Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents
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 protoco...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2014-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201404-0009_microwave-assisted-drying-of-banana-effects-on-reducing-sugars-and-polyphenols-contents.php |
| _version_ | 1797899706207043584 |
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| author | Anna Angela Barba Matteo d'Amore Monica Rispoli Francesco Marra Gaetano Lamberti |
| author_facet | Anna Angela Barba Matteo d'Amore Monica Rispoli Francesco Marra Gaetano Lamberti |
| author_sort | Anna Angela Barba |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:34:10Z |
| format | Article |
| id | doaj.art-c6204de4ba83435badfc836900578dca |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:10Z |
| publishDate | 2014-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-c6204de4ba83435badfc836900578dca2023-02-23T03:28:07ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172014-08-0132436937510.17221/536/2013-CJFScjf-201404-0009Microwave assisted drying of banana: effects on reducing sugars and polyphenols contentsAnna Angela Barba0Matteo d'Amore1Monica Rispoli2Francesco MarraGaetano LambertiDepartment of Farmacy, Faculty of Pharmacy and 3Department of Industrial Engineering, Faculty of Engineering, University of Salerno, Fisciano (SA), ItalyDepartment of Farmacy, Faculty of Pharmacy and 3Department of Industrial Engineering, Faculty of Engineering, University of Salerno, Fisciano (SA), ItalyNestlé Italiana S.p.A., Perugina, Perugia, ItalyThe 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.https://cjfs.agriculturejournals.cz/artkey/cjf-201404-0009_microwave-assisted-drying-of-banana-effects-on-reducing-sugars-and-polyphenols-contents.phpmicrowavebananareducing sugarpolyphenolpoly-phenol-oxidase |
| spellingShingle | Anna Angela Barba Matteo d'Amore Monica Rispoli Francesco Marra Gaetano Lamberti Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents Czech Journal of Food Sciences microwave banana reducing sugar polyphenolpoly-phenol-oxidase |
| title | Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents |
| title_full | Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents |
| title_fullStr | Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents |
| title_full_unstemmed | Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents |
| title_short | Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents |
| title_sort | microwave assisted drying of banana effects on reducing sugars and polyphenols contents |
| topic | microwave banana reducing sugar polyphenolpoly-phenol-oxidase |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201404-0009_microwave-assisted-drying-of-banana-effects-on-reducing-sugars-and-polyphenols-contents.php |
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