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

Author

Listed:
  • Anna Angela Barba

    (Department of Farmacy, Faculty of Pharmacy and 3Department of Industrial Engineering, Faculty of Engineering, University of Salerno, Fisciano (SA), Italy)

  • Matteo d'Amore

    (Department of Farmacy, Faculty of Pharmacy and 3Department of Industrial Engineering, Faculty of Engineering, University of Salerno, Fisciano (SA), Italy)

  • Monica Rispoli

    (Nestlé Italiana S.p.A., Perugina, Perugia, Italy)

  • Francesco Marra
  • Gaetano Lamberti

Abstract

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.

Suggested Citation

  • Anna Angela Barba & Matteo d'Amore & Monica Rispoli & Francesco Marra & Gaetano Lamberti, 2014. "Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(4), pages 369-375.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:536-2013-cjfs
    DOI: 10.17221/536/2013-CJFS
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