Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture

Chaguri, L.; Sanchez, Mariana Santos; Flammia, Verônica P.; Tadini, Carmen C.

doi:10.1007/s11947-016-1839-2

Cited by 20 publications

(12 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The Peleg model has been applied to analyse the experimental data on the changing of O 2 , CO 2 , and C 2 H 4 concentrations as well as describe the rate of gas composition function. The suitability of the Peleg model in describing respiration rate has been acknowledged for some fruits, including apples [21,22], bananas [23,24], fresh-cut papaya [20], mangoes [25], and kiwiberry [26]. However, studies on using Peleg modelling to determine the impact of nano-coating on the rate of respiration for the whole papaya are almost non-existent.…”

Section: Introductionmentioning

confidence: 99%

Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage

Maringgal

Hashim

Tawakkal

et al. 2021

Foods

View full text Add to dashboard Cite

This study evaluated the respiration rate of coated and uncoated (control) papayas (Carica papaya L.) with 15% of Kelulut honey (KH) nanoparticles (Nps) coating solution during cold storage at 12 ± 1 °C for 21 days. The respiration rate of the papayas significantly changed during storage, with an increase in CO2 and a decrease in O2 and C2H4, while the ascorbic acid and total phenolic content was maintained. The changes in respiration rate were rather slower for coated papayas when compared to control ones. A kinetic model was established from the experimental data to describe the changes of O2, CO2, and C2H4 production in papayas throughout the storage period. All O2, CO2, and C2H4 were experimentally retrieved from a closed system method and then represented by the Peleg model. The outcomes indicated the Peleg constant K1 and K2, which were gained from linear regression analysis and coefficients of determination (R2), seemed to fit well with the experimental data, whereby the R2 values exceeded 0.85 for both coated and control papayas. The model confirmed both the capability and predictability aspects of the respiration rate displayed by papayas coated with KH Nps throughout the cold storage period. This is supported by the differences in the stomatal aperture of coated and control papaya shown by microstructural images.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage

Maringgal

Hashim

Tawakkal

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Cereals such as oats contribute to the proper functioning of the gastrointestinal system through their content of dietary fibers that includes the β-glucans 2 . Green banana flour, another ingredient, is rich in resistant starch 3 and phenolic compounds; the first being converted by beneficial gut microbiota into butyrate, a short-chain fatty acid source of energy 4 . Pereskia aculeata Miller leaf flour is rich in protein that contains all of the essential amino acids, and is rich in fibers, minerals (phosphorus, calcium and iron) and vitamins C, A and B complex 5 .…”

Section: Introductionmentioning

confidence: 99%

Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars

Lasta

Ronning

Dekker

et al. 2021

Sci Rep

View full text Add to dashboard Cite

Flour from Pereskia aculeata leaf and green banana were used as ingredients in the formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688. Encapsulation in a calcium-alginate hydrogel reinforced with magnesium hydroxide was used as a strategy to protect the probiotic cells under gastrointestinal conditions and to prolong shelf-life. The results are relevant especially for maintaining cell viability during shelf-life; a challenge for the food industry in relation to dry probiotic products. Encapsulation promoted the protection of probiotic cells in simulated gastric and intestinal conditions, allowing the maintenance of high viable cell counts (> 10 log CFU, colony forming unit). Encapsulation also contributed to cellular protection under extreme temperature conditions, with reductions of cell viability of < 1 logarithmic cycle when the capsules were subjected to 55ºC/10 min. Even at 75ºC/10 min, encapsulation protected the probiotic cells 3-times greater than the free-cells. The food bar proved to be rich in dietary fiber (19 g 100 g−1), lipids (12.63 g 100 g−1) and showed an appreciable protein content (5.44 g 100 g−1). A high viable probiotic cell count on storage over 120 days (12.54 log CFU) was observed, maintaining a probiotic survival rate > 90% and viability levels sufficient to promote health benefits.

show abstract

“…A review of literature showed that unripe banana (UB) containing high resistant starch value, varying from 70 to 80 g of starch per 100 g on a dry basis. Most are type 2 resistant starch (RS 2 ; Chaguri et al, 2017). Research suggests many health benefits of UB are associated with its indigestible components, such as resistant starch (Agama-Acevedo, Islas-Hern andez, Pacheco-Vargas, Osorio-Díaz, & Bello-Pérez, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Banana ( Musa sapientum ), a group of hybrids or species belonging to Musa genus and Musaceae family, is mainly produced in countries with subtropical and tropical weather (Zhang, Whistler, BeMiller, & Hamaker, 2005). As a perishable fruit, banana can be harvested and processed before ripening (Chaguri, Sanchez, Flammia, & Tadini, 2017). A review of literature showed that unripe banana (UB) containing high resistant starch value, varying from 70 to 80 g of starch per 100 g on a dry basis.…”

Section: Introductionmentioning

confidence: 99%

“…Because resistant starch is indigestible by body enzymes, it has affirmative effects on the human digestive system; thus, it has attracted more attention, as an effective material (Nugent, 2005; Sajilata, Singhal, & Kulkarni, 2006). Fruit processing using technologies such as dehydration (as an old food storage method) can decrease losses and provide the food industry with cost effective and health‐promoting ingredients (Azzouz, Hermassi, Chouikh, Guizani, & Belghith, 2018; Chaguri et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Production of green banana powder using foam‐mat drying as influenced by drying air temperature: Experimental and 3D numerical study

Kamali

Dadashi

Dehghannya

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

Theoretical modeling helps predict a drying system's behavior to analyze mass and heat transfer in actual drying conditions. This research sought to simulate transfer phenomena during foam-mat drying of unripe banana pulp. The impact of drying air temperature were investigated on some physicochemical features of the final powder. An increase in the temperature raised the drying rate, water-solubility index, and total color difference. The results showed that the distribution of moisture in the foam dried at 60 C was more uniform compared to 50 and 70 C. The uniform distributions of moisture and temperature in the process improved the final powder quality. The powder morphology analyzed with the field emission scanning electron microscopy showed that increasing the temperature resulted in a smoother surface and lower wrinkling in the powders. The glass transition temperature was maximized at 62.62 C at drying air temperature of 60 C.Practical Applications: Foam-mat drying could be used to dry a wide range of foods, including vegetables, milk, fruits, and juices. Unripe banana (UB) powder produced by this method, which contains high resistant starch can be used as a fiber source with prebiotic capacity in bakery and confectionery industry to make functional products such as functional cake. Products produced or enriched with UB flour has shown suitable starch digestion properties, and therefore, could be considered a nutritional alternative for people with obesity and diabetes problems. Moreover, resistant starch, due to its therapeutic effects on the large intestine can be useful for various gastrointestinal disorders such as irritable bowel syndrome, for example, constipation.

show abstract

Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture

Cited by 20 publications

References 38 publications

Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage

Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage

Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars

Production of green banana powder using foam‐mat drying as influenced by drying air temperature: Experimental and 3D numerical study

Contact Info

Product

Resources

About