Please wait a minute...
 
 
Food and Fermentation Industries    2022, Vol. 48 Issue (20) : 161-168     DOI: 10.13995/j.cnki.11-1802/ts.029276
|
Study on the quality and volatile components of fresh bananas and vacuum freeze-dried bananas powder
CHEN Mingzhong1,2, ZHONG Xumei1,2*, KONG Lingkai1, CHEN Yong1,2, YE Yingxian1
1(Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529566, China)
2(Yangjiang Key Laboratory of Functional Food R&D and Quality Analysis, Yangjiang Polytechnic, Yangjiang 529566, China)
Download: PDF(4422 KB)   HTML 
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks
Abstract  The quality and volatile components of three kinds of samples, which were fresh bananas, vacuum freeze-dried 24 h and 33 h banana powder, were studied. The water content, total phenols and antioxidant capacity of DPPH were analyzed. The volatile components were determined by HS-SPME-GC-MS and identified. Moreover, orthogonal partial least squares discriminant analysis, volcano plots and Venn diagram were used to analyze the volatile components. Results showed that the water content of three kinds of banana samples was 80.32%, 4.15% and 2.67% respectively. The total phenolic content of banana powder at 24 h and 33 h after vacuum freeze-drying accounted for 75.07% and 12.04% of fresh bananas. The DPPH radical scavenging rate was 61.78% and 6.65% for fresh bananas. Furthermore, a total of 64 volatile components were identified in the three kinds of samples. The total volatile components of banana powder after vacuum freeze-drying for 24 h and 33 h accounted for 88.53% and 80.97% of fresh bananas. The aroma components of fresh bananas were mainly esters, aldehydes and ketones, while those of banana powder after freeze-drying were mainly esters and ketones, and the proportion of aldehydes was very low. The volatile components between a fresh banana and the two vacuum freeze-dried banana powder were larger, and the difference between the two vacuum freeze-dried banana powder was smaller. The vacuum freeze-drying time had a great influence on the quality and volatile components of banana powder, which affected the aroma components of banana powder. Considering the storage resistance, quality and aroma of banana powder, 24 h treatment was the best for the vacuum freeze-drying of 0.5 cm banana slices. This study provided a reference for the development of banana powder meal replacement food.
Keywords banana quality      vacuum freeze drying      HS-SPME-GC-MS      volatile components      aroma      orthogonal partial least squares discriminant analysis      volcano plot      venn diagram     
Issue Date: 18 November 2022
URL:  
http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.029276     OR     http://sf1970.cnif.cn/EN/Y2022/V48/I20/161
[1] 孙健, 何雪梅, 唐雅园, 等.香蕉加工研究进展[J].热带作物学报, 2020,41(10):2 022-2 033.SUN J, HE X M, TANG Y Y, et al.Research progress of banana processing[J].Chinese Journal of Tropical Crops, 2020, 41 (10):2 022-2 033.
[2] 张宏康, 林小可, 李蔼琪, 等.香蕉加工研究进展[J].食品研究与开发, 2017,38(12):201-206.ZHANG H K, LIN X K, LI A Q, et al.Research advances on the processing of banana[J].Food Research and Development, 2017,38(12):201-206.
[3] 姜唯唯, 刘刚, 张晓喻, 等.微波真空冷冻干燥对芒果干制品品质特性的影响[J].食品科学, 2012,33(18):49-52.JIANG W W, LIU G, ZHANG X Y, et al.Effect of microwave vacuum freeze drying on the quality of dried mango[J].Food Science, 2012, 33(18):49-52.
[4] 李珂昕, 蔡敬民, 胡勇, 等.干燥方法对蓝莓果粉品质的影响[J].中国南方果树, 2019, 48(6):98-102.LI K X, CAI J M, HU Y, et al.Effects of different drying methods on quality of blueberry fruit powder[J].South China Fruits, 2019,48(6):98-102.
[5] 赖长鸿, 王忠合, 王军, 等.香蕉成熟度对香蕉粉中营养成分及功能特性的影响[J].食品科技, 2016,41(7):92-96.LAI C H, WANG Z H, WANG J, et al.Effect of maturities on nutritional components and functional properties of banana powder[J].Food Science and Technology, 2016,41(7):92-96.
[6] 庄远红, 刘静娜, 钟文娟, 等.真空冷冻干燥香蕉片的工艺研究[J].漳州师范学院学报(自然科学版), 2011,24(1):87-92.ZHUANG Y H, LIU J N, ZHONG W J, et al.Study on process of banana-slice under vacuum freeze- drying[J].Journal of Zhangzhou Normal University(Natural Science), 2011,24(1):87-92.
[7] 何艾, 谢辉, 窦志浩, 等.芭蕉片的真空冷冻干燥工艺[J].食品工业, 2012,33(9):1-4.HE A, XIE H, DOU Z H, et al.Vacuum freeze-drying processing of Musa basjoo Sieb.Et zucc slice[J].The Food Industry, 2012, 33(9):1-4.
[8] WANG J, LI Y Z, CHEN R R, et al.Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying[J].Food Chemistry, 2007,104(4):1 516-1 521.
[9] 毕玉. 成熟度对香蕉粉理化性质及其淀粉消化性和精细结构的影响[D].无锡:江南大学, 2018.BI Y.Effect of ripening on physicochemical properties, starch digestibility and starch fine structure of banana flour[D].Wuxi:Jiangnan University, 2018.
[10] 蒋盈盈, 卿志星.基于GC-MS技术分析香蕉成熟前后香味物质变化[J].热带农业科学, 2020,40(11):102-106.JIANG Y Y, QING Z X.Analysis of the volatile components of unripe and ripe banana fruit by GC-MS[J].Chinese Journal of Tropical Agriculture, 2020,40(11):102-106.
[11] 焦丹. 果蔬干燥品质试验研究[D].西安:陕西科技大学, 2017.JIAO D.Experimental study on drying quality of fruit and vegetable[D].Xi'an:Shaanxi University of Science and Technology, 2017.
[12] 黄华梅, 杨昌鹏, 陈智理, 等.香蕉果酒褐变抑制研究[J].安徽农业科学, 2011, 39 (21):13 091-13 093.HUANG H M, YANG C P, CHEN Z L, et al.Study on the inhibition method of banana wine browning[J].Journal of Anhui Agricultural Sciences, 2011, 39 (21):13 091-13 093.
[13] 陈蓬凤, 梅新, 黄师荣, 等.不同品种薯尖的总酚、总黄酮含量及抗氧化活性比较[J].现代食品科技, 2021,37(3):132-138;15.CHEN P F, MEI X, HUANG S R, et al.Comparison of the total phenolics, total flavonoids and antioxidant activities in potato tips of different varieties[J].Modern Food Science and Technology, 2021,37(3):132-138;15.
[14] 王定美, 陈新富, 麦力文, 等.木薯叶抗氧化能力与总黄酮含量及其关系研究[J].食品研究与开发, 2021,42(2):37-43.WANG D M, CHEN X F, MAI L W, et al.Study on the relationship between antioxidant capacity and total flavonoids contents of cassava leaves[J].Food Research and Development, 2021, 42(2):37-43.
[15] 张岩, 邹琴艳, 吴帅, 等.不同石榴品种果实不同部位酚类物质含量和抗氧化能力比较[J].农学学报, 2020,10(12):57-67.ZHANG Y, ZOU Q Y, WU S, et al.Comparison of phenolic content and antioxidant capacity in fruit parts of different pomegranate varieties[J].Journal of Agriculture, 2020,10(12):57-67.
[16] TSUGAWA H, CAJKA T, KIND T, et al.MS-DIAL:Data-independent MS/MS deconvolution for comprehensive metabolome analysis[J].Nature Methods, 2015,12(6):523-526.
[17] BUSZEWSKA-FORAJTA M, BUJAK R, YUMBA-MPANGA A, et al.GC/MS technique and AMDIS software application in identification of hydrophobic compounds of grasshoppers' abdominal secretion (Chorthippus spp.)[J].Journal of Pharmaceutical and Biomedical Analysis, 2015,102:331-339.
[18] 蒋彤, 吕新林, 凌华山, 等.南酸枣皮果酒的化学成分和体外生物活性研究[J].食品研究与开发, 2021,42(3):1-7.JIANG T, LYU X L, LING H S, et al.Chemical components and in vitro biological activities of Choerospondias axillaris fruit peel wine[J].Food Research and Development, 2021,42(3):1-7.
[19] 王晨慧, 李春扬, 张晓磊, 等.山药酒中甾醇含量测定及清除DPPH自由基活性研究[J].中国酿造, 2020,39(11):62-65.WANG C H, LI C Y, ZHANG X L, et al.Determination of sterol content and elimination of DPPH free radical activity of yam alcoholic drinks[J].China Brewing, 2020,39(11):62-65.
[20] 张文灿, 林莹, 刘小玲, 等.香蕉全果实果汁香气成分分析[J].食品与发酵工业, 2010, 36(3):133-140.ZHANG W C, LIN Y, LIU X L, et al.Analysis of aroma components of whole banana juice[J].Food and Fermentation Industries, 2010, 36(3):133-140.
[21] 申建梅, 曾玲, 胡黎明, 等.香蕉果实挥发物的化学成分比较分析[J].环境昆虫学报, 2011,33(2):277-281.SHEN J M, ZENG L, HU L M, et al.Comparative analysis of volatile components of banana[J].Journal of Environmental Entomology, 2011, 33(2):277-281.
[22] 朱孝扬, 李秋棉, 罗均, 等.粉蕉后熟过程中香气品质变化及其关键基因表达特性[J].食品科学, 2019,40(17):96-103.ZHU X Y, LI Q M, LUO J, et al.Evolution of aroma components and key gene expression during postharvest ripening of banana (Musa ABB pisang awak) [J].Food Science, 2019,40(17):96-103.
[1] SHEN Pengsen, TIAN Zhengfu, TIAN Xiaoju, ZHOU Guizhen, ZHANG Huiling. Screening and identification of a Saccharomyces cerevisiae strain degrading ethyl carbamate[J]. Food and Fermentation Industries, 2022, 48(9): 20-25.
[2] ZHOU Jian, WANG Hongwei, ZHANG Yu, SONG Jiajia, HUANG Yechuan, SUO Huayi. Effects of halophilic aromatic yeasts on the aroma of rapid Yongchuan Douchi by sensory evaluation and GC-MS analysis[J]. Food and Fermentation Industries, 2022, 48(9): 59-64.
[3] LIU Shaopu, ZHOU Zhilei, JI Zhongwei, CAO Jie, MAO Jian. Characterization of the volatile profile of Jiangsu Huangjiu by GC×GC-TOFMS and GC-MS[J]. Food and Fermentation Industries, 2022, 48(9): 223-229.
[4] YAN Hongguang, ZHANG Jianyang, LIN Li, YUAN Huawei. Volatile component analysis in Kaili rice sour soup using HS-SPME-GC-MS and HS-GC-IMS[J]. Food and Fermentation Industries, 2022, 48(9): 245-252.
[5] ZHAO Yuhan, YUAN Lixue, WANG Min, SUN Fei, HAN Cong, CHEN Qingmin, YUE Fengli, CUI Bo, FU Maorun. Effects of different drying methods on quality attributes of celery leaves[J]. Food and Fermentation Industries, 2022, 48(8): 205-211.
[6] XIE Nianci, ZHOU Hao, ZHOU Pinqian, PENG Yun, TIAN Shuanghong, WANG Kunbo, BAO Xiaocun. Effect of variable-temperature fermentation on the quality of Congou black tea made with fresh leaves of Baojing Huangjincha 1 plucked in summer[J]. Food and Fermentation Industries, 2022, 48(8): 220-226.
[7] YANG Sen, HE Han, YI Da, WANG Fu, LIU Youping, CHEN Lin, CHEN Hongping. Determination and comparison of 12 volatile components in volatile oil from Zanthoxylum armatum DC.[J]. Food and Fermentation Industries, 2022, 48(8): 270-275.
[8] CUI Dongqi, LUO Xiaoye, BAN Shidong, HUANG Wu, ZHANG Yuhan, ZHAO Haojing, WANG Xiaodan. Preparation of fortified Daqu and its application in Moutai-flavor Baijiu[J]. Food and Fermentation Industries, 2022, 48(7): 78-84.
[9] ZHANG Busheng, GAO Xing, YAN Xin, CUI Danyao, LYU Xiaotong, LIN Liangcai, ZHANG Cuiying. Changes of volatile flavor components during brewing of pomegranate wine based on GC-IMS[J]. Food and Fermentation Industries, 2022, 48(7): 252-257.
[10] GONG Lianjin, BO Jiahui, ZAHNG Tiantian, SUN Hongyu, CHEN Yiqin, PEI Ruoyun, XIAO Lizheng. Dynamic changes of aroma components and related enzyme activities during Huangjincha black tea processing[J]. Food and Fermentation Industries, 2022, 48(6): 204-209.
[11] MA Yaqin, ZHANG Chen, DENG Tujing, ZHOU Jia. Research progress of glycoside bonded aroma compounds in fruits and their processed products[J]. Food and Fermentation Industries, 2022, 48(6): 290-298.
[12] ZHANG Yuhan, BAN Shidong, ZHAO Haojing, HUANG Wu, CUI Dongqi, WANG Xiaodan. Effect of temperature on the volatile compounds produced by aroma producing yeasts[J]. Food and Fermentation Industries, 2022, 48(5): 58-67.
[13] YAN Xingmin, JIANG Jiao, GAO Hui, BAI Wenhong, WANG Pinglai, LIU Yanlin. Oenological properties of superior indigenous Saccharomyces cerevisiae and their production of volatile compounds[J]. Food and Fermentation Industries, 2022, 48(4): 62-68.
[14] WANG Weixiong, HU Shaokun, GULIMIRE Zununa, LI Jinxue, WANG Yanling, LYU Ze, DU Zhancheng, ZHANG Haijun, WU Yun. Breeding of aroma-producing Kluyveromyces marxianus by atmospheric and room-temperature plasma mutagenesis[J]. Food and Fermentation Industries, 2022, 48(4): 102-108.
[15] GENG Xiang, YAO Xi, CHEN Chen, XUN Hang, TANG Feng. Effect of different drying methods on the volatile components of winter moso bamboo shoots[J]. Food and Fermentation Industries, 2022, 48(4): 152-157.
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd