The incorporation of additives in films has been used to improve their characteristics. In this study, the 50% ethanol extract of E. japonica Lindl. leaves was added at 2 and 4% (w/w) to the filmogenic solution of banana peel flour and the films obtained were evaluated for their physical, mechanical, barrier and antioxidant properties, as well as their morphological characteristics. A cornstarch film was also prepared for comparison purposes. The addition of the extract did not alter lightness, hue, opacity, and the infrared spectrum of the films, which resembled the banana peel flour film without extract. However, in the two films with extract there was a reduction in tensile strength, elastic modulus, and permeability to water vapor. The film containing 4% extract had higher color intensity, thickness, elongation at break, puncture deformation, solubility, antioxidant activity, and phenolic compounds, while puncture strength decreased. The starch film differed significantly from the others in all evaluations, except in biodegradability, since all films were biodegradable. The morphological structure of banana peel films was continuous and compact, showing roughness. The edible films of banana peel flour were poorly resistant but very flexible compared to the starch film. Therefore, banana peel films might be applied to the coating of perishable foods aiming to increase shelf life.

在薄膜中加入添加剂已被用来改善其特性。在这项研究中，日本粳稻的50％乙醇提取物林德 将叶子分别以2％和4％（w / w）的浓度添加到香蕉皮粉的成膜溶液中，并对获得的膜的物理，机械，阻挡和抗氧化性能以及形态特征进行评估。还准备了玉米淀粉膜用于比较。提取物的添加不会改变薄膜的亮度，色相，不透明性和红外光谱，类似于没有提取物的香蕉皮面粉薄膜。然而，在两个具有提取物的膜中，拉伸强度，弹性模量和对水蒸气的渗透性均降低。含有4％提取物的膜具有较高的颜色强度，厚度，断裂伸长率，穿刺变形，溶解度，抗氧化剂活性和酚类化合物，而穿刺强度降低。淀粉膜在所有评价中都与其他膜显着不同，除了生物降解性外，因为所有膜都是可生物降解的。香蕉皮膜的形态结构连续且致密，显示出粗糙度。与淀粉薄膜相比，香蕉皮面粉的可食用薄膜抗性差，但非常柔软。因此，香蕉皮膜可用于易腐食品的涂层，以延长其保质期。