Czech J. Food Sci., 2014, 32(4):369-375 | DOI: 10.17221/536/2013-CJFS

Microwave assisted drying of banana: effects on reducing sugars and polyphenols contentsOriginal Paper

Anna Angela Barba1, Matteo d'Amore1, Monica Rispoli2, Francesco Marra3, Gaetano Lamberti3
1 Department of Farmacy, Faculty of Pharmacy and 3Department of Industrial Engineering, Faculty of Engineering, University of Salerno, Fisciano (SA), Italy
2 Nestlé Italiana S.p.A., Perugina, Perugia, Italy

The effects of microwave assisted drying on banana fruit was evaluated. Water, reducing sugars, and polyphenol contents, as well as poly-phenol-oxidase activity were evaluated along the radial and axial positions in thick slices of banana, according to a properly defined cutting and assaying protocol. The effects of the microwave-assisted drying process were compared to the convective air-assisted drying resulting faster than the conventional process. In particular, the resulting samples were homogeneous in the water content; the contents of reducing sugars were strongly decreased on drying with microwaves; the poly-phenol-oxidase was inactivated by the high temperature produced by the process and thus the polyphenols content remained practically the same as in the fresh product.

Keywords: microwave; banana; reducing sugar; polyphenolpoly-phenol-oxidase

Published: August 31, 2014  Show citation

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Barba AA, d'Amore M, Rispoli M, Marra F, Lamberti G. Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents. Czech J. Food Sci. 2014;32(4):369-375. doi: 10.17221/536/2013-CJFS.
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