Optimal high-pressure processing for ready-to-eat banana jelly enriched with dietary fiber
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Abstract
In Thailand, the accumulation of degraded-overripe bananas resulting from the drying process remains a substantial challenge for banana processors. Utilizing these by-products to create jelly with enhanced nutritional content and dietary fiber, via a non-thermal sterilization technique, presents a promising solution for value added. Consequently, this study was designed to refine the process of producing banana jelly enriched with dietary supplements through High-Pressure Processing (HPP) and to examine the quality alterations during a three-month storage at 4°C. The findings indicated that the most effective HPP condition for cold sterilization was at 600 MPa and 45°C using water as the pressure medium for 10 minutes. This condition successfully reduced the microbial load of Escherichia coli K12 ATCC 47076 and Listeria innocua DMST 9011 by more than 5 log CFUs, specifically to 5.78 and 6.72 log CFU/g, respectively. Additionally, at 35°C for 15 minutes condition also effectively decreased E. coli K12 and L. innocua counts by 5.66 and 6.34 log CFU/g, respectively. Over the three months of storage at 4°C, the jelly's color (Delta E: ∆E) experienced only minor variations between 0 and 0.64 (consumers cannot distinguish color changes), with no detectable microbial growth, including total viable counts, yeast, and mold.
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