Microwave Assisted Drying of Banana: Effects on Reducing Sugars and Polyphenols Contents

• Published in: Czech Journal of Food Sciences Vol. 32; no. 4; pp. 369 - 375
• Main Authors: Barba, A.A., University of Salerno, Fisciano (Italy). Dept. of Pharmacy, D´Amore, M., University of Salerno, Fisciano (Italy). Dept. of Pharmacy, Rispoli, M., Nestle Italiana, Perugia (Italy), Marra, F., University of Salerno, Fisciano (Italy). Dept. of Industrial Engineering, Lamberti, G., University of Salerno, Fisciano (Italy). Dept. of Industrial Engineering
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01-01-2014; Czech Academy of Agricultural Sciences
• Subjects: ABSORBANCE; ABSORBANCIA; ACTIVIDAD ENZIMATICA; ACTIVITE ENZYMATIQUE; ANALISIS DE IMAGENES; ANALYSE D'IMAGE; AZUCARES REDUCTORES; banana; BANANAS; BANANE; BANANO; CARBOHYDRATE CONTENT; CHEMICAL COMPOSITION; COLORIMETRIA; COLORIMETRIE; COLORIMETRY; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; CONTENIDO DE CARBOHIDRATOS; CONTENIDO DE HUMEDAD; CORTE; CUTTING; DECOUPAGE; Drying; ENZYME ACTIVITY; ESPECTROMETRIA; Food preservation; FOOD TECHNOLOGY; FOTOGRAFIA; FRUITS TROPICAUX; FRUTAS TROPICALES; HEAT TREATMENT; High temperature; HOT AIR DRYING; IMAGE ANALYSIS; microwave; MICROWAVE TREATMENT; Microwaves; MOISTURE CONTENT; MUSA PARADISIACA; Oxidase; Phenoloxidase; Phenols; PHOTOGRAPHIE; PHOTOGRAPHY; POLIFENOLES; POLYPHENOL; polyphenolpoly-phenol-oxidase; POLYPHENOLS; reducing sugar; REDUCING SUGARS; SECADO POR AIRE CALIENTE; SECHAGE PAR AIR CHAUD; SPECTROMETRIE; SPECTROMETRY; SUCRE REDUCTEUR; Sugar; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE ALIMETOS; TEMPERATURA; TEMPERATURE; TENEUR EN EAU; TENEUR EN GLUCIDES; TERMOMETROS; THERMOMETERS; THERMOMETRE; TRAITEMENT AUX MICRO-ONDES; TRAITEMENT THERMIQUE; TRATAMIENTO POR MICROONDAS; TRATAMIENTO TERMICO; TROPICAL FRUITS; Water content
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/536/2013-CJFS

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.