Estabilidade físico-química e microbiológica de banana passa orgânica

Batista, Daniele de Vasconcellos Santos; Cardoso, Ricardo Luís; Godoy, Rossana Catiê Bueno de; Evangelista-Barreto, Norma Suely

doi:10.1590/0103-8478cr20130442

Cited by 10 publications

(14 citation statements)

References 13 publications

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“…The bananas were dried to a moisture of approximately 20%, as shown in Table , with no significant difference among all the treatments. The moisture of the samples was within the standard adopted for dry bananas, between 20 and 25% (Batista et al, 2014; Borges et al, 2010; Macedo, Silva Araújo, et al, 2019). The reduction of the moisture of the food contributes to the increase in the stability of the dry product, in addition to reducing the weight and volume of the material.…”

Section: Resultsmentioning

confidence: 97%

“…The moisture reduction in the product contributes to increased stability, due to reduced water activity, minimizing the growth of microorganisms and deterioration reactions rates (Batista, Cardoso, Godoy, & Evangelista‐Barreto, 2014). However, because it is thermal processing, convective drying can result in changes in product quality (Omolola et al, 2017; Porciuncula, Segura, & Laurindo, 2016; Song et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Macedo

Vimercati

Araújo

et al. 2020

J Food Process Engineering

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This study aimed to evaluate the influence of drying air temperature on drying kinetics and the physicochemical properties of dried bananas. Banana slices were dried at 40, 60, and 80°C. Drying was terminated when the samples had a moisture of 20%. Mathematical models were fitted to the moisture ratio. A generalized model of moisture was developed, to predict the moisture of samples as a function of drying time and temperature. The effective moisture diffusivity (Deff), activation energy and the drying rate (DR) were calculated. Electrical energy consumption was measured. The moisture, water activity, reducing and total sugar content, acidity, hardness, and color of the dried bananas were evaluated. The moisture decreased during drying, obtaining a mean value of 20.132%. All mathematical models fitted well to the MR data, with a determination coefficient greater than 0.95. The Midilli model was that which best fitted. The higher temperature resulted in higher Deff (3.538 × 10−9 m2 s−1) and DR, less drying time (120 min) and electrical energy consumption (4.319 kWh), higher reducing sugar content (47.51%) and hardness (28.187 N), lower acidity (1.038%), more yellow tonality (78.04°), and higher chromaticity (18.49) of the dried bananas. The optimum temperature for drying bananas was 80°C. Practical Applications Banana is a fruit widely consumed in the world. However, it is very perishable, causing great waste and financial loss. Convective drying is a simple and low‐cost method, widely used in fruit processing to produce new products and extend the shelf life of food. The dried banana is a product of good sensory acceptance and therefore drying is a good alternative for processing the banana pulp. The temperature of the drying air is one of the principal parameters of this process since it influences the drying kinetics and the physicochemical properties of the dry product. Therefore, it is important to study different drying air temperatures to determine the best drying condition for dried banana production, to optimize the dried banana process and properties.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Macedo

Vimercati

Araújo

et al. 2020

J Food Process Engineering

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“…The results obtained as temperatures increased demonstrated that the drying process led to a darker pulp. Batista et al (2014) found that the drying of banana samples at various temperatures caused a decline in luminosity, as occurred for yellow mombin pulp samples. Fruits subjected to drying processes become darker due to the non-enzymatic browning and possible losses of pigments (Travaglini et al, 2002).…”

Section: Ementioning

confidence: 92%

Physical-chemical characterization of yellow mombin (Spondias mombin L.) foam-mat drying at different temperatures

Freitas

Cavalcante

Cagnin

et al. 2018

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe objective of this work was to perform foam-mat drying of yellow mombin pulp, verifying the kinetics and mathematical modeling of the process, and characterizing the obtained product with respect to physical and chemical characteristics, compared with the fresh pulp. Foam-mat drying was carried out with the aid of the foam agent Emustab®, at temperatures of 50, 60, 70 and 80 °C. The drying data were analyzed and fitted to four mathematical models (Wang & Singh, Verma, Page and Midilli). Effective diffusion coefficient and activation energy were determined. Titratable acidity, pH, soluble solids content and vitamin C content, as well as the solubility in water of yellow mombin powder and color variance (L*, a*, b*) were analyzed in both fresh and dehydrated pulp. The Wang & Singh model showed best fit at the temperature of 50 °C, whereas the Midilli model showed the best mathematical fit at temperatures of 60, 70 and 80 °C. Net diffusion coefficient and activation energy values were proportional to the drying temperature. Drying of the foam at 60 °C indicated guarantee of quality of yellow mombin pulp with respect to titratable acidity, pH and color of the a* coordinate.Caracterização físico-química de cajá (Spondias mombin L.) seco por camada de espuma em diferentes temperaturas R E S U M O Objetivou-se realizar a secagem da polpa dos frutos de cajá em camada de espuma, verificando a cinética e modelagem matemática do processo, e caracterizar o produto obtido quanto às características físicas e químicas, sendo estas comparadas à polpa in natura. A secagem foi realizada em camada de espuma, com auxílio do agente espumante emustab, nas temperaturas de 50, 60, 70 e 80 °C. Os dados da secagem foram analisados e ajustados por quatro modelos matemáticos (Wang e Singh, Verma, Page e Midilli). Foram determinados o coeficiente de difusão efetiva e energia de ativação. Na polpa in natura e desidratada foram analisados o teor de acidez titulável, pH, teor de sólidos solúveis e teor de vitamina C, assim como a solubilidade em água do pó de cajá e análise de variância da cor (coordenadas de L*, a* e b*). O modelo Wang e Singh indicou melhor ajuste para a temperatura de 50 °C e o modelo de Midilli demonstrou o melhor ajuste matemático para as temperaturas de 60, 70 e 80 °C. Os valores do coeficiente de difusão líquida e energia de ativação foram proporcionais à temperatura de secagem. A secagem da espuma a 60 °C indicou garantia da qualidade da polpa do cajá para acidez titulável, pH e coloração da coordenada de a*.

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“…35,36 Although the dehydration process has a beneficial effect on the shelf life of food products, the consumption of food with reduced water content can have negative implications; moreover, the dehydration process may lead to changes in the appearance of the final product, increase its caloric value, and result in the degradation of vitamins and proteins. 37 In this regard, a previous study 38 reported no significant changes in the physical and chemical parameters of bananas after dehydration, although decreases in brightness and color intensity were observed during storage. In addition, the products were shown to be microbiologically stable within the values stipulated by Brazilian legislation.…”

Section: Thais T Mingroni a Juliana Hamada A Alexsandra D S Xavimentioning

confidence: 86%

“…In addition, the products were shown to be microbiologically stable within the values stipulated by Brazilian legislation. 38 However, to these authors' best knowledge, the effect of dehydration on the bioaccessibility of essential elements has yet to be discussed in the literature with respect to these fruits, thus leaving an indubitable gap in the field of food science.…”

Section: Thais T Mingroni a Juliana Hamada A Alexsandra D S Xavimentioning

confidence: 99%

In vitro Evaluation of Ca, Cu, and Mg Bioaccessibility in Fresh and Dried Fruits

Mingroni¹,

Hamada²,

Xavier³

et al. 2018

J. Braz. Chem. Soc.

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In this work, the bioaccessibility of Ca, Mg, and Cu in commercial dried fruits was evaluated in vitro, and compared with that in the corresponding fresh fruits. In fresh fruits, the bioaccessibility of Ca was found to be between 72.3 and 92.2%, while Mg bioaccessibility was observed to be in the range 59.5-66.3%. In dried fruits, the bioaccessibility of Mg was approximately 45%, while that of Ca was in the range of 12.2-52%. The average bioaccessibility of Ca in banana (dried fruit) was lower (12.2%) than papaya (22.9%) and apple (52%). In addition, for all samples, Cu content was below the limit of detection (LOD) (1.12 μg g-1), suggesting that Cu is present in the researched fruits in a chemical form that is poorly absorbed by the human body. Considering these results, it is possible to conclude that the bioaccessibility of Ca and Mg was significantly lower in dried fruits than in fresh fruits, whereas Cu bioaccessibility was below the LOD of the method. These results demonstrate that the dehydration process negatively affected the bioaccessibility of all elements evaluated in this study, reducing the amount of nutrients that can be absorbed by the human body.

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Estabilidade físico-química e microbiológica de banana passa orgânica

Abstract: RESUMO O objetivo do trabalho foi avaliar a estabilidade física, físico-química e microbiológica da banana passa orgânica das variedades Caipira, Pacovan Ken e Prata

Cited by 10 publications

References 13 publications

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Physical-chemical characterization of yellow mombin (Spondias mombin L.) foam-mat drying at different temperatures

In vitro Evaluation of Ca, Cu, and Mg Bioaccessibility in Fresh and Dried Fruits

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