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

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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.

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Abbreviations

AA:

Ascorbic acid

BI:

Browning index

CA:

Citric acid

PME:

Pectin methylesterase

PPO:

Polyphenol oxidase

PSD:

Particle size distribution

RA:

Residual activity

R 2 :

Regression coefficients

RSS:

Residual sum of squares

SD:

Standard deviation

TA:

Titratable acidity

TSS:

Total soluble solids

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Acknowledgments

This work was supported by the ‘Novel Technologies and Equipments of Food Non-thermal Processing’ (No. 2011AA100801) of the 863 High-Tech Plan of China. It was also supported by the ‘A Research on Engineering Technology Integration and Modes of Modern Agriculture Industry: A Research on Origin Processing, Storage Equipment and Facility Engineering Technology Integration and Modes of Agricultural Products’ (No. 200903009) of the Public Welfare Project (Agriculture) of China.

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing, 100083, China

    Siyuan Wang, Tiantian Lin, Guowei Man, Hui Li, Liang Zhao, Jihong Wu & Xiaojun Liao

  2. Chinese National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, 100083, China

    Siyuan Wang, Tiantian Lin, Guowei Man, Hui Li, Liang Zhao, Jihong Wu & Xiaojun Liao

  3. Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, 100083, China

    Siyuan Wang, Tiantian Lin, Guowei Man, Hui Li, Liang Zhao, Jihong Wu & Xiaojun Liao

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  1. Siyuan Wang
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Correspondence to Jihong Wu.

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Wang, S., Lin, T., Man, G. et al. Effects of Anti-browning Combinations of Ascorbic Acid, Citric Acid, Nitrogen and Carbon Dioxide on the Quality of Banana Smoothies. Food Bioprocess Technol 7, 161–173 (2014). https://doi.org/10.1007/s11947-013-1107-7

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