1. Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications.
- Author
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Viana LM, Rodrigues FSR, Santos MCB, Lima ADS, Nabeshima EH, Leite MO, Martins MA, Carvalho CWP, Maltarollo VG, Azevedo L, Ferreira MSL, Martino HSD, Felisberto MHF, and Barros FAR
- Subjects
- Plant Extracts chemistry, Plant Extracts analysis, Reactive Oxygen Species metabolism, Starch chemistry, Starch analysis, Musa chemistry, Flour analysis, Fruit chemistry, Phenols analysis, Phenols chemistry, Nutritive Value
- Abstract
This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2024
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