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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.
Evaluation of the freezing and thawing cryoconcentration process on bioactive compounds present in banana juice from three different cultivars
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
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International Journal of Food Engineering
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