Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction

Kaewjumpol, Geerada; Srisamlee, Surasak; Beckles, Diane M.; Luengwilai, Kietsuda

doi:10.3390/horticulturae7100373

Cited by 13 publications

(6 citation statements)

References 42 publications

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“…Tamarind juice and sodium metabisulfite are used as anti-browning components that suppress the browning reaction in fresh banana blossoms [26]. Another study conducted by Kaewjumpol (2021) showed that treating banana blossoms with 3% oxalic acid was effective in substituting the use of sodium metabisulfite to prevent the browning of banana blossoms [27]. The yield of banana blossom flour is the ratio of the dry weight of the flour produced to the weight of fresh banana blossom before peeling.…”

Section: Resultsmentioning

confidence: 99%

Proximate analysis of fresh Banana Blossoms and Banana Blossoms Flours in two cultivars of Kepok Banana (Musa Acuminata×Balbisiana) and Janten Banana (Musa Paradisiaca Sapientum)

Febriani,

Komala,

Yunianto

et al. 2024

Int J Chem Biochem Sci

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Banana blossom has good nutritional content and can be processed into flour, which can be used as an alternative to local food (indigenous food). This study analyzed the proximate content of fresh banana blossom and banana blossom flour in two cultivars of banana. The design used in this study was experimental and had a completely randomized design (CRD). This study consisted of 6 levels of treatment with two replications, including fresh kepok blossom, fresh janten blossom, unblanching kepok blossom flour, unblanching janten blossom flour, blanching kepok blossom flour, blanching janten blossom flour. The statistical analysis used was the variance test (ANOVA) with an error of 5. This study concludes that the nutrient content of fresh banana blossoms is the lowest among other banana blossom flours. Making banana blossom into flour has the advantage of increasing the nutritional content, but the effectiveness should be considered from the low yield.

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Section: Resultsmentioning

confidence: 99%

Proximate analysis of fresh Banana Blossoms and Banana Blossoms Flours in two cultivars of Kepok Banana (Musa Acuminata×Balbisiana) and Janten Banana (Musa Paradisiaca Sapientum)

Febriani,

Komala,

Yunianto

et al. 2024

Int J Chem Biochem Sci

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“…Basically, the browning phenomenon is related to the oxidation of flavonoids, mostly ortho-diphenol (O-diphenol, 1,2-diphenol) to semiquinones and quinones. The enzymes involved in the browning process are polyphenol oxidase and peroxidase (Kaewjumpol et al, 2021). Semiquinones and quinones react with each other enzymatically to produce brown pigment (Pourcel et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

Effect of ripening stage on postharvest quality of abiu (Pouteria caimito) fruit during storage

2022

ANRES

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Importance of the work: Abiu has many beneficial nutrients for the human body. However, the information is still limited on abiu fruit-related to physiological changes and fruit quality. The maturity stage at harvest is a critical factor that determines postharvest fruit quality throughout storage. Objectives: To evaluate postharvest quality changes and determine better harvest maturity for good quality with a more extended storage period in abiu fruit. Materials & Methods: Abiu fruit samples were harvested at both half-ripe and fully-ripe maturity stages and stored at ambient temperature (28 ± 1°C) for 12 d. The respiration pattern and physiological parameters were observed during the study. Results: There was a significant effect between the maturity stages at harvest on fruit quality parameters in abiu fruit during storage. The respiration patterns of the abiu fruit followed the respiration patterns of climacteric fruit. The climacteric peak occurred on day 6 and day 8 for fully-ripe and half-ripe fruit, respectively. The pulp browning index of the harvested fully-ripe abiu fruit was 2-fold higher than for the half-ripe fruit. Fully-ripe harvested abiu fruit had a sweet taste, bright yellow color, shelf life of 6 d and turned brown quickly. However, the abiu fruit harvested when half ripe had a moderately sweet taste, yellow color, shelf life of 9-10 d and turned brown slowly. Main finding: Considering the results of major postharvest quality parameters mentioned above, the abiu fruit harvested when half-ripe presented a better harvest maturity stage with good quality and longer shelf life.

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“…A polymerization reaction then converts o-diphenols to o-benzoquinones. Synthesized from the benzoquinones, melanin pigments were responsible for the dark color (Kaewjumpol et al, 2021). Compared to the NE2 dried slices or crackers, it is evident from Fig.…”

Section: Bananas Of Ripeness Stage 8 and Peel Boiling Pretreatmentmentioning

confidence: 93%

Tapioca Crispy Crackers with Ripe Banana Peel: Snack Enrichment with Dietary Fiber and Phenolic Compounds from an Agri-Food Waste

Sirinjullapong,

Suchaiya,

Chokboribal

2024

Asian.Health.Sci.Tech.Res

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Banana peel is rich in bioactive compounds and dietary fiber. Both tapioca starch and bananas are naturally gluten-free. As a means of waste valorization and snack enrichment, tapioca crispy crackers were enriched with banana peel, with or without flesh. The peel was from cv.Namwa bananas are in the final stages of ripening. Phenolic compounds in the ripe banana peel led to the bitterness of the enriched crackers. To increase the amount of banana peel that could be used, the peel was boiled before being incorporated into a formulation of banana peel, at 30 g /100 g of tapioca starch, and flesh at 8 g/100 g of tapioca starch, by weight. The crackers contained no preservative or synthetic coloring or flavoring agent and were assessed without further seasoning. The product was very well-received with 100% acceptance and 93.33% of the respondents were interested in buying it. More than half of the respondents regarded it as being innovative and tasty. Proximate analyses revealed that the optimized formulation contained 2.28% ± 0.08 of total dietary fiber (about 2,280% compared to 0.01% ± 0.02 of the formulation without banana) whereas no significant increase in protein content was observed. The product contained phenolic compounds at 27.26 ± 0.19 μg TAE/g. Sensory evaluation predicted that the enriched crackers, stored at 35±1 °C in a closed container, were not likely to be rejected due to any unpleasant smell of rancidity for at least 10 days. The phenolic compounds contributed by the boiled banana peel significantly suppressed the rancidification process. The optimized formulation can be used for the development of healthy antioxidant-rich, high-fiber, and high-protein snacks using high-protein food processing by-products.

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Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction

Cited by 13 publications

References 42 publications

Proximate analysis of fresh Banana Blossoms and Banana Blossoms Flours in two cultivars of Kepok Banana (Musa Acuminata×Balbisiana) and Janten Banana (Musa Paradisiaca Sapientum)

Proximate analysis of fresh Banana Blossoms and Banana Blossoms Flours in two cultivars of Kepok Banana (Musa Acuminata×Balbisiana) and Janten Banana (Musa Paradisiaca Sapientum)

Effect of ripening stage on postharvest quality of abiu (Pouteria caimito) fruit during storage

Tapioca Crispy Crackers with Ripe Banana Peel: Snack Enrichment with Dietary Fiber and Phenolic Compounds from an Agri-Food Waste

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