Identificación de las reacciones químicas que ocasionan cambios de color indeseables en una mermelada de banano

Abstract

Banana (Musa paradisiaca L.), is a monocotyledonous herbaceous plant that originated in Southeast Asia. Contains sucrose, glucose, fiber, fructose, potassium, vitamin B6, etc. Due to its different components, it has been differentiated as a fruit with great energy value. It is a very nutritious fruit and is normally consumed directly, which means when removing its peel, it can be used in desserts such as cakes, jellies, smoothies, and especially in jams. However, when bananas are used for jams, there are not many that exist or are commercialized due to their difficulty in controlling the browning reaction that usually occurs during processing and storage, which means that they have little acceptance of the product. consumer. The objective of this practical case is to identify the said reactions that intervene so that an undesirable color change occurs and that there are solutions to avoid this phenomenon, in which a descriptive-investigative method was applied, a scientific method that allows to have a verified literature. where the different processes involved can be identified. The reactions that occur are enzymatic browning where the polyphenol oxidase enzyme intervenes and non-enzymatic where mechanisms such as the Maillard reaction and caramelization are visible. In different studies it was concluded that sodium metabisulfite + ascorbic acid turned out to be an effective treatment, which inhibited enzymatic browning, although without leaving behind the other existing methods that are also recommended in the literature.