Influence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer

Sarpong, Frederick; Yu, Xiaojie; Zhou, Cunshan; Yang, Hongpeng; Uzoejinwa, Benjamin Bernard; Bai, Junwen; Wu, Bengang; Ma, Haile

doi:10.1007/s11694-018-9737-0

Cited by 28 publications

(30 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One of the main concerns with respect to fruit deterioration is browning reaction which is related to phenol‐related metabolic enzymes, such as PPO, POD, and AAO (Sarpong, Yu, Zhou, Hongpeng et al, ; Tahir et al, ). The application of edible coatings to fruits is one of the recent major advance approaches to increase the shelf‐life of fresh fruits since the ban of sulfites owing to their potential hazards to human health (Sarpong, Yu, Zhou, Hongpeng et al, ; Sheikh, Malik, Al‐thabaiti, & Shiekh, ). The effects of various gum coatings on PPO, POD, and AAO activities in apple slices are shown in Figure .…”

Section: Resultsmentioning

confidence: 99%

“…The lightness ( L *), redness ( a *), and yellowness ( b *) color parameters were determined according to Sarpong, Yu, Zhou, Hongpeng et al (). The total color difference (Δ E ) was computed using Equation (10).

Δ E = \sqrt{{(L_{0}^{*} - L^{*})}^{2} + {(a_{0}^{*} - a^{*})}^{2} + {(b_{0}^{*} - b^{*})}^{2}}

…”

Section: Methodsmentioning

confidence: 99%

“…Extraction of enzymes was by a method used in our previous report (Sarpong, Yu, Zhou, Hongpeng et al, 2018) with minor modification. Apple slice (5 g) was grounded into powder and mixed with 25-ml extraction solution comprising of 15 ml of 0.2 M phosphate buffer at pH 6.5, 5 ml of 1% (v/v) Triton X-100 and 5 ml of 4% polyvinyl polypyrrolidone.…”

Section: Enzyme Extractionmentioning

confidence: 99%

“…The enzymatic browning is a consequence of the oxidation of polyphenols to their corresponding quinones by natural occurring enzymes in the fruit. These include polyphenol oxidase (PPO), peroxidase (POD), and ascorbic acid oxidase (AAO) (Sarpong, Yu, Zhou, Hongpeng et al, 2018;Severini, Baiano, Pilli, Carbone, & Derossi, 2005;Zhang et al, 2017). Formations of the quinones are then polymerized with other quinones or phenolics to generate brown pigmentation.…”

mentioning

confidence: 99%

“…Sarpong, Yu, Zhou, Hongpeng et al, 2018; Sheikh, Malik, Al-thabaiti, & Shiekh, 2013). The effects of various gum coatings on PPO, POD, and AAO activities in apple slices are shown inFigure 1.…”

mentioning

confidence: 99%

See 4 more Smart Citations

Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage

et al. 2018

Self Cite

View full text Add to dashboard Cite

To compare and understand the ameliorative effect of coating gums and predict accurately the enzymes inactivation and browning pigmentation of apple slice in cold storage condition, this study was conducted. Three gums (Acacia senegal, Xanthan, and Karaya) coating and distilled water (used as control) were applied to apple slices and stored for 21 days. A significant (p < 0.05) reduction in polyphenol oxidase, peroxidase, and ascorbic acid oxidase activities were achieved by these gums. The effectiveness of these gums in resisting the enzymes activities follows the order: Xanthan > Acacia > Karaya. The results show that modified second‐order polynomial model and Zero‐order kinetic model could satisfactorily describe the kinetic inactivation of enzyme activities with high R2 (0.9524–0.99337) and browning indexes with highest R2 values (0.94164–0.99135) and lowest values in χ2 (0.00183–0.00346) and RMSE (0.01100–0.20536), respectively. Considering the total color change (ΔE), Xanthan coating gums had lower ΔE value compared to others. Practical applications The negative attributes on color, taste, flavor, and nutritional value of the fruit resulting from enzymatic and nonenzymatic browning is a major concern to the food industry. The results revealed that these gum coating could provide a promising way of preserving the integrity of apple tissues; thus, improving quality, shelf life, and marketing strategy for food processors.

show abstract

Section: Resultsmentioning

confidence: 99%

Δ E = \sqrt{{(L_{0}^{*} - L^{*})}^{2} + {(a_{0}^{*} - a^{*})}^{2} + {(b_{0}^{*} - b^{*})}^{2}}

…”

Section: Methodsmentioning

confidence: 99%

Section: Enzyme Extractionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage

et al. 2018

Self Cite

View full text Add to dashboard Cite

show abstract

Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

Ghorani¹,

Noshad²,

Behbahani³

2021

Food Science & Nutrition

View full text Add to dashboard Cite

Banana has high nutritional value due to its high content of potassium, vitamin C, starch, and sugar. However, like other fruits, it is perishable. Moisture is the predominant substance in most fruits and vegetables, which greatly impacts the susceptibility of food to spoilage by microorganisms or chemical reactions. Accordingly, a considerable amount of moisture must be eliminated from fruits and vegetables to control microbial spoilage and the adverse impacts of chemical reactions (Macedo et al., 2020;Takougnadi et al., 2020;Tunckal & Doymaz, 2020). Hot-air drying (HAD) is the most common drying method, which includes the simultaneous transfer of mass and heat. The use of high temperatures or extended periods in traditional drying methods results in some undesirable physical and chemical changes in the product, such as changes in color, fragrance, and flavor in addition to nutrient loss, wrinkling, high energy consumption, and being a time-consuming process (Forouzanfar et al., 2020;Noshad & Ghasemi, 2020;Roueita et al., 2020). Altogether, food quality could be preserved desirably by adopting other drying methods or a pretreatment, and the use of novel drying techniques that involve two or more pretreatments before drying has gained a great deal of attention.The adequate selection of drying methods may improve the quality

show abstract

Role of thermal and non‐thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom

et al. 2021

Self Cite

View full text Add to dashboard Cite

BACKGROUND Fresh shiitake mushrooms are rich in nutrients, but have high water content, a fast metabolism after harvest, and deteriorate extremely easily. Therefore, the drying of shiitake mushrooms has become a research direction. However, the role of different drying techniques on shiitake mushroom quality is limited. Therefore, the purpose of this study was to investigate the effect of thermal and non‐thermal drying on the drying kinetics, and the physicochemical properties of the end product. RESULTS Results showed that shiitake mushroom treated with non‐thermal drying (vacuum freeze‐drying) had an attractive color, low shrinkage, and uniform honeycomb structure, while the drying time was the longest and not conducive to the formation of shiitake mushroom aroma. But shiitake mushroom treated with thermal drying presents an attractive fragrance. In thermal processing technology, compared with hot air convection drying (HAD), infrared hot air convection drying (IRHAD) shortens the drying time by 37.5%, and had the highest oxidation resistance, polysaccharide content and the lowest color change. Relative‐humidity drying (RHD) samples had the lowest shrinkage compared with other thermal processing technology. The five polysaccharides exhibited similar preliminary structural characteristics, but the polysaccharides obtained by IRHAD have the highest antioxidant properties. CONCLUSION These results showed that compared with thermal drying technology, non‐thermal drying technology is not suitable for shiitake mushroom processing. In thermal processing technology, IRHAD is a potential drying method to obtain high‐quality dried shiitake mushrooms and shiitake mushroom polysaccharide (SMP). However, it is necessary to increase the pretreatment technology to achieve the attractive appearance of non‐thermal drying technology. © 2021 Society of Chemical Industry.

show abstract

Influence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer

Cited by 28 publications

References 48 publications

Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage

Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage

Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

Role of thermal and non‐thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom

Contact Info

Product

Resources

About