Insights into the mechanisms and regulatory strategies for aroma profiles and browning phenomena in banana puree processing
Banana puree, which serves as a vital intermediate raw material in the production of banana-based products, is prone to browning and aroma loss during the processing stage. This study focuses on elucidating the patterns of browning and aroma loss and investigating the mechanisms behind these phenome...
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| Published in | Food chemistry Vol. 479; p. 143783 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Elsevier Ltd
01.07.2025
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| Subjects | |
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| Abstract | Banana puree, which serves as a vital intermediate raw material in the production of banana-based products, is prone to browning and aroma loss during the processing stage. This study focuses on elucidating the patterns of browning and aroma loss and investigating the mechanisms behind these phenomena, using Cavendish banana and Pisang Awak banana as subjects. The results showed that Cavendish banana exhibited superior processing suitability in terms of flavor. Through untargeted metabolomics analysis, it was found that the homogenization process affects aroma synthesis and browning pathways, particularly α-linolenic acid metabolism. Targeted metabolomics analysis further identified that the synergistic effect of multiple phenolic substances plays a crucial role in banana browning. Additionally, research indicated that adding 0.5 % cinnamic acid could effectively delay the browning of banana puree and enhance overall flavor quality by inhibiting lipoxygenase activity. This study offers a theoretical foundation for addressing bottleneck issues in the banana processing industry.
•Cavendish bananas have greater processing potential than Pisang Awak bananas.•Homogenate obvious affects aroma synthesis in Pisang Awak bananas.•Homogenate alters browning precursor biosynthesis in Cavendish bananas.•0.5 % CA mitigate browning and aroma loss in banana puree. |
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| AbstractList | Banana puree, which serves as a vital intermediate raw material in the production of banana-based products, is prone to browning and aroma loss during the processing stage. This study focuses on elucidating the patterns of browning and aroma loss and investigating the mechanisms behind these phenomena, using Cavendish banana and Pisang Awak banana as subjects. The results showed that Cavendish banana exhibited superior processing suitability in terms of flavor. Through untargeted metabolomics analysis, it was found that the homogenization process affects aroma synthesis and browning pathways, particularly α-linolenic acid metabolism. Targeted metabolomics analysis further identified that the synergistic effect of multiple phenolic substances plays a crucial role in banana browning. Additionally, research indicated that adding 0.5 % cinnamic acid could effectively delay the browning of banana puree and enhance overall flavor quality by inhibiting lipoxygenase activity. This study offers a theoretical foundation for addressing bottleneck issues in the banana processing industry. Banana puree, which serves as a vital intermediate raw material in the production of banana-based products, is prone to browning and aroma loss during the processing stage. This study focuses on elucidating the patterns of browning and aroma loss and investigating the mechanisms behind these phenomena, using Cavendish banana and Pisang Awak banana as subjects. The results showed that Cavendish banana exhibited superior processing suitability in terms of flavor. Through untargeted metabolomics analysis, it was found that the homogenization process affects aroma synthesis and browning pathways, particularly α-linolenic acid metabolism. Targeted metabolomics analysis further identified that the synergistic effect of multiple phenolic substances plays a crucial role in banana browning. Additionally, research indicated that adding 0.5 % cinnamic acid could effectively delay the browning of banana puree and enhance overall flavor quality by inhibiting lipoxygenase activity. This study offers a theoretical foundation for addressing bottleneck issues in the banana processing industry.Banana puree, which serves as a vital intermediate raw material in the production of banana-based products, is prone to browning and aroma loss during the processing stage. This study focuses on elucidating the patterns of browning and aroma loss and investigating the mechanisms behind these phenomena, using Cavendish banana and Pisang Awak banana as subjects. The results showed that Cavendish banana exhibited superior processing suitability in terms of flavor. Through untargeted metabolomics analysis, it was found that the homogenization process affects aroma synthesis and browning pathways, particularly α-linolenic acid metabolism. Targeted metabolomics analysis further identified that the synergistic effect of multiple phenolic substances plays a crucial role in banana browning. Additionally, research indicated that adding 0.5 % cinnamic acid could effectively delay the browning of banana puree and enhance overall flavor quality by inhibiting lipoxygenase activity. This study offers a theoretical foundation for addressing bottleneck issues in the banana processing industry. Banana puree, which serves as a vital intermediate raw material in the production of banana-based products, is prone to browning and aroma loss during the processing stage. This study focuses on elucidating the patterns of browning and aroma loss and investigating the mechanisms behind these phenomena, using Cavendish banana and Pisang Awak banana as subjects. The results showed that Cavendish banana exhibited superior processing suitability in terms of flavor. Through untargeted metabolomics analysis, it was found that the homogenization process affects aroma synthesis and browning pathways, particularly α-linolenic acid metabolism. Targeted metabolomics analysis further identified that the synergistic effect of multiple phenolic substances plays a crucial role in banana browning. Additionally, research indicated that adding 0.5 % cinnamic acid could effectively delay the browning of banana puree and enhance overall flavor quality by inhibiting lipoxygenase activity. This study offers a theoretical foundation for addressing bottleneck issues in the banana processing industry. •Cavendish bananas have greater processing potential than Pisang Awak bananas.•Homogenate obvious affects aroma synthesis in Pisang Awak bananas.•Homogenate alters browning precursor biosynthesis in Cavendish bananas.•0.5 % CA mitigate browning and aroma loss in banana puree. Banana puree, which serves as a vital intermediate raw material in the production of banana-based products, is prone to browning and aroma loss during the processing stage. This study focuses on elucidating the patterns of browning and aroma loss and investigating the mechanisms behind these phenomena, using Cavendish banana and Pisang Awak banana as subjects. The results showed that Cavendish banana exhibited superior processing suitability in terms of flavor. Through untargeted metabolomics analysis, it was found that the homogenization process affects aroma synthesis and browning pathways, particularly α-linolenic acid metabolism. Targeted metabolomics analysis further identified that the synergistic effect of multiple phenolic substances plays a crucial role in banana browning. Additionally, research indicated that adding 0.5 % cinnamic acid could effectively delay the browning of banana puree and enhance overall flavor quality by inhibiting lipoxygenase activity. This study offers a theoretical foundation for addressing bottleneck issues in the banana processing industry. |
| ArticleNumber | 143783 |
| Author | Dong, Wenjiang Chen, Di Zhang, Qun Zhang, Qianhui Tan, Lehe Lv, Daizhu Xu, Zhi |
| Author_xml | – sequence: 1 givenname: Di surname: Chen fullname: Chen, Di organization: Analysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou 571101, Hainan, China – sequence: 2 givenname: Qianhui surname: Zhang fullname: Zhang, Qianhui organization: Analysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou 571101, Hainan, China – sequence: 3 givenname: Qun surname: Zhang fullname: Zhang, Qun organization: Analysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou 571101, Hainan, China – sequence: 4 givenname: Wenjiang surname: Dong fullname: Dong, Wenjiang organization: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China – sequence: 5 givenname: Lehe surname: Tan fullname: Tan, Lehe organization: Analysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou 571101, Hainan, China – sequence: 6 givenname: Daizhu surname: Lv fullname: Lv, Daizhu email: ldz162000@126.com organization: Analysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou 571101, Hainan, China – sequence: 7 givenname: Zhi surname: Xu fullname: Xu, Zhi email: honic@yeah.net organization: Analysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou 571101, Hainan, China |
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| Keywords | Cavendish banana Banana puree Browning Aroma Pisang Awak banana |
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10.1016/j.foodchem.2025.143783_bb0025 article-title: Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage publication-title: Food Science and Technology International doi: 10.1177/10820132211058444 |
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| SubjectTerms | Aroma Banana puree bananas Browning Cavendish banana cinnamic acid flavor Flavoring Agents - chemistry food chemistry Food Handling - methods Fruit - chemistry Fruit - metabolism homogenization Humans lipoxygenases Maillard Reaction metabolism metabolomics Musa - chemistry Odorants - analysis odors Pisang Awak banana raw materials synergism Taste Volatile Organic Compounds - chemistry |
| Title | Insights into the mechanisms and regulatory strategies for aroma profiles and browning phenomena in banana puree processing |
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