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Process improvement for mechanical extraction

of low-viscosity clear banana juice

Article August 2017

DOI: 10.5897/AJFS2017.1604

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 Vol. 11(8) pp. 291-295, August 2017
DOI: 10.5897/AJFS2017.1604
Article Number: E59F98E65468
ISSN 1996-0794 African Journal of Food Science
Copyright 2017
Author(s) retain the copyright of this article
http://www.academicjournals.org/AJFS

Full Length Research Paper

Process improvement for mechanical extraction of low-

viscosity clear banana juice
Oscar Kibazohi1*, William Kyamuhangire2, Damson Leonard Kaunga1 and
Christopher Rokoni3
1
Department of Chemical and Mining Engineering, College of Engineering and Technology, University of Dar es Salaam,
P. O. Box 35131, Dar es Salaam, Tanzania.
2
Department of Food Technology and Human Nutrition, School of Food Technology, Nutrition and Bio-Engineering,
Makerere University, P. O. Box 7062, Kampala, Uganda.
3
Hima Cement Ltd - Lafargeholcim, P. O. Box 37, Kasese, Uganda.
Received 21 April, 2017; Accepted 5 July, 2017
Low-viscosity clear banana juice is traditionally produced using a rudimentary mechanical process of
kneading a mixture of ripe high-tannin banana and grass. The aim of this study was to come up with a
new efficient and hygienic process that does not require use of grass. According to a new process,
peeled ripe high-tannin Pisang Awak banana fingers were mashed in a blender, without addition of
grass, until pulp agglomeration occurred. The mashed pulp was pressed to separate clear banana juice.
-3
The process successfully produced clear banana juice with low-viscosity (1.85 10 Pa.s), high content
-3
of dissolved solids (27 - 28Brix), and average density of 1120 kg.m . Juice yield increased with
mashing time up to 60% (w/w), and degree of ripeness until fruit colour was mostly yellow, but juice
extraction failed for overripe banana. Condensed tannins decreased with ripening and juice extraction
was possible as long as condensed tannin concentration was above 0.68% (w/w) of peeled banana.
Therefore, low-viscosity clear banana juice can be produced in a more hygienic condition using the new
process.

Key words: Clear banana juice, Pisang Awak, mechanical banana juice extraction, condensed tannins.

INTRODUCTION

Extraction of low-viscosity clear banana juice has always hot water extraction, as well as a combination of the two
been a challenge. While a standard process of preparing have been investigated (Lee et al., 2006; Surendranathan
many varieties of low-viscosity fruit juices involves et al., 2003; Minatchy et al., 2007). In most cases banana
pulping and pressing resulting pulp, the process results in juice extracted using enzymatic or hot water extraction
a viscous puree when applied to ripe banana. A number methods is cloudy, and the processes are expensive due
of methods for obtaining low-viscosity clear banana juice to high cost of enzymes and energy requirement
such as enzymatic maceration of ripe banana pulp, (Byarugaba-Bazirake, 2008; Kyamuhangire et al., 2002;

*Corresponding author. E-mail: [email protected], [email protected].

Author(s) agree that this article remains permanently open access under the terms of the Creative Commons Attribution
License 4.0 International License
292 Afr. J. Food Sci.

Surendranathan et al., 2003). Engineering, University of Dar es Salaam, Tanzania. Chemical

reagents used in this study were of analytical grade from Carlo
However, low-viscosity clear banana juice has been Erba, Milano, Italy.
extracted using indigenous mechanical method for
several centuries, and the process has remained virtually
the same in Eastern and Central African countries Juice preparation
(Kyamuhangire, 1990; Kyamuhangire et al., 2002;
Kyamuhangire and Pehrson, 1999; Kasozi and Kasisira, Ripe banana fingers were peeled, sliced to approximately 3 cm
2005). The indigenous extraction process entails thick discs. A batch of sliced banana weighing 300 g, was mashed
in a blender (Russell Hobbs, Johannesburg, South Africa). A
kneading by hands or feet a mixture of ripe banana
prolonged mashing was carried out while observing for changes of
fingers and grass, usually spear grass (Imperata flow characteristics of pulp. Once sliced banana changed to
cylindrica), until pulp gets entangled within grass matrix, homogeneous viscous puree, followed by a mixture of semi-solid
allowing clarified juice to separate from pulp (Kasozi and pulp and low-viscosity clear banana juice, the mixture was removed
Kasisira 2005; Kyamuhangire et al. 2002; Wilson et al. from blender, wrapped in a cotton cloth and hand-squeezed to
2012). There have been a few improvements to the separate the juice. Juice volume and weight were recorded using a
250 mL measuring cylinder and analytical balance, respectively.
indigenous process: grass has been replaced by plastic Degree of ripeness of banana was visually assessed in terms of
fibres, hand and foot have been replaced by dough colour of unpeeled banana fingers and in terms of firmness of
kneading machine or new mechanical systems peeled banana fingers using fruit penetrometer (GY-3, Yueqing
(Kyamuhangire et al. 2002; Kasozi and Kasisira 2005; De Handpi Instruments Co., Ltd., Yueqing, Zhejiang, China). Effect of
Beer and Sigawa 2008). The improvements have not mashing time on juice yield was assessed using bananas whose
eliminated grass or fibres used during juice extraction. ripeness was mostly yellow, a degree of ripeness that had been
identified to provide the maximum juice yield. Effect of degree of
Mechanism for releasing low-viscosity banana juice ripeness on juice yield was assessed by mashing banana of various
remains unclear and is more complicated than simple degree of ripeness for 20 min, an extraction time that had been
mastication and pressing. Apparently, low-viscosity identified to provide more than 98% of the maximum juice yield.
banana juice can be extracted from high tannin content Juice dissolved solids were measured with a temperature
bananas (Gensi et al., 1994; Kyamuhangire and Pehrson, compensation hand-held refractometer (MT-032ATC, Three-In-One
Co., New Taipei City, Taiwan), with a measuring range of 0 to 32
1999; Kyamuhangire et al., 2002), most of which are East
Brix and 0.2% accuracy.
African Highland Banana (EAHB) (Musa AAA-EA
genotype) and Pisang Awak (Musa ABB genotype)
(Kyamuhangire and Pehrson, 1999; Kyamuhangire et al., Tannin assay
2006). Tannins, in particular condensed tannins are
known to form insoluble complexes with protein and Condensed tannins in ripe banana, spent pulp and juice were
polysaccharides (McManus et al., 1981; McManus et al., determined according to dry sample Butanol-HCl assay by Makkar
1985; Hagerman and Butler, 1981; Obreque-Slier et al., (2003), with modification to accommodate wet samples. Condensed
tannins were extracted by grinding 200 mg wet samples of fresh
2012; Ozdal et al., 2013; Naumann et al., 2014; Bilgener, banana and spent pulp with laboratory ceramic mortar while slowly
2015). In a microstructure study, juice-producing bananas adding up to 5 mL of 70% aqueous acetone. The mortar was rinsed
were found to contain more and larger tannin laticifers with up to 5 mL of 70% aqueous acetone and the mixture was
embedded within their pulp than non-juice-producing sonicated in a 50 mL beaker suspended in chilled water (10C) at
banana (Kyamuhangire et al., 2006). In light of the above, 30% amplitude and 20 kW for 20 min with ultrasonic processor,
UP200St (Hielscher, Teltow, Germany). Banana juice was directly
high tannin content in banana was identified as a key
used as a tannin extract. Extract contents were transferred to test
factor for the mechanical extraction of low-viscosity clear tubes, cooled on ice and centrifuged for 10 min at 3000 g with
banana juice. Hence, it was hypothesised that releasing Axiom 800 (Axiom, Brstadt, Germany). From the tannin extract 6
tannins from laticifers and mixing it with the rest of the mL was transferred into a test tube, followed by 3 mL of Butanol-
pulp could facilitate formation of tannin-protein insoluble HCl (butanol-HCl 95:5 v/v) and 0.1 mL Ferric reagent (2% ferric
complexes and consequently juice separation from the ammonium sulphate in 2N, HCl). The tube was vortexed to ensure
proper mixing, covered with Teflon-lined plastic screw cup and
pulp. Objective of this study was to extract low-viscosity placed in a boiling water bath for 60 min. For each sample a blank
clear banana juice by mashing ripe peeled Pisang Awak, of unheated tannin extract and reagent mixture was prepared. The
so as to split and release tannins from laticifers, and mix tube was cooled to room temperature and absorbance was
it with proteins and pectin in order to facilitate formation measured at 550 nm using Milton Roy Spectronic 21D
of insoluble aggregate, resulting in juice separation spectrophotometer. The absorbance of corresponding blank was
without using extraction aids such as grass, fibres or subtracted from sample absorbance to eliminate absorbance of
unheated mixture. Condensed tannins as leucocyanidin equivalent
enzymes. were calculated using equation (1) Makkar (2003):

% Condensed ta nnins Absorption at 550 nm x 78 .26 x Dilution factor

MATERIALS AND METHODS
(1)
Mature Pisang Awak bananas were purchased from a local market
in Dar es Salaam, Tanzania and ripened at ambient temperature in Where dilution factor = 0.5 mL/(Volume (in mL) of extract used for
an open space until colour of banana finger turned black within 5 assay). Condensed tannins were assayed twice (morning and
days in a Food Laboratory, Department of Chemical and Mining evening) a day.
 Kibazohi et al. 293

Table 1. Properties of banana juice produced my mechanical

process.

Properties Value
-3
Juice average density (kg.m ) 1120
o
Total Dissolved solids ( Brix) 27 - 28
pH 4.5 - 4.7
-3
Viscosity (Pa.s) 1.85 10

Figure 1. Variation of juice yield with mashing time.

5 -
RESULTS AND DISCUSSION which was equivalent to a fruit firmness of 1.8 10 N.m
2
. Two phase formation phenomenon accompanied by
Low-viscosity clear banana juice was successfully juice separation commenced within 5 min of mashing
extracted without using grass, fibres or enzymes. During (Figure 1). Prolonged mashing resulted in higher juice
mashing, sliced banana fingers formed a creamy yield which reached 59% (w/w) after 20 min and 60%
homogenous viscous puree; with prolonged mashing, the (w/w) after 35 min. Kyamuhangire et al. (2002) obtained
puree was transformed to a semi-solid pulp of two mixed juice yield of 54.1% after 20 min from Pisang Awak mixed
phases: Insoluble agglomerates and a crystal clear liquid with plastic fibre using dough mixer. De Beer and Sigawa
juice. Transformation was observed within 5 to 35 min of (2008) reported 50% juice yield from Pisang Awak and
mashing depending on degree of ripeness. The juice Kasozi and Kasisira (2005) reported much lower juice
oozed out when the mixture was left undisturbed. Fast yield of 31%. In both cases, mechanical juice extractors
juice separation was achieved by manually squeezing the were employed. Juice yield was comparable to 55.6 to
mixture in a clean cotton cloth. Pressing pulp/puree that 64.8% (w/w) for juice produced by mechanical and
had not gone through a transformation to the two phases enzymatic method from Pisang Awak (Kyamuhangire et
did not release the juice. Properties of the juice are al., 2002; Byarugaba-Bazirake, 2008).
indicated in Table 1. Mashing time and degree of
ripeness affected juice yield and overall juice
extractability depended on content of condensed tannins Effect of degree of ripeness on juice yield
in the banana.
Degree of ripeness was measured in terms of fruit
Effect of mashing time on juice yield firmness. Within five days or ripeness, fruit firmness
5 -2
decreased from 3.5 10 N.m for greenish yellow
5 -2
Effect of mashing time on juice yield was investigated banana to 0.9 10 N.m for overripe, black-coloured
when banana had attained a complete yellow colour, banana (Figure 2).
294 Afr. J. Food Sci.

Figure 2. Variation of fruit firmness with degree of ripeness.

Figure 3. Variation of juice yield with degree of ripeness.

Figure 4. Variation of condensed tannins with degree of ripeness.

Juice yield increased with degree of ripeness (that is, with Variation of condensed tannins and their effect on
decreasing fruit firmness) from 34% (w/w) to maximum juice extraction
5
yield of 58% as fruit firmness decreased from 3.5 10
-2 5 -2
N.m to 1.2 10 N.m , respectively as shown in Figure Condensed tannin, a necessary fruit component for
3. Thereafter, juice yield decreased with fruit firmness mechanical extraction of banana juice was monitored in
and extraction failed when fruit firmness reached 8.5 peeled banana fingers, spent pulp and juice, and
6 -2
10 N.m . Maximum juice yield was obtained when expressed as weight percentage of peeled banana, within
5 -2
banana fingers were mostly yellow, a ripeness stage that fruit firmness of 1.3-0.77 10 N.m as shown in Figure
coincided with a release of strong ripe banana sweet 4. Based on the method used, condensed tannins
flavour. decreased with ripening from 1.09 to 0.68% in peeled
 Kibazohi et al. 295

banana fingers and 0.57 to 0.25% in spent pulp, but distribution of tannins within the banana and the changes in their
condition and amount during ripening. Ann. Bot. 9(33):77-99.
increased in juice from 0.12-0.27%. Decrease of tannins
Bilgener M (2015). Kinetics of tannin binding with natural polymers-1
with ripening happens in many fruits and is known to be a overview.
result of polymerisation of tannins (Barnell and Barnell, Byarugaba-Bazirake GW (2008). The effect of enzymatic processing on
1945; Goldstein and Swain, 1963; Obreque-Slier et al., banana juice and wine. PhD Thesis, Stellenbosch University, South
Africa.
2012). As condensed tannins diminish, so does the
De Beer Z, Sigawa A B (2008) Juice Production in South Africa. In
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This explains why juice extraction failed when condensed 879:233-238.
Gensi R, Kyamuhangire W, Carasco J (1994). Traditional production
tannins decreased below 0.68% in peeled banana. A and characteristics of banana juice in Uganda. In African Crop
similar trend of higher tannins in spent pulp than in juice Science Conference Proceedings, Kampala Uganda, 1993. 1, 356-
was observed by Kyamuhangire et al. (2006) during 359).
mechanical extraction of banana juice using a dough Goldstein JL, Swain T (1963). Changes in tannins in ripening fruits.
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Hagerman AE, Butler LG (1981). The specificity of proanthocyanidin-
Higher quantities of tannins in spent pulp than in juice protein interactions. J. Biol. Chem. 256(9):4494-4497.
tend to support a hypothesis that condensed tannins are Kasozi G, Kasisira LL (2005) Design and performance of a banana
involved in formation of insoluble tannin- juice extractor. In African Crop Science Conference Proceedings,
7:1381-1384.
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Kyamuhangire W (1990). Banana juice extraction and processing. MSc
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remains the subject for further study. Quantity of microstructure and tannin content of banana fruit and their likely
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corresponding combined quantities in the spent pulp and characteristics and composition of banana juice extracted by the
the juice. Kyamuhangire et al. (2006), using a different enzymatic and mechanical methods. J. Sci. Food Agric. 82(4):478-
tannin quantification method, obtained similar results 482.
Kyamuhangire W, Pehrson R (1999). Conditions in banana ripening
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Netherlands.
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(1985). Polyphenol interactions. Part 1. Introduction; some
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superior than the indigenous banana juice extraction proteins and polysaccharides. J. Chem. Soc. Perkin Trans.
2(9):1429-1438.
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possible to extract low-viscosity clear banana juice proteins with polyphenols. J Chem Soc. Chem. Comm. (7):309 -311.
exclusively by a mechanical method without addition of Minatchy N, Escudier JL, Mikolajczak M (2007). Method for obtaining
grass or fibres. The mechanical banana juice extraction banana-derived products, in particular for liquefying banana to obtain
pure juice.
process is possible only if there were sufficient Naumann H, Hagerman A, Lambert B, Muir J, Tedeschi L, Kothmann M
condensed tannins in banana. Mechanism for tannin- (2014). Molecular weight and protein-precipitating ability of
protein/polysaccharide interaction during mechanical condensed tannins from warm-season perennial legumes. J. Plant
banana juice extraction will be a subject for future study. Interact 9(1):212-219.
Obreque-Slier E, Pea-Neira , Lpez-Sols R (2012). Interactions of
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CONFLICT OF INTERESTS
Ozdal T, Capanoglu E, Altay F (2013). A review on proteinphenolic
interactions and associated changes. Food Res. Intl. 51(2):954-970.
The authors have not declared any conflict of interests. Surendranathan K, Ramaswamy N, Radhakrishna P, Nair J (2003).
Value added products from ripe banana: Banana juice and ripe
banana powder. BARC, Founders Day Special Issue.
ACKNOWLEDGEMENT Wilson P, David T, Sam B (2012). Microbial and biochemical changes
occurring during production of traditional Rwandese banana beer
The authors are grateful to Lake Victoria Research Urwagwa. Ferment Technol. 1(3):104.
Initiative (VicRes) under Inter-University Council of East
Africa and Sida of Sweden for funding the research.

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