The production of bacterial cellulose form bananas and applications as food quality improvement agents Poohrichaya Jungburapa and Lalin Pinvanichkul Division of Food Science and Nutrition, Faculty of Agricultural Product innovation and Technology INTRODUCTION Cavendish bananas (Musa acuminata Cavendish Subgroup) ABSTRACT OBJECTIVE “To study BC production from bananas and application to improve quality in chocolate drinks” Generally, the production of bacterial cellulose (BC) are produced from coconut juice. In this research, Cavendish bananas and Cultivated bananas was used as a carbon source for BC production by Acetobacter xylinum. The chemical structure of BC from both bananas shown the same chemical structure of BC from coconut juice and their used as suspending agent in chocolate drinks. At BC concentration (2%) showed a greatest prevented precipitation of cocoa particles. Coconut Figure. 1. Acetobacter xylinum structure Cultivated bananas (Musa ABB cv. Kluai 'Namwa‘) Fermentation was carried out in glass jar containing bananas starter. The starter was inoculated with 10% v/v inoculum of Acetobacter xylinum. All shake glass jars were incubated at room temperature (28-30◦C) in static mode for 14 days. The bundle of fibrils of bacterial cellulose (BC) will be formed on the surface of the cultures. Preparation of bananas 1 Methods %Yield = Actual Yield Theoretical Yield ×100 Results 10 % Acetobacter xylinum Bananas juice Added Yeast 5 g/L Peptone 5 g/L Na2HPO4 2.7 g/L Citric acid 1.15 g/L Diluted to 15 ◦Brix pH 4.6 Sterilized at 121 °C 30 min. 10 % Acetobacter xylinum Bananas juice was diluted to 15 ◦Brix, and yeast (5g/L), peptone (5g/L), Na2HPO4 (2.7g/L) and citric acid (1.15 g/L) were added and citric acid was added for pH adjustment until pH 4.6 was reached. The juice was sterilized at 121 ◦C for 30 minutes. 2 Bacterial cellulose production The starter was inoculated with 10% v/v inoculum of Acetobacter xylinum. The cultures were incubated at 28-30◦C in static mode for 14 days. Figure 2. %Yield of BC by Cavendish, Cultivated banana and coconut water. BC was removed from the cultures and rinsed with tap water when the thickness was 0.8-1.0 cm. Table 3. Shows the physical appearance and the number of cylinder is returned by *(+) referring to the turbid and **(-) referring to clear At RT 14 Days Static condition BC was boiled with water repeatedly until the BC dispersions obtained a neutral pH Samples %BC (w/w) Physical appearance (min.) Number of cylinder is returned 30 60 90 120 A 0.00 0.25 0.50 1.00 2.00 +++* +++ ++ + - - - 21 8 9 11 3 B 0.00 0.25 -** 5 4 C 12 7 A B C A : BC from Cavendish banana juice B : BC from Cultivated banana juice C : BC from Coconut water Table 1. shows the recipe for chocolate drinks Separated cellulose Rinse with water Ingredients Formulas A B C Cocoa powder (g.) 15 Water (ml.) 50 Sugar (g.) - Milk (ml.) BC (%) 0,0.25,0.5,1,2 Boiled in water at 100°C Soak by water until neutral pH Bacterial cellulose production 1 * Table 2. The thickness of BC by Cavendish, Cultivated banana juice and coconut. CONCLUSION Bacterial cellulose can produced from bananas mature by A. xylinum. In addition, BC can be used directly as a suspendible in chocolate drinks. Samples Time (days) 5 10 14 Cavendish banana juice 0±0 0.100±0 0.333±0.058 0.883±0.104 Cultivated banana juice 0.467±0.058 0.817±0.076 Coconut juice 0.000±0 0.817±0.029 1.033±0.058 REFERENCES Afreen S. S. and Lokeshappa B.. (2014, August). Production of Bacterial Cellulose from Acetobacter Xylinum using Fruits Wastes as Substrate. The International Journal of Science & Technoledge. 2(8): 57-64. Paraskevi Paximada , Apostolos A. Koutinas , Elke Scholten and Ioanna G. Mandala. (2015, 17, march).Effect of bacterial cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners. Food Hydrocolloids. 2016(54): 245-254.