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.

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Non-enzymatic Browning of Banana Whole Fruit Juice during Storage

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