Food and Bioprocess Technology

, Volume 7, Issue 1, pp 161–173

Effects of Anti-browning Combinations of Ascorbic Acid, Citric Acid, Nitrogen and Carbon Dioxide on the Quality of Banana Smoothies

Authors

  • Siyuan Wang
    • College of Food Science and Nutritional EngineeringChina Agricultural University
    • Chinese National Engineering Research Centre for Fruit and Vegetable Processing
    • Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture
  • Tiantian Lin
    • College of Food Science and Nutritional EngineeringChina Agricultural University
    • Chinese National Engineering Research Centre for Fruit and Vegetable Processing
    • Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture
  • Guowei Man
    • College of Food Science and Nutritional EngineeringChina Agricultural University
    • Chinese National Engineering Research Centre for Fruit and Vegetable Processing
    • Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture
  • Hui Li
    • College of Food Science and Nutritional EngineeringChina Agricultural University
    • Chinese National Engineering Research Centre for Fruit and Vegetable Processing
    • Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture
  • Liang Zhao
    • College of Food Science and Nutritional EngineeringChina Agricultural University
    • Chinese National Engineering Research Centre for Fruit and Vegetable Processing
    • Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture
    • College of Food Science and Nutritional EngineeringChina Agricultural University
    • Chinese National Engineering Research Centre for Fruit and Vegetable Processing
    • Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture
  • Xiaojun Liao
    • College of Food Science and Nutritional EngineeringChina Agricultural University
    • Chinese National Engineering Research Centre for Fruit and Vegetable Processing
    • Key Lab of Fruit and Vegetable ProcessingMinistry of Agriculture
Original Paper

DOI: 10.1007/s11947-013-1107-7

Cite this article as:
Wang, S., Lin, T., Man, G. et al. Food Bioprocess Technol (2014) 7: 161. doi:10.1007/s11947-013-1107-7

Abstract

The effects of 0.2 % ascorbic acid + 0.2 % citric acid (AA + CA), 0.2 % ascorbic acid + 0.2 % citric acid + N2 (AA + CA + N2) and 0.2 % ascorbic acid + 0.2 % citric acid + CO2 (AA + CA + CO2) on the quality of banana smoothies were investigated. An obvious anti-browning effect was observed after each treatment, which resulted from a significant decrease in the polyphenol oxidase activity (p < 0.05) and the exclusion of oxygen by infusion with inert N2 or CO2. The AA + CA + N2 treatment exhibited the lowest change of browning index (ΔBI) indicating the best anti-browning effect on the banana smoothies. Compared with the Herschel–Bulkley model, the Power Law was less complex and more suitable for describing the rheological properties of the banana smoothies. AA + CA, AA + CA + N2 and AA + CA + CO2 treatments all significantly increased the pectin methylesterase activity of the banana smoothies (p < 0.05). The AA + CA treatment increased the cumulative volume of the larger particles in the banana smoothies. The viscosity of the banana smoothies decreased after the three different treatments. In terms of the comprehensive results, the inclusion of AA + CA + N2 in the production of banana smoothies was the best processing method applied.

Keywords

Banana smoothiesAnti-browningRheological propertiesSensory attributes

Abbreviation

AA

Ascorbic acid

BI

Browning index

CA

Citric acid

PME

Pectin methylesterase

PPO

Polyphenol oxidase

PSD

Particle size distribution

RA

Residual activity

R2

Regression coefficients

RSS

Residual sum of squares

SD

Standard deviation

TA

Titratable acidity

TSS

Total soluble solids

Copyright information

© Springer Science+Business Media New York 2013