Non-enzymatic Browning of Banana Whole Fruit Juice during Storage

doi:10.7506/spkx1002-6630-201018097

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 411-415.doi: 10.7506/spkx1002-6630-201018097

• Packaging & Storage • Previous Articles Next Articles

Non-enzymatic Browning of Banana Whole Fruit Juice during Storage

LIU Xiao-ling，ZHANG Wen-can，JIANG Yuan-xin，LIN Ying

(School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)

Received:2010-06-04 Online:2010-09-25 Published:2010-12-29
Contact: LIU Xiao-ling E-mail:xiaolingliu@hotmail.com;xiaolingliu72@hotmail.com

Abstract

Abstract:

The non-enzymatic browning of banana whole fruit juice (WBJ) during storage was studied. Browning index (BI) of WBJ increased with higher storage temperature and longer storage periods. The BI change of WBJ was fit to zero order kinetic models. The browning activation energy of WBJ was 75.752 kJ/mol, and was lower than that of banana juice (BJ), which suggest that WBJ was easier to browning than BJ. The components of WBJ were determined and the correlation of each component and BI was analyzed with path analysis methods. It was concluded that phenol was the most important factor causing the nonenzymatic browning of WBJ stored at 20 ℃ and 35 ℃.

Key words: banana, whole fruit, original juice, non-enzymatic browning, path analysis

CLC Number:

LIU Xiao-ling，ZHANG Wen-can，JIANG Yuan-xin，LIN Ying. Non-enzymatic Browning of Banana Whole Fruit Juice during Storage[J]. FOOD SCIENCE, 2010, 31(18): 411-415 https://doi.org/10.7506/spkx1002-6630-201018097

[1]	GAO Yun, WANG Shumin, LI Hongliang, QIAN Wentao, WANG Pengjie, WANG Xiaobing, LIU Yang, WANG Menghui. Research Progress on Maillard Browning Inhibition in Conventional Milk and Its Application Feasibility to Lactose-Hydrolyzed Milk [J]. FOOD SCIENCE, 2026, 47(7): 394-405.
[2]	TU Chaoyi, ZOU Sijin, YUAN Fang. Effects of Maillard Reaction Intermediates on Improving the Flavor and Color Quality of Sugar-Substituted Breads [J]. FOOD SCIENCE, 2025, 46(12): 84-91.
[3]	WANG Qian, WANG Juan, FU Jinfeng, SHENG Ou. Identification of Polyphenolic Components in Unripe Banana Pulp and Their Inhibitory Effects on α-Amylase and α-Glucosidase [J]. FOOD SCIENCE, 2024, 45(7): 61-68.
[4]	CONG Xiaofei, ZHENG Lili, ZHENG Xiaoyan, XIAO Dao, AI Binling, YANG Yang, SHENG Zhanwu, YANG Jinsong. Effects of Ozone Pretreatment and Lauric Acid Modification on the Structure and Properties of Banana Starch [J]. FOOD SCIENCE, 2024, 45(24): 69-80.
[5]	YANG Zhibo, ZHANG Zihan, HE Yixuan, ZHU Chenglin, HU Bin. Effect of Fermentation Using Whole Kiwifruit on Volatile Compounds in Kiwifruit Wine Explored by Gas Chromatography-Ion Mobility Spectrometry and Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2024, 45(21): 203-212.
[6]	ZHAO Jiaying, TANG Shanhu, LI Sining, LI Qiaoyan, CHEN Lamei. Effect of Banana Flower Extract on Physicochemical Quality and Volatile Flavor Substances of Naturally Fermented Yak Meat Sausage [J]. FOOD SCIENCE, 2023, 44(8): 30-39.
[7]	SUN Ying, ZHENG Lili, ZHENG Xiaoyan, YANG Yang, XIAO Dao, AI Binling, ZHANG Zhengke, SHENG Zhanwu. Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch [J]. FOOD SCIENCE, 2023, 44(4): 32-41.
[8]	DUAN Zhiying, WANG Shenwan, AI Binling, ZHENG Lili, ZHENG Xiaoyan, YANG Yang, XIAO Dao, YANG Jinsong, SHENG Zhanwu. Green Preparation and Properties of Epigallocatechin-3-gallate Loaded Debranched Banana Starch Nanoparticles [J]. FOOD SCIENCE, 2023, 44(12): 74-83.
[9]	ZHAO Jiaying, TANG Shanhu, LI Sining, CHEN Lamei, LI Qiaoyan. Effect of Banana Flower Extract on Protein Oxidation in Naturally Fermented Yak Meat Sausage [J]. FOOD SCIENCE, 2023, 44(10): 90-99.
[10]	ZHU Xiaoyang, SHEN Ling, SI Zhenwei, HOU Xuanwen, CHEN Weixin, LU Wangjin, LI Xueping. Effect of Combined Treatment with 1-Methylcyclopropene (1-MCP) and Low Concentration of Ethehnon on Aroma Synthesis of Banana Fruits [J]. FOOD SCIENCE, 2022, 43(7): 191-201.
[11]	SU Chenlu, AI Lianzhong, WU Yan, LAI Phoency, WANG Yi, ZHANG Hui, SONG Zibo. Non-enzymatic Browning Kinetics of Tamarind Seed Coat Proanthocyanidins System Affected by Food Formulation Factors [J]. FOOD SCIENCE, 2022, 43(5): 26-38.
[12]	LIANG Lijing, WANG Songtao, JIA Junjie, FENG Zongyun. Relationship between Grain Quality Traits and Fermentation Quality of Xiaoqu Liquor from Different Hulless Barley Cultivars [J]. FOOD SCIENCE, 2022, 43(23): 27-33.
[13]	ZENG Xiangquan, LI Qianqian, JIANG Weibo, YANG Qian, XI Yu, LI Xuejie, LI Yan, HUI Bowen, LI Jian. Recent Progress in Extraction and Structural and Functional Properties of Banana Tannins [J]. FOOD SCIENCE, 2022, 43(23): 326-335.
[14]	NIU Liying, HU Lili, LI Dajing, LIU Chunju, ZHANG Zhongyuan, LIU Chunquan, CAO Binbin, GU Qianhui, XIE Tingting, WANG Yunhai. Chemical Pathway Analysis of Non-enzymatic Browning in Preserved Strawberry during Storage [J]. FOOD SCIENCE, 2022, 43(17): 248-254.
[15]	CHENG Hongzhen, CAI Zhipeng, WANG Jing, SHEN Yonggen, LU Jianqing, LI Xiaoming, LIU Fuyuan, Xu Xian, AN Zhaoxiang. Combined Use of GC-MS, GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine [J]. FOOD SCIENCE, 2021, 42(6): 256-264.

Non-enzymatic Browning of Banana Whole Fruit Juice during Storage

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments