Análise da composição de xarope de mesa produzido a partir de bananas (Musa sapientum e Musa acuminata)

Abstract

Bananas are among the most consumed fruits worldwide; however, they have high perishability due to their water activity, making fruit processing one of the safest ways to extend their shelf life. In this context, the present study aimed to evaluate the physicochemical properties, color, volatile and sugar composition, and thermal analysis of a syrup obtained from two varieties of ripe bananas (Musa sapientum and Musa acuminata). The syrup was produced through a patented process, previously filed, and characterized as fruit syrup and table syrup. The results indicated a moisture content of 36.63 %, pH of 4.63, and water activity of 0.8, consistent with good stability and potential for prolonged shelf life. The mineral composition revealed a high content of potassium (0.95 g 100 mL⁻¹), magnesium (0.55 g 100 mL⁻¹), iron (0.35 g 100 mL⁻¹), and calcium (0.28 g 100 mL⁻¹). The sugar composition analysis revealed significant amounts of the reducing sugars fructose (32.68 %) and glucose (32.18 %), and a significant presence of hydroxymethylfurfural (53.27 ± 1.20 mg kg-1). The dark color of the product suggests its potential use in foods with brownish tones, such as earthy and caramel shades. It was observed that the syrup's decomposition occurred at approximately 120 ºC, providing good thermal stability and interesting possibilities for incorporation into foods that undergo thermal processing. The study highlights its relevance by suggesting the potential use of bananas syrup as an ingredient to replace sucrose, promoting bioeconomy and reducing the waste of ripe bananas.