Original Paper

Food and Bioprocess Technology

, Volume 7, Issue 1, pp 161-173

First online:

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

  • Siyuan WangAffiliated withCollege of Food Science and Nutritional Engineering, China Agricultural UniversityChinese National Engineering Research Centre for Fruit and Vegetable ProcessingKey Lab of Fruit and Vegetable Processing, Ministry of Agriculture
  • , Tiantian LinAffiliated withCollege of Food Science and Nutritional Engineering, China Agricultural UniversityChinese National Engineering Research Centre for Fruit and Vegetable ProcessingKey Lab of Fruit and Vegetable Processing, Ministry of Agriculture
  • , Guowei ManAffiliated withCollege of Food Science and Nutritional Engineering, China Agricultural UniversityChinese National Engineering Research Centre for Fruit and Vegetable ProcessingKey Lab of Fruit and Vegetable Processing, Ministry of Agriculture
  • , Hui LiAffiliated withCollege of Food Science and Nutritional Engineering, China Agricultural UniversityChinese National Engineering Research Centre for Fruit and Vegetable ProcessingKey Lab of Fruit and Vegetable Processing, Ministry of Agriculture
  • , Liang ZhaoAffiliated withCollege of Food Science and Nutritional Engineering, China Agricultural UniversityChinese National Engineering Research Centre for Fruit and Vegetable ProcessingKey Lab of Fruit and Vegetable Processing, Ministry of Agriculture
  • , Jihong WuAffiliated withCollege of Food Science and Nutritional Engineering, China Agricultural UniversityChinese National Engineering Research Centre for Fruit and Vegetable ProcessingKey Lab of Fruit and Vegetable Processing, Ministry of Agriculture Email author 
  • , Xiaojun LiaoAffiliated withCollege of Food Science and Nutritional Engineering, China Agricultural UniversityChinese National Engineering Research Centre for Fruit and Vegetable ProcessingKey Lab of Fruit and Vegetable Processing, Ministry of Agriculture

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

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 smoothies Anti-browning Rheological properties Sensory attributes