Skip to main content
SpringerLink
Log in

Drying characteristic, enzyme inactivation and browning pigmentation kinetics of controlled humidity-convective drying of banana slices

  • Original
  • Published:
Heat and Mass Transfer Aims and scope Submit manuscript

Abstract

Investigating the kinetics of enzyme activities and browning indexes in food are very essential in understanding the enzyme inactivation and browning pigmentation reaction during drying processing. In order to understand and predict accurately the enzyme inactivation and browning pigmentation of banana slices using Relative Humidity (RH)-convective hot air dryer aided by ultrasound (US) pretreatment, this study was conducted. Drying was carried out with 20 kHz frequency of US-pretreatment using three durations (10 20 and 30 min) and RH (10 20 and 30%) conditions at 70 °C and 2.0 m/s air velocity. The kinetic study of both enzyme inactivation and browning pigmentation results were compared to their relevance of fit in terms of coefficient of correlation (R2), the root mean square error (RMSE) and the reduced chi-square (χ2). First order and second-order polynomial kinetic model fitted well for enzyme inactivation and browning indexes respectively. Both enzymes inactivation kinetics and enzymatic browning index (EBI) declined significantly (p < 0.05) with increasing drying time in all drying conditions and rate of decrease intensified in longer US-pretreatment duration and lower RH conditions. However, shorter US-pretreatment duration and higher RH conditions reduced the non- enzymatic browning index (NBI) significantly. Again, longer US-pretreatment duration and lower RH shortened the drying time but adversely created more microspores from the micrograph study. Longer US pretreatment and lower RH decrease significantly (p < 0.05) the L* and b* values whereas the a* values was increased.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

Abbreviations

PPO:

Polyphenol oxidase

POD:

Peroxidase

AAO:

Ascorbic acid oxidase

US:

Ultrasound

MR:

Moisture ratio

Eq.:

Equation

M t :

Moisture content at a given time, t

M 0 :

Initial moisture content

DR:

Drying rate

(RA):

Relative activity

∆E:

Total color difference

BI:

Browning index

EBI:

Enzymatic browning index

NBI:

Non-enzymatic browning index

RH:

Relative Humidity

SEM:

Scanning electron microscopy

R2 :

Coefficient of correlation

RMSE:

Root mean square error

χ 2 :

Reduced chi-square

References

  1. Zhang Z, Niu L, Li D, Liu C, Ma R, Song J, Zhao J (2017) Low intensity ultrasound as a pretreatment to drying of daylilies: impact on enzyme inactivation, color changes and nutrition quality parameters. Ultrason Sonochem 36:50–58

    Article  Google Scholar 

  2. Reichel M, Wellhöfer J, Triani R, Sruamsiri P, Carle R, Neidhart S (2017) Postharvest control of litchi (Litchi chinensis Sonn.) pericarp browning by cold storage at high relative humidity after enzyme-inhibiting treatments. Postharvest Biol Technol 125:77–90

    Article  Google Scholar 

  3. Février H, Le Quéré J-M, Le Bail G, Guyot S (2016) Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices. LWT - Food Sci and Technol

  4. Misha S, Mat AS, Ruslan MH, Sopian K, Salleh E (2013) The effect of drying air temperature and humidity on the drying kinetic of kenaf core. in Appl Mech Mater. Trans Tech Publ

  5. Chen Q-X, Song K-K, Qiu L, Liu X-D, Huang H, Guo H-Y (2005) Inhibitory effects on mushroom tyrosinase by p-alkoxybenzoic acids. Food Chem 91:269–274

    Article  Google Scholar 

  6. Zhou D, Li L, Wu Y, Fan J, Ouyang J (2015) Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase. Food Chem 171:19–25

    Article  Google Scholar 

  7. Cao X, Cai C, Wang Y, Zheng X (2018) The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments. Innov Food Sci Emerg Technol 45:169–178

    Article  Google Scholar 

  8. Huang G, Chen S, Dai C, Sun L, Sun W, Tang Y, Xiong F, He R, Ma H (2017) Effects of ultrasound on microbial growth and enzyme activity. Ultrason Sonochem 37:144–149

    Article  Google Scholar 

  9. Andreou V, Dimopoulos G, Katsaros G, Taoukis P (2016) Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products. Innov Food Sci Emerg Technol 38:349–355

    Article  Google Scholar 

  10. Terefe NS, Yang YH, Knoerzer K, Buckow R, Versteeg C (2010) High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree. Innov Food Sci Emerg Technol 11:52–60

    Article  Google Scholar 

  11. Gao Z, Zheng J, Chen L (2017) Ultrasonic accelerates asparagine-glucose non-enzymatic browning reaction without acrylamide formation. Ultrason Sonochem 34:626–630

    Article  Google Scholar 

  12. Cheng X-F, Zhang M, Adhikari B (2013) The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments. Ultrason Sonochem 20:674–679

    Article  Google Scholar 

  13. Cruz RM, Vieira MC, Silva CL (2006) Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale). J Food Eng 72:8–15

    Article  Google Scholar 

  14. Wang J, Fang X-M, Mujumdar A, Qian J-Y, Zhang Q, Yang X-H, Liu Y-H, Gao Z-J, Xiao H-W (2017) Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.). Food Chem 220:145–152

    Article  Google Scholar 

  15. Ju H-Y, Zhang Q, Mujumdar A, Fang X-M, Xiao H-W, Gao Z-J (2016) Hot-air drying kinetics of yam slices under step change in relative humidity. International. J Food Eng 12:783–792

    Google Scholar 

  16. Schweiggert U, Schieber A, Carle R (2005) Inactivation of peroxidase, polyphenoloxidase, and lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant material. Innov Food Sci Emerg Technol 6:403–411

    Article  Google Scholar 

  17. Yang X, Li Y, Li S, Oladejo AO, Ruan S, Wang Y, Huang S, Ma H (2017) Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein. Ultrason Sonochem 38:19–28

    Article  Google Scholar 

  18. Association of Ofcial Analytical Chemists (AOAC) (1990) Official methods of analysis, 15th edn. (Arlington, VA)

  19. Sarpong F, Yu X, Zhou C, Hongpeng Y, Uzoejinwa BB, Bai J, Wu B, Ma H (2018) Influence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer. Food Measure

  20. Doymaz İ (2017) Drying kinetics, rehydration and colour characteristics of convective hot-air drying of carrot slices. Heat and Mass Transf 53:25–35

    Article  Google Scholar 

  21. Crank J (1979) The mathematics of diffusion. Oxford university press

  22. Lopez A, Iguaz A, Esnoz A, Virseda P (2000) Thin-layer drying behaviour of vegetable wastes from wholesale market. Dry Technol 18:995–1006

    Article  Google Scholar 

  23. Jiang Y-M (1999) Purification and some properties of polyphenol oxidase of longan fruit. Food Chem 66:75–79

    Article  Google Scholar 

  24. Munyaka AW, Makule EE, Oey I, Van Loey A, Hendrickx M (2010) Thermal stability of l-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica). J Food Sci 75:C336–C340

    Article  Google Scholar 

  25. Cernîşev S (2010) Effects of conventional and multistage drying processing on non-enzymatic browning in tomato. J Food Eng 96:114–118

    Article  Google Scholar 

  26. Torrez Irigoyen RM, Giner SA (2017) Modeling thin layer drying-roasting kinetics of soaked quinoa. Coupled mass and energy transfer. Biosyst Eng 157:99–108

    Article  Google Scholar 

  27. Ruangchakpet A, Tanaboon S (2007) Effect of browning on total phenolic, flavonoid content and antioxidant activity in Indian gooseberry (Phyllanthus emblica Linn.). Kasetsart J (Nat Sci) 41:331–337

    Google Scholar 

  28. Huang ZM, Wang L-P, Mujumdar AS, Sun D-F (2012) Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices. LWT - Food Sci and Technol 47:183–188

    Article  Google Scholar 

  29. Fernandes FAN, Linhares FE, Rodrigues S (2008) Ultrasound as pre-treatment for drying of pineapple. Ultrason Sonochem 15:1049–1054

    Article  Google Scholar 

  30. Mghazli S, Ouhammou M, Hidar N, Lahnine L, Idlimam A, Mahrouz M (2017) Drying characteristics and kinetics solar drying of Moroccan rosemary leaves. RNS 108:303–310

    Google Scholar 

  31. Sarker MSH, Ibrahim MN, Aziz NA, Punan MS (2013) Drying kinetics, energy consumption, and quality of Paddy (MAR-219) during drying by the industrial inclined bed dryer with or without the fluidized bed dryer. Dry Technol 31:286–294

    Article  Google Scholar 

  32. Ponkham K, Meeso N, Soponronnarit S, Siriamornpun S (2012) Modeling of combined far-infrared radiation and air drying of a ring shaped-pineapple with/without shrinkage. Food Bioprod Proces 90:155–164

    Article  Google Scholar 

  33. Corrêa JLG, Rasia MC, Garcia-Perez JV, Mulet A, de Jesus Junqueira JR, and Cárcel JA, (2016) Use of ultrasound in the distilled water Pretreament and convective drying of pineapple, in Drying and Energy Technologies, J.M.P.Q. Delgado and a.G. Barbosa de Lima, editors., springer international publishing: Cham. p. 71–87

  34. Ricce C, Rojas ML, Miano AC, Siche R, Augusto PED (2016) Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Res Int 89:701–708

    Article  Google Scholar 

  35. Hansen N et al (2016) Magnetic resonance and ultrasound image fusion supported transperineal prostate biopsy using the ginsburg protocol: technique, learning points, and biopsy results. Euro urol 70:332–340

    Article  Google Scholar 

  36. García-Pérez JV, Cárcel JA, de la Fuente-Blanco S, Riera-Franco de Sarabia E (2006) Ultrasonic drying of foodstuff in a fluidized bed: parametric study. Ultrasonics 44:e539–e543

    Article  Google Scholar 

  37. Saravacos GD, Kostaropoulos AE (2002) Handbook of food processing equipment. Springer Science & Business Media

  38. Gamboa-Santos J, Montilla A, Soria AC, Villamiel M (2012) Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots. Eur Food Res Technol 234:1071–1079

    Article  Google Scholar 

  39. Rayan AM, Gab-Alla AA, Shatta AA, El-Shamei ZA (2011) Thermal inactivation kinetics of quality-related enzymes in cauliflower (Brassica oleracea var. botrytis). Eur Food Res Technol 232:319–326

    Article  Google Scholar 

  40. Korbel E, Servent A, Billaud C, Brat P (2013) Heat inactivation of polyphenol oxidase and peroxidase as a function of water activity: a case study of mango drying. Dry Technol 31:1675–1680

    Article  Google Scholar 

  41. Engmann FN, Ma Y, Zhang H, Yu L, Deng N (2014) The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice. J Sci Food Agric 94:2345–2356

    Article  Google Scholar 

  42. Ong SP, Law CL, Hii CL (2012) Effect of pre-treatment and drying method on colour degradation kinetics of dried salak fruit during storage. Food Bioprocess Tech 5:2331–2341

    Article  Google Scholar 

  43. Acevedo N, Schebor C, Buera MP (2006) Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning. J Food Eng 77:1108–1115

    Article  Google Scholar 

  44. Udomkun P, Nagle M, Mahayothee B, Nohr D, Koza A, Müller J (2015) Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya. LWT-Food Sci Technol 60:914–922

    Article  Google Scholar 

  45. Buzrul S, Alpas H (2007) Modeling inactivation kinetics of food borne pathogens at a constant temperature. LWT-Food Sci Technol 40:632–637

    Article  Google Scholar 

  46. Oms-Oliu G, Odriozola-Serrano I, Soliva-Fortuny R, Martín-Belloso O (2009) Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon. J Food Eng 95:99–105

    Article  Google Scholar 

  47. Peleg M, Engel R, Gonzalez-Martinez C, Corradini MG (2002) Non-Arrhenius and non-WLF kinetics in food systems. J Sci Food Agric 82:1346–1355

    Article  Google Scholar 

  48. Gupta R, Kumar P, Sharma A, Patil R (2011) Color kinetics of aonla shreds with amalgamated blanching during drying. Inter J Food prop 14:1232–1240

    Article  Google Scholar 

  49. Silva KS, Garcia CC, Amado LR, Mauro MA (2015) Effects of edible coatings on convective drying and characteristics of the dried pineapple. Food Bioproces Technol 8:1465–1475

    Article  Google Scholar 

  50. Ikoko J, Kuri V (2007) Osmotic pre-treatment effect on fat intake reduction and eating quality of deep-fried plantain. Food Chem 102:523–531

    Article  Google Scholar 

  51. Islam MN, Zhang M, Liu H, Xinfeng C (2015) Effects of ultrasound on glass transition temperature of freeze-dried pear (Pyrus pyrifolia) using DMA thermal analysis. Food Bioprod Process 94:229–238

    Article  Google Scholar 

  52. Bi J, Yang A, Liu X, Wu X, Chen Q, Wang Q, Lv J, Wang X (2015) Effects of pretreatments on explosion puffing drying kinetics of apple chips. LWT - Food Sci Technol 60:1136–1142

    Article  Google Scholar 

Download references

Acknowledgments

The authors are grateful for the support provided by the National Key Research and Development Program of China (2017YFD0400903-01, 2016YFD0400705-04), the Policy Guidance Program (Research Cooperation) of Jiangsu (BY2016072-03), the Social Development Program (General Project) of Jiangsu (BE2016779) and the Special Fund of Jiangsu Province for the Transformation of Scientific and Technological Achievements (BA2016169).

Author information

Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, China

    Frederick Sarpong, Xiaojie Yu, Cunshan Zhou, Bengang Wu, Junwen Bai & Haile Ma

  2. Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, China

    Cunshan Zhou & Haile Ma

  3. Council for Scientific and Industrial Research (CSIR)-Crops Research Institute, P. O. Box 3785 Oduom Road, Kumasi, Ghana

    Patricia Oteng-Darko

  4. Department of Chemistry, Kwame Nkrumah University of Science and Technology, PMB, 301, Kumasi, Ghana

    Leticia Peace Amenorfe

Authors
  1. Frederick Sarpong
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Xiaojie Yu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Cunshan Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Patricia Oteng-Darko
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Leticia Peace Amenorfe
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Bengang Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Junwen Bai
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Haile Ma
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Cunshan Zhou.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sarpong, F., Yu, X., Zhou, C. et al. Drying characteristic, enzyme inactivation and browning pigmentation kinetics of controlled humidity-convective drying of banana slices. Heat Mass Transfer 54, 3117–3130 (2018). https://doi.org/10.1007/s00231-018-2354-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00231-018-2354-y

Search

Navigation