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Tanada, Patricia Sayuri - One of the best experts on this subject based on the ideXlab platform.
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Obtenção de extrato de Banana (musa cavendishi) isento de polifenol oxidase por ultrafiltração e concentrado por osmose inversa
[s.n.], 2018Co-Authors: Tanada, Patricia SayuriAbstract:Orientador: Jose Gilberto JardineDissertação (mestrado) . Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: O objetivo deste trabalho foi à obtenção de extrato de Banana isento de polifenol oxidase por ultrafiltração e concentração por osmose inversa. Foi realizado o processamento de extração de suco de Banana, com inibição prévia da enzima polifenol oxidase com solução de 0,15% de metabissulfito de sódio e 1 % de ácido ascórbico para evitar o escurecimento inicial. Posteriormente esta enzima ficou retida na etapa de ultrafiltração. Os processos de ultrafiltração foram realizados com membranas de polissulfona com peso molecular de corte de 20.000 daltons à duas pressões transmembranas, 6 e 8 bar. O processo à 6 bar foi melhor por apresentar fluxo de permeado mais estável e menor diminuição deste com o tempo e concentração. Para a osmose inversa foram utilizadas membranas de filme composto (HR 95) e foram realizados quatro processos, dois à pressão transmembrana de 40 bar, um do suco ultrafiltrado à 6 bar e outro à 8 bar, e dois processos à 60 bar, dos mesmos sucos ultrafiltrados. Os processos à 60 bar foram superiores, dentre eles o do suco ultrafiltrado à 6 bar devido ao maior fluxo de permeado (27,8 L/h.m²) e concentração do suco (31º Brix) e menor tempo de processo. Uma aplicação do extrato concentrado de Banana é a produção de licor. O licor obtido de 190 GL estava amarelo claro e sem turvação. Pela análise sensorial realizada, 74% das pessoas gostaram do licor devido ao sabor e aroma de BananaAbstract:The objective of this research was the production of a Banana extract by ultrafiltration containing no polyphenol oxidase by ultrafiltration and its concentration by reverse osmosis. The extraction of the Banana Juice was effected after a prior inhibition of the enzyme polyphenol oxidase using a solution containing 0,15% sodium metabissulfite and 1 % ascorbic acid to avoid initial browning. Later, this enzyme was successfully retained by ultrafiltration. The processes of ultrafiltration were carried out using polysulfone membranes with a cut-off of 20.000 daltons at two transmembrane pressures, 6 and 8 bar. The process using apressure of 6 bar was better because of the more stable permeate flux, decreasing less with time and concentration. The processes of reverse osmosis were effected using thin film composite membranes (HR-95) and four experiments were carried out, two with a transmembrane pressure of 40 bar, one with the 6 bar ultrafiltered Juice and the other with the 8 bar one, and two processes at 60 bar, with the same ultrafiltered Juices. The processes at 60 bar were better, specially that with the 6 bar ultrafiltered Juice, because of the higher permeate flux (27,8 L/h.m²) and concentration of the Juice (31° Brix) and the shorter process' time. One application of the concentrated Banana extract is the production of liqueur. Liqueur with 19° GL was produced presenting a light yellow, transparent appearance and no turbidity. A sensory evaluation indicated that 74% of the people liked the liqueur because of the taste and flavour of BananaMestradoMestre em Tecnologia de Alimento
Patricia Sayuri Tanada - One of the best experts on this subject based on the ideXlab platform.
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Obtenção de extrato de Banana (musa cavendishi) isento de polifenol oxidase por ultrafiltração e concentrado por osmose inversa
2017Co-Authors: Patricia Sayuri TanadaAbstract:Resumo: O objetivo deste trabalho foi à obtenção de extrato de Banana isento de polifenol oxidase por ultrafiltração e concentração por osmose inversa. Foi realizado o processamento de extração de suco de Banana, com inibição prévia da enzima polifenol oxidase com solução de 0,15% de metabissulfito de sódio e 1 % de ácido ascórbico para evitar o escurecimento inicial. Posteriormente esta enzima ficou retida na etapa de ultrafiltração. Os processos de ultrafiltração foram realizados com membranas de polissulfona com peso molecular de corte de 20.000 daltons à duas pressões transmembranas, 6 e 8 bar. O processo à 6 bar foi melhor por apresentar fluxo de permeado mais estável e menor diminuição deste com o tempo e concentração. Para a osmose inversa foram utilizadas membranas de filme composto (HR 95) e foram realizados quatro processos, dois à pressão transmembrana de 40 bar, um do suco ultrafiltrado à 6 bar e outro à 8 bar, e dois processos à 60 bar, dos mesmos sucos ultrafiltrados. Os processos à 60 bar foram superiores, dentre eles o do suco ultrafiltrado à 6 bar devido ao maior fluxo de permeado (27,8 L/h.m²) e concentração do suco (31º Brix) e menor tempo de processo. Uma aplicação do extrato concentrado de Banana é a produção de licor. O licor obtido de 190 GL estava amarelo claro e sem turvação. Pela análise sensorial realizada, 74% das pessoas gostaram do licor devido ao sabor e aroma de BananaAbstract:The objective of this research was the production of a Banana extract by ultrafiltration containing no polyphenol oxidase by ultrafiltration and its concentration by reverse osmosis. The extraction of the Banana Juice was effected after a prior inhibition of the enzyme polyphenol oxidase using a solution containing 0,15% sodium metabissulfite and 1 % ascorbic acid to avoid initial browning. Later, this enzyme was successfully retained by ultrafiltration. The processes of ultrafiltration were carried out using polysulfone membranes with a cut-off of 20.000 daltons at two transmembrane pressures, 6 and 8 bar. The process using apressure of 6 bar was better because of the more stable permeate flux, decreasing less with time and concentration. The processes of reverse osmosis were effected using thin film composite membranes (HR-95) and four experiments were carried out, two with a transmembrane pressure of 40 bar, one with the 6 bar ultrafiltered Juice and the other with the 8 bar one, and two processes at 60 bar, with the same ultrafiltered Juices. The processes at 60 bar were better, specially that with the 6 bar ultrafiltered Juice, because of the higher permeate flux (27,8 L/h.m²) and concentration of the Juice (31° Brix) and the shorter process' time. One application of the concentrated Banana extract is the production of liqueur. Liqueur with 19° GL was produced presenting a light yellow, transparent appearance and no turbidity. A sensory evaluation indicated that 74% of the people liked the liqueur because of the taste and flavour of banan
S. B. Mukasa - One of the best experts on this subject based on the ideXlab platform.
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Banana Juice AS AN ALTERNATIVE ENERGY SOURCE FOR Banana IN VITRO GROWTH MEDIUM
2015Co-Authors: A. Ssamula, G. Arinaitwe, S. B. MukasaAbstract:Energy sources in tissue culture media are important for plants whose photosynthetic efficiency is insufficient under in vitro conditions. However, the cost of tissue culture grade energy sources is high, thus making tissue culture derived plantlets expensive. The cost of table sugar commonly used in commercial tissue culture laboratories and a substitute for tissue culture grade sucrose in Uganda, is also relatively high given the volumes used. The aim of this study was to evaluate the possibility of exploiting Banana (Musa spp.) Juice, as an energy source in place of table sugar or tissue culture grade sucrose. Banana Juice was extracted from the locally available East African Highland Banana (EAHB) beer cultivars, Mbidde-Kabula, Pisang awak (Kayinja) and Km 5, and used at levels of 20, 30, 40 and 50 ml l-1. The quality and amount of Juice necessary to support in vitro growth of cooking EAHB cultivars Nakabululu, Nakitembe and Nakinyika was evaluated. The Juice had varied composition of salts, sugars and organic acids; but with pH compared with table sugar solution. The highest number of shoots and shoot height was observed when Bananas were cultured on media supplemented with 50 ml l-1 Kayinja Juice. This response was greater than that observed with culture media supplemented with the control energy source of 30 g l-1 of table sugar. Results also showed that Banana Juice not only enhanced micropropagation but also improved in vitro plantlet vigour and reduced the cost of energy sources by 30%
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Banana Juice as an alternative energy source for Banana in vitro growth medium
'African Journals Online (AJOL)', 2015Co-Authors: Ssamula A, Arinaitwe G, S. B. MukasaAbstract:Energy sources in tissue culture media are important for plants whose photosynthetic efficiency is insufficient under in vitro conditions. However, the cost of tissue culture grade energy sources is high, thus making tissueculture derived plantlets expensive. The cost of table sugar commonly used in commercial tissue culture laboratories and a substitute for tissue culture grade sucrose in Uganda, is also relatively high given the volumes used. The aim of this study was to evaluate the possibility of exploiting Banana (Musa spp.) Juice, as an energy source in place of table sugar or tissue culture grade sucrose. Banana Juice was extracted from the locally available East African Highland Banana (EAHB) beer cultivars, Mbidde-Kabula, Pisang awak (Kayinja) and Km 5, and used at levels of 20, 30, 40 and 50 ml l-1. The quality and amount of Juice necessary to support in vitro growth of cooking EAHB cultivars Nakabululu, Nakitembe and Nakinyika was evaluated. The Juice had varied composition of salts, sugars and organic acids; but with pH compared with table sugar solution. The highest number of shoots and shoot height was observed when Bananas were cultured on media supplemented with 50 ml l-1 Kayinja Juice. Thisresponse was greater than that observed with culture media supplemented with the control energy source of 30 g l-1 of table sugar. Results also showed that Banana Juice not only enhanced micropropagation but also improved in vitro plantlet vigour and reduced the cost of energy sources by 30%.Key Words: Carbon source, East African Highland Banana, micropropagation, Musa spp. Les sources d’énergies sont importantes dans les milieux de culture in-vitro des plantes dont l’efficacité photosynthétique est insuffisante dans les conditions de culture in-vitro. Cependant, le coût des sources d’énergies utilisées en culture in-vitro de tissus est élevé, ceci rend couteux les plantules produites par culture in-vitro. Le coût du sucre de table habituellement utilisé dans les laboratoires commerciaux de culture de tissus in-vitro ainsi que celui du substitut de sucrose utilisé en Ouganda reste relativement élevé, étant donné les volumes utilisés. L’objectif de cette étude était d’évaluer la possibilité d’exploiter le suc de bananier (Musa spp.), comme une source d’énergie en lieu et place du sucre de table ou du sucrose. Le suc de bananier a été extrait des variétés debananier localement disponible ; bananier de terre ferme de l’Afrique de l’Est (EAHB), Mbidde-Kabula, Pisang awak (Kayinja) and Km 5, et utilisé à différentes concentrations telles que 20, 30, 40 and 50 ml l-1. La qualité etla quantité de suc nécessaire pour assurer la croissance in-vitro des variétés EAHB, Nakabululu, Nakitembe and Nakinyika a été évalué. Le suc avait des concentrations variées en sels, sucres et acides organiques; mais avec un pH comparable à celui du sucre de table en solution. Le plus grand nombre de rejetons et les pousses les plus hautes ont été obtenues lorsque les tissus du bananier sont cultivés dans un milieu contenant 50 ml l-1 de suc de Kayinja. Cette réponse était plus élevée que celle obtenue avec culture sur un milieu témoin (30 g l-1 de sucre de table). Les résultats indiquent que le suc de bananier au-delà de renforcer la micro propagation, améliore aussi la vigueur des plantules en verre et réduit de 30% le coût des sources d’énergies utilisées en culture de tissus in-vitro.Mots Clés: Source de carbone, Bananier de terres fermes de l’Afrique de l’Est, micro propagation, Musa spp.
Badlishah Sham Baharin - One of the best experts on this subject based on the ideXlab platform.
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optimizing conditions for enzymatic clarification of Banana Juice using response surface methodology rsm
Journal of Food Engineering, 2006Co-Authors: W C Lee, Salmah Yusof, Nazimah Hamid, Badlishah Sham BaharinAbstract:Raw Banana Juice is turbid, viscous and gray in colour. This work was initiated to optimize the enzymatic clarification process of Banana Juice using response surface methodology. Banana Juice was treated with pectinase at various enzyme concentrations (0.01– 0.1%), temperatures (30–50 C) and time (30–120 min) of treatment. The effect of these enzyme treatments on filterability, clarity, turbidity and viscosity of the Juice were studied by employing a second order central composite design. The coefficient of determination, R2 values for filterability, clarity, turbidity and viscosity were greater than 0.900. Statistical analysis showed that filterability, clarity, viscosity and turbidity were significantly (p < 0.05) correlated to enzyme concentration, incubation temperature and incubation time. Enzyme concentration was the most important factor affecting the characteristics of the Banana Juice as it exerted a highly significant influence (p < 0.01) on all the dependent variables. An increase in time and/or concentration of enzyme treatment was associated with an increase in filterability and clarity, and decrease in turbidity and viscosity. Based on response surface and contour plots, the optimum conditions for clarifying the Banana Juice were: 0.084% enzyme concentration, incubation temperature of 43.2 C and incubation time of 80 min.
Alminger Marie - One of the best experts on this subject based on the ideXlab platform.
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Effect of cultivar and ripening on the polyphenol contents of East African highland Bananas (Musa spp.)
2021Co-Authors: Majaliwa Nuria, Kibazohi O., Alminger MarieAbstract:East African highland Bananas (EAHBs) contain high amount of phenolics especially tannins, and are used to produce low-viscosity Banana Juice by a purely mechanical process. Occasional Juice failure and cloudy appearance are the major problems facing Juice production. The present work thus examined the variations in phenolic content of EAHB cultivars and their changes during ripening. The aim was to obtain a better knowledge of the various forms and amounts of phenolic compounds in different EAHBs, and how these properties may affect the ability of cultivars to produce low viscosity Banana Juice. Eleven Banana cultivars including Juice-producing and cooking Bananas were harvested at the green maturity stage and analysed for total phenolic content (TPC), tannin content (TC), and tannin monomers at different ripening stages for five days. Analyses of TPC and TC were performed using the Folin-Ciocalteu method, whereas tannin monomers were identified by High-Performance Liquid Chromatography (HPLC) with UV detection. Multivariate analysis of variance was used to evaluate the relationship between cultivar, ripeness stage, and TPC/TC. A substantial difference in TPC was observed between Juice-producing and cooking cultivars. The highest TPC was found in the Juice-producing cultivar Kibungara (360.68 +/- 17.12 mg GAE/100 g) at day 5 (the ripe stage), while the lowest TPC (8.67 +/- 0.22 mg GAE/100 g) was observed in the cooking cultivar Malindi at ripening day 5. The results revealed that TPC and TC of Banana pulp seemed to be more related to cultivar (p <= 0.05) than physiological changes during ripening (p >= 0.05). Further, HPLC analysis showed that among the individual catechins, gallocatechin was the predominant monomer in Juice-producing cultivars, whereas in cooking cultivars, gallic acid was dominant. The present work indicated that high amount of total phenolic such as tannins especially gallocatechin in Juice-producing Banana cultivars favour the release of Banana Juice, and that analysis of phenolic compounds will provide a basis in the selection of Banana cultivars with high potential for Juice production
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Proteomic potential of East African Highland Bananas (EAHBs) for Banana Juice extraction: comparison between Juice-producing and cooking cultivars
'Informa UK Limited', 2021Co-Authors: Majaliwa Nuria, Kibazohi Oscar, Alminger MarieAbstract:This study investigated the proteomic difference between Juice-producing and cooking EAHBs to clarify the role of protein in the production of Banana Juice. A comparative study was carried out to determine protein content, molecular weight distributions, and amino acid profile of the pulps of ten different (five Juice-producing and five cooking) Banana cultivars. There was low variability in crude protein content of Banana cultivars, the level fell within the range of 0.80 g/100 g to 1.02 g/100 g. SDS-PAGE results visualised that the cultivars had similar molecular weights, ranging between 10 kDa and 76 kDa. The HPLC analysis showed that the relative compositions of amino acids differed significantly (p <= .05) within and between Juice-producing and cooking cultivars. Both Banana cultivars had a significantly higher amount of glutamic and aspartic acids, but significantly lower concentrations of tyrosine, methionine. The results suggest that protein content, molecular weight, and amino acid composition of Banana cultivars are not the major factors in determining a Banana\u27s ability to release Juice
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Optimization of process parameters for mechanical extraction of Banana Juice using response surface methodology
'Springer Science and Business Media LLC', 2019Co-Authors: Majaliwa Nuria, Kibazohi Oscar, Alminger MarieAbstract:Banana Juice is traditionally processed under very basic conditions characterized by low efficiency and poor hygiene. Introduction of mechanical pressing has created opportunities for upgrading Banana Juice production, but more knowledge is needed about critical factors for Juice release and about optimizing extraction for higher yield and quality. This study sought to identify and optimize important factors associated with Juice release. This was done using an experimental design (Box–Behnken design of response surface methodology) involving three levels of three independent variables: blending speed (1000–3500\ua0rpm), extraction time (30–240\ua0s), and stage of ripeness (3–7). A second-order polynomial equation was created to describe the relationship between dependent and independent variables. The results showed that Juice yield increased with blending speed, extraction time, and stage of ripeness, whereas the quadratic (squared) effect of these factors was a significant decrease in Juice yield. Optimum Juice yield (57.5%) was obtained at blending speed 2650\ua0rpm, extraction time 162\ua0s, and ripeness stage 5. Analysis of variance showed that stage of ripeness significantly (p ≤ 0.001) affected Juice yield. This novel information on the underlying factors in Banana Juice extraction and on optimization of the process can be used to improve mechanical extraction of low-viscosity, clear Banana Juice and achieve scaling-up of Banana Juice processing
