1. 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 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
0.50
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):
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 (54):