Utilizing Drying Techniques to Enhance The Quality of Avocados and Bananas For Producing Value-Added Fruit Powders in Alanya, Turkey's Plantations: A Systematic Review

Abstract

The high perishability of bananas and avocados causes a loss in quality and value. With the aim of the Turkish government to increase production to meet its exportation demands, consequences of losses is expected to amplify. Therefore, this review aims to provide an overview on the potential of using drying as a preservation method to produce fruit powders and also to evaluate the effects of drying on the physicochemical properties and colour of the powders as a consumer acceptability parameter. The review initially collated 893 results from databases and the utilization of search engines. 30 articles were selected for qualitative assessment. Results showed convective, vacuum, freeze and spray drying produced powders with acceptable moisture content (<10%) and water activity values (<0.6), ensuring chemical and microbial safety. However, heating caused thermal degradation due to the Maillard and caramelization reactions, forming brown pigments. Convective drying required the longest drying time and produced brownish-red powders with a highest a* value. Freeze and spray drying are suitable for heat-sensitive materials as it involves low temperatures and shorter drying times respectively. The addition of maltodextrin exhibited colour protection effects and foam mat drying minimized drying temperature and time by increasing the surface area. In conclusion, drying is an effective and suitable preservation method of perishable bananas and avocados and is highly recommended to be adopted in the Turkish plantations. However, other physicochemical properties of the powder should also be considered in future research.

Keywords

• Avocado
• Banana
• Fruit powder
• Drying methods

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