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Total Soluble Solids from Banana: Evaluation and Optimization of Extraction Parameters

Applied Biochemistry and Biotechnology volume 153, pages 34–43 (2009)Cite this article

Abstract

Banana, an important component in the diet of the global population, is one of the most consumed fruits in the world. This fruit is also very favorable to industry processes (e.g., fermented beverages) due to its rich content on soluble solids and minerals, with low acidity. The main objective of this work was to evaluate the influence of factors such as banana weight and extraction time during a hot aqueous extraction process on the total soluble solids content of banana. The extract is to be used by the food and beverage industries. The experiments were performed with 105 mL of water, considering the moisture of the ripe banana (65%). Total sugar concentrations were obtained in a beer analyzer and the result expressed in degrees Plato (°P, which is the weight of the extract or the sugar equivalent in 100 g solution at 20 °C), aiming at facilitating the use of these results by the beverage industries. After previous studies of characterization of the fruit and of ripening performance, a 22 full-factorial star design was carried out, and a model was developed to describe the behavior of the dependent variable (total soluble solids) as a function of the factors (banana weight and extraction time), indicating as optimum conditions for extraction 38.5 g of banana at 39.7 min.

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Acknowledgments

The authors would like to thank the Fundação de Amparo à Pesquisa do Estado de São Paulo (Fapesp) and Coordenação para Aperfeiçoamento do Ensino Superior (CAPES), Brazil, Fundação para a Ciência e Tecnologia (FCT) and Gabinete de Relações Internacionais da Ciência e do Ensino Superior (GRICES), Portugal, for their financial support in this work.

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Affiliations

  1. Biotechnology Department, Engineering School of Lorena, University of São Paulo, Campus I, P.O. Box116, 12602-810, Lorena, SP, Brazil

    Giovani B. M. Carvalho, Júlio C. Santos, Hélcio J. Izário Filho, Maria das Graças A. Felipe & João B. Almeida e Silva

  2. IBB—Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, 4710-057, Portugal

    Giovani B. M. Carvalho, Daniel P. Silva, António A. Vicente & José A. Teixeira

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  1. Giovani B. M. Carvalho
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  2. Daniel P. Silva
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  3. Júlio C. Santos
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  4. Hélcio J. Izário Filho
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  5. António A. Vicente
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  6. José A. Teixeira
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  7. Maria das Graças A. Felipe
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  8. João B. Almeida e Silva
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Correspondence to Daniel P. Silva.

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Carvalho, G.B.M., Silva, D.P., Santos, J.C. et al. Total Soluble Solids from Banana: Evaluation and Optimization of Extraction Parameters. Appl Biochem Biotechnol 153, 34–43 (2009). https://doi.org/10.1007/s12010-008-8462-2

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  • DOI: https://doi.org/10.1007/s12010-008-8462-2

Keywords

  • Banana
  • Soluble sugars
  • Extraction process
  • Experimental design
  • Response surface