Document
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Evaluation of the freezing and thawing cryoconcentration process on bioactive compounds present in banana juice from three different cultivars
has publication venue: International Journal of Food Engineering
most specific type: Document
type: Document
related by: authorship_19863
most specific type: Article
type: Thing
estado: published
abstract: In this research, we produced concentrates of banana juices from three different cultivars of bananas (Enano gigante and two hybrids FHIA-17 and FHIA-23) by the freezing and thawing method. To track the cryoconcentration process, different parameters were monitored in the melted fractions, such as variation of the content of soluble solids, concentration of polyphenols (Folin-Ciocalteu), reducing sugar (DNS assay), minerals (K, Mg, Ca, P, Na, Mn, Cu and B) by inductively coupled plasma-optical emission spectroscopy and the main volatile compounds by headspace-GC-MS. It was found that the solution obtained during thawing showed higher concentrations than the original solution. The concentrations of polyphenols were duplicated in FHIA-17 cultivar (758.53 mg/100 ml), and the concentrates obtained in this study proved to be good sources of K and Mg 5,054.6 mg/l and 485.4 mg/l with around 70%25 and 40%25 of the recommended daily intake (RDI), respectively. In addition, the concentrates contained a very low level of Na around 1%25 of the RDI. Furthermore, the cryoconcentration process of the bioactive compounds presented a sigmoid behavior, and the inflexion point in the function was proposed as stop point of the process. Finally, the main volatile compounds reported as responsible for the banana aroma were identified, and its cryoconcentration proved. These results suggest that consumption of banana juice concentrates obtained by the freezing and thawing method can provide bioactive compounds needed for health. © 2013 by Walter de Gruyter Berlin / Boston 2013.
e iscopus: 2-s2.0-84890485565
issue: 4
related by: authorship_19867
type: Continuant
related by: authorship_19861
doi: 10.1515/ijfe-2013-0015
page end: 455
type: Entity
origen: scopus
type: Information Content Entity
type: Article
freetext keyword: concentration process; minerals; polyphenols; sugars; volatile compounds Bioactive compounds; Cryoconcentration; Freezing and thawing; Inductively coupled plasma-optical emission spectroscopy; Inflexion point; Polyphenols; Recommended daily intakes; Volatile compounds; Emission spectroscopy; Freezing; Inductively coupled plasma; Minerals; Sodium; Sugars; Thawing; Volatile organic compounds; Fruits
related by: authorship_19864
related by: authorship_19862
date time value: article date 3440
crisid: 3440
type: Generically Dependent Continuant
related by: authorship_19865
related by: authorship_19866
page start: 445
volume: 9

Generically Dependent Continuant
type: Class

individual
rights: termsOfUse
date: 2026-08-28T03:07:48
publisher: vivo
type: Document
label: RDF description of Evaluation of the freezing and thawing cryoconcentration process on bioactive compounds present in banana juice from three different cultivars - http://orbis.uaslp.mx/vivo/individual/scopus3439

Article
type: Class

International Journal of Food Engineering
type: Journal
type: Periodical
type: Collection
type: Generically Dependent Continuant
type: Document
type: Continuant
type: Entity
type: Information Content Entity
publication venue for: Evaluation of the freezing and thawing cryoconcentration process on bioactive compounds present in banana juice from three different cultivars
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Information Content Entity
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