Correo Electrónico
DNINFOA - SIA
Bibliotecas
Convocatorias
Identidad U.N.
Published
Effect of low-temperature storage time on rejected green banana for flour production
Efecto del tiempo de almacenamiento a baja temperatura en banano verde de rechazo para la producción de harina
DOI:
https://doi.org/10.15446/rfnam.v76n3.105789Keywords:
Banana flour, Chilling injury, Enzymatic browning, Musa cavendish (en)Harina de banano, Daño por frío, Pardeamiento enzimático, Musa cavendish (es)
Banana (Musa sp.) crops have one of the greatest economic impacts in Colombia, with an estimated production of 2.2 million tons in 2019. The aim of this study was to evaluate the effect of three antibrowning solutions: S1 (citric acid), S2 (citric acid + ascorbic acid), and S3 (citric acid + ascorbic acid + sodium metabisulfite) on the color, moisture, aw, pH, and acidity characteristics of flour from rejected green bananas. No significant differences were found (P>0.05). The values of a* and b* in all samples were in the grey zone. L* and WI presented values close to 50, which could be defined as a flour in a medium range of clarity. The citric acid anti-browning solution was selected based on criteria such as cost and availability. The second part of the study assessed the effect of the storage time (1, 3, 5, 7, 9 and 11 days) at 7 °C on the color and texture of fresh bananas; and pH, instrumental, and sensory color of banana flour. There were differences noticeable for the human eye in the color (ΔE) of the peel from day 3 compared to day 1; while in the pulp, these changes were observed from day 7. Statistically significant differences in instrumental and sensory color properties of banana flour were observed after day 7 (P<0.05). The maximum storage time at 7 °C of fresh green bananas to produce banana flour should not exceed 7 days because color may be affected.
El banano (Musa sp.) es uno de los cultivos de mayor impacto económico en Colombia, se estima que para el 2019 se produjeron 2,2 millones de toneladas. El objetivo de este estudio fue evaluar el efecto de tres soluciones antipardeantes S1 (ácido cítrico), S2 (ácido cítrico + ácido ascórbico) y S3 (ácido cítrico + ácido ascórbico + metabisulfito de sodio) en las características de color, humedad, aw, pH, y la acidez de la harina de banana verde de rechazo. No se presentaron diferencias significativas (P>0,05). Los valores de a* y b* de todas las muestras se ubicaron en la zona gris. L* y WI presentaron valores cercanos a 50, lo que podría definirse como una harina en un rango medio de claridad. La solución antipardeante con ácido cítrico fue seleccionada basándose en criterios como el costo y la facilidad de acceso. La segunda parte del estudio consistió en evaluar el efecto del tiempo (1, 3, 5, 7, 9 y 11 días) de almacenamiento a 7 °C de los bananos frescos sobre las propiedades de color y textura en la fruta, el pH; además del color instrumental y sensorial de la harina de banano. Se observaron diferencias evidentes para el ojo humano en el color (ΔE) de la cáscara a partir del día 3 con respecto al día 1; mientras que, en la pulpa estos cambios tan evidentes se observaron a partir del día 7. Las diferencias estadísticamente significativas de propiedades de color instrumental y sensorial en la harina de banano se observaron después del día 7 (P<0,05). El tiempo máximo de almacenamiento a 7 °C de los bananos verdes en fresco para la producción de harina de banano no debe ser superior a los 7 días porque se puede afectar su color.
References
Ali HM, El-Gizawy AM, El-Bassiouny REI and Saleh MA (2015) Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products. Journal of Food Science and Technology 52(6): 3651–3659. https://doi.org/10.1007/s13197-014-1437-0
Alonso-Ugaglia A, Prieto AV and Díaz EA (2022) Construcción de un prototipo para el análisis de la sostenibilidad de los sistemas agrícolas en el Magdalena, Colombia. El caso del sector bananero. Revista CIRIEC Costa Rica 1(1): 671-683. https://revistasecauned.com/index.php/ciriec/article/view/115
Andersen LE, Anker R and Anker M (2020) Living wage report caribbean coast of Colombia. Series 1. Report 20. In: Global Living Wage Coalition. https://www.globallivingwage.org/wp-content/uploads/2020/06/LW-Report_Colombia_2019_en.pdf accessed: October 2022.
Anyasi TA, Jideani AIO and McHau GRA (2015) Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars. Food Chemistry 172: 515–522. https://doi.org/10.1016/j.foodchem.2014.09.120
Anyasi TA, Jideani AI and Mchau GR (2017) Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour. Food Measure 11: 99–110. https://doi.org/10.1007/s11694-016-9376-2
Brat P, Bugaud C, Guillermet C and Salmon F (2020) Review of banana green life throughout the food chain: From auto-catalytic induction to the optimisation of shipping and storage conditions. Scientia Horticulturae 262: 109054. https://doi.org/10.1016/j.scienta.2019.109054
Bezerra CV, Amante ER, de Oliveira DC et al (2013) Green banana (Musa cavendishii) flour obtained in spouted bed - Effect of drying on physico-chemical, functional and morphological characteristics of the starch. Industrial Crops and Products 41(1): 241–249. https://doi.org/10.1016/j.indcrop.2012.04.035
Campuzano A, Rosell CM and Cornejo F (2018) Physicochemical and nutritional characteristics of banana flour during ripening. Food Chemistry 256: 11–17. https://doi.org/10.1016/j.foodchem.2018.02.113
Chang L, Yang M, Zhao N et al (2022) Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.). Food Bioscience 47: 101624. https://doi.org/10.1016/j.fbio.2022.101624
Chen BK, Chang CK, Cheng KC, Hou CY et al (2022) Using the response surface methodology to establish the optimal conditions for preserving bananas (Musa acuminata) in a pulsed electric field and to decrease browning induced by storage at a low temperature. Food Packaging and Shelf Life 31: 100804. https://doi.org/10.1016/j.fpsl.2021.100804
Cortés RM, Dávila M and Gil JH (2013) Impregnation solution influence on the pulp color of plantains (Musa paradisiaca). Revista Facultad Nacional de Agronomía Medellín 66(1): 6949–6958. http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0304-28472013000100012&lng=en&nrm=iso
Dávila M, Cortés RM and Gil JH (2016) Cambios físicos y fisicoquímicos durante el almacenamiento en plátano impregnado al vacío con soluciones antioxidantes. Biotecnología en el Sector Agropecuario y Agroindustrial 14(2): 125–134. DOI: https://doi.org/10.18684/BSAA(14)125-134
Drake MA, Watson ME and Liu Y (2023) Sensory analysis and consumer preference: best practices. Annual Review of Food Science and Technology 14: 427-448. DOI: https://doi.org/10.1146/annurev-food-060721-023619
Facundo HVDV, Gurak PD, Mercadante AZ, Lajolo FM and Cordenunsi BR (2015) Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chemistry 170: 102–109. https://doi.org/10.1016/j.foodchem.2014.08.069
Goswami D, Gupta RK, Mridula D, Sharma M and Tyagi SK (2015) Barnyard millet-based muffins: Physical, textural and sensory properties. LWT 64(1): 374–380. https://doi.org/10.1016/j.lwt.2015.05.060
Homaida MA, Yan S and Yang H (2017) Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth. LWT 77: 8-14. https://doi.org/10.1016/j.lwt.2016.10.063
ISO - International Standards Organization (2017) Sensory analysis — Methodology — Duo-trio test (ISO 10399:2017; p. 21).
Jaiswal P, Jha SN, Kaur PP, Bhardwaj R, Singh AK and Wadhawan V (2014) Prediction of textural attributes using color values of banana (Musa sapientum) during ripening. Journal of Food Science and Technology 51: 1179-1184. https://doi.org/10.1007/s13197-012-0614-2
Kader AA (2022) Recomendaciones para mantener la calidad postcosecha: Banano (Plátano). In: Posharvest Center. University of California.
Khoozani AA, Bekhit AEDA and Birch J (2019) Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. International Journal of Biological Macromolecules 130: 938–946. https://doi.org/10.1016/j.ijbiomac.2019.03.010
Kuan CH, Ahmad SH, Son R, Yap ESP et al (2015) Influence of forced-air precooling time on the changes in quality attributes and consumer acceptance of Musa AAA Berangan. International Food Research Journal 22(5): 1864–1869. http://www.ifrj.upm.edu.my/22%20(05)%202015/(18).pdf
Mihafu FD, Issa JY and Kamiyango MW (2020) Implication of sensory evaluation and quality assessment in food product development: A review. Current Research in Nutrition and Food Science Journal 8(3): 690-702. https://doi.org/10.12944/CRNFSJ.8.3.03
MinCIT (2022) Informes de importaciones colombianas y balanza comercial. In: Ministerio de Comercio, Industria y Turismo. https://www.mincit.gov.co/estudios-economicos/estadisticas-e-informes/informes-de-importaciones-colombianas-y-balanza-co 1 p.; consultado: Octubre, 2022.
Minagricultura (2020) Cadena de banano. In: Ministerio de Agricultura y Desarrollo Rural. https://sioc.minagricultura.gov.co/Banano/Documentos/2020-12-31%20Cifras%20Sectoriales.pdf. Consultado: Octubre, 2022.
Minagricultura (2022) Exportaciones del sector agropecuario crecieron 30% y sumaron US$4.023 millones a abril de 2022. In: Ministerio de Agricultura y Desarrollo Rural. https://agronet.gov.co/Noticias/Paginas/Exportaciones-del-sector-agropecuario-crecieron-30-y-sumaron-US$4-023-millones-a-abril-de-2022.aspx. Consultado: Octubre, 2022.
Moon KM, Kwon EB, Lee B and Kim CY (2020) Recent trends in controlling the enzymatic browning of fruit and vegetable products. Molecules 25(12): 2754. https://doi.org/10.3390/molecules25122754
Odetayo T, Sithole L, Shezi S, Nomngongo P, Tesfay S and Ziphorah NN (2022) Effect of nanoparticle-enriched coatings on the shelf life of Cavendish bananas. Scientia Horticulturae 304: 111312. https://doi.org/10.1016/j.scienta.2022.111312
Ojeda GA, Sgroppo SC and Zaritzky NE (2020) Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms. International Journal of Food Science and Technology 55(2): 660-668. DOI: https://doi.org/10.1111/ijfs.14320
Othman SH, Abdullah NA, Nordin N, Shah NNAK et al (2021) Shelf life extension of Saba banana: Effect of preparation, vacuum packaging, and storage temperature. Food Packaging and Shelf Life 28: 100667. https://doi.org/10.1016/j.fpsl.2021.100667
Padhi S and Dwivedi M (2022) Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of refractance window drying. Future Foods 5: 100101. https://doi.org/10.1016/j.fufo.2021.100101
Pathare PB, Opara UL and Al-Said FAJ (2013) Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology 6(1): 36–60. https://doi.org/10.1007/s11947-012-0867-9
Salazar D, Arancibia M, Lalaleo D, Rodríguez-Maecker R et al (2022) Physico-chemical properties and filmogenic aptitude for edible packaging of Ecuadorian discard green banana flours (Musa acuminanta AAA). Food Hydrocolloids 122: 107048. https://doi.org/10.1016/j.foodhyd.2021.107048
Sanaeifar A, Mohtasebi SS, Ghasemi-Varnamkhasti M and Ahmadi H (2016) Application of MOS based electronic nose for the prediction of banana quality properties. Measurement 82: 105-114. https://doi.org/10.1016/j.measurement.2015.12.041
Sarpong F, Yu X, Zhou C, Oteng-Darko P, Amenorfe LP et al (2018) Drying characteristic, enzyme inactivation and browning pigmentation kinetics of controlled humidity-convective drying of banana slices. Heat and Mass Transfer 54: 3117-3130. https://doi.org/10.1007/s00231-018-2354-y
Sartori T and Menegalli FC (2016) Development and characterization of unripe banana starch films incorporated with solid lipid microparticles containing ascorbic acid. Food Hydrocolloids 55: 210–219. https://doi.org/10.1016/j.foodhyd.2015.11.018
Savlak N, Türker B and Yeşilkanat N (2016) Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour. Food Chemistry 213: 180–186. https://doi.org/10.1016/j.foodchem.2016.06.064
Sinanoglou VJ, Tsiaka T, Aouant K, Mouka E, Ladika G et al (2023) Quality assessment of banana ripening stages by combining analytical methods and image analysis. Applied Sciences 13(6): 3533. https://doi.org/10.3390/app13063533
Singh R, Kaushik R and Gosewade S (2018) Bananas as underutilized fruit having huge potential as raw materials for food and non-food processing industries: A brief review. The Pharma Innovation Journal 7(6): 574-580.
Stanley R (2017) Final Report Commercial feasibility of banana waste utilisation in the processed food industry. In: Horticulture Innovation Australia Limited 2013. https://www.horticulture.com.au/globalassets/laserfiche/assets/project-reports/ba09025/ba09025-finalreport-341.pdf. Accessed: October 2022.
Tian J, Xie S, Zhang P, Wang Q, Li J and Xu X (2022) Attenuation of postharvest peel browning and chilling injury of banana fruit by Astragalus polysaccharides. Postharvest Biology and Technology 184: 111783. https://doi.org/10.1016/j.postharvbio.2021.111783
Vásquez-Castillo W, Racines-Oliva M, Moncayo P, Viera W and Seraquive M (2019) Fruit Quality and Post-Harvest Losses of Organic Bananas (Musa acuminata) in Ecuador. Enfoque UTE 10(4): 57-66. https://doi.org/10.29019/enfoque.v10n4.545
Vélez-Uribe T, Orozco-Agudelo N, Manjarrés-Pinzón G, Manjarrés-Pinzón K et al (2023) Physicochemical, antioxidant, and technofunctional properties of mushroom (Pleurotus sp) flour obtained by hot air drying. DYNA 90(225): 85–94. https://doi.org/10.15446/dyna.v90n225.106026
Wang S, Lin T, Man G, Li H, Zhao L, Wu J and Liao X (2014) Effects of anti-browning combinations of ascorbic acid, citric acid, nitrogen and carbon dioxide on the quality of banana smoothies. Food and Bioprocess Technology 7(1): 161-173. https://doi.org/10.1007/s11947-013-1107-7
Wang Z, Pu H, Shan S, Zhang P, Li J et al (2021) Melatonin enhanced chilling tolerance and alleviated peel browning of banana fruit under low temperature storage. Postharvest Biology and Technology 179: 111571. https://doi.org/10.1016/j.postharvbio.2021.111571
Yupangui Tenesaca MG (2016) Métodos utilizados para evitar el pardeamiento enzimatico y no enzimatico en el puré de banano en la industria alimenticia. (Tesis de Pregrado) Programa de Ingeniería de Alimentos. Universidad Técnica de Machala. http://repositorio.utmachala.edu.ec/bitstream/48000/7588/1/yupangui.pdf. 27 p.
How to Cite
APA
ACM
ACS
ABNT
Chicago
Harvard
IEEE
MLA
Turabian
Vancouver
Download Citation
CrossRef Cited-by
1. Nelly Sánchez-Mesa, Katherine Manjarres-Pinzón, Eduardo Rodríguez-Sandoval, Jesus Gil-González, Guillermo Correa-Londoño. (2025). Characterization of rejected green banana flour: morphological, structural, and techno-functional properties. Revista Facultad Nacional de Agronomía Medellín, 78(2), p.11089. https://doi.org/10.15446/rfnam.v78n2.114205.
2. Ghazaleh Ramezani, Ixchel Ocampo Silva, Ion Stiharu, Theo G. M. van de Ven, Vahe Nerguizian. (2025). Lasso Model-Based Optimization of CNC/CNF/rGO Nanocomposites. Micromachines, 16(4), p.393. https://doi.org/10.3390/mi16040393.
3. Laura Raquel Ferreira Campos, Rozilaine Aparecida Pelegrine Gomes de Farias, Sandra Mariotto, Poliana Fernandes de Almeida. (2025). Variação da composição nutricional de subprodutos da farinha e biomassa de banana verde: revisão. Caderno Pedagógico, 22(12), p.e20735. https://doi.org/10.54033/cadpedv22n12-145.
Dimensions
PlumX
Article abstract page views
Downloads
License
Copyright (c) 2023 Revista Facultad Nacional de Agronomía Medellín
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The journal allows the author(s) to maintain the exploitation rights (copyright) of their articles without restrictions. The author(s) accept the distribution of their articles on the web and in paper support (25 copies per issue) under open access at local, regional, and international levels. The full paper will be included and disseminated through the Portal of Journals and Institutional Repository of the Universidad Nacional de Colombia, and in all the specialized databases that the journal considers pertinent for its indexation, to provide visibility and positioning to the article. All articles must comply with Colombian and international legislation, related to copyright.
Author Commitments
The author(s) undertake to assign the rights of printing and reprinting of the material published to the journal Revista Facultad Nacional de Agronomía Medellín. Any quotation of the articles published in the journal should be made given the respective credits to the journal and its content. In case content duplication of the journal or its partial or total publication in another language, there must be written permission of the Director.
Content Responsibility
The Faculty of Agricultural Sciences and the journal are not necessarily responsible or in solidarity with the concepts issued in the published articles, whose responsibility will be entirely the author or the authors.
