Aplicação da polpa de Malambe (Adansonia digitata L.) na redução do escurecimento da banana durante a secagem em estufa

Abstract

Bananas (Musa spp.) are one of the most cultivated and consumed fruits in the world and, at the same time, one of those that presents the greatest losses due to post-harvest decomposition. One of the main problems during banana processing to obtain derivatives is its darkening.

Several techniques can be employed to minimize this problem. Therefore, considering mainly the acidic and antioxidant properties of malambe, this fruit was tested as a pre-treatment alternative to reduce banana darkening during drying.

Therefore, the present work aimed to evaluate the application of malambe pulp (fruit of Adansonia Digitata L.) in reducing banana darkening during the oven drying process. To this end, three formulations were defined: BSM (control banana, without malambe), BCM12 and BCM16, which consisted of banana slices immersed in a mixture of water with malambe at concentrations of 12.5 and 16.6% respectively; subjected to temperatures of 40, 50 and 60 °C for 24 hours. Physicochemical analyses were performed (instrumental measurement of color – luminosity (*L) and intensity of red (*a) and yellow (*b) hues, moisture, water activity and pH) and sensory analysis (acceptance test with a 9-point scale).

The results revealed less reduction in luminosity (9-56%) and greater intensification of yellow and red hues in the samples treated with malambe, and; a more pronounced decrease in luminosity (39-69%) and less intensification of yellow and red hues in the control sample (untreated). In general, the inclusion of malambe resulted in higher moisture and water activity values ​​in the samples with malambe, with increases of up to 38.5% in moisture and 4.6% in water activity. There was a reduction in pH in the samples with malambe (BCM12 and BCM16), from 4.9 (fresh banana) to 4.54 and 4.31, respectively, and an increase in the untreated banana (BSM) to 5.33, at 60°C. Sensory analysis showed a significant difference for the color attribute only, with a score of 7.16 for the formulation with malambe (BCM12) against 4.86 in the control formulation.

It is concluded from the results that the addition of malambe minimized the browning of the banana during processing, reduced the pH, increased moisture retention, and revealed good acceptance by consumers. The application of malambe pulp as a pre-drying treatment for bananas proved effective and has the potential to serve as an additive to reduce browning.