高壓加工結合其它相關技術對香蕉泥褐變之影響

香蕉是台灣的主要盛產水果之一，產量過剩常造成價格崩跌導致農民損失重大。而香蕉加工造成的褐變是目前香蕉加工業需要克服的問題之一。本研究目的是利用香蕉添加不同比例的檸檬酸、抗壞血酸和海藻糖製作低褐變香蕉泥，探討超高壓技術加工和熱處理對低褐變香蕉的影響。研究結果顯示，使用0.5％檸檬酸、0.5％抗壞血酸和10％海藻糖同時應用超高壓技術加工處理(HPP)的多酚氧化酶PPO活性為963（U/mg protein），低於對照組9137（U/mg protein）。經60°C處理後，PPO活性為228（U/mg protein）低於對照組7648（U/mg protein）顯著降低PPO活性，經75°C處理後，所有組別的PPO活性完全失活。色澤方面L*、b*值以60°C處理的香蕉泥最高，亮度及黃色度較高，但加熱後會使總酚及總類黃酮含量大幅減少。整體而言，加入檸檬酸、抗壞血酸和海藻糖同時應用超高壓技術加工對抑制香蕉褐變有顯著的效果。最後將香蕉泥製作成香蕉汁，利用超高壓技術加工處理(HPP)並添加不同比例的複合酸抑制褐變，感官品評結果顯示，雖然整體接受度的最高的是控制組，但色澤不佳，而添加2%抗壞血酸的組別E在各項分數上都較接近控制組，色澤接受度較高，未來在口味上可做調整。添加2%抗壞血酸在貯藏期間可保持色澤明亮度與黃色度並延長保存期限。

關鍵字

多酚氧化酶；香蕉泥；超高壓技術加工；褐變

並列摘要

Banana is one of major fruit in Taiwan. Excessive production of bananas often causes price collapses and major losses to farmers. Browning is one of the problems caused by banana processing need to overcome in current banana processing industry. The purpose of this study was to add different proportions of citric acid、ascorbic acid and trehalose to manufacture low browning banana puree, and to investigate the effect of high pressure processing (HPP) and thermal treatment on the low browning banana.The results of the study show that the use of a combination of citric acid 0.5%, ascorbic acid 0.5% and trehalose 10% simultaneous application of HPP had a polyphenol oxidase (PPO) activity of 963 (U/mg protein), which was lower than that of the control group 9137 (U/mg protein). After 60°C treatment, PPO activity of 228 (U/mg protein) was lower than control group 7648 (U/mg protein), significantly decreased the PPO activity.After 75°C treatment, all of group PPO activity completely inactive. In terms of color, the L* and b* values are the highest in banana puree treated at 60 °C, and the brightness and yellowness are higher, but the total phenol and total flavonoid content were greatly reduced after heating. Overall, added citric acid, ascorbic acid and trehalose simultaneous application of high pressure processing is significant effect on reducing browning of banana puree. The banana puree was made to banana juice and added with different proportions of complex acid and HPP to inhibit browning. Though the results of sensory evaluation showed that the highest overall acceptance was in the control group, the color was poor, and the group E with 2% ascorbic acid is relatively close to the control group in each score, and the color acceptance is higher. In the future, the taste can be adjusted. Adding with 2% ascorbic acid maintains the color brightness and yellowness during storage and extends the shelf life.