Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage

Abstract

Banana (Musa paradisiacal L.) belongs to Musaceae family and India is the largest producer of banana with an annual production of 30.80 million tons, contributing to 25.7% of the world's banana production (National Horticulture Board, 2018). Banana is one of the cheapest, delicious, and most nutritious among all fruits with several medicinal properties. There has been a lot of work on various parts of banana plant and reported to have many medicinal properties for treatment of diseases like diarrhea, diabetes, cancer, hypertension, Alzheimer's, urolithiasis, ulcers, and infections (Kumar et al., 2012). Banana being a perishable crop results in quality decrease after harvesting. Therefore, the processing of pulp to value-added products can be a vital agro-industrial approach that increases economy, reduces postharvest losses by minimizing waste. However, main problem with utilization of banana is its enzymatic browning that develops when it comes in contact with oxygen present in the environment (Moline et al., 1999). The enzymatic browning is predominantly initiated by phenolic compound's oxidation into quinones that further polymerize to melanoidins (red, brown, and black pigment) by oxidative enzymes (polyphenol oxidase and peroxidase), leading to undesirable browning (Ranveer

Preserving bioactive quality and color of novel frozen lemongrass puree tablets

“…More specifically, hue angles of pretreated samples were significantly higher by 4.71% in FSA frozen samples and 9.01% in FCA frozen samples in contrast to untreated samples (Table 2). Since KMS has a color preservation effect due to its effectiveness against enzymatic browning (Arora et al, 2021;Davoodi et al, 2007), most of the pretreated lemongrass samples showed minimum deterioration in color. Also, it has been reported by Gliemmo et al (2009) that the potassium pretreated pumpkin puree had the greatest color Furthermore, freezing methods significantly affected the chroma of pretreated and untreated frozen puree tablets (Table 1).…”

Ferulic Acid Treatment Maintains the Quality of Fresh-Cut Taro (Colocasia esculenta) During Cold Storage

“…Carboxylic acids belong to organic acids and are widely distributed in the plant kingdom ( 25 ). It has been reported that several carboxylic acids or their derivatives, such as cinnamic acid, phytic acid, citric acid, coumaric, caffeic, and chlorogenic acid, have potential effects on the browning inhibition of fresh-cut products ( 6 , 26 , 27 ). The application of phytic acid to fresh-cut purple sweet potatoes markedly inhibited the browning caused by polyphenol oxidases (PPO) ( 28 ).…”