Importancia de la inactivación de la enzima peroxidasa en el banano (<i>musa paradisiaca</i>), para mejorar la calidad del producto final

Abstract

In Ecuador, banana (Musa paradisiaca) exports largely represent the internal and external economy of the country, for this reason it is used after being rejected by exporters, since they do not comply with Ecuadorian regulations (NTE INEN 2337:2008) established for the production of derivatives in the food industry. It is known that due to the high nutritional value suitable for human consumption when the maturation stage is reached, even its pulp is used, however, they have a close relationship with the enzymatic browning that degrades the fruit, due to the large amount of phenolic compounds in their chemical composition, so they are susceptible to enzymatic reactions by direct action of polyphenol oxidases (PPO) generating the loss of quality of the final product or wastage of it, it is for this reason that new alternatives or methods are sought that inhibit the action of enzymes in the fruit, use physical methods such as heat treatment or oxygen removal and chemical methods that allow the addition of chelating, acidifying or sulfur agents. The objective of this research work is to analyze the physical and chemical factors that alter the banana puree (Musa paradisíaca) caused by the action of the enzyme phenol oxidase, through the use of articles from the scientific community obtained 5 years previously. from Elsevier, ScienceDirect, Scopus, Scielo.