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Zago L, Pessoa HR, Rosado CP, da Silva AA, Pasqualone A, Koury JC. Acute Consumption of Cooked Green Banana Pulp Beverage (Musa cavendishii) Decreases Plasma Glucose in Healthy Women: A Cross-Sectional Controlled Study. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024:10.1007/s11130-024-01202-w. [PMID: 38951375 DOI: 10.1007/s11130-024-01202-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 06/11/2024] [Indexed: 07/03/2024]
Abstract
This study aimed at comparing the carbohydrate composition of three banana varieties (cv. Nanica, Nanicão, and Prata) and investigating the effect of a single dose of cooked green banana pulp beverage (GBPd) on plasma glycemic homeostasis indexes (glucose, PYY, GIP, insulin) and hunger and satiety sensation (visual analog scale-VAS). The bananas were classified according to the color scale. The fiber, total carbohydrate, and resistant starch (RS) were determined using validated methods. Glucose homeostasis indexes and hunger/satiety sensation were determined in ten healthy women in two stages before and after intake: (1) glucose solution (250 g/L); (2) one week later, consumption of the glucose solution plus 75 g/L of GBPd. Blood samples were collected twice in stage-1 and every 15 min for 2 h in stage-2. Cv. Nanicão was selected, because it presented a higher content in RS and dietary fiber on dry base than the other cultivars. Thus, it was used to test glycemic response. After 2 h of GBPd intake, no difference was observed in hunger/satiety sensation and plasma glycemic homeostasis indexes, except for a decrease in plasma glucose concentration (-15%, p = 0.0232) compared to stage-1. These results suggest that cv. Nanicão has a higher potential as a functional ingredient and can influence the reduction in the glycemic index of a meal compared to other cultivars. However, it had not a short-term effect on hormones GIP and PYY in healthy women. Further research is needed to understand the long-term effects and mechanisms of green banana on glycemic control and satiety.
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Affiliation(s)
- Lilia Zago
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil.
| | - Heloisa Rodrigues Pessoa
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil
| | - Carolyne Pimentel Rosado
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil
| | - Andreia Ana da Silva
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Josely Correa Koury
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil
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Fanelli NS, Torres-Mendoza LJ, Abelilla JJ, Stein HH. Chemical composition of banana meal and rice bran from Australia or South-East Asia. Anim Biosci 2023; 36:1568-1577. [PMID: 37170503 PMCID: PMC10475380 DOI: 10.5713/ab.23.0071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 04/04/2023] [Accepted: 04/27/2023] [Indexed: 05/13/2023] Open
Abstract
OBJECTIVE A study was conducted to determine the chemical composition of banana meal and rice bran from Australia or South-East Asia and test the hypothesis that there are no differences in rice bran produced in different countries, but there are differences between full-fat and defatted rice bran. METHODS Two sources of banana meal and 22 sources of rice bran (full-fat or defatted) from Australia or South-East Asia were used. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid hydrolyzed ether extract (AEE), ash, minerals, total starch, insoluble dietary fiber, and soluble dietary fiber. Banana meal was also analyzed for sugars including glucose, fructose, maltose, sucrose, stachyose, and raffinose. RESULTS Chemical analysis demonstrated that banana meal from the Philippines is primarily composed of starch. Full-fat rice bran from Australia had greater (p<0.05) concentrations of AEE, lysine, and glycine than samples from the Philippines and Vietnam. Full-fat rice bran from Australia and Thailand had greater (p<0.05) concentrations of gross energy and most AA than rice bran from Vietnam. Full-fat rice bran from Australia had greater (p<0.05) concentrations of tryptophan and manganese than all other sources, but full-fat rice bran from the Philippines contained less (p<0.05) zinc than all other sources of rice bran. Gross energy, AEE, and copper were greater (p<0.05) in full-fat rice bran compared with defatted rice bran, but defatted rice bran contained more (p<0.05) crude protein, ash, insoluble dietary fiber, total dietary fiber, AA, and some minerals than full-fat rice bran. CONCLUSION Banana meal is a high-energy source that can be used as an alternative ingredient in livestock diets. Full-fat rice bran from Australia and Thailand contained more concentrations of AEE and AA than samples from the Philippines or Vietnam. Full-fat rice bran had more gross energy and AEE than defatted rice bran, whereas defatted rice bran contained more crude protein, ash, and total dietary fiber.
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Affiliation(s)
- Natalia S. Fanelli
- Division of Nutritional Sciences, University of Illinois, Urbana, IL 61801,
USA
| | | | | | - Hans H. Stein
- Division of Nutritional Sciences, University of Illinois, Urbana, IL 61801,
USA
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Gurumayum N, Sarma PP, Khound P, Jana UK, Devi R. Nutritional Composition and Pharmacological Activity of Musa balbisiana Colla Seed: An Insight into Phytochemical and Cellular Bioenergetic Profiling. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:520-525. [PMID: 37477732 DOI: 10.1007/s11130-023-01080-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/04/2023] [Indexed: 07/22/2023]
Abstract
Musa balbisiana Colla belongs to the family Musaceae which is well-known for its nutritional and pharmacological properties. Here, we have analysed the phytochemical content and evaluated the nutritional, antioxidant, anti-glycation, α-amylase, and α-glucosidase inhibition potential. Moreover, for the first time, we have studied the bioenergetic profiles of the bioactive fractions of M. balbisiana seeds extract against oxidative stress-related mitochondrial and cellular dysfunction using XFe24 extracellular flux analyzer. M. balbisiana seeds have high nutritional values with significant levels of carbohydrates, starch, protein, and minerals (Ca, Na, Mg, Cu, Fe, and Zn). Bioactivity-guided fractionation of the methanolic extract of M. balbisiana seeds revealed that the ethyl acetate fraction (EAF) showed the highest antioxidant, anti-glycation, and phytochemical content as compared to other fractions. Moreover, the EAF showed a lower α-amylase inhibition and a higher α-glucosidase inhibitory activity. Most importantly, our GC-MS analyses of EAF revealed the presence of unique and previously unreported 14 phytochemical compounds. A strong correlation between the biological activities and total phenolic/tannin content was observed. In addition, the bioactive fraction of M. balbisiana seeds (EAF) improved the bioenergetic profiles of free fatty acid-induced oxidative stress with a concomitant increase in ATP production, and respiratory and glycolytic capacity. Altogether, our findings suggest that M. balbisiana seeds can be used as a natural supplement to boost antioxidant levels and combat oxidative stress and non-enzymatic glycation.
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Affiliation(s)
- Nonibala Gurumayum
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, 781035, Assam, India
- Department of Zoology, Gauhati University, Guwahati, 781014, India
| | - Partha Pratim Sarma
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, 781035, Assam, India
| | - Puspanjali Khound
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, 781035, Assam, India
- Department of Zoology, Gauhati University, Guwahati, 781014, India
| | - Uttam Kumar Jana
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, 781035, Assam, India
- Crystallography and Molecular Biology Division, Saha Institute of Nuclear Physics, Kolkata, 700064, India
| | - Rajlakshmi Devi
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, 781035, Assam, India.
- Department of Zoology, Gauhati University, Guwahati, 781014, India.
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Torres-Vargas OL, Gaytan-Martinez M, Fernanda CC, Millán-Malo BM, Rodriguez-Garcia M. Changes in the physicochemical properties of isolated starch and plantain ( Musa AAB Simmonds) flours for early maturity stage. Heliyon 2023; 9:e18939. [PMID: 37600412 PMCID: PMC10432965 DOI: 10.1016/j.heliyon.2023.e18939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 08/22/2023] Open
Abstract
This work focuses on the study of the physicochemical changes that take place during the first stage of ripening of plantain, with particular attention to the changes in the orthorhombic and hexagonal nanocrystals present in this starch, and its relation shift with resistance starch. Significant changes were observed in the proximal analysis of plantain flour. A gradual increase in moisture content was attributed to the high content of crystalline structures and molecules that can be removed by drying. Water activity increased with ripening, which was attributed to the hygroscopic nature of the flours. The protein content increased, and the carbohydrate content decreased, indicating the progress of biochemical reactions. The changes in the fat content are consistent with the hydrolysis and resynthesis of lipids during the ripening process. The obtained results indicate a significant influence of the ripening stage on the physicochemical properties of flour and starch of plantain, which is associated with the occurrence of a climacteric peak on the 4th day of ripening. The hydration properties of plantain flour decreased significantly during the ripening days, consistent with the occurrence of a climacteric peak. Water holding capacity (WHC) and water binding capacity (WBC) were affected by the degree of digestion of native starch granules and protein denaturation during fruit ripening. Scanning electron microscopes (SEM) showed that during ripening the surface of the isolated starches do not suffer any significative damage. X-ray diffraction patterns were used to identify crystalline structures and to study the changes in the crystalline structures. These results showed that the starch contains orthorhombic and hexagonal nanocrystals, which play and important role and which show small structural damage during ripening reflected in a decrease in their relative crystallinity. This is the first time that these nanocrystals have been studied and considered in the ripening process. Differential scanning calorimetry was used to study the thermal transition in isolated starch. The results indicated that the gelatinization of starch corresponds to the solvation of orthorhombic and hexagonal nanocrystals, and that during ripening there is a decrease in the enthalpy reflecting some crystal structural damage. Pasting properties were studied using a Starch cell for flours and isolated starches, indicating that the pasting profile is governed by intrinsic and extrinsic factors. The resistant starch does not show significant changes at this stage of maturation. This starch is the one with the highest resistant starch content reported in the literature (38%). It was hypothesized that the resistant starch is directly related to the amount of whole starch granules, and more importantly, directly related to the number concentration of orthorhombic and hexagonal nanocrystals. Therefore, knowledge of the physicochemical and nutritional properties of plantain and flour at each stage of ripening allows better selection according to industrial applications.
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Affiliation(s)
- Olga L. Torres-Vargas
- Universidad Del Quindío, Facultad de Ciencias Agroindustriales, Grupo de Investigación en Ciencias Agroindustriales, Quindío, Armenia, Colombia
| | - Marcela Gaytan-Martinez
- Programa de Posgrado en Alimentos Del Centro de La República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de Las Campanas S/N, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico
| | - Castro-Campos Fernanda
- Programa de Posgrado en Alimentos Del Centro de La República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de Las Campanas S/N, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico
| | - Beatriz M. Millán-Malo
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro, C. P 76230, Mexico
| | - M.E. Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro, C. P 76230, Mexico
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Liao HJ, Hung CC. Functional, Thermal and Structural Properties of Green Banana Flour (cv. Giant Cavendish) by De-astringency, Enzymatic and Hydrothermal Treatments. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:52-60. [PMID: 36301415 DOI: 10.1007/s11130-022-01021-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Green banana fruit with high resistant starch (RS) content has a potential to be a nutraceutical ingredient despite having an unpleasant astringency taste and is yet to be fully explored. In this study, the green banana after de-astringency treatment was employed for flour production, and the resulting flour was subjected to modification by the combined treatments of pullulanase debranching and annealing. The banana flour (BF) and the modified flour (MF) were compared with each other by evaluating their functional, thermal and structural properties. The BF showed a restricted-swelling pasting profile, behaving like a slightly chemically cross-linked starch; the MF exhibited less pronounced changes in pasting behavior with increased solubility and decreased swelling power and dispersed volume fraction at elevated temperatures. As compared with the BF, an enhanced thermal stability of the MF was observed, reflected in the endotherm shifting to higher temperatures with increased enthalpy. The BF displayed a CA-type polymorph, while the MF comprised a mixture of B- and V-type polymorphs with increased crystallinity. The MF showed an increased molecular order, reflected in an increase in short-range double helical order detected in the starch fingerprint regions of FT-IR spectra, and along with increased crystallinity, underlying its enhanced thermal stability. The modification treatment resulted in irregularly shaped flour particles with a more compact structure as revealed by morphological characters. The results of this study can provide useful information for the development of food products using the modified green banana flour with improved thermal stability and functional properties as a health-promoting ingredient.
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Affiliation(s)
- Hung-Ju Liao
- Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City, 600355, Taiwan, Republic of China.
| | - Chih-Chiao Hung
- Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City, 600355, Taiwan, Republic of China
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Petikirige J, Karim A, Millar G. Effect of drying techniques on quality and sensory properties of tropical fruits. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Azharul Karim
- Faculty of Engineering Queensland University of Technology Australia
| | - Graeme Millar
- Faculty of Engineering Queensland University of Technology Australia
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Medicinal plants with anti-colorectal cancer bioactive compounds: Potential game-changers in colorectal cancer management. Biomed Pharmacother 2022; 153:113383. [PMID: 35820316 DOI: 10.1016/j.biopha.2022.113383] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/26/2022] [Accepted: 07/06/2022] [Indexed: 01/10/2023] Open
Abstract
Development and identification of molecular compounds capable of killing or inhibiting transformed cells promoting carcinogenesis without inducing toxic effects to the normal cells are of utmost significance. A systematic review was conducted in screening for important literature was extensively performed by searching the Web of Science, Ovid, BMC Springer, Elsevier, Embase, and MEDLINE databases for optimum selectivity. Google Scholar was also used to supplement information. Pharmacotherapeutic biomolecules active against colon cancer carcinogenesis in Musa acuminata and Musa balbisiana (bananas), Punica granatum L (pomegranate), Glycine max (Soybean), Brassica oleracea L var. italica Plenck (Broccoli), and Hibiscus rosa-sinesis and Hibiscus sabdariffa (hibiscus) were evaluated. Signaling pathways like phosphatidylinositol 3-kinase (PI3K), mitogen-activated protein kinase (MAPK), protein kinase B (AKT), and nuclear factor-kappa B (NFκB) correlate the mediation of COX-2 expression. Increased levels of COX-2 are correlated with the occurrence and progression of colon cancer. Natural antioxidants in herbal plants including polyphenols and carotenoids inhibit the oxidation of lipids, proteins, and nucleic acids and thereby preventing the initiation of oxidizing chain reactions. These bioactive compounds should be considered an important dietary supplement.
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Dibakoane SR, Du Plessis B, Silva LD, Anyasi TA, Emmambux M, Mlambo V, Wokadala OC. Nutraceutical Properties of Unripe Banana Flour Resistant Starch: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Siphosethu Richard Dibakoane
- School of Agricultural and Natural Sciences University of Mpumalanga Corner R40 and D725 Road Nelspruit 1200 South Africa
- Agro‐Processing and Postharvest Technologies Division Agricultural Research Council – Tropical and Subtropical Crops Nelspruit 1200 South Africa
| | - Belinda Du Plessis
- Tshwane University of Technology Department of Biotechnology and Food Technology Private Bag X680 Pretoria 0083 South Africa
| | - Laura Da Silva
- Tshwane University of Technology Department of Biotechnology and Food Technology Private Bag X680 Pretoria 0083 South Africa
| | - Tonna A. Anyasi
- Agro‐Processing and Postharvest Technologies Division Agricultural Research Council – Tropical and Subtropical Crops Nelspruit 1200 South Africa
| | - Mohammad Emmambux
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - Victor Mlambo
- School of Agricultural and Natural Sciences University of Mpumalanga Corner R40 and D725 Road Nelspruit 1200 South Africa
| | - Obiro Cuthbert Wokadala
- School of Agricultural and Natural Sciences University of Mpumalanga Corner R40 and D725 Road Nelspruit 1200 South Africa
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Chang L, Yang M, Zhao N, Xie F, Zheng P, Simbo J, Yu X, Du SK. Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101624] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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10
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Syukriani L, Herawati N, Asben A, Suliansyah I, Jamsari J. Physicochemical and Morphological Characteristics of Starch and Flour Obtained from Green Banana cv. Raja ( Musa paradisiaca cv. Raja) in West Sumatra, Indonesia. Pak J Biol Sci 2021; 24:1175-1182. [PMID: 34842390 DOI: 10.3923/pjbs.2021.1175.1182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
<b>Background and Objective:</b> Banana cv. <i>Raja</i> is widely cultivated in West Sumatra, Indonesia. The physicochemical properties of starch and flour were investigated to determine their functional food prospects in industrial food. <b>Materials and Methods:</b> Starch and flour of banana cv. <i>Raja</i> was characterized using proximate analysis, Scanning Electron Microscopy (SEM), X-Ray Diffraction (XRD), Fourier-Transform Infrared (FT-IR), X-Ray Fluorescence (XRF) and Rapid Visco-Analyzer (RVA). <b>Results:</b> Banana cv. <i>Raja</i> starch contains 40.73% starch, 17.49% amylose, 55.5% water, 0.66% ash, 0.83% protein and 0.18% fat. The size of the granules is ranging from 20-30 μm in irregular and ellipsoidal-truncated shapes. The structure of crystallinity belongs to the type B while the gelatinization temperature is 74.9°C. Furthermore, the starch composed of 41.06% potassium, 12.85% phosphorus, 12.74% iron, 9.4% calcium and 7.5% magnesium. <b>Conclusion:</b> The morphological and physicochemical starch characteristics of Banana cv. <i>Raja</i> and has similar characteristics with its flour. Meanwhile the swelling power and the solubility value of the flour were higher than the starch. The gelatinization temperatures of starch and flour were 74.9 and 73.4°C, respectively.
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Thongpoem P, Chorum M, Rittisorn S, Saithong P, Permpool J, Kitpreechavanich V, Lomthong T. Saccharification of unripe banana flour using microwave assisted starch degrading enzyme hydrolysis for development of wine and vinegar fermentations. INTERNATIONAL FOOD RESEARCH JOURNAL 2021. [DOI: 10.47836/ifrj.28.5.10] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Unripe banana flour (UBF) from Musa (ABB) ‘Kluai Namwa’ was used as the substrate for sugar syrup production by microwave assisted starch degrading enzyme hydrolysis. Results showed that a concentration of 300 g/L of UBF subjected to 800 W microwave power for 2.0 min, with subsequent hydrolysis by a low temperature amylase (iKnowZyme® LTAA) and glucoamylase (iKnowZyme® GA) at 50°C for 9 h yielded highest sugar syrup production at 20 ± 0.89 °Brix of total soluble solids (TSS). The major hydrolysis product from UBF determined by thin-layer chromatography (TLC) was glucose, with reduced amounts of maltose and maltotriose. Fermentation by mixed strains of Saccharomyces cerevisiae produced alcohol content at 13.2 ± 0.07% (w/v) after 10 d at room temperature. Acetic acid fermentation achieved using Acetobacter aceti TISTR 354 by surface culture fermentation (SCF) in a stainless-steel tray chamber yielded 5.10 ± 0.12% (v/v) after cultivation at room temperature for 9 d, corresponding to standard commercial vinegar products at over 4.0%. This is the first report detailing production of sugar syrup, wine, and vinegar from UBF, using microwave assisted starch degrading enzyme hydrolysis at 50°C. Results showed that producing an alternative healthy products from natural material could be feasible with added value through biotechnological processes.
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Comprehensive Utilization of Thinned Unripe Fruits from Horticultural Crops. Foods 2021; 10:foods10092043. [PMID: 34574153 PMCID: PMC8467360 DOI: 10.3390/foods10092043] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/22/2021] [Accepted: 08/24/2021] [Indexed: 12/11/2022] Open
Abstract
Fruit thinning is a cultivation technique that is widely applied in horticulture in order to obtain high-quality horticultural crops. This practice results in the discarding of a large number of thinned unripe fruits in orchards each year, which produces a great waste of agricultural resources and causes soil pollution that may be an important reservoir for pest and plant diseases. Current studies showed that bioactive compounds such as polyphenols, organic acids, monosaccharides and starches are present in unripe fruits. Therefore, we reviewed the bioactive components obtained from thinned unripe fruits, their revalorization for the food industry, their beneficial effects for human health and the methods for obtaining these components. We also performed a calculation of the costs and benefits of obtaining these bioactive compounds, and we proposed future research directions. This review provides a reference for the effective utilization and industrial development of thinned unripe fruits obtained from horticultural crops. Furthermore, revalorizing the waste from this cultural practice may increase the economic benefits and relieve the environmental stress.
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How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Foods 2021; 10:foods10081749. [PMID: 34441527 PMCID: PMC8393996 DOI: 10.3390/foods10081749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/24/2021] [Accepted: 07/26/2021] [Indexed: 11/17/2022] Open
Abstract
The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples.
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Mondal A, Banerjee S, Bose S, Das PP, Sandberg EN, Atanasov AG, Bishayee A. Cancer Preventive and Therapeutic Potential of Banana and Its Bioactive Constituents: A Systematic, Comprehensive, and Mechanistic Review. Front Oncol 2021; 11:697143. [PMID: 34307163 PMCID: PMC8294041 DOI: 10.3389/fonc.2021.697143] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Accepted: 05/24/2021] [Indexed: 12/20/2022] Open
Abstract
Background The banana (Musa spp.) plant produces elongated and edible fruit. The two main parthenocarpic species of banana are Musa accuminata Colla and Musa balbisiana Colla. There are several health-promoting and disease-preventing effects of Musa accuminata Colla, which are attributed to its important bioactive compounds, including phenolics, carotenoids, biogenic amines, phytosterols, and volatile oils, found in the stem, fruit, pseudostem, leaf, flower, sap, inner trunk, root, and inner core. Banana possesses numerous pharmacological activities, such as antioxidant, immunomodulatory, antimicrobial, antiulcerogenic, hypolipidemic, hypoglycemic, leishmanicidal, anthelmintic, and anticancer properties. Various individual studies have reported anticancer effects of different components of the banana plant. However, according to our understanding, an up-to-date, systematic, and critical analysis of existing scientific results has not yet been carried out. Objectives This review aims to include a thorough assessment of banana and its phytochemicals for cancer prevention and therapy with a focus on cellular and molecular mechanisms of action. Methods The available research studies on anticancer activities of banana extracts, fractions and pure compounds were collected using various scholarly databases, such as PubMed, ScienceDirect, and Scopus, based on predetermined selection criteria. Results Various banana extracts, fractions, and phytoconstituents, including ferulic acid, protocatechualdehyde, 2-pentanone, 4-epicyclomusalenone, cycloeucalenol acetate, and chlorogenic acid, have been shown to exhibit cancer preventative and anticancer activities in breast, cervical, colorectal, esophageal, hepatic, oral, prostate, and skin cancers. Bioactive components present in bananas have exhibited antiproliferative, cell cycle arrest-inducing, apoptotic, anti-adhesive, anti-invasive, and antiangiogenic effects through modulation of diverse, dysregulated oncogenic signaling pathways. Conclusion Based on the critical analysis of available literature, banana products and phytoconstituents show enormous potential for future development of drugs for cancer prevention and therapy. However, more mechanistic studies and well-designed clinical trials should be performed to establish its efficacy.
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Affiliation(s)
- Arijit Mondal
- Department of Pharmaceutical Chemistry, Bengal College of Pharmaceutical Technology, Dubrajpur, India
| | - Sabyasachi Banerjee
- Department of Pharmaceutical Chemistry, Gupta College of Technological Sciences, Asansol, India
| | - Sankhadip Bose
- Department of Pharmacognosy, Bengal School of Technology, Chuchura, India
| | - Partha Pratim Das
- Department of Pharmacognosy, Bengal School of Technology, Chuchura, India
| | - Elise N Sandberg
- Lake Erie College of Osteopathic Medicine, Bradenton, FL, United States
| | - Atanas G Atanasov
- Ludwig Boltzmann Institute for Digital Health and Patient Safety, Medical University of Vienna, Vienna, Austria.,Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, Magdalenka, Poland.,Department of Pharmacognosy, University of Vienna, Vienna, Austria
| | - Anupam Bishayee
- Lake Erie College of Osteopathic Medicine, Bradenton, FL, United States
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15
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Khoozani AA, Rad AH, Keshtiban A, Pirouzian HR, Javadi M, Shahbazi N, Pourjafar H. Effect of Resistant Starch Type Two Fortification on Structural Characteristics of Macaroni. STARCH-STARKE 2021. [DOI: 10.1002/star.202000003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Amir Amini Khoozani
- Department of Food Science University of Otago PO Box 56 Dunedin 9054 New Zealand
| | - Aziz Homayouni Rad
- Department of Food Science and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz 5166616471 Iran
| | - Ata Keshtiban
- Department of Food Science and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz 5166616471 Iran
| | - Haniyeh Rasouli Pirouzian
- Department of Food Science and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz 5166616471 Iran
| | - Mina Javadi
- Department of Food Science and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz 5166616471 Iran
| | - Nayyer Shahbazi
- Department of Food Science School of Agricultural Engineering Shahrood University of Technology Shahrood 3619995161 Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition Maragheh University of Medical Sciences Maragheh 5515878151 Iran
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16
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de Andrade LS, Sardá FAH, Pereira NBF, Teixeira RR, Rodrigues SD, de Lima JD, Dalboni MA, Aoike DT, Nakao LS, Cuppari L. Effect of Unripe Banana Flour on Gut-Derived Uremic Toxins in Individuals Undergoing Peritoneal Dialysis: A Randomized, Double-Blind, Placebo-Controlled, Crossover Trial. Nutrients 2021; 13:646. [PMID: 33671166 PMCID: PMC7922008 DOI: 10.3390/nu13020646] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 02/05/2021] [Accepted: 02/10/2021] [Indexed: 12/23/2022] Open
Abstract
In chronic kidney disease (CKD), the accumulation of gut-derived metabolites, such as indoxyl sulfate (IS), p-cresyl sulfate (pCS), and indole 3-acetic acid (IAA), has been associated with the burden of the disease. In this context, prebiotics emerge as a strategy to mitigate the accumulation of such compounds, by modulating the gut microbiota and production of their metabolites. The aim of this study was to evaluate the effect of unripe banana flour (UBF-48% resistant starch, a prebiotic) on serum concentrations of IS, pCS, and IAA in individuals undergoing peritoneal dialysis (PD). A randomized, double-blind, placebo-controlled, crossover trial was conducted. Forty-three individuals on PD were randomized to sequential treatment with UBF (21 g/day) and placebo (waxy corn starch-12 g/day) for 4 weeks, or vice versa (4-week washout). The primary outcomes were total and free serum levels of IS, pCS, and IAA. Secondary outcomes were 24 h urine excretion and dialysis removal of IS, pCS, and IAA, serum inflammatory markers [high-sensitivity C-reactive protein (hsCRP), interleukin-6 (IL-6), interleukin-10 (IL-10), and tumor necrosis factor-α (TNF-α)], serum lipopolysaccharide LPS, and dietary intake. Of the 43 individuals randomized, 26 completed the follow-up (age = 55 ± 12 years; 53.8% men). UBF did not promote changes in serum levels of IS (p = 0.70), pCS (p = 0.70), and IAA (p = 0.74). Total serum IS reduction was observed in a subgroup of participants (n = 11; placebo: median 79.5 μmol/L (31-142) versus UBF: 62.5 μmol/L (31-133), p = 0.009) who had a daily UBF intake closer to that proposed in the study. No changes were observed in other secondary outcomes. UBF did not promote changes in serum levels of IS or pCS and IAA; a decrease in IS was only found in the subgroup of participants who were able to take 21g/day of the UBF.
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Affiliation(s)
- Laila Santos de Andrade
- Nutrition Program, Universidade Federal de São Paulo—UNIFESP, São Paulo 05508-000, Brazil; (L.S.d.A.); (N.B.F.P.); (R.R.T.)
| | - Fabiana Andréa Hoffmann Sardá
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Universidade de São Paulo—USP, São Paulo 05508-000, Brazil;
- APC Microbiome Ireland, University College Cork, Cork T12 K8AF, Ireland
| | | | - Renata Rodrigues Teixeira
- Nutrition Program, Universidade Federal de São Paulo—UNIFESP, São Paulo 05508-000, Brazil; (L.S.d.A.); (N.B.F.P.); (R.R.T.)
| | - Silvia Daniéle Rodrigues
- Department of Basic Pathology, Universidade Federal do Paraná—UFPR, Curitiba 81531-980, Brazil; (S.D.R.); (L.S.N.)
| | - Jordana Dinorá de Lima
- Department of Cell Biology, Universidade Federal do Paraná—UFPR, Curitiba 81531-980, Brazil;
| | - Maria Aparecida Dalboni
- Post-Graduate Program in Medicine, Universidade Nove de Julho—UNINOVE, São Paulo 01504-001, Brazil;
| | - Danilo Takashi Aoike
- Division of Nephrology, Universidade Federal de São Paulo—UNIFESP, Rua Botucatu, 720/740, São Paulo 04023-062, Brazil;
| | - Lia Sumie Nakao
- Department of Basic Pathology, Universidade Federal do Paraná—UFPR, Curitiba 81531-980, Brazil; (S.D.R.); (L.S.N.)
| | - Lilian Cuppari
- Nutrition Program, Universidade Federal de São Paulo—UNIFESP, São Paulo 05508-000, Brazil; (L.S.d.A.); (N.B.F.P.); (R.R.T.)
- Division of Nephrology, Universidade Federal de São Paulo—UNIFESP, Rua Botucatu, 720/740, São Paulo 04023-062, Brazil;
- Dialysis Department, Hospital do Rim—Fundação Oswaldo Ramos, São Paulo 04038-002, Brazil
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17
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Oyeyinka BO, Afolayan AJ. Potentials of Musa Species Fruits against Oxidative Stress-Induced and Diet-Linked Chronic Diseases: In Vitro and In Vivo Implications of Micronutritional Factors and Dietary Secondary Metabolite Compounds. Molecules 2020; 25:E5036. [PMID: 33142997 PMCID: PMC7663138 DOI: 10.3390/molecules25215036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/10/2020] [Accepted: 09/23/2020] [Indexed: 12/12/2022] Open
Abstract
Nutritional quality and the well-being of the body system are directly linked aspects of human survival. From the unborn foetus to adulthood, the need for sustainable access to micronutrient-rich foods is pertinent and the global consumption of banana and plantain fruits, in effect, contributes to the alleviation of the scourge of malnutrition. This review is particularly aimed at evaluating the pharmacological dimensions through the biological mechanisms of Musa fruits in the body, which represent correlations with their constituent micronutrient factors and dietary polyphenolic constituents such as minerals, vitamin members, anthocyanins, lutein, α-,β- carotenes, neoxanthins and cryptoxanthins, epi- and gallo catechins, catecholamines, 3-carboxycoumarin, β-sitosterol, monoterpenoids, with series of analytical approaches for the various identified compounds being highlighted therein. Derivative value-products from the compartments (flesh and peel) of Musa fruits are equally highlighted, bringing forth the biomedicinal and nutritional relevance, including the potentials of Musa species in dietary diversification approaches.
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Affiliation(s)
| | - Anthony Jide Afolayan
- Medicinal Plants and Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice 5700, South Africa;
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18
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Amini Khoozani A, Kebede B, El-Din Ahmed Bekhit A. Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109252] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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19
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Pimenta do Nascimento T, Barros Santos MC, Pimentel de Abreu J, Lengruber Gonçalves Teixeira de Almeida I, Barreto da Silva Feijó M, Junger Teodoro A, Simões Larraz Ferreira M, Cameron LC, Bello Koblitz MG. Effects of cooking on the phytochemical profile of breadfruit as revealed by high-resolution UPLC-MS E. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1962-1970. [PMID: 31846074 DOI: 10.1002/jsfa.10209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 09/11/2019] [Accepted: 12/17/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND This study evaluated the impact of cooking on the profile of bioactive compounds in unripe breadfruit. To this end, the accessibility of bioactive compounds by various solvents was assessed through total phenolic content and antioxidant capacity analyses. The most efficient solvent was applied to extract the metabolites, which were evaluated by ultra-performance liquid chromatography coupled with high-resolution quadrupole time-of-flight mass spectrometry in MSE mode. RESULTS Cooked and raw breadfruit presented total phenolic content and antioxidant capacities in almost all extracts, and pure water proved to be the best extractor. Globally, 146 bioactive compounds have been identified for both raw and cooked fruits' aqueous extracts. Most of these compounds were stable to the heat treatment applied (121 °C/10 min). However, results revealed that 22 metabolites contributed to significantly distinguishing the raw from the cooked samples. Among those, 15 compounds, such as pyrogallol, 1-acetoxypinoresinol, and scopolin, evidenced higher relative abundance in the cooked extracts. On the other hand, only seven metabolites, such as 4-hydroxyhippuric acid, epicatechin, and leptodactylone, decreased post-heating. CONCLUSIONS Cooking promoted little alteration in the bioactive compounds profile of immature breadfruit and thus appears to be an exploitation alternative for this perishable fruit, which seems to be a source of a large range of bioactive compounds. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Talita Pimenta do Nascimento
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Millena Cristina Barros Santos
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Joel Pimentel de Abreu
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | | | | | - Anderson Junger Teodoro
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - Luiz Claudio Cameron
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - Maria Gabriela Bello Koblitz
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
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20
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Utpott M, Ramos de Araujo R, Galarza Vargas C, Nunes Paiva AR, Tischer B, de Oliveira Rios A, Hickmann Flôres S. Characterization and application of red pitaya (
Hylocereus polyrhizus)
peel powder as a fat replacer in ice cream. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14420] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Michele Utpott
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Rubilene Ramos de Araujo
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Carolina Galarza Vargas
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Ana Raisa Nunes Paiva
- Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Bruna Tischer
- Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Alessandro de Oliveira Rios
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Simone Hickmann Flôres
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
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21
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Amini Khoozani A, Kebede B, Birch J, Bekhit AEDA. The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility. Foods 2020; 9:E152. [PMID: 32033343 PMCID: PMC7073709 DOI: 10.3390/foods9020152] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 01/31/2020] [Accepted: 02/02/2020] [Indexed: 01/07/2023] Open
Abstract
The use of Whole Green Banana Flour (WGBF) in bread production may be a strategy to improve the nutritional profile of bread, but the extent of improvement may depend on the processing conditions of the flour. Therefore, WGBF was produced using two methods (freeze-drying and air-oven drying) and was used in bread-making. This study investigated the effect of flour type-FDF (WGBF produced by freeze-drying) and ODF (prepared by air-oven drying at 50 °C)-at fortification levels of 0% (control), 10%, 20%, and 30% on the fortified bread. A significant decrease in energy caloric value and an increase in moisture and fibre at >20% fortification level (p < 0.05) was noted. The ODF bread samples had a higher browning index compared to the control and the FDF samples. Addition of WGBF improved macro minerals (Mg, Ca, Na, K, and P) with a no significant change in micro minerals (Fe, Zn, and Mn). The use of FDF in bread resulted in a marked increase in resistant and slow digestible starch levels in F30 compared to ODF samples and their comparable fortification levels. The digestibility of the bread samples showed that WGBF can be used as an alternative functional ingredient to prepare bread with better nutritional value.
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Affiliation(s)
- Amir Amini Khoozani
- Department of Food Science, University of Otago, 9016 Dunedin, New Zealand; (B.K.)
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22
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Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108524] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Zhang J, Wang J, Wang G, Wang C, Huang R. Extraction and characterization of phenolic compounds and dietary fibres from banana peel. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.4.14] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- J.W. Zhang
- College of Life Science, South China Normal University, Guangzhou 510631. PR China
- Guangdong Provincial Engineering Technology Research Center for Drug and Food Biological Resources Processing and Comprehensive Utilization, Guangzhou 510631. PR China
| | - J.H. Wang
- College of Life Science, South China Normal University, Guangzhou 510631. PR China
- Guangdong Provincial Engineering Technology Research Center for Drug and Food Biological Resources Processing and Comprehensive Utilization, Guangzhou 510631. PR China
| | - G.H. Wang
- College of Life Science, South China Normal University, Guangzhou 510631. PR China
- Guangdong Provincial Engineering Technology Research Center for Drug and Food Biological Resources Processing and Comprehensive Utilization, Guangzhou 510631. PR China
| | - C.C. Wang
- College of Life Science, South China Normal University, Guangzhou 510631. PR China
- Guangdong Provincial Engineering Technology Research Center for Drug and Food Biological Resources Processing and Comprehensive Utilization, Guangzhou 510631. PR China
| | - R.Q. Huang
- College of Life Science, South China Normal University, Guangzhou 510631. PR China
- Guangdong Provincial Engineering Technology Research Center for Drug and Food Biological Resources Processing and Comprehensive Utilization, Guangzhou 510631. PR China
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The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana). Foods 2019; 8:foods8110586. [PMID: 31752301 PMCID: PMC6915601 DOI: 10.3390/foods8110586] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/12/2019] [Accepted: 11/15/2019] [Indexed: 11/19/2022] Open
Abstract
The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the carbohydrate content comprised of starch (greater than 67.02 g/100 g). The tropical fruit flours had greater (p < 0.05) water holding capacity than wheat flour. Breadfruit flour B had the lowest (p < 0.05) bulk density, while banana flour had the greatest (p < 0.05) bulk density. The swelling power of the tropical flours was greater (p < 0.05) than the wheat flour. The viscosity of the tropical flours was higher than wheat flour but decreased significantly when temperature was held at 130 °C. These results indicated that the two breadfruit flours and banana flour have great potential for application in processed food products, and have similar compositional attributes to a more traditional flour.
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25
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Hasan MU, Malik AU, Ali S, Imtiaz A, Munir A, Amjad W, Anwar R. Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14280] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mahmood Ul Hasan
- Postharvest Research and Training Center Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
| | - Aman Ullah Malik
- Postharvest Research and Training Center Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
| | - Sajid Ali
- Department of Horticulture Faculty of Agricultural Sciences and Technology Bahauddin Zakariya University Multan Pakistan
| | - Amna Imtiaz
- Postharvest Research and Training Center Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
| | - Anjum Munir
- Department of Energy Systems Engineering Faculty of Agricultural Engineering & Technology University of Agriculture Faisalabad Pakistan
| | - Waseem Amjad
- Department of Energy Systems Engineering Faculty of Agricultural Engineering & Technology University of Agriculture Faisalabad Pakistan
| | - Raheel Anwar
- Postharvest Research and Training Center Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
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26
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Riquette RFR, Ginani VC, Leandro EDS, de Alencar ER, Maldonade IR, de Aguiar LA, de Souza Acácio GM, Mariano DRH, Zandonadi RP. Do production and storage affect the quality of green banana biomass? Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Khoozani AA, Bekhit AEDA, Birch J. Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. Int J Biol Macromol 2019; 130:938-946. [DOI: 10.1016/j.ijbiomac.2019.03.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2018] [Revised: 02/15/2019] [Accepted: 03/02/2019] [Indexed: 01/22/2023]
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28
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Falcomer AL, Riquette RFR, de Lima BR, Ginani VC, Zandonadi RP. Health Benefits of Green Banana Consumption: A Systematic Review. Nutrients 2019; 11:E1222. [PMID: 31146437 PMCID: PMC6627159 DOI: 10.3390/nu11061222] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 05/16/2019] [Accepted: 05/23/2019] [Indexed: 12/25/2022] Open
Abstract
Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We found 1009 articles in these databases. After duplicate removal, we screened 732 articles' titles and abstracts, and selected 18 potentially relevant studies for full-text reading. We added five records from the reference list of the fully-read articles and seven suggested by the expert. Twelve articles were excluded. In the end, 18 studies were considered for this systematic review. Ten studies were conducted with green banana flour and eight with the green banana pulp/biomass. Most of the GB health benefits studied were related to the gastrointestinal symptoms/diseases, followed by the glycemic/insulin metabolism, weight control, and renal and liver complications associated to diabetes. Only one study did not confirm the health benefit proposed. It is necessary to standardize the GB dose/effect to different age groups and different health effects considering the GB variety and ripeness level. Further studies are necessary to present better detailing of GB product and their health effects considering all the raw-material characteristics.
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Affiliation(s)
- Ana Luisa Falcomer
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| | - Roberta Figueiredo Resende Riquette
- Campus Oeste Liliane Barbosa, Department of Nutrition, Instituto de Ensino Superior de Brasília (IESB), Brasilia 72225-315 Distrito Federal, Brazil.
| | - Bernardo Romão de Lima
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| | - Verônica C Ginani
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| | - Renata Puppin Zandonadi
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
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Amini Khoozani A, Birch J, Bekhit AEDA. Production, application and health effects of banana pulp and peel flour in the food industry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:548-559. [PMID: 30906012 PMCID: PMC6400781 DOI: 10.1007/s13197-018-03562-z] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/15/2018] [Accepted: 12/26/2018] [Indexed: 12/20/2022]
Abstract
The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.
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Affiliation(s)
- Amir Amini Khoozani
- Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054 New Zealand
| | - John Birch
- Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054 New Zealand
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30
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Tracing of Chemical Components of Odor in Peels and Flesh from Ripe Banana on a Daily Basis Using GC-MS Characterization and Statistical Analysis for Quality Monitoring During Storage. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01435-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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31
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Physicochemical and nutritional characteristics of banana flour during ripening. Food Chem 2018; 256:11-17. [DOI: 10.1016/j.foodchem.2018.02.113] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 02/15/2018] [Accepted: 02/20/2018] [Indexed: 01/25/2023]
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32
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Soto-Maldonado C, Concha-Olmos J, Cáceres-Escobar G, Meneses-Gómez P. Sensory evaluation and glycaemic index of a food developed with flour from whole (pulp and peel) overripe banana (Musa cavendishii) discards. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Segundo C, Román L, Lobo M, Martinez MM, Gómez M. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:365-371. [PMID: 28887738 DOI: 10.1007/s11130-017-0630-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06 g/100 g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a three-fold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.
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Affiliation(s)
- Cristina Segundo
- Facultad de Ingeniería, CIT Jujuy, Universidad nacional de Jujuy, CONYCET, Avenida Italo Palanca, 4600, Salvador de Jujuy, Jujuy, Argentina
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004, Palencia, Spain
| | - Laura Román
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004, Palencia, Spain
| | - Manuel Lobo
- Facultad de Ingeniería, CIT Jujuy, Universidad nacional de Jujuy, CONYCET, Avenida Italo Palanca, 4600, Salvador de Jujuy, Jujuy, Argentina
| | - Mario M Martinez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004, Palencia, Spain
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA
| | - Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004, Palencia, Spain.
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Combined effects of ultrasound and pulsed-vacuum on air-drying to obtain unripe banana flour. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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35
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La Fuente CI, Tadini CC. Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound – Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this research the application of ultrasound, prior to air-drying, describing the phenomena in two approaches: unripe banana slices immersed in water (hydrated) and vacuum packaged (non-hydrated) were investigated. The results showed two falling rate periods during the air-drying. For the second rate period, an increase of water effective diffusivity due to the “sponge effect” (direct effect of ultrasound) and the microscopic channels formation (indirect effect) was observed. Scanning electron microscopy images showed that untreated dried slices were less porous, characterized by small cavities and high density, while ultrasound pretreated slices resulted in a porous structure with more free volume between cells. An increase in porosity decreased the resistance for diffusion, influencing positively the water effective diffusivity. Moreover, ultrasound produced partial disorder of the crystalline structure within the starch granules, reducing the amount of energy required for gelatinization. Moreover, reduction of resistant starch content was not observed.
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Castelo-Branco VN, Guimarães JN, Souza L, Guedes MR, Silva PM, Ferrão LL, Miyahira RF, Guimarães RR, Freitas SML, Reis MCD, Zago L. The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.11916] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | - Lilia Zago
- Universidade do Estado do Rio de Janeiro, Brazil
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37
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Nutritional, functional, phytochemical and structural characterization of gluten-free flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9506-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Pasting, thermal, gel texture, resistant starch and colour properties of unripe banana flour from 10 desert banana varieties cultivated in South Africa. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9481-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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39
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Türker B, Savlak N, Kaşıkcı M. Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2016. [DOI: 10.12944/crnfsj.4.special-issue-october.25] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Celiac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is rich in starch but poor in terms of other nutrients, functional and health benefitial ingredients. Green (unripe) banana is a good source of resistant starch, non-starch polysaccharides including dietary fiber, antioxidants, poliphenols, essential minerals such as potassium, various vitamins e.g. provitamin A, carotenoid, B1, B2, C which are important for human health. In this research, it is aimed to develop nutritious and functional gluten free cake formulations by substituting green banana peel flour (GBPF) with rice flour (5%, 10%, 15% and 20%) and to investigate physical properties of GBPF substituted cakes. Cake volume, specific volume, density, baking loss and height of the cakes were in the range of 831.44 – 1034.11 cm3, 1.91-2.41 cm3/g, 0.41-0.52 g/cm3, 16.38-18.14% and 4.36-5.77 cm respectively. As a result, GBPF substituted gluten free cakes were successfully produced. Physical analyses of gluten free cakes showed that 5% and 10% GBPF substitution did not affect gluten free cake volume, specific volume, density and baking loss negatively. 5% and 10% GBPF substituted cakes were not different from control cake statistically (p>0.05). However, substitution levels of 15% and 20% resulted in poorer physical properties. Sensory analysis (data not shown) indicated that all GBPF substitution levels were acceptable, as determined by hedonic scala tests. By developing a nutritious gluten free cake alternative, it is expected to provide an alternative in the dietary diversity of individuals with celiac disease.
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Affiliation(s)
- Burcu Türker
- Department of Food Engineering, Celal Bayar University, Manisa, Turkey, 45140
| | - Nazlı Savlak
- Department of Food Engineering, Celal Bayar University, Manisa, Turkey, 45140
| | - Müzeyyen Kaşıkcı
- Department of Food Engineering, Celal Bayar University, Manisa, Turkey, 45140
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40
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Experimental determination of thermophysical properties of unripe banana slices ( Musa cavendishii ) during convective drying. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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41
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de Angelis-Pereira MC, Barcelos MDFP, Pereira RC, Pereira JDAR, de Sousa RV. Chemical composition of unripe banana peels and pulps flours and its effects on blood glucose of rats. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-11-2015-0150] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Flours obtained from pulps and peels of unripe banana were evaluated regarding their chemical composition and glycemic responses in rats. Moreover, this study aims to propose a new assay to measure glycemic responses using animals.
Design/methodology/approach
Proximal composition, total dietary fiber and its insoluble and soluble fractions, mineral content and tannins were evaluated. Glycemic responses were measured using albino Wistar rats (seven animals/group).
Findings
Flours from pulp and peel of unripe banana presented high content of carbohydrates and minerals. Moreover, flour from peel was rich in insoluble fiber, whereas flour from pulp had adequate proportion of insoluble and soluble fractions. Consumption of banana flours from peel and pulp did not affect fasting blood glucose of normoglycemic rats. Flour from pulp, when consumed in concentrations of 10 and 15 per cent of the diet, significantly stimulated lower glycemic responses in the animals.
Originality/value
Results presented in this study disclose unripe banana flour as an interesting food source, which may be indicated for preventing some types of diseases, such as diabetes, obesity and dyslipidemia. Moreover, the glycemic index assay using animals promoted accurate answers, as the diets were standardized, unlike studies with humans, which do not control variations related to omission and distortion of information regarding food intake.
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Savlak N, Türker B, Yeşilkanat N. Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour. Food Chem 2016; 213:180-186. [PMID: 27451170 DOI: 10.1016/j.foodchem.2016.06.064] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2016] [Revised: 06/20/2016] [Accepted: 06/20/2016] [Indexed: 12/23/2022]
Abstract
The objective of this study was to examine the effect of particle size distribution on physical, chemical and functional properties of unripe banana flour for the first time. A pure triploid (AAA group) of Musa acuminata subgroup Cavendish (°Brix;0.2, pH;4.73, titratable acidity; 0.56g/100g malic acid, total solids; 27.42%) which was supplied from Gazipaşa, Antalya, Turkey from October 2014 to October 2015 was used. Size fractions of <212, 212-315, 316-500 and 501-700μm were characterized for their physical, functional and antioxidant properties. Particle size significantly effected color, water absorbtion index and wettability. L(∗) value decreased, a(∗) and b(∗) values decreased by increasing particle size (r(2)=-0.94, r(2)=0.72, r(2)=0.73 respectively). Particles under 212μm had the lowest rate of wettability (83.40s). A negative correlation between particle size and wettability (r(2)=-0.75) and positive correlation between particle size and water absorption index (r(2)=0.94) was observed.
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Affiliation(s)
- Nazlı Savlak
- Celal Bayar University, Faculty of Engineering, Department of Food Engineering, 45140 Manisa, Turkey.
| | - Burcu Türker
- Celal Bayar University, Faculty of Engineering, Department of Food Engineering, 45140 Manisa, Turkey.
| | - Nazlıcan Yeşilkanat
- Celal Bayar University, Faculty of Engineering, Department of Food Engineering, 45140 Manisa, Turkey.
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43
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Impact of resistant starch from unripe banana flour on hunger, satiety, and glucose homeostasis in healthy volunteers. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
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44
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Hoffmann Sardá FA, de Lima FN, Lopes NT, Santos ADO, Tobaruela EDC, Kato ET, Menezes EW. Identification of carbohydrate parameters in commercial unripe banana flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.11.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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45
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Dan MCT, Cardenette GHL, Sardá FAH, Giuntini EB, Bello-Pérez LA, Carpinelli ÂR, Lajolo FM, Menezes EW. Colonic Fermentation of Unavailable Carbohydrates from Unripe Banana and its Influence over Glycemic Control. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:297-303. [PMID: 26092708 DOI: 10.1007/s11130-015-0493-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The aim of this study was to evaluate the effect of the colonic fermentation of unavailable carbohydrates from unripe banana (mass - UBM - and starch - UBS) over parameters related to glucose and insulin response in rats. Wistar male rats were fed either a control diet, a UBM diet (5 % resistant starch - RS) or a UBS diet (10 % RS) for 28 days. In vivo (oral glucose tolerance test) and in vitro (cecum fecal fermentation, pancreatic islet insulin secretion) analyses were performed. The consumption of UBM and UBS diets by Wistar rats for 28 days improved insulin/glucose ratio. Also, pancreatic islets isolated from the test groups presented significant lower insulin secretion compared to the control group, when the same in vitro glucose stimulation was done. Total short chain fatty acids produced were higher in both experimental groups in relation to the control group. These findings suggest that UBM and UBS diets promote colonic fermentation and can influence glycemic control, improving insulin sensitivity in rats.
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Affiliation(s)
- Milana C T Dan
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, SP, Brazil
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46
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Yangılar F. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream. Food Technol Biotechnol 2015; 53:315-323. [PMID: 27904363 PMCID: PMC5068378 DOI: 10.17113/ftb.53.03.15.3851] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2014] [Accepted: 04/15/2015] [Indexed: 11/12/2022] Open
Abstract
In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (p<0.05) effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists.
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Affiliation(s)
- Filiz Yangılar
- Department of Nutrition and Dietetics, School of Health, Erzincan University, TR-24000 Erzincan, Turkey
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47
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Rayo LM, Chaguri e Carvalho L, Sardá FA, Dacanal GC, Menezes EW, Tadini CC. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.059] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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48
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Anyasi TA, Jideani AIO, Mchau GA. Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars. Food Sci Nutr 2015; 3:221-32. [PMID: 25987997 PMCID: PMC4431790 DOI: 10.1002/fsn3.208] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 01/09/2015] [Accepted: 01/14/2015] [Indexed: 11/25/2022] Open
Abstract
Banana cultivars--Luvhele (MusaABB), Mabonde (MusaAAA), and Muomva-red (Musa balbisiana) --were characterized for morphological, physicochemical, and antioxidant properties. All three cultivars varied significantly (P < 0.05) in their morphology, pH, titratable acidity and total soluble solids with no significant difference in their ash content. Individual cultivars showed variations in flour starch granule when observed using a scanning electron microscope. Characterization of cultivars for total polyphenols (TPs) and antioxidant activity upon pretreatment with ascorbic, citric, and lactic acid shows that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay of samples varied significantly as Muomva-red cultivar (1.02 ± 0.01 mg GA/g) expressed the highest DPPH activity at lactic acid concentration of 20 g/L. Total polyphenol content was also highest for Muomva-red [1091.76 ± 122.81 mg GAE/100 g (d.w.)]. The high amount of TPs present in these cultivars make them suitable source of bio-nutrients with great medicinal and health functions.
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Affiliation(s)
- Tonna A Anyasi
- Department of Food Science and Technology, School of Agriculture, University of VendaPrivate Bag X5050, Thohoyandou, 0950, Limpopo Province, South Africa
| | - Afam IO Jideani
- Department of Food Science and Technology, School of Agriculture, University of VendaPrivate Bag X5050, Thohoyandou, 0950, Limpopo Province, South Africa
| | - Godwin A Mchau
- Department of Horticultural Sciences, School of Agriculture, University of VendaPrivate Bag X5050, Thohoyandou, 0950, Limpopo Province, South Africa
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50
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Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PK. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chem 2014; 143:33-9. [DOI: 10.1016/j.foodchem.2013.07.081] [Citation(s) in RCA: 169] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2013] [Revised: 07/08/2013] [Accepted: 07/18/2013] [Indexed: 11/25/2022]
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