Processing of encapsulated flaxseed oil‐rich banana‐based (Dwarf cavendish) functional fruit leather

Abstract

Banana fruit leather enriched with flaxseed oil in the form of encapsulates was prepared. Initially, the optimized conditions of 836 W power for 4 min for blanching of banana using microwave were obtained by Response Surface Methodology with residual polyphenol oxidase activity and vitamin C retention taken as responses. The addition of maltodextrin, citric acid, and pectin for blending with banana puree to obtain a non sticky puree having low pH was also optimized, while keeping the quantity of sugar constant. The blend was added with 5% encapsulates of flaxseed oil (FSO) in alginate used as wall material. The blend was dried in a tray drier at 40, 50, and 60 C and the drying behavior of the leather was studied. Henderson and Pabis model satisfactorily described the drying kinetics of banana leather. GAB model described well the sorption behavior of the leather.

Physicochemical, antioxidant and microbial stability of Burdekin plum leathers

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Flexible wireless in situ optical sensing system for banana ripening monitoring

“…Understanding the ripening process of bananas and how to determine their state of ripening plays an important role in ensuring the quality of bananas, reducing losses and waste, and improving economic benefits. Banana is an important crop in subtropical and tropical regions and has a great influence on the world economy (Masithoh et al, 2021; Sarma et al, 2023; Subedi & Walsh, 2011). China is an important banana producer in the world.…”