Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents

Anna Angela Barba, Matteo d'Amore, Monica Rispoli, Francesco Marra and Gaetano Lamberti
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Anna Angela Barba: Department of Farmacy, Faculty of Pharmacy and 3Department of Industrial Engineering, Faculty of Engineering, University of Salerno, Fisciano (SA), Italy
Matteo d'Amore: Department of Farmacy, Faculty of Pharmacy and 3Department of Industrial Engineering, Faculty of Engineering, University of Salerno, Fisciano (SA), Italy
Monica Rispoli: Nestlé Italiana S.p.A., Perugina, Perugia, Italy

Czech Journal of Food Sciences, 2014, vol. 32, issue 4, 369-375

Abstract: The effects of microwave assisted drying on banana fruit was evaluated. Water, reducing sugars, and polyphenol contents, as well as poly-phenol-oxidase activity were evaluated along the radial and axial positions in thick slices of banana, according to a properly defined cutting and assaying protocol. The effects of the microwave-assisted drying process were compared to the convective air-assisted drying resulting faster than the conventional process. In particular, the resulting samples were homogeneous in the water content; the contents of reducing sugars were strongly decreased on drying with microwaves; the poly-phenol-oxidase was inactivated by the high temperature produced by the process and thus the polyphenols content remained practically the same as in the fresh product.

Keywords: microwave; banana; reducing sugar; polyphenolpoly-phenol-oxidase (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:536-2013-cjfs

DOI: 10.17221/536/2013-CJFS

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