Skip to content
Licensed Unlicensed Requires Authentication Published by De Gruyter June 8, 2013

Microencapsulation of Banana Juice from Three Different Cultivars

Arturo M. Chávez-Rodríguez, Jaime David Pérez-Martínez, Vrani Ibarra-Junquera, Pilar Escalante-Minakata, Carlos Ignacio VillaVelazquez-Mendoza, Elena Dibildox-Alvarado and José de Jesús Ornelas-Paz


In order to effectively process and utilize surplus bananas and those without the quality for export, in this research it is proposed to microencapsulate the banana juice by means of spray drying and using maltodextrin as the covering material. Three cultivars Enano gigante (Musa AAA, subgroup Cavendish), and the tetraploids hybrids (AAAA), FHIA-17 and FHIA-23 were selected for this research. Being Enano gigante, the cultivar shows the highest glass transition temperature. The drying parameters were established, depending upon the ratio of juice/maltodextrin and the drying air temperature. The optimal drying air temperature was 220°C for the three cultivars with a 20% juice/maltodextrin ratio for both the Enano Gigante and the FHIA-23, while in the FHIA-17 there were no significant differences between the juice/maltodextrin ratios. The morphology and size distribution of the microcapsules were observed by a scanning electron microscopy. The number of particles is directly proportional to the temperature and inversely proportional to the juice/maltodextrin ratio. A Weibull particle size distribution was common to all treatments. There is a correlation between the principal components and clustering analyses with the optimization of the system. The principal components analysis considers three Weibull parameters (obtained from the particle size distribution) and the powders moisture percentage.


1. Carvalho GBM, Silva DP, Santos JC, Filho HJI, Vicente AA, Teixeira JA, et al. Total soluble solids from banana: evaluation and optimization of extraction parameters. Appl Biochem Biotechnol 2009;153:34 – 43.10.1007/s12010-008-8462-2Search in Google Scholar

2. Mohapatra D, Mishra S, Singh CB, Jayas DS. Post-harvest processing of banana: opportunities and challenges. Food Bioprocess Technol 2011;4:327 – 39.10.1007/s11947-010-0377-6Search in Google Scholar

3. Oliveira L, Cordeiro N, Evtuguin DV, Torres IC, Silvestre AJD. Chemical composition of different morphological parts from “Dwarf Cavendish” banana plant and their potential as a non-wood renewable source of natural products. Ind Crops Products 2007;26:163 – 72.10.1016/j.indcrop.2007.03.002Search in Google Scholar

4. Gibert O, Dufour D, Giraldo A, Sánchez T, Reynes M, Pain JP, et al. Differentiation between cooking bananas and dessert bananas. 1. Morphological and compositional characterization of cultivated Colombian musaceae (Musa sp.) in relation to consumer preferences. J Agric Food Chem 2009;57:7857–69.10.1021/jf901788xSearch in Google Scholar

5. López-Nicolás JM, Pérez-López AJ, Carbonell-Barrachina Á, García-Carmona F. Kinetic study of the activation of banana juice enzymatic browning by the addition of Maltosyl-β-cyclodextrin. Agric Food Chem 2007;55:9655–62.10.1021/jf0713399Search in Google Scholar

6. Forster MP, Rodríguez Rodríguez E, Díaz Romero C. Differential characteristics in the chemical composition of bananas from Tenerife (Canary Islands) and Ecuador. J Agric Food Chem 2002;50:7586–92.10.1021/jf0257796Search in Google Scholar

7. Hoss R, Helbig J, Bochow H. Function of host and fungal metabolites in resistance response of banana and plantain in the black Sigatoka disease pathosystem (Musa spp. – Mycosphaerella fijiensis). J Phytopathol 2000;148:387–94.10.1046/j.1439-0434.2000.00530.xSearch in Google Scholar

8. Chillet M, Abadie C, Hubert O, Chilin-Charles Y, Bellaire LL. Sigatoka disease reduces the greenlife of bananas. Crop Protect 2009;28:41–5.10.1016/j.cropro.2008.08.008Search in Google Scholar

9. Barekye A, Tongoona P, Derera J, Laing MD, Tushemereirwe WK. Contribution of synthetic tetraploids (AAAA) and diploids (AA) to black Sigatoka resistance and bunch weight to their triploid progenies. Field Crops Res 2011;122:284–9.10.1016/j.fcr.2011.04.012Search in Google Scholar

10. Burt JA, Rutter J, Gonzales U. Short-distance wind dispersal of the fungal pathogens causing Sigatoka diseases in banana and plantain. Plant Pathol 1997;46:451–8.10.1046/j.1365-3059.1997.d01-32.xSearch in Google Scholar

11. Rodríguez-González LV. Caracterización fisicoquímica de los cultivares de banano EG, FHIA-17 and FHIA-23. Thesis of food chemical engineering. University of Colima 2010;1–127.Search in Google Scholar

12. Lee WC, Yusof S, Hamid NSA, Baharin BS. Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). J Food Eng 2006;75:473–9.10.1016/j.jfoodeng.2005.04.062Search in Google Scholar

13. Akubor PI, Obio SO, Nwadomere KA, Obiomah E. Production and quality evaluation of banana wine. Plant Foods Hum Nutr 2003;58:1–6.10.1023/B:QUAL.0000041138.29467.b6Search in Google Scholar

14. Sharma N, Kalra KL, Oberoi HS, Bansal S. Optimization of fermentation parameters for production of ethanol from kinnow waste and banana peels by simultaneous saccharification and fermentation. Indian J Microbiol 2007;47:310–6.10.1007/s12088-007-0057-zSearch in Google Scholar

15. Jafari SM, Assadpoor E, He Y, Bhandari B. Encapsulation efficiency of food flavours and oils during spray drying. Drying Technol 2008;26:816–35.10.1080/07373930802135972Search in Google Scholar

16. Murugesan R, Orsat V. Spray drying for the production of nutraceutical ingredients – a review. Food Bioprocess Technol 2012;5:3–14.10.1007/s11947-011-0638-zSearch in Google Scholar

17. León-Martínez FM, Méndez-Lagunas LL, Rodríguez-Ramírez J. Spray drying of nopal mucilage (Opuntia ficus-indica): effects on powder properties and characterization. Carbohydrate Polym 2010;81:864–70.10.1016/j.carbpol.2010.03.061Search in Google Scholar

18. Bhandari BR, Senoussi A, Dumoulin ED, Lebert A. Spray drying of concentrated fruit juices. Drying Technol 1993;11:1081–92.10.1080/07373939308916884Search in Google Scholar

19. Khalloufi S, El-Maslouhi Y, Ratti C. Mathematical model for prediction of glass transition temperature of fruit powders. J Food Sci 2000;65:842–8.10.1111/j.1365-2621.2000.tb13598.xSearch in Google Scholar

20. Yousefi S, Emam-Djomeh Z, Mousavi SM. Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.). J Food Sci Technol 2011;48:677–84.10.1007/s13197-010-0195-xSearch in Google Scholar

21. Wagner L, Warthesen JJ. Stability of spray-dried encapsulated carrot carotenes. J Food Sci 1995;60:1048–53.10.1111/j.1365-2621.1995.tb06290.xSearch in Google Scholar

22. Buffo RA, Probst K, Zehentbauer G, Luo Z, Reineccius GA. Effects of agglomeration on the properties of spray-dried encapsulated flavours. Flavour Frag J 2002;17:292–99.10.1002/ffj.1098Search in Google Scholar

23. Goula AM, Adamopoulos KG. A new technique for spray drying orange juice. Innov Food Sci Emerg 2010;11:342–51.10.1016/j.ifset.2009.12.001Search in Google Scholar

24. Chegini GR, Ghobadian B. Spray dryer parameters for fruit juice drying. World J Agric Sci 2007;3:230−6.Search in Google Scholar

25. Rodríguez-Hérnandez GR, González-García R, Grajales-Lagunes A, Ruiz-Cabrera MA. Spray-drying of cactus pear juice (Opuntia streptacantha): effect on the physicochemical properties of powder and reconstituted product. Drying Technol 2005;23:955–73.10.1080/DRT-200054251Search in Google Scholar

26. Jaya S, Das H. Glass transition and sticky point temperatures and stability/mobility diagram of fruit powders. Food Bioprocess Technol 2009;2:89–95.10.1007/s11947-007-0047-5Search in Google Scholar

27. Ruiz-Cabrera MA, Rodríguez-Hernández GR, González-García R, Grajales-Lagunes A. SprayDrying of Cactus Pear Juice (Opuntia streptacantha): Effect on the Physicochemical Properties of Powder and Reconstituted Product. Drying Technol 2005;23:955–973.10.1080/DRT-200054251Search in Google Scholar

28. Tonon RV, Barbet C, Hubinger ND. Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. J Food Eng 2008;88:411–8.10.1016/j.jfoodeng.2008.02.029Search in Google Scholar

29. Alamilla-Beltrán L, Chanona-Pérez JJ, Jiménez-Aparicio AR, Gutiérrez-López GF. Description of morphological changes of particles along spray drying. J Food Eng 2005;67:179–84.10.1016/j.jfoodeng.2004.05.063Search in Google Scholar

30. Nijdam JJ, Langrish TAJ. The effect of surface composition on the functional properties of milk powders. J Food Eng 2006;77:919–25.10.1016/j.jfoodeng.2005.08.020Search in Google Scholar

Published Online: 2013-06-08

©2013 by Walter de Gruyter Berlin / Boston