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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

Yıl 2023, Cilt: 5 Sayı: 2, 52 - 71, 01.09.2023
https://doi.org/10.46740/alku.1345034

Öz

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.

Kaynakça

  • Giray H. Turkish agriculture at a glance. J Food, Agric Environ; 10: 292–295, 2012.
  • Aytop Y., Çukadar M and Şahin A. Agricultural sector profile of Turkey in the World. Turkish J Agric Nat Sci; 1: 688–694, 2014.
  • TÜİK. Tarım Alanları, https://data.tuik.gov.tr/tr/main-category-sub-categories-sub-components2/#. 2020.
  • Yahaya S.M., Mardiyya A.Y. Review of post-harvest losses of fruits and vegetables. Biomed J Sci Tech Res; 13: 10192–10200, 2019.
  • FAO. Food and Agricultural Organization. Statistical-Database. 2021.
  • Mustapha Y., Yahaya S.M. Isolation and Identification of Post-harvest fungi of Tomato (L. esculentum) and Pepper (Capsicum annum) sample from selected Irrigated sites in Kano. Biol Environ Sci J Trop; 3: 139–141, 2006.
  • T.C Tarım ve Orman Bakanlığı. Türkiye Cumhuriyeti Tarım ve Orman Bakanlığı Avokado Raporu, https://arastirma.tarimorman.gov.tr/tepge/Belgeler/PDF Tarım Ürünleri Piyasaları/2021-Haziran Tarım Ürünleri Raporu/Avokado, Haziran-2021, Tarım Ürünleri Piyasa Raporu, TEPGE.pdf. 2021. (accessed 27 May 2022).
  • Karam M.C., Petit J., Zimmer D., Djantou E.B. and Scher, J. Effects of drying and grinding in production of fruit and vegetable powders: A review. J Food Eng; 188: 32–49, 2016.
  • Dantas D., Pasquali M.A., Cavalcanti-Mata M., Duarte M.E., and Lisboa H.M. Influence of spray drying conditions on the properties of avocado powder drink. Food Chem; 266: 284–291, 2018.
  • Marulanda A., Ruiz-Ruiz M. and Cortes-Rodríguez M. Influence of spray drying process on the quality of avocado powder: a functional food with great industrial potential. Vitae; 25: 37–48, 2018.
  • Koç G.Ç., Yüksel A.N. The Foam-Mat Convective And Microwave Dried Avocado Powder: Physical, Functional, And Powder Properties. Lat Am Appl Res Int J; 50: 291–297, 2020.
  • Mujaffar S., Dipnarine T.A. The production of dried avocado (Persea Americana) powder. International Conference on Emerging Trends in Engineering & Technology (IConETech), November 2020.
  • Karthik Nayaka V.S, Azeez S., Suresha G.J, Tiwari R.B., Prasanth J., Karunakaran G. and Suresha K.B. Influence of Intel Drying Temperature on the Physical Attributes of Spray Dried Avocado (Persea americana Mill) Powder. Int.J.Curr.Microbiol.App.Sci. 9(12): 1761-1770, 2020.
  • Hawkins L.A. Chemical, physical, and sensory characteristics of spray dried banana powder. San Jose State University, 1999.
  • Chen Q., Huang H., Wang J., Hu K. and Zeng L. Optimization of spray drying technology in processing banana powder. Trans Chinese Soc Agric Eng; 26: 331–337, 2010.
  • Feguš U., Žigon U., Petermann M. and Knez Z. Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, Vacuum-and Spray-drying. Acta Chim Slov; 62: 479–487, 2015.
  • Naknaen P., Charoenthaikij P. and Kerdsup P. Physicochemical properties and nutritional compositions of foamed banana powders (Pisang Awak, Musa sapientum L.) dehydrated by various drying methods. Walailak J Sci Technol; 13: 177–191, 2016.
  • Saranya S., Sudheer K.P. Development of fortified banana pseudostem juice powder utilizing spray drying technology. J Trop Agric; 55: 145–151, 2018.
  • Wong C.W., Teoh C.Y. and Putri C.E. Effect of enzymatic processing, inlet temperature, and maltodextrin concentration on the rheological and physicochemical properties of spray‐dried banana (Musa acuminata) powder. J Food Process Preservation; 42: e13451, 2018.
  • Jiang H.., Zhang M., Mujumdar A.S. Physico-chemical changes during different stages of MFD/FD banana chips. J Food Eng; 101: 140–145, 2010.
  • Cai Y-Z., Corke H. Production and properties of spray‐dried Amaranthus betacyanin pigments. J Food Sci; 65: 1248–1252, 2000.
  • Fazaeli M., Emam-Djomeh Z., Ashtari AK. and Omid M. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food Bioprod Process; 90: 667–675, 2012.
  • Fang Z., Bhesh B. Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Res Int; 48: 478–483, 2012.
  • Hardy Z, Jideani V.A. Foam-mat drying technology: A review. Crit Rev Food Sci Nutr; 57: 2560–2572, 2017.
  • Zambrano M.V., Dutta B., Mercer D.G., MacLean H.L. and Touchie M.F. Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review. Trends Food Sci Technol; 88: 484–496, 2019.
  • Jayasundera M., Adhikari B., Aldred P. and Ghandi A. Surface modification of spray dried food and emulsion powders with surface-active proteins: a review. J Food Eng; 93: 266–277, 2009.
  • Kulkarni S.G., Kudachikar V. and Keshava Prakash M. Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’. J Food Sci Technol; 48: 730–734, 2011.
  • Karthik Nayaka V., Azeez S., Suresha G.J, Tiwari R.B., Prasanth J., Karunakaran G. and Suresha K.B. Influence of maltodextrin on the physical attributes of microencapsulated avocado (Persea americana Mill.) powder obtained through co-current spray drier. Int J Chem Stud;8(6):2449-2452, 2020.
  • Chandrasekaran S., Ramanathan S. and Basak T. Microwave food processing—A review. Food Res Int; 52: 243–261, 2013.
  • Juarez-Enriquez E., Olivas G.I.., Zamudio-Flores P.B., Ortega-Rivas E., Perez-Vega S. and Sepulveda D.R. Effect of water content on the flowability of hygroscopic powders. J Food Eng; 205: 12–17, 2017.
  • FDA. Food and Drug Administration Water activity (aw) in foods. 2014.
  • Martins E., Cnossen D.C., Silva C.R.J., Cezarinpo Junior J.C., Nero L.A., Perrone I.T. and Carvalho A.F. Determination of ideal water activity and powder temperature after spray drying to reduce Lactococcus lactis cell viability loss. J Dairy Sci; 102: 6013–6022, 2019.
  • Barbosa-Cánovas G.V., Fontana Jr A.J., Schmidt S.J., et al. Water activity in foods: fundamentals and applications. John Wiley & Sons, 2020.
  • Rockland L.B., Stewart G.F. Water activity: influences on food quality: a treatise on the influence of bound and free water on the quality and stability of foods and other natural products. Academic Press, 2013.
  • Kardile N.B., Nanda V. and Thakre S. Thermal Degradation Kinetics of Total Carotenoid and Colour of Mixed Juice. Agric Res; 1–10, 2019.
  • Rathore V.S., Kumar M.S. and Verma A. Colour based image segmentation using L* a* b* colour space based on genetic algorithm. Int J Emerg Technol Adv Eng; 2: 156–162, 2012.
  • Chegini G.R., Ghobadian B. Spray dryer parameters for fruit juice drying. World J Agric Sci; 3: 230–236, 2007.
  • Murugesan R., Orsat V. Spray drying for the production of nutraceutical ingredients—a review. Food Bioprocess Technol; 5: 3–14, 2012.
  • Tonon R.V., Brabet C., Pallet D., Brat P. and Hubinger M. Physicochemical and morphological characterisation of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents. Int J food Sci Technol; 44: 1950–1958, 2009.
  • Jiang H., Zhang M., Liu Y., Mujumdar A.S. and Liu H. The energy consumption and color analysis of freeze/microwave freeze banana chips. Food Bioprod Process; 91: 464–472, 2013.
  • Ala’a H., Hararah M.A., Megahey E.K., McMin W.A.M. and Magee T.R.A. Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915–2.450 GHz. J Food Eng; 98: 84–92, 2010.
  • Tondi G, Wieland S, Wimmer T, Schanabel T. and Petutschnigg A. Starch-sugar synergy in wood adhesion science: basic studies and particleboard production. Eur J Wood Wood Prod; 70: 271–278. 2012.

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

Yıl 2023, Cilt: 5 Sayı: 2, 52 - 71, 01.09.2023
https://doi.org/10.46740/alku.1345034

Öz

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.

Kaynakça

  • Giray H. Turkish agriculture at a glance. J Food, Agric Environ; 10: 292–295, 2012.
  • Aytop Y., Çukadar M and Şahin A. Agricultural sector profile of Turkey in the World. Turkish J Agric Nat Sci; 1: 688–694, 2014.
  • TÜİK. Tarım Alanları, https://data.tuik.gov.tr/tr/main-category-sub-categories-sub-components2/#. 2020.
  • Yahaya S.M., Mardiyya A.Y. Review of post-harvest losses of fruits and vegetables. Biomed J Sci Tech Res; 13: 10192–10200, 2019.
  • FAO. Food and Agricultural Organization. Statistical-Database. 2021.
  • Mustapha Y., Yahaya S.M. Isolation and Identification of Post-harvest fungi of Tomato (L. esculentum) and Pepper (Capsicum annum) sample from selected Irrigated sites in Kano. Biol Environ Sci J Trop; 3: 139–141, 2006.
  • T.C Tarım ve Orman Bakanlığı. Türkiye Cumhuriyeti Tarım ve Orman Bakanlığı Avokado Raporu, https://arastirma.tarimorman.gov.tr/tepge/Belgeler/PDF Tarım Ürünleri Piyasaları/2021-Haziran Tarım Ürünleri Raporu/Avokado, Haziran-2021, Tarım Ürünleri Piyasa Raporu, TEPGE.pdf. 2021. (accessed 27 May 2022).
  • Karam M.C., Petit J., Zimmer D., Djantou E.B. and Scher, J. Effects of drying and grinding in production of fruit and vegetable powders: A review. J Food Eng; 188: 32–49, 2016.
  • Dantas D., Pasquali M.A., Cavalcanti-Mata M., Duarte M.E., and Lisboa H.M. Influence of spray drying conditions on the properties of avocado powder drink. Food Chem; 266: 284–291, 2018.
  • Marulanda A., Ruiz-Ruiz M. and Cortes-Rodríguez M. Influence of spray drying process on the quality of avocado powder: a functional food with great industrial potential. Vitae; 25: 37–48, 2018.
  • Koç G.Ç., Yüksel A.N. The Foam-Mat Convective And Microwave Dried Avocado Powder: Physical, Functional, And Powder Properties. Lat Am Appl Res Int J; 50: 291–297, 2020.
  • Mujaffar S., Dipnarine T.A. The production of dried avocado (Persea Americana) powder. International Conference on Emerging Trends in Engineering & Technology (IConETech), November 2020.
  • Karthik Nayaka V.S, Azeez S., Suresha G.J, Tiwari R.B., Prasanth J., Karunakaran G. and Suresha K.B. Influence of Intel Drying Temperature on the Physical Attributes of Spray Dried Avocado (Persea americana Mill) Powder. Int.J.Curr.Microbiol.App.Sci. 9(12): 1761-1770, 2020.
  • Hawkins L.A. Chemical, physical, and sensory characteristics of spray dried banana powder. San Jose State University, 1999.
  • Chen Q., Huang H., Wang J., Hu K. and Zeng L. Optimization of spray drying technology in processing banana powder. Trans Chinese Soc Agric Eng; 26: 331–337, 2010.
  • Feguš U., Žigon U., Petermann M. and Knez Z. Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, Vacuum-and Spray-drying. Acta Chim Slov; 62: 479–487, 2015.
  • Naknaen P., Charoenthaikij P. and Kerdsup P. Physicochemical properties and nutritional compositions of foamed banana powders (Pisang Awak, Musa sapientum L.) dehydrated by various drying methods. Walailak J Sci Technol; 13: 177–191, 2016.
  • Saranya S., Sudheer K.P. Development of fortified banana pseudostem juice powder utilizing spray drying technology. J Trop Agric; 55: 145–151, 2018.
  • Wong C.W., Teoh C.Y. and Putri C.E. Effect of enzymatic processing, inlet temperature, and maltodextrin concentration on the rheological and physicochemical properties of spray‐dried banana (Musa acuminata) powder. J Food Process Preservation; 42: e13451, 2018.
  • Jiang H.., Zhang M., Mujumdar A.S. Physico-chemical changes during different stages of MFD/FD banana chips. J Food Eng; 101: 140–145, 2010.
  • Cai Y-Z., Corke H. Production and properties of spray‐dried Amaranthus betacyanin pigments. J Food Sci; 65: 1248–1252, 2000.
  • Fazaeli M., Emam-Djomeh Z., Ashtari AK. and Omid M. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food Bioprod Process; 90: 667–675, 2012.
  • Fang Z., Bhesh B. Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Res Int; 48: 478–483, 2012.
  • Hardy Z, Jideani V.A. Foam-mat drying technology: A review. Crit Rev Food Sci Nutr; 57: 2560–2572, 2017.
  • Zambrano M.V., Dutta B., Mercer D.G., MacLean H.L. and Touchie M.F. Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review. Trends Food Sci Technol; 88: 484–496, 2019.
  • Jayasundera M., Adhikari B., Aldred P. and Ghandi A. Surface modification of spray dried food and emulsion powders with surface-active proteins: a review. J Food Eng; 93: 266–277, 2009.
  • Kulkarni S.G., Kudachikar V. and Keshava Prakash M. Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’. J Food Sci Technol; 48: 730–734, 2011.
  • Karthik Nayaka V., Azeez S., Suresha G.J, Tiwari R.B., Prasanth J., Karunakaran G. and Suresha K.B. Influence of maltodextrin on the physical attributes of microencapsulated avocado (Persea americana Mill.) powder obtained through co-current spray drier. Int J Chem Stud;8(6):2449-2452, 2020.
  • Chandrasekaran S., Ramanathan S. and Basak T. Microwave food processing—A review. Food Res Int; 52: 243–261, 2013.
  • Juarez-Enriquez E., Olivas G.I.., Zamudio-Flores P.B., Ortega-Rivas E., Perez-Vega S. and Sepulveda D.R. Effect of water content on the flowability of hygroscopic powders. J Food Eng; 205: 12–17, 2017.
  • FDA. Food and Drug Administration Water activity (aw) in foods. 2014.
  • Martins E., Cnossen D.C., Silva C.R.J., Cezarinpo Junior J.C., Nero L.A., Perrone I.T. and Carvalho A.F. Determination of ideal water activity and powder temperature after spray drying to reduce Lactococcus lactis cell viability loss. J Dairy Sci; 102: 6013–6022, 2019.
  • Barbosa-Cánovas G.V., Fontana Jr A.J., Schmidt S.J., et al. Water activity in foods: fundamentals and applications. John Wiley & Sons, 2020.
  • Rockland L.B., Stewart G.F. Water activity: influences on food quality: a treatise on the influence of bound and free water on the quality and stability of foods and other natural products. Academic Press, 2013.
  • Kardile N.B., Nanda V. and Thakre S. Thermal Degradation Kinetics of Total Carotenoid and Colour of Mixed Juice. Agric Res; 1–10, 2019.
  • Rathore V.S., Kumar M.S. and Verma A. Colour based image segmentation using L* a* b* colour space based on genetic algorithm. Int J Emerg Technol Adv Eng; 2: 156–162, 2012.
  • Chegini G.R., Ghobadian B. Spray dryer parameters for fruit juice drying. World J Agric Sci; 3: 230–236, 2007.
  • Murugesan R., Orsat V. Spray drying for the production of nutraceutical ingredients—a review. Food Bioprocess Technol; 5: 3–14, 2012.
  • Tonon R.V., Brabet C., Pallet D., Brat P. and Hubinger M. Physicochemical and morphological characterisation of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents. Int J food Sci Technol; 44: 1950–1958, 2009.
  • Jiang H., Zhang M., Liu Y., Mujumdar A.S. and Liu H. The energy consumption and color analysis of freeze/microwave freeze banana chips. Food Bioprod Process; 91: 464–472, 2013.
  • Ala’a H., Hararah M.A., Megahey E.K., McMin W.A.M. and Magee T.R.A. Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915–2.450 GHz. J Food Eng; 98: 84–92, 2010.
  • Tondi G, Wieland S, Wimmer T, Schanabel T. and Petutschnigg A. Starch-sugar synergy in wood adhesion science: basic studies and particleboard production. Eur J Wood Wood Prod; 70: 271–278. 2012.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Kelly LEE 0009-0008-6701-4964

Linda PRAVİNATA 0000-0002-7531-3381

Tugba AKTAR 0000-0001-8417-868X

Erken Görünüm Tarihi 31 Ağustos 2023
Yayımlanma Tarihi 1 Eylül 2023
Gönderilme Tarihi 18 Ağustos 2023
Kabul Tarihi 23 Ağustos 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 5 Sayı: 2

Kaynak Göster

APA LEE, K., PRAVİNATA, L., & AKTAR, T. (2023). 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. ALKÜ Fen Bilimleri Dergisi, 5(2), 52-71. https://doi.org/10.46740/alku.1345034
AMA LEE K, PRAVİNATA L, AKTAR T. 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. ALKÜ Fen Bilimleri Dergisi. Eylül 2023;5(2):52-71. doi:10.46740/alku.1345034
Chicago LEE, Kelly, Linda PRAVİNATA, ve Tugba AKTAR. “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”. ALKÜ Fen Bilimleri Dergisi 5, sy. 2 (Eylül 2023): 52-71. https://doi.org/10.46740/alku.1345034.
EndNote LEE K, PRAVİNATA L, AKTAR T (01 Eylül 2023) 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. ALKÜ Fen Bilimleri Dergisi 5 2 52–71.
IEEE K. LEE, L. PRAVİNATA, ve T. AKTAR, “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”, ALKÜ Fen Bilimleri Dergisi, c. 5, sy. 2, ss. 52–71, 2023, doi: 10.46740/alku.1345034.
ISNAD LEE, Kelly vd. “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”. ALKÜ Fen Bilimleri Dergisi 5/2 (Eylül 2023), 52-71. https://doi.org/10.46740/alku.1345034.
JAMA LEE K, PRAVİNATA L, AKTAR T. 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. ALKÜ Fen Bilimleri Dergisi. 2023;5:52–71.
MLA LEE, Kelly vd. “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”. ALKÜ Fen Bilimleri Dergisi, c. 5, sy. 2, 2023, ss. 52-71, doi:10.46740/alku.1345034.
Vancouver LEE K, PRAVİNATA L, AKTAR T. 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. ALKÜ Fen Bilimleri Dergisi. 2023;5(2):52-71.