Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of Refractance window drying

Padhi, Subhanki; Dwivedi, Madhuresh

doi:10.1016/j.fufo.2021.100101

Cited by 39 publications

(37 citation statements)

References 31 publications

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“…Similar observations were reported in detail in the work by Möller et al [103] for the surface of starch granules extracted from pea our. Padhi and Dwivedi [104] highlighted that the "leaf"-shaped structures close to the granules con rmed the presence of bers. The surface nature of starch granules and the presence of proteins and lipids can have relevant effects on starch properties.…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 98%

WITHDRAWN: Characterization of Babassu Mesocarp Flour as Potential Bio-Reinforcement for the Sustainable Development of Poly(Lactic Acid)-Based Composite Films

Silva

Alves

Barbosa

et al. 2022

Preprint

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In the babassu oil extraction industry, several types of by-products are generated, and one of them is the mesocarp, which when dried and ground, is transformed into a flour that is called “Babassu Mesocarp Flour” (BMF). Thus, the use of the BMF as a bio-reinforcement for Poly(Lactic Acid) (PLA) aiming at the production of composite films applied in food packaging is a promising alternative, which leads to the development of new products with added value. Therefore, in this work, before any attempt to produce films, the industrially extracted BMF was characterized for a better understanding of its chemical composition and inherent characteristics. The elemental analysis showed that this raw material is predominantly an organic material, however, it also presented contents of inorganic chemical elements according to the X-ray fluorescence analysis. Its particles exhibited an average diameter of 38.82 µm and a specific surface area of 3.02 m2/g. Through microscopic techniques, mainly by scanning electron microscopy, starch granules in different shapes and sizes were observed, since starch is the main component of the composition of this raw material. The results of X-ray diffraction and infrared spectroscopy showed a structure and functional groups, respectively, typical of starchy materials, evidencing the sustainable and biodegradable character of the BMF. The reported characteristics of the BMF are of great value in PLA-based film formulations, as this combination would reduce impacts on the environment, as both are ecologically correct.

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Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 98%

WITHDRAWN: Characterization of Babassu Mesocarp Flour as Potential Bio-Reinforcement for the Sustainable Development of Poly(Lactic Acid)-Based Composite Films

Silva

Alves

Barbosa

et al. 2022

Preprint

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“…(2) (2) Total Phenolic Content (TPC). TPC was estimated using the Folin-Ciocalteu colorimetric method described by Padhi and Dwivedi [22] with slight modifcations. Te sample extract was added in 5 mL of Folin-Ciocalteu reagent and 4 mL sodium carbonate (7.5%), and it was mixed.…”

Section: Determination Ofmentioning

confidence: 99%

“…(3) Total Flavonoid Content (TFC). Te aluminum chloride colorimetric method was used to estimate the TFC as described by Padhi and Dwivedi [22] with slight modifcations. Te sample extract was added to 0.2 mL of 10% aluminum chloride (AlCl 3 ) and mixed.…”

Section: Determination Ofmentioning

confidence: 99%

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Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization

Kamble

Singh

et al. 2022

Journal of Food Quality

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Green banana (Musa spp.) is a significant source of starch (resistant starch ∼50%), phenolics and flavonoid compounds, and minerals (K, Mg, Zn, and Fe). The utilization of green bananas in their fresh form is limited, whereas the drying of bananas provides the opportunity to use them for various purposes. Drying temperature and slice thickness are important to be optimized for drying of bananas as they affect the quality parameters. The present study was conducted using response surface methodology to optimize tray-drying temperatures (50–80°C) and slice thicknesses (2–8 mm) on the basis of phytochemical and physical parameters of dried green banana slices. The cubic model was found to be the best fit for most of the responses (R2 = 0.95–1), and the quadratic model was fit for water activity ( a w ) (R2 = 0.92). The optimized drying conditions were found as drying temperature of 50°C and slice thickness of 4.5 mm. Experimental responses exhibited maximum L ∗ (84.06), C ∗ (13.73), and ho(83.53) and minimum losses of total phenolic content (89.22 mg GAE/100 g) and total flavonoid content (3.10 mg QE/100 g) along with lower a w (0.25). The optimized green banana flour was rich in carbohydrates (77.25 ± 0.06%) and low in fat (1.79 ± 0.11%). The flour obtained had good flowability with a mean particle size of 60.75 ± 1.99 µm. Flour’s gelatinization and decomposition temperatures were 102.7 and 292°C, respectively. In addition, flour’s water absorption, oil absorption, and solubility were 5.19 ± 0.01, 1.58 ± 0.01, and 0.14 ± 0.02 g/g, respectively. Green bananas dried at optimized conditions resulted in a better product with less phytochemical loss than dried with other methods.

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“…The heat transfer occurs by conduction, convection, and, to a lesser degree, thermal radiation [18]. Asiimwe et al [19] investigated the drying conditions of passion fruit puree by RW, while Padhi et al [20] investigated the use of RW to dry green banana flours and the physicochemical, structural, and functional properties of the resulting powder. Despite the commonly used freeze-drying and refractance window, it is still incipient in the literature for the evaluation of parameters in the drying of acerola pulp, mainly in relation to the concentration of vitamin C.…”

Section: Introductionmentioning

confidence: 99%

Production and Characterization of Dehydrated Acerola Pulp: A Comparative Study of Freeze and Refractance Window Drying

Garcia

Borges

Chagas

et al. 2022

Food Science and Engineering

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Acerola is a perishable fruit with high vitamin C levels and an attractive nutrition property. The goal of the present work was to produce dehydrated acerola pulp with preserved vitamin C, selecting freeze-drying and refractance window (considered a novel and promising drying method) as suitable technologies. The final properties of dehydrated pulps using the drying technologies freeze-drying and refractance window were compared: i) water activity, ii)moisture content, iii) hygroscopicity, iv) color parameters, v) microstructure, vi) antioxidant activity, and vii) ascorbic acid stability (30 °C, 75% RH). The dried acerola pulps exhibited low moisture, water activity, and hygroscopicity regardless of the drying technology. However, the pulp dehydrated by refractance window presented significantly higher antioxidant activity than the freeze-dried pulp, with higher ABTS•+ (1,838.60 μM TE/g dehydrated pulp) and FRAP (1,290.00 μM TE/g dehydrated pulp) values. The ascorbic acid stability values were also higher for the pulp dried by the refractance window, which showed a final content of 98.03 mg/100 g dehydrated pulp after ten days of storage. The refractance window is a more appropriate technology to dehydrate acerola pulp with high vitamin C content, antioxidant activity, and ascorbic acid stability than freeze-drying.

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Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of Refractance window drying

Cited by 39 publications

References 31 publications

WITHDRAWN: Characterization of Babassu Mesocarp Flour as Potential Bio-Reinforcement for the Sustainable Development of Poly(Lactic Acid)-Based Composite Films

WITHDRAWN: Characterization of Babassu Mesocarp Flour as Potential Bio-Reinforcement for the Sustainable Development of Poly(Lactic Acid)-Based Composite Films

Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization

Production and Characterization of Dehydrated Acerola Pulp: A Comparative Study of Freeze and Refractance Window Drying

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