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Development of a Shelf-Stable Banana Purée by Combined Factors: Microbial Stability
S Guerrero1, S M Alzamora1, L N Gerschenson1
1Tecnología de Alimentos, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina.
Journal of Food Protection
|May 25, 2019
Summary
Shelf-stable banana purée was developed using a hurdle technology approach. Combining specific water activity, pH, and preservative levels prevented microbial growth for 120 days.
Area of Science:
- Food Science
- Microbiology
- Preservation Technologies
Background:
- Banana purée is susceptible to microbial spoilage, limiting its shelf life.
- Effective preservation methods are needed to enhance the stability and usability of banana purée.
Purpose of the Study:
- To develop a shelf-stable banana purée using hurdle technology.
- To evaluate the microbial stability of the purée under various challenges.
Main Methods:
- A preservation process was designed based on the hurdle effect.
- Microbial stability was assessed by inoculating with various microorganisms.
- Key parameters adjusted included water activity (aw), pH, and addition of ascorbic acid (AA), potassium sorbate (KS), and sodium bisulphite (NaHSO3).
- A mild heat treatment was applied.
Main Results:
- The developed process prevented the growth of native and inoculated microbial flora.
- Shelf stability was achieved for at least 120 days.
- Optimal conditions involved aw of 0.97, pH of 3.4, 250 ppm AA, 100 ppm KS, and 400 ppm NaHSO3.
Conclusions:
- The hurdle technology approach effectively ensures the microbial stability of banana purée.
- This method offers a viable strategy for producing shelf-stable banana purée.
- The combination of hurdles provides robust protection against microbial degradation.
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