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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

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Abstract

The influences anti-browning agents (citric and ascorbic acids) and relative humidity (RH) on dried banana slices were investigated. Three concentrations (0.5, 1.0 and 1.5% w/v) of each citric and ascorbic acids pretreated banana slices (5 mm) were dried under 75 °C, 10, 30 and 50% RH and 2.0 m/s air velocity in RH-convective hot air dryer. The relationship between the RH with anti-browning agents on drying kinetics, enzymes inactivation, browning index as well as other qualities of banana slices were discussed. Results showed that RH of 10 and 30% achieved 20 and 10% drying time reduction respectively when compared with untreated sample. Contrary, 50% RH increased the drying time by 10%. Results also showed that the resistivity of the enzymes studied follows the order: Peroxidase > Polyphenol oxidase > Ascorbic acid oxidase. Enzymatic browning index was observed to decrease when anti-browning agent and RH increased and decreased respectively. Lower RH (10 and 30%) was in favor of non-enzymatic reduction but 50% RH produced a contrasting result. For color, a significant (p < 0.05) decrease of L* value and an increase in a* and b* value were observed under various RH and anti-browning agents treatments for both citric and ascorbic acids. Both anti-browning agents were effective in color retention as a result of lower acidification effect on dried banana. Fewer micropores formed in higher RH indicated a more solid surface in the micrograph compare with others and therefore caused lesser damage to the tissue of the dried banana. Person’s coefficient of correlation revealed a direct relation between enzymatic browning index and residual enzymes studied. Also, browning index obtained by color parameters correlated highly with enzymatic browning index than non-enzymatic browning index.

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Abbreviations

RH:

Relative humidity

PPO:

Polyphenol oxidase

POD:

Peroxidase

AAO:

Ascorbic acid oxidase

HUMID:

Relative humidity at 50% only

r:

Person’s coefficient of correlation

MR:

Moisture ratio

M:

Moisture content

\({M_t}\) :

Moisture content at given time,

\({M_0}\) :

Initial moisture content

DR:

Drying rate

Deff:

Moisture effective diffusion

REA:

Residual enzymes activity

°h:

Hue angle

∆E:

Color difference

BI:

Browning index

EBI:

Enzymatic browning index

NBI:

Non-enzymatic browning index

TPA:

Texture profile analysis

SEM:

Scanning electron microscopy

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Acknowledgements

The authors are grateful for the support provided by the National Natural Science Foundation of China (21676125), the National Key Research and Development Program of China (2016YFD0400705-04, 2017YFD0400903-01), the National High-tech Research and Development Program of China (2013AA102203-02), the Special Fund of Jiangsu Province for the Transformation of Scientific and Technological Achievements (BA2016169), the Policy Guidance Program (Research Cooperation) of Jiangsu (BY2016072-03) and the Social Development Program (General Project) of Jiangsu (BE2016779).

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Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People’s Republic of China

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

  2. Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang, 212013, People’s Republic of China

    Cunshan Zhou & Haile Ma

  3. Department of Agricultural and Bioresources Engineering, University of Nigeria, Nsukka, Nigeria

    Benjamin Bernard Uzoejinwa

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  1. Frederick Sarpong
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  2. Xiaojie Yu
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Correspondence to Cunshan Zhou or Haile Ma.

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Sarpong, F., Yu, X., Zhou, C. et al. 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 12, 1229–1241 (2018). https://doi.org/10.1007/s11694-018-9737-0

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