THE EFFECT OF ULTRASOUND PRE-TREATMENT ON THE COLOR, ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENT OF FREEZE-DRIED BANANA SLICES
DOI:
https://doi.org/10.52292/j.laar.2024.3225Keywords:
Freeze drying, banana, antioxidant capacity, total phenolic compounds, ultrasound pre-treatmentAbstract
This study was conducted to evaluate the effects of non-thermal ultrasound treatment applied as a pre-treatment at different times on the physicochemical properties of freeze-dried banana samples. Color values (L*, a*, b*), rehydration rate, dry matter and bioactive compounds of freeze-dried bananas with ultrasound pre-treatment were compared with the freeze-dried bananas with no pre-treatment as well as fresh banana samples. All banana samples that were subjected to ultrasound pre-treatment showed better results compared to the samples with no ultrasound pre-treatment. The highest dry matter and rehydration ratio (84.65%; 6.49%, respectively) were determined in the banana samples (DK3 samples) that were freeze-dried after 20 minutes of ultrasound pre-treatment. L*, a*, b* values closest to fresh banana samples were obtained for DK3 samples (L*: 56.68, a*: 8.22 and b*: 23.65). In addition, DK3 samples showed the highest antioxidant capacity and total phenolic content (1569.95 mg GAE/100g; 3860.26 ?mol trolox/100g, respectively).Published
2024-06-26
Issue
Section
Applied Chemistry
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