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Osmo-air drying of banana slices: multivariate analysis, process optimization and product quality characterization

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Abstract

In the present work, osmotic dehydration (OD) was applied as a pretreatment to hot air drying of banana slices and the effect of OD parameters on mass transfer characteristics, color profile was analysed. Principal component analysis (PCA) of OD process revealed that solid gain, weight reduction, water loss and total soluble solids were positively correlated with each other but were found to be negatively correlated with moisture content (MC) of sample. Response surface methodology was used for optimizing the OD of banana slices and and the optimum conditions were 61.26°Brix sucrose concentration at 50 °C for 6 h, resulting in moisture reduction from 75 to 49.78%. PCA-biplot of osmo-air drying (OAD) process showed the association among response parameters, which further revealed a positive correlation of MC with bioactive components. Additionally, OAD samples were also studied for microstructure and Fourier Transform Infra-red analysis. Addition of calcium lactate to sucrose solution resulted in preserving the firmness and bioactive components during osmosis, in addition to fortifying the sample with calcium. The present study provides new possibilities for food industries in preserving the ripe banana and developing calcium fortified functional food products.

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Availability of data and material

The datasets generated and/or analysed during the current study are not publicly available but are available from the corresponding author on reasonable request.

Abbreviations

OD:

Osmotic dehydration

RSM:

Response surface methodology

OAD:

Osmo-air dried

wb:

Wet basis

MC:

Moisture content (%)

MR:

Moisture ratio

WR:

Weight reduction (%)

WL:

Water loss (%)

SG:

Solid gain (%)

OBS:

Osmosed banana samples

COBS:

Calcium osmosed banana samples

TPC:

Total phenol content (mg GAE/ g d.w)

AOX:

Antioxidant capacity (mg GAE/ 100 g d.w)

GAE:

Gallic acid equivalent

DPPH:

1,1-Diphenyl-2-picrylhydrazyl

SEM:

Scanning electron microscope

FTIR:

Fourier Transfer Infra-red

ANOVA:

Analysis of Variance

RT:

Rehydration temperature (°C)

PCA:

Principal component analysis

d:

Diameter (cm)

L:

Thickness (cm)

T:

Osmotic temperature (°C)

C:

Solution concentration (°Brix)

t:

Immersion time (h)

L*:

Brightness

a*:

Redness or greenness

b*:

Yellowness or blueness

ΔE:

Total colour change

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The authors declare that this research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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  1. Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, 721302, India

    Robina Rai, Poonam Rani & Punyadarshini Punam Tripathy

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  1. Robina Rai
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  2. Poonam Rani
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Contributions

RR conceived the idea, carried out the experiments, analysed data, and wrote the manuscript; PR supervised the work, analysed data, wrote the manuscript; PPT conceived the idea, provided the resources, supervised the work, and edited the manuscript.

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Correspondence to Punyadarshini Punam Tripathy.

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Appendix

Appendix

See Tables 2 and 3.

Table 2 ANOVA of moisture content, water loss, solid gain, weight reduction, total colour change of banana slices during osmosis
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Table 3 Optimization of process variables for osmostic dehydration of banana slices
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Rai, R., Rani, P. & Tripathy, P.P. Osmo-air drying of banana slices: multivariate analysis, process optimization and product quality characterization. J Food Sci Technol 59, 2430–2447 (2022). https://doi.org/10.1007/s13197-021-05261-8

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