Banana minimamente processada: inibição do escurecimento enzimático por agentes químicos e análise sensorial

Abstract

Enzymatic browning is in one of the main causes of loss of tropical fruit in the world. The banana darkens in a few minutes after his barking, which is darkening usually associated with activity of polyphenol oxidases and peroxidases enzymes. Enzymatic browning can be controlled by the addition of chemical agents such as reducing agents ascorbic acid and cysteine. The objective of this study was to evaluate the most effective treatments to inhibit the enzymatic browning in minimally processed dwarf banana. Three treatments were tested: (1) 1% ascorbic acid + 1% CaCl2; (2) 1.5% cysteine + 1% CaCl2 and (3) 1% ascorbic acid + 1.5% cysteine + 1% CaCl2, and a control treatment without any treatment for comparison. The bananas were sanitized with sodium hypochlorite, peeled, sliced, dipped in chemical treatments, put up in packages sealed with plastic wrap and stored for five days at 5 ± 1 ° C. Samples were analyzed daily for five days of storage. The sensory analysis was applied on day 0. Treatment containing 1% ascorbic acid + 1% CaCl2 + cysteine 1.5% determined the highest values of titratable acidity and lowest values of pH. Treatments containing 1.5% cysteine + 1%CaCl2 + 1% ascorbic acid and 1.5% cysteine + 1% CaCl2 were the most effective in inhibiting the enzymatic browning, but no less sensory acceptance in the question flavor.