto. Entretanto, não foi observado grande efeito da cobertura sobre o pH e o teor de sólidos solúveis durante o período estudado. As bananas sem a cobertura tiveram vida útil de 6 dias, enquanto as bananas com cobertura tiveram vida útil de 9 dias. / This study aimed to evaluate the potential use of turmeric dye extraction residue in the production of films and coatings. To study the films, glycerol and sorbitol were used as plasticizers. A central composite rotational design 22 helped to analyze the effects of turmeric flour concentration and plasticizers on the mechanical properties, solubility, permeability to water vapor (PVA), wettability, antioxidant activity, curcuminoids content, and content of phenolic compounds in the films. The results were evaluated by means of the response surface methodology (RSM). The flour concentration affected the thickness, PVA, and total content of curcuminoids in the films plasticized with glycerol or sorbitol. However, this variable affected the solubility properties, wettability, and content of phenolic compounds of the films plasticized with glycerol only. The concentration of plasticizer (glycerol or sorbitol) significantly impacted the solubility, wettability, and PVA of both films. The parameters 27.9 to 30 g of glycerol/100 g of flour or 30 to 42 g of sorbitol g/100 g of flour and flour concentration ranging from 5 to 6.41% afforded turmeric flour films with good mechanical properties, low water vapor permeability, high antioxidant activity, high curcuminoid content, and high content of phenolic compounds. The turmeric flour coating containing 6% flour and 30 g of glycerol/100 g of flour was applied to bananas (Musa acuminata) stored at 27 °C and 65% RH. Then, the effect of the coating on the postharvest quality of the bananas in terms of the physical and chemical characteristics of the fruit such as weight loss, firmness, pH, titratable acidity, soluble solids, reducing sugars, and skin color were examined. The coating efficiently diminished weight loss, reducing sugar content, acidity, and loss of firmness and skin color especially during the maturation step. However, the coating did not significantly affect the pH and soluble solids during the study period. The bananas without the coating had shelf life of six days, whereas the coated bananas had shelf life of nine days.