Effect of cellulose and gum derivatives on physicochemical, microstructural and prebiotic properties of foam-mat dried red banana powder

Biopolymer electrolyte from banana powder-konjac glucomannan for zinc-ion batteries

Herein, the novel eco-friendly biopolymer electrolytes consisting of banana powder and konjac glucomannan host matrix doped with zinc acetate salt were successfully fabricated through simple casting technique. The biopolymer electrolyte exhibited satisfactory thermal stability and mechanical properties; tensile strength (13.82 MPa); elongation at break (60.52 %) and Young's modulus (93.2 MPa). The electrochemical studies were carried out in symmetrical cells Zn/Zn cells. Biopolymer electrolyte showed favorable ionic conductivity of 5.59 × 10-4 S/cm along with stable cycling performance. The potential stability was found to be 2.52 V. The as-prepared biopolymer electrolytes demonstrated the potential as green, simple yet effective biopolymer electrolytes for zinc-ion batteries.

Influence of chemical modifications on dynamic rheological behaviour, thermal techno-functionalities, morpho-structural characteristics and prebiotic activity of banana starches

Banana starch is explored for its use in food and pharmaceutical applications. In this study, in order to improve the techno-functional properties of native banana starch (NS), different chemical modifications namely acid thinning (AT), oxidation (OX), sodium-trimetaphosphate method (STMP), cross linking phosphorylation (CLP), hydroxypropylation (HYP) were employed. Among the modified starches, amylose content was higher in CLP starch and the least was observed in AT. Resistant starch (RS) of HYP (65.38 %) and CLP starches (62.76 %) were significantly higher than other modified starches. Lesser amylose, higher water solubility and lower swelling of AT starch resulted in inferior paste clarity and inability to make a firm gel. Non-Newtonian behaviour of starch gels were observed from static viscosity observations. The dynamic rheological behaviour of the starch gels affirmed the higher gel strength of STMP (0.46) and CLP (0.56) starches. Imperfection and exo-corrosion in starch morphology was observed through SEM and influence of chemicals on the starch structure was elucidated through FTIR and XRD analyses. Except AT starch, modified starches with higher RS resulted in lowering glycemic index (57-69 %). STMP starches recorded highest prebiotic activity score of 0.88. Chemical modifications enable to enhance the functionalities of banana starch and offers potential industrial uses.

Impact of spray drying conditions on the reconstitution, efficiency and flow properties of spray dried apple powder-optimization, sensorial and rheological assessment

Spray drying is a preferred choice for development of highly soluble, rapidly dispersible apple powder. However, adhesion during spray drying of syrups and juices is encountered which leads to product loss. The main solution to reduce adhesion is using drying aids. Besides, control of spray drying operating parameters (inlet air temperature and feed flow rate) also closely govern the powder yield, physical, functional and microstructural properties of spray dried fruit powder. Thus, the aim of the study was to evaluate the effect of inlet air temperature (IAT), carrier agent concentration (MD:GA), feed flow rate (FFR) & feed TSS (FTSS) on moisture content, hygroscopicity, dispersibility, water solubility index (WSI), bulk density (BD), porosity (Φ), flowability, lightness (L*) and radical scavenging activity (RSA). Design expert predicted IAT of 160 °C, MD and GA concentration of 14% and 6% respectively, FFR of 350 rpm & FTSS of 15^oBrix as optimum condition for development of easily dispersible, highly soluble and least hygroscopic powder. The powder developed after following the optimized condition (SDAP) recorded moisture content as 2.91%, hygroscopicity as 25.29%, dispersibility as 92.50%, WSI as 94.17%, bulk density as 314.1 kg/m³, porosity as 57.19, flowability as 25.83°, L* value as 70.54 and RSA as 14.37. Among different powder reconstitution concentrations, 25% w/v concentration came out to be the best for reconstitution on the basis of sensory evaluation and rheological test. Frequency sweep test for all the reconstituted juice samples showed higher storage modulus than loss modulus for all the applied frequencies. The results of the study conferred that the developed powder could be used for commercial purpose.

Tropical Red Fruit Blend Foam Mat Drying: Effect of Combination of Additives and Drying Temperatures

Foam mat drying is a widely used technique for liquid products because it has a number of advantages; however, for an efficient process, the choice of additives and temperatures is extremely important. The objective of this study was to evaluate the effect of additives and drying temperatures on the powders obtained from the blend of tropical red fruits, such as acerola, guava, and pitanga. The foam formulations were prepared by mixing the pulps of the three fruits in equal proportions (1:1:1), all added with 6% albumin and 1% stabilizing agent: E1, gum Arabic; E2, guar gum; E3, gelatin. The combinations were subjected to beating, and subsequently, they were dried in an oven with forced air circulation at four temperatures (50 to 80 °C), with a mat thickness of 0.5 cm. The obtained powders showed low levels of water and water activity and high levels of bioactive compounds, colors with a predominance of yellow, intermediate cohesiveness, poor fluidity, and solubility above 50%. The best temperature for obtaining the powders was 60 °C. The formulation that produced the best results for the production of the tropical red fruit blend powder was the combination of albumin and gelatin.

Ultrasound applications in drying of fruits from a sustainable development goals perspective

This review focuses on the many contributions of ultrasound technologies for fruit drying toward the United Nations Sustainable Development Goals (SDG). Along this review, several aspects attained from the application of ultrasound technologies are correlated with the SDGs. The main ultrasonic technologies applied for fruit drying, such as ultrasonic bath, probe ultrasound, air-borne ultrasound air-drying, and ultrasound-assisted contact air-drying, are presented. An in-depth discussion on ultrasound contributions, its advantages, disadvantages, and limitations are made. The effects of ultrasound on water diffusivity in several fruits are presented by correlating this effect with drying time and cost of energy. Ultrasound-assisted fruit drying, like other food processing technologies, directly impacts Zero Hunger, but ultrasound technologies contribute to much more than delivering long shelf-life food. This technology can be used to produce healthy foods and provide well-being, which will be discussed by correlating the effects of ultrasound-assisted air-drying with the concentration of nutritional compounds. Ultrasound-assisted fruit drying reduces wastewater toxicity and energy consumption and improves productivity, potentially improving workplaces and salaries. A walk through the technology is presented from Zero Hunger to No Poverty.