Optimization of drying and extraction techniques for volatile compounds in banana pseudostem
This study explores the volatile organic compounds (VOCs) in the pseudostems of Musa acuminata and Musa balbisiana to assess their potential for industrial applications. Using headspace solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS), 62 VOCs were identified in Mu...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25001170 |
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| author | Pantea Salehizadeh Martin Bucknall George Srzednicki Robert Driscoll Mehdi Hajikhani |
| author_facet | Pantea Salehizadeh Martin Bucknall George Srzednicki Robert Driscoll Mehdi Hajikhani |
| author_sort | Pantea Salehizadeh |
| collection | DOAJ |
| description | This study explores the volatile organic compounds (VOCs) in the pseudostems of Musa acuminata and Musa balbisiana to assess their potential for industrial applications. Using headspace solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS), 62 VOCs were identified in Musa acuminata and 51 in Musa balbisiana, including alcohols, esters, ketones, aldehydes, and benzenes, many of which are also found in banana fruit and citrus species. The efficiency of freeze drying (FD) and heat pump drying (HPD) was compared, with FD retaining 20% more volatiles. Principal component analysis (PCA) showed distinct separations between species and drying methods, with Musa acuminata exhibiting a richer aroma profile. Key compounds such as 3-methylbenzaldehyde, menthone, and indole were prominent in both species. These findings suggest that banana pseudostems could serve as a valuable source of natural flavor compounds, offering a sustainable alternative for the food and beverage industry. |
| format | Article |
| id | doaj-art-765149ecfd03445fa8e28f007e6f8fe0 |
| institution | OA Journals |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-765149ecfd03445fa8e28f007e6f8fe02025-08-20T02:33:35ZengElsevierFood Chemistry Advances2772-753X2025-06-01710100110.1016/j.focha.2025.101001Optimization of drying and extraction techniques for volatile compounds in banana pseudostemPantea Salehizadeh0Martin Bucknall1George Srzednicki2Robert Driscoll3Mehdi Hajikhani4Technology, School of Chemical Engineering, UNSW Australia, Sydney NSW 2052 Australia; Corresponding author.Martin P. Bucknall is Principal Scientist, Bioanalytical Mass Spectrometry Facility, UNSW Australia.George Srzednicki is Principal Scientist, Food Science and Technology, School of Chemical Engineering, UNSW Australia.Robert Driscoll is Senior Lecturer, School of Chemical Engineering, UNSW AustraliaFood Science Program, University of Missouri, Columbia, MO, 65211, USA.This study explores the volatile organic compounds (VOCs) in the pseudostems of Musa acuminata and Musa balbisiana to assess their potential for industrial applications. Using headspace solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS), 62 VOCs were identified in Musa acuminata and 51 in Musa balbisiana, including alcohols, esters, ketones, aldehydes, and benzenes, many of which are also found in banana fruit and citrus species. The efficiency of freeze drying (FD) and heat pump drying (HPD) was compared, with FD retaining 20% more volatiles. Principal component analysis (PCA) showed distinct separations between species and drying methods, with Musa acuminata exhibiting a richer aroma profile. Key compounds such as 3-methylbenzaldehyde, menthone, and indole were prominent in both species. These findings suggest that banana pseudostems could serve as a valuable source of natural flavor compounds, offering a sustainable alternative for the food and beverage industry.http://www.sciencedirect.com/science/article/pii/S2772753X25001170Heat pump dryingFreeze-dryingSPMEVacuum distillationVoc analysisOC analysis |
| spellingShingle | Pantea Salehizadeh Martin Bucknall George Srzednicki Robert Driscoll Mehdi Hajikhani Optimization of drying and extraction techniques for volatile compounds in banana pseudostem Food Chemistry Advances Heat pump drying Freeze-drying SPME Vacuum distillation Voc analysisOC analysis |
| title | Optimization of drying and extraction techniques for volatile compounds in banana pseudostem |
| title_full | Optimization of drying and extraction techniques for volatile compounds in banana pseudostem |
| title_fullStr | Optimization of drying and extraction techniques for volatile compounds in banana pseudostem |
| title_full_unstemmed | Optimization of drying and extraction techniques for volatile compounds in banana pseudostem |
| title_short | Optimization of drying and extraction techniques for volatile compounds in banana pseudostem |
| title_sort | optimization of drying and extraction techniques for volatile compounds in banana pseudostem |
| topic | Heat pump drying Freeze-drying SPME Vacuum distillation Voc analysisOC analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X25001170 |
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