Quality Properties of Dried Banana Slices with Carboxymethyl Cellulose Coating Ultrasonic Pretreatments

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102554" target="_blank" >RIV/60460709:41210/25:102554 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/14/22/3904" target="_blank" >https://www.mdpi.com/2304-8158/14/22/3904</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14223904" target="_blank" >10.3390/foods14223904</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Quality Properties of Dried Banana Slices with Carboxymethyl Cellulose Coating Ultrasonic Pretreatments

Popis výsledku v původním jazyce

Dried banana slices can be nutritious snacks that meet consumers’ needs. However, preserving their color, texture, and antioxidant properties is challenging during convective drying. The new approach aimed to produce high-quality dried banana slices with higher antioxidant activity and lower browning. In this paper, the simultaneous application of ultrasound (at three levels: 0 W, 500 W, and 1000 W) and carboxymethyl cellulose (CMC) coating (the ratio of banana slice mass to the coating solution mass (BS:CS) at three levels: 1:2, 1:3, and 1:4) pretreatments, and their combined effects on various characteristics of the finally obtained dried banana slices were examined. The convective drying of banana slices was carried out at 80 °C and 3 m/s air velocity to achieve a consistent moisture content of roughly 10% (kg water/kg dry matter). As the power of ultrasound was increased from 0 W to 1000 W and with changing the BS:CS ratio from 1:2 to 1:4, the results demonstrated that the effective water diffusion coefficient (Deff), water absorption capacity (WAC), and antioxidant activity (AA) of the dried banana slices were enhanced; however, their browning index (BI) decreased. Consequently, prior to convective drying, CMC coating using an ultrasonic system can be used as a practical strategy to produce fruit chips with desirable qualitative and nutritional properties.

Název v anglickém jazyce

Quality Properties of Dried Banana Slices with Carboxymethyl Cellulose Coating Ultrasonic Pretreatments

Popis výsledku anglicky

Dried banana slices can be nutritious snacks that meet consumers’ needs. However, preserving their color, texture, and antioxidant properties is challenging during convective drying. The new approach aimed to produce high-quality dried banana slices with higher antioxidant activity and lower browning. In this paper, the simultaneous application of ultrasound (at three levels: 0 W, 500 W, and 1000 W) and carboxymethyl cellulose (CMC) coating (the ratio of banana slice mass to the coating solution mass (BS:CS) at three levels: 1:2, 1:3, and 1:4) pretreatments, and their combined effects on various characteristics of the finally obtained dried banana slices were examined. The convective drying of banana slices was carried out at 80 °C and 3 m/s air velocity to achieve a consistent moisture content of roughly 10% (kg water/kg dry matter). As the power of ultrasound was increased from 0 W to 1000 W and with changing the BS:CS ratio from 1:2 to 1:4, the results demonstrated that the effective water diffusion coefficient (Deff), water absorption capacity (WAC), and antioxidant activity (AA) of the dried banana slices were enhanced; however, their browning index (BI) decreased. Consequently, prior to convective drying, CMC coating using an ultrasonic system can be used as a practical strategy to produce fruit chips with desirable qualitative and nutritional properties.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

—

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

14

Číslo periodika v rámci svazku

22

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

23

Strana od-do

1-23

Kód UT WoS článku

001624501400001

EID výsledku v databázi Scopus

2-s2.0-105023111170