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Production of a banana ( Musa cavendishii ) extract containing no polyphenol oxidase by ultrafiltration
Author(s) -
TanadaPalmu Patrícia,
Jardine José,
Matta Virginia
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199904)79:5<643::aid-jsfa211>3.0.co;2-w
Subject(s) - polyphenol oxidase , browning , ultrafiltration (renal) , ascorbic acid , chemistry , polyphenol , distilled water , food science , catechol oxidase , chromatography , membrane , biochemistry , enzyme , antioxidant , peroxidase
The objective of this research was the production of a bananaextract containing no polyphenol oxidase by ultrafiltration. Bananajuice was extracted after inhibition of polyphenol oxidase using asolution containing 0.15 g per 100 ml of sodium metabisulphite and 1g per 100 ml of ascorbic acid in distilled water to avoid initialbrowning. Polyphenol oxidase was then retained by ultrafiltrationusing polysulphone membranes with a cut‐off of 20 kDaltons.Two transmembrane pressures, 600 and 800 kPa, were used but 600 kPawas preferred because of the more stable permeate flux whichdecreased less with time and concentration of extract. © 1999 Society of Chemical Industry