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Toupal S, Coşansu S. Effects of Freeze-Dried Banana and Watermelon Peel Powders on Bile Salt Resistance, Growth Kinetics, and Survival of Probiotic Bacteria. Probiotics Antimicrob Proteins 2024; 16:1762-1772. [PMID: 37535210 DOI: 10.1007/s12602-023-10131-0] [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] [Accepted: 07/26/2023] [Indexed: 08/04/2023]
Abstract
Fruit peels have potential as prebiotic sources thanks to their dietary fiber contents. This study aimed to determine the effects of freeze-dried banana (BPP) and watermelon (WPP) peel powders on bile salt resistance, growth kinetics, and survival of Lactobacillus acidophilus and Lactiplantibacillus plantarum. In the presence of 0.5-1% bile salt, L. plantarum counts were 0.52-1.13 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder. Lactobacillus acidophilus population was 2.47-2.79 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder in the presence of 0.5% bile salt. Both peel powders did not affect the growth kinetics of L. acidophilus in milk. Conversely, the growth of L. plantarum was promoted in milk supplemented with peel powders and yielded a shorter generation time (P < 0.05). The maximum population density of L. plantarum in milk supplemented with BPP (8.68 log CFU/mL) was higher than in milk without peel powder (7.72 log CFU/mL; P < 0.05). Survival of L. acidophilus improved during storage at 4 °C in milk added with peel powders. The results suggest that BPP and WPP can be functional ingredients in probiotic foods and may be used to improve the growth and survival of probiotic cultures.
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Affiliation(s)
- Samin Toupal
- Department of Food Engineering, Engineering Faculty, Sakarya University, Sakarya, Turkey
| | - Serap Coşansu
- Department of Food Engineering, Engineering Faculty, Sakarya University, Sakarya, Turkey.
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2
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Li P, Zeng X, Liu S, Li H, Xi Y, Jiang W, Wang Y, Li J. Covalent and hydrophobic interactions play important roles in the formaldehyde scavenging ability of banana condensed tannins in aqueous solution. Food Chem 2024; 463:141463. [PMID: 39362098 DOI: 10.1016/j.foodchem.2024.141463] [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: 07/12/2024] [Revised: 09/25/2024] [Accepted: 09/26/2024] [Indexed: 10/05/2024]
Abstract
To characterize the interaction between banana condensed tannins (BCT) and formaldehyde as well as elucidate the involving mechanism, different techniques were utilized in the present study. Our results showed that BCT were a mixture of procyanidins and prodelphinidins with the degree of the polymerization of 2-9. With the increasing condensed tannin concentration (0.125-0.625 mg CE/mL), the formaldehyde scavenging ability of BCT (32.16-78.64 %) continuously enhanced. It was shown that formaldehyde could quench the fluorescence of BCT through a dynamic mechanism, while the binding of BCT and formaldehyde was a spontaneous process. According to the data of scavenging ability and spectroscopic analyse, the hydrophobic and covalent interactions between BCT and formaldehyde mainly contributed to the formaldehyde scavenging ability of BCT Moreover, the morphologies of BCT-formaldehyde complexes confirmed the interactions between BCT and formaldehyde as well. Therefore, BCT could be developed as promising formaldehyde scavengers during food production and processing in the future.
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Affiliation(s)
- Pan Li
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Xiangquan Zeng
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Sirong Liu
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - He Li
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Yu Xi
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Yanbo Wang
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Jian Li
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
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Andrade AC, Borsoi FT, Saliba ASMC, de Alencar SM, Pastore GM, Arruda HS. Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds and Antioxidant Activity from Araticum Peel Using Response Surface Methodology. PLANTS (BASEL, SWITZERLAND) 2024; 13:2560. [PMID: 39339535 PMCID: PMC11434794 DOI: 10.3390/plants13182560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2024] [Revised: 09/06/2024] [Accepted: 09/09/2024] [Indexed: 09/30/2024]
Abstract
The peel represents a significant portion of the araticum fruit (about 40%), which becomes waste after its consumption or processing. Previous studies have shown that the araticum peel is rich in phenolic compounds; however, little is known about the ideal conditions for recovering these compounds. Therefore, response surface methodology, using a central composite rotatable design, was employed to optimize the extraction process to maximize the total phenolic compounds (TPCs) and enhance the Trolox equivalent antioxidant capacity (TEAC) from araticum peel. The variables optimized were ethanol concentration (EC; 20-80%, v/v), extraction time (ET; 5-45 min), and solid-solvent ratio (SSR; 10-100 mg/mL). Additionally, condensed tannins, antioxidant capacity against synthetic free radicals (TEAC and FRAP) and reactive oxygen species (ROS), and the phenolic compounds profile, were evaluated. Optimum extraction conditions were 50% (v/v) ethanol concentration, 5 min of extraction time, and 10 mg/mL solid-solvent ratio. Under these conditions, experimental TPCs and TEAC values were 70.16 mg GAE/g dw and 667.22 µmol TE/g dw, respectively, comparable with predicted models (68.47 mg GAE/g dw for TPCs and 677.04 µmol TE/g dw for TEAC). A high condensed tannins content (76.49 mg CE/g dw) was also observed and 12 phenolic compounds were identified, predominantly flavonoids (97.77%), including procyanidin B2, epicatechin, and catechin as the major compounds. Moreover, a potent antioxidant activity was observed against synthetic free radicals and ROS, especially in scavenging peroxyl and hydroxyl radicals. From this study, we obtained the ideal conditions for recovering phenolic compounds from araticum peel using a simple, fast, sustainable, and effective method, offering a promising opportunity for the management of this plant byproduct.
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Affiliation(s)
- Amanda Cristina Andrade
- Department of Food Science and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
| | - Felipe Tecchio Borsoi
- Department of Food Science and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
| | - Ana Sofia Martelli Chaib Saliba
- Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13418-900, São Paulo, Brazil
| | - Severino Matias de Alencar
- Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13418-900, São Paulo, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
| | - Henrique Silvano Arruda
- Department of Food Science and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
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Dibakoane SR, Da Silva LS, Meiring B, Anyasi TA, Mlambo V, Wokadala OC. The multifactorial phenomenon of enzymatic hydrolysis resistance in unripe banana flour and its starch: A concise review. J Food Sci 2024; 89:5185-5204. [PMID: 39150760 DOI: 10.1111/1750-3841.17270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 07/06/2024] [Accepted: 07/09/2024] [Indexed: 08/17/2024]
Abstract
Unripe banana flour starch possesses a high degree of resistance to enzymatic hydrolysis, a unique and desirable property that could be exploited in the development of functional food products to regulate blood sugar levels and promote digestive health. However, due to a multifactorial phenomenon in the banana flour matrix-from the molecular to the micro level-there is no consensus regarding the complex mechanisms behind the slow enzymatic hydrolysis of unripe banana flour starch. This work therefore explores factors that influence the enzymatic hydrolysis resistance of raw and modified banana flour and its starch including the proportion and distribution of the amorphous and crystalline phases of the starch granules; granule morphology; amylose-amylopectin ratio; as well as the presence of nonstarch components such as proteins, lipids, and phenolic compounds. Our findings revealed that the relative contributions of these factors to banana starch hydrolytic resistance are apparently dependent on the native or processed state of the starch as well as the cultivar type. The interrelatability of these factors in ensuring amylolytic resistance of unripe banana flour starch was further highlighted as another reason for the multifactorial phenomenon. Knowledge of these factors and their contributions to enzymatic hydrolysis resistance individually and interconnectedly will provide insights into enhanced ways of extraction, processing, and utilization of unripe banana flour and its starch.
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Affiliation(s)
- Siphosethu R Dibakoane
- School of Agricultural and Natural Sciences, University of Mpumalanga, Nelspruit, South Africa
- Agro-Processing and Postharvest Technologies Division, Agricultural Research Council - Tropical and Subtropical Crops, Nelspruit, South Africa
| | - Laura Suzanne Da Silva
- Department of Biotechnology and Food Technology, Tshwane University of Technology, Pretoria, South Africa
| | - Belinda Meiring
- Department of Biotechnology and Food Technology, Tshwane University of Technology, Pretoria, South Africa
| | - Tonna A Anyasi
- Agro-Processing and Postharvest Technologies Division, Agricultural Research Council - Tropical and Subtropical Crops, Nelspruit, South Africa
- Food and Markets Department, Natural Resources Institute, University of Greenwich, Chatham Maritime, UK
| | - Victor Mlambo
- School of Agricultural and Natural Sciences, University of Mpumalanga, Nelspruit, South Africa
| | - Obiro Cuthbert Wokadala
- School of Agricultural and Natural Sciences, University of Mpumalanga, Nelspruit, South Africa
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Munir H, Alam H, Nadeem MT, Almalki RS, Arshad MS, Suleria HAR. Green banana resistant starch: A promising potential as functional ingredient against certain maladies. Food Sci Nutr 2024; 12:3787-3805. [PMID: 38873476 PMCID: PMC11167165 DOI: 10.1002/fsn3.4063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 02/14/2024] [Accepted: 02/21/2024] [Indexed: 06/15/2024] Open
Abstract
This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat-moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno-functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.
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Affiliation(s)
- Haroon Munir
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Hamza Alam
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Tahir Nadeem
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Riyadh S. Almalki
- Department of Pharmacology and Toxicology, Faculty of PharmacyUmm AL‐Qura UniversityMakkahSaudi Arabia
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
- Department of Agriculture and Food SystemsThe University of MelbourneMelbourneVictoriaAustralia
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Bishnoi S, Sharma S, Agrawal H. Exploration of the Potential Application of Banana Peel for Its Effective Valorization: A Review. Indian J Microbiol 2023; 63:398-409. [PMID: 38031613 PMCID: PMC10681972 DOI: 10.1007/s12088-023-01100-w] [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: 03/17/2023] [Accepted: 08/22/2023] [Indexed: 12/01/2023] Open
Abstract
The production of banana peel by the food-processing industry is substantial and the disposal of this waste material has become a matter of concern. However, recent studies have demonstrated that banana peel is a rich source of biologically active compounds that can be transformed into valuable products. This review aims to explore the potential of converting banana peel into valuable products and provides a comprehensive analysis of the physical and chemical composition of banana peel. Additionally, the utilization of banana peel as a substrate to produce animal feed, bio fertilizer, dietary fibers, renewable energy, industrial enzymes, and nanomaterials has been extensively studied. According to the researches that has been done so far, it is clear that banana peel has a broad range of applications and its effective utilization through biorefinery strategies can maximize its economic benefits. Based on previous studies, A plan for feasibility of a banana peel biorefinery has been put up which suggest its potential as a valuable source of renewable energy and high-value products. The utilization of banana peel through biorefinery strategies can provide a sustainable solution for waste management and contribute to the development of a circular economy.
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Affiliation(s)
- Shreya Bishnoi
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar, Punjab India
| | - Shweta Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar, Punjab India
| | - Himani Agrawal
- Institute of Bioorganic Chemistry, Polish Academy of Sciences, Noskowskiego 12/14, 61-704, Poznan, Poland
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Tuárez-García DA, Galván-Gámez H, Erazo Solórzano CY, Edison Zambrano C, Rodríguez-Solana R, Pereira-Caro G, Sánchez-Parra M, Moreno-Rojas JM, Ordóñez-Díaz JL. Effects of Different Heating Treatments on the Antioxidant Activity and Phenolic Compounds of Ecuadorian Red Dacca Banana. PLANTS (BASEL, SWITZERLAND) 2023; 12:2780. [PMID: 37570934 PMCID: PMC10420799 DOI: 10.3390/plants12152780] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/20/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023]
Abstract
The banana is a tropical fruit characterized by its composition of healthy and nutritional compounds. This fruit is part of traditional Ecuadorian gastronomy, being consumed in a wide variety of ways. In this context, unripe Red Dacca banana samples and those submitted to different traditional Ecuadorian heating treatments (boiling, roasting, and baking) were evaluated to profile their phenolic content by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) and the antioxidant activity by ORAC, ABTS, and DPPH assays. A total of sixty-eight phenolic compounds were identified or tentatively identified in raw banana and treated samples, highlighting the content in flavonoids (flavan-3-ols with 88.33% and flavonols with 3.24%) followed by the hydroxybenzoic acid family (5.44%) in raw banana samples. The total phenolic compound content significantly decreased for all the elaborations evaluated, specifically from 442.12 mg/100 g DW in fresh bananas to 338.60 mg/100 g DW in boiled (23.41%), 243.63 mg/100 g DW in roasted (44.90%), and 109.85 mg/100 g DW in baked samples (75.15%). Flavan-3-ols and flavonols were the phenolic groups most affected by the heating treatments, while flavanones and hydroxybenzoic acids showed higher stability against the heating treatments, especially the boiled and roasted samples. In general, the decrease in phenolic compounds corresponded with a decline in antioxidant activity, evaluated by different methods, especially in baked samples. The results obtained from PCA studies confirmed that the impact of heating on the composition of some phenolic compounds was different depending on the technique used. In general, the heating processes applied to the banana samples induced phytochemical modifications. Even so, they remain an important source of bioactive compounds for consumers.
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Affiliation(s)
- Diego Armando Tuárez-García
- Faculty of Industry and Production Sciences, State Technical University of Quevedo, Av. Walter Andrade, km 1.5 Via Santo Domingo, Quevedo 120301, Ecuador; (D.A.T.-G.); (C.Y.E.S.)
| | - Hugo Galván-Gámez
- Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain; (H.G.-G.); (R.R.-S.); (G.P.-C.); (M.S.-P.)
| | - Cyntia Yadira Erazo Solórzano
- Faculty of Industry and Production Sciences, State Technical University of Quevedo, Av. Walter Andrade, km 1.5 Via Santo Domingo, Quevedo 120301, Ecuador; (D.A.T.-G.); (C.Y.E.S.)
| | - Carlos Edison Zambrano
- Faculty of Business Sciences, State Technical University of Quevedo, Av. Walter Andrade, km 1.5 Via Santo Domingo, C.P. 73, Quevedo 120301, Ecuador;
| | - Raquel Rodríguez-Solana
- Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain; (H.G.-G.); (R.R.-S.); (G.P.-C.); (M.S.-P.)
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Gema Pereira-Caro
- Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain; (H.G.-G.); (R.R.-S.); (G.P.-C.); (M.S.-P.)
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
| | - Mónica Sánchez-Parra
- Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain; (H.G.-G.); (R.R.-S.); (G.P.-C.); (M.S.-P.)
| | - José M. Moreno-Rojas
- Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain; (H.G.-G.); (R.R.-S.); (G.P.-C.); (M.S.-P.)
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
| | - José L. Ordóñez-Díaz
- Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain; (H.G.-G.); (R.R.-S.); (G.P.-C.); (M.S.-P.)
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Zhu Y, Luan Y, Zhao Y, Liu J, Duan Z, Ruan R. Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review. Foods 2023; 12:foods12101949. [PMID: 37238767 DOI: 10.3390/foods12101949] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/21/2023] [Accepted: 04/22/2023] [Indexed: 05/28/2023] Open
Abstract
The fruit and vegetable industry produces millions of tons of residues, which can cause large economic losses. Fruit and vegetable wastes and by-products contain a large number of bioactive substances with functional ingredients that have antioxidant, antibacterial, and other properties. Current technologies can utilize fruit and vegetable waste and by-products as ingredients, food bioactive compounds, and biofuels. Traditional and commercial utilization in the food industry includes such technologies as microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), ultrasonic-assisted extraction (UAE), and high hydrostatic pressure technique (HHP). Biorefinery methods for converting fruit and vegetable wastes into biofuels, such as anaerobic digestion (AD), fermentation, incineration, pyrolysis and gasification, and hydrothermal carbonization, are described. This study provides strategies for the processing of fruit and vegetable wastes using eco-friendly technologies and lays a foundation for the utilization of fruit and vegetable loss/waste and by-products in a sustainable system.
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Affiliation(s)
- Yingdan Zhu
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Yueting Luan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Yingnan Zhao
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Jiali Liu
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Zhangqun Duan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Roger Ruan
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., St. Paul, MN 55108, USA
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Ding Z, Ge Y, Sar T, Kumar V, Harirchi S, Binod P, Sirohi R, Sindhu R, Wu P, Lin F, Zhang Z, Taherzadeh MJ, Awasthi MK. Valorization of tropical fruits waste for production of commercial biorefinery products - A review. BIORESOURCE TECHNOLOGY 2023; 374:128793. [PMID: 36842509 DOI: 10.1016/j.biortech.2023.128793] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Tropical fruit wastes (TFW) are considered as the major source of food and nutrition in the topical countries. In the recent years, modernization of agriculture has increased the tropical fruit production. Higher fruit production led to an increasing abundance in the tropical fruit waste. In general, the tropical fruit waste has no economic value and ends up in landfill. But in recent years it was observed that the tropical fruit waste can be valorized to produce value-added products ranging from compost, phytochemicals, and food products to biofuels. The tropical fruit waste has great potential to produce useful products in tropical areas. This review literature is an endeavor to understand the major tropical fruit wastes and their composition. The review presents a detailed investigation on tropical fruit waste composition, its conversion potential, role of microbes in waste valorization, production of commercially valuable products and future perspectives in waste valorization.
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Affiliation(s)
- Zheli Ding
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences (CATAS), Haikou, Hainan Province 571101, China
| | - Yu Ge
- School of Tropical Crops, Yunnan Agricultural University, Pu'er, Yunnan 665000, China
| | - Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, Borås 50190, Sweden
| | - Vinay Kumar
- Ecotoxicity and Bioconversion Laboratory, Department of Community Medicine, Saveetha Medical College & Hospital, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha Nagar, Thandalam, Chennai 602105, India
| | - Sharareh Harirchi
- Swedish Centre for Resource Recovery, University of Borås, Borås 50190, Sweden
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Trivandrum 695 019, Kerala, India
| | - Ranjna Sirohi
- School of Health Sciences and Technology, University of Petroleum and Energy Studies, Dehradun 248001, Uttarakhand, India
| | - Raveendran Sindhu
- Department of Food Technology, TKM Institute of Technology, Kollam 691 505, Kerala, India
| | - Peicong Wu
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences (CATAS), Haikou, Hainan Province 571101, China
| | - Fei Lin
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences (CATAS), Haikou, Hainan Province 571101, China
| | - Zengqiang Zhang
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | | | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
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10
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Nutritional composition and minerals bioaccessibility of commercial fruit flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01747-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
AbstractCommercial fruit flours were evaluated concerning: (i) the nutritional composition (proximate composition, total phenolic content, and minerals content), (ii) their contribution to estimated mineral daily intake, (iii) the bioaccessibility of essential minerals using the in vitro INFOGEST digestion method and (iv) the influence of their chemical composition on minerals bioaccessibility. The 20 samples analysed presented high variability concerning the content of dietary fibre (7.5 to 69.7 g/100 g), carbohydrates (4.1 to 74.9 g/100 g), protein (2.9 to 12.9 g/100 g), ash (1.0 to 7.0 g/100 g), lipids (1.0 to 8.1 g/100 g) and total phenolic content (2.9 to 41.0 mg GAE/g. The mineral content of fruit flours provides a great contribution to the daily mineral requirements (especially Mg, Fe, Mn and Cu) with a daily intake of 30 g and very low contribution to the daily requirements of Na (0–3%). Low bioaccessibility was observed for Ca (18.0%) and Fe (28.9%), while Mg was the most bioaccessible mineral (81.5%). Though, the bioaccessible fraction of Mg showed negative correlation with total dietary fibre content (r = − 0.77) and lipids (r = − 0.46).
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Oleszek M, Kowalska I, Bertuzzi T, Oleszek W. Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications. Molecules 2023; 28:342. [PMID: 36615534 PMCID: PMC9823944 DOI: 10.3390/molecules28010342] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/21/2022] [Accepted: 12/25/2022] [Indexed: 01/04/2023] Open
Abstract
Billions of tons of agro-industrial residues are produced worldwide. This is associated with the risk of pollution as well as management and economic problems. Simultaneously, non-edible portions of many crops are rich in bioactive compounds with valuable properties. For this reason, developing various methods for utilizing agro-industrial residues as a source of high-value by-products is very important. The main objective of the paper is a review of the newest studies on biologically active compounds included in non-edible parts of crops with the highest amount of waste generated annually in the world. The review also provides the newest data on the chemical and biological properties, as well as the potential application of phytochemicals from such waste. The review shows that, in 2020, there were above 6 billion tonnes of residues only from the most popular crops. The greatest amount is generated during sugar, oil, and flour production. All described residues contain valuable phytochemicals that exhibit antioxidant, antimicrobial and very often anti-cancer activity. Many studies show interesting applications, mainly in pharmaceuticals and food production, but also in agriculture and wastewater remediation, as well as metal and steel industries.
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Affiliation(s)
- Marta Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Terenzio Bertuzzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - Wiesław Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
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Li Z, Qin C, He X, Chen B, Tang J, Liu G, Li L, Yang Y, Ye D, Li J, Ling D, Li C, Khoo HE, Sun J. Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities. Antioxidants (Basel) 2022; 12:93. [PMID: 36670954 PMCID: PMC9854660 DOI: 10.3390/antiox12010093] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/27/2022] [Accepted: 12/28/2022] [Indexed: 01/04/2023] Open
Abstract
This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana peel wine (GBPW), green banana pulp wine (GBMW), and whole banana wine (GBW) were determined. High-performance liquid chromatography was used to determine the phytochemical compounds in three wines, and the flavor components were further analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The flavor components and in vitro antioxidant activities were, respectively, determined using the relative odor activity value and the orthogonal projections on latent structure discrimination analysis (OPLS-DA). In vitro antioxidative capacities for these wines were evaluated using antioxidant chemical assays and cell culture methods. The total phenolic and total tannin content of the GBPW, GBMW, and GBW showed reducing trends with increasing fermentation days, whereas the total flavonoid content of the wine samples exhibited downward trends. The antioxidant capacities of the three wine samples were higher than those of the raw fruit samples, except for the metal chelation rate (%). Additionally, the main flavor component in the wine samples was 3-methyl-1-butanol. Its percentages in the GBPW, GBMW, and GBW were 72.02%, 54.04%, and 76.49%, respectively. The OPLS-DA results indicated that the three wines presented significantly different antioxidant activities. The cell-culture-based antioxidant analysis showed that these wine samples had protective effects against the oxidative stress of the 3T3-L1 preadipocytes induced by hydrogen peroxide. This study provided a theoretical basis for defining the antioxidant characteristics of banana wines and expanding novel channels for using banana peels to develop nutraceuticals.
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Affiliation(s)
- Zhichun Li
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Cuina Qin
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Xuemei He
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Bojie Chen
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China
| | - Jie Tang
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Guoming Liu
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Li Li
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Ying Yang
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Dongqing Ye
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Jiemin Li
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Dongning Ling
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Changbao Li
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Hock Eng Khoo
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China
| | - Jian Sun
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
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Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities. Antioxidants (Basel) 2022. [PMID: 36670954 DOI: 10.3390/antiox11050879/s1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023] Open
Abstract
This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana peel wine (GBPW), green banana pulp wine (GBMW), and whole banana wine (GBW) were determined. High-performance liquid chromatography was used to determine the phytochemical compounds in three wines, and the flavor components were further analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The flavor components and in vitro antioxidant activities were, respectively, determined using the relative odor activity value and the orthogonal projections on latent structure discrimination analysis (OPLS-DA). In vitro antioxidative capacities for these wines were evaluated using antioxidant chemical assays and cell culture methods. The total phenolic and total tannin content of the GBPW, GBMW, and GBW showed reducing trends with increasing fermentation days, whereas the total flavonoid content of the wine samples exhibited downward trends. The antioxidant capacities of the three wine samples were higher than those of the raw fruit samples, except for the metal chelation rate (%). Additionally, the main flavor component in the wine samples was 3-methyl-1-butanol. Its percentages in the GBPW, GBMW, and GBW were 72.02%, 54.04%, and 76.49%, respectively. The OPLS-DA results indicated that the three wines presented significantly different antioxidant activities. The cell-culture-based antioxidant analysis showed that these wine samples had protective effects against the oxidative stress of the 3T3-L1 preadipocytes induced by hydrogen peroxide. This study provided a theoretical basis for defining the antioxidant characteristics of banana wines and expanding novel channels for using banana peels to develop nutraceuticals.
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Pereira GN, Cesca K, Pereira MAF, Monteiro Rudke CR, Borges OMA, Cubas ALV, Zanella E, Stambuk BU, Poletto P, de Oliveira D. Non‐thermal plasma as an efficient pretreatment to lignocellulosic raw materials. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Gabriela N. Pereira
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina (UFSC) Florianópolis Santa Catarina Brazil
| | - Karina Cesca
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina (UFSC) Florianópolis Santa Catarina Brazil
| | - Maria Angélica F. Pereira
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina (UFSC) Florianópolis Santa Catarina Brazil
| | - Carla Roana Monteiro Rudke
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina (UFSC) Florianópolis Santa Catarina Brazil
| | - Otilia Monica Alves Borges
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina (UFSC) Florianópolis Santa Catarina Brazil
| | - Anelise Leal Vieira Cubas
- Environmental Science Master's Program University of Southern Santa Catarina (Unisul) Palhoça Santa Catarina Brazil
| | - Eduardo Zanella
- Yeast Molecular Biology and Biotechnology Laboratory, Department of Biochemistry Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Boris U. Stambuk
- Yeast Molecular Biology and Biotechnology Laboratory, Department of Biochemistry Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Patrícia Poletto
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina (UFSC) Florianópolis Santa Catarina Brazil
| | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina (UFSC) Florianópolis Santa Catarina Brazil
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Abdel-Rahman GN, Fouzy AS, Amer MM, Saleh EM, Hamed IA, Sabry BA. Control of carbendazim toxicity using banana peel powder in rats. BIOTECHNOLOGY REPORTS 2022; 36:e00773. [DOI: 10.1016/j.btre.2022.e00773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 10/25/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022]
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16
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Akram T, Mustafa S, Ilyas K, Tariq MR, Ali SW, Ali S, Shafiq M, Rao M, Safdar W, Iftikhar M, Hameed A, Manzoor M, Akhtar M, Umer Z, Basharat Z. Supplementation of banana peel powder for the development of functional broiler nuggets. PeerJ 2022; 10:e14364. [PMID: 36518284 PMCID: PMC9744146 DOI: 10.7717/peerj.14364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Accepted: 10/18/2022] [Indexed: 11/30/2022] Open
Abstract
Banana peel powder is considered one of the most nutritive and effective waste product to be utilized as a functional additive in the food industry. This study aimed to determine the impact of banana peel powder at concentrations of 2%, 4%, and 6% on the nutritional composition, physicochemical parameters, antioxidant potential, cooking properties, microbial count, and organoleptic properties of functional nuggets during storage at refrigeration temperature for 21 days. Results showed a significant increase in nutritional content including ash and crude fiber ranging from 2.52 ± 0.017% to 6.45 ± 0.01% and 0.51 ± 0.01% to 2.13 ± 0.01%, respectively, whereas a significant decrease was observed in crude protein and crude fat ranging from 13.71 ± 0.02% to 8.92 ± 0.02% and 9.25 ± 0.02% to 4.51 ± 0.01%, respectively. The incorporation of banana peel powder significantly improved the Water Holding Capacity from 5.17% to 8.37%, cooking yield from 83.20 ± 0.20% to 87.73 ± 0.16% and cooking loss from 20.19 ± 0.290% to 13.98 ± 0.15%. Antioxidant potential was significantly improved as TPC of functional nuggets increased ranging from 3.73 ± 0.02 mg GAE/g to 8.53 ± 0.02 mg GAE/g while a decrease in TBARS (0.18 ± 0.02 mg malonaldehyde/kg to 0.14 ± 0.02 mg malonaldehyde/kg) was observed. Furthermore, functional broiler nuggets depicted a significantly reduced total plate count (3.06-4.20 × 105 CFU/g) than control, which is likely due to high amounts of phenolic compounds in BPP. Broiler nuggets supplemented with 2% BPP (T1) received the greatest sensory scores in terms of flavour, tenderness, and juiciness. Results of current study revealed the potential of BPP to be utilized as an effective natural source of fibre supplementation in food products along with enhanced antioxidant and anti-microbial properties.
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Affiliation(s)
- Tasleem Akram
- Faisalabad Medical University, Faisalabad, Punjab, Pakistan
| | | | - Khola Ilyas
- Faisalabad Medical University, Faisalabad, Punjab, Pakistan
| | | | - Shinawar Waseem Ali
- Department of Food Sciences, University of the Punjab, Lahore, Punjab, Pakistan
| | - Sajid Ali
- Department of Agronomy, University of the Punjab, Lahore, Punjab, Pakistan
| | - Muhammad Shafiq
- Department of Horticulture, University of the Punjab, Lahore, Punjab, Pakistan
| | - Maryam Rao
- Department of Food Sciences, University of the Punjab, Lahore, Punjab, Pakistan
| | - Waseem Safdar
- Department of Biological Sciences, National University of Medical Sciences, Rawalpindi, Punjab, Pakistan
| | - Madiha Iftikhar
- Department of Diet and Nutritional Sciences, Ibadat International University, Islamabad, Pakistan
| | - Amna Hameed
- Department of Diet and Nutritional Sciences, Ibadat International University, Islamabad, Pakistan
| | - Mujahid Manzoor
- Department of Entomology, University of the Punjab, Lahore, Punjab, Pakistan
| | | | - Zujaja Umer
- Department of Food Sciences, University of the Punjab, Lahore, Punjab, Pakistan
| | - Zunaira Basharat
- Department of Food Sciences, University of the Punjab, Lahore, Punjab, Pakistan
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Zahid B, Tufail T, Imran M, Shehzad Muzammil H, Batool Qaisrani T, Zil-e-huma S, Shehzad K, Junaid Anwar M, Chaudhry S. Antioxidants Activity Assessment and Utilization of Banana Peels to Attenuate the Diabetes Mellitus. PAKISTAN BIOMEDICAL JOURNAL 2022:327-333. [DOI: 10.54393/pbmj.v5i7.656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
Abstract
Diabetes is the primary metabolic disorder listed among the top 10 death-causing diseases. The complete cure of diabetes is impossible, but the prevention and maintenance of glucose levels can reduce the diabetes severity. Objectives: To utilize the banana peel extracts to evaluate their antioxidant attributes and capability to attenuate diabetes. Methods: The antioxidant properties were assessed by measuring the DPPH, total phenolic contents (TPC), and total flavonoid contents (TFC) in ethanol, methanol, and acetone solutions. Moreover, the renal functional tests (Serum creatinine, serum urea, and BUN) and liver function tests (ALT, ASP, Serum Albumin, and total proteins) were also conducted during the 21 days experimental study in diabetes-induced (via Streptozotocin: 350 mg/kg) male Albino Wister rats. Results: The results indicated that the DPPH, TPC, and TFC contents were higher in methanol solution, i.e., 74.20±0.98%, 54.78±0.69mg GAE/g, and 39.48±0.37mg GAE/g respectively. Moreover, the results indicated that the unripe, ripe, and overripe significantly reduced liver and renal function parameters in diabetic rats. Conclusions: Banana peels have prominent potential to prevent diabetes-linked variables due to their higher antioxidant activity.
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Oyeyinka BO, Afolayan AJ. Suitability of Banana and Plantain Fruits in Modulating Neurodegenerative Diseases: Implicating the In Vitro and In Vivo Evidence from Neuroactive Narratives of Constituent Biomolecules. Foods 2022; 11:foods11152263. [PMID: 35954031 PMCID: PMC9367880 DOI: 10.3390/foods11152263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 12/12/2021] [Accepted: 12/14/2021] [Indexed: 12/04/2022] Open
Abstract
Active principles in plant-based foods, especially staple fruits, such as bananas and plantains, possess inter-related anti-inflammatory, anti-apoptotic, antioxidative, and neuromodulatory activities. Neurodegenerative diseases affect the functionality of the central and peripheral nervous system, with attendant cognitive deficits being hallmarks of these conditions. The dietary constitution of a wide range of bioactive compounds identified in this review further iterates the significance of the banana and plantain in compromising, halting, or preventing the pathological mechanisms of neurological disorders. The neuroprotective mechanisms of these biomolecules have been identified by using protein expression regulation and specific gene/pathway targeting, such as the nuclear and tumor necrosis factors, extracellular signal-regulated and mitogen-activated protein kinases, activator protein-1, and the glial fibrillary acidic protein. This review establishes the potential double-edged neuro-pharmacological fingerprints of banana and plantain fruits in their traditionally consumed pulp and less utilized peel component for human nutrition.
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Santos D, Pintado M, Lopes da Silva JA. Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Garcia-Alonso A, Sánchez-Paniagua López M, Manzanares-Palenzuela CL, Redondo-Cuenca A, López-Ruíz B. Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods. Crit Rev Food Sci Nutr 2022; 63:10814-10835. [PMID: 35658778 DOI: 10.1080/10408398.2022.2084028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Polyphenols with high chemical diversity are present in vegetables both in the edible parts and by-products. A large proportion of them remains unabsorbed along the gastrointestinal tract, being accumulated in the colon, where they are metabolized by the intestinal microbiota. These polyphenols have been found to have "prebiotic-like" effects. The edible plant industry generates tons of residues called by-products, which consist of unutilized plant tissues (peels, husks, calyxes and seeds). Their disposal requires special and costly treatments to avoid environmental complications. Reintroducing these by-products into the value chain using technological and biotechnological practices is highly appealing since many of them contain nutrients and bioactive compounds, such as polyphenols, with many health-promoting properties. Edible plant by-products as a source of polyphenols highlights the need for analytical methods. Analytical methods are becoming increasingly selective, sensitive and precise, but the great breakthrough lies in the pretreatment of the sample and in particular in the extraction methods. This review shows the importance of edible plant by-products as a source of polyphenols, due to their prebiotic effect, and to compile the most appropriate analytical methods for the determination of the total content of phenolic compounds as well as the detection and quantification of individual polyphenols.
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Affiliation(s)
- Alejandra Garcia-Alonso
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | - Marta Sánchez-Paniagua López
- Unidad de Química Analítica, Departamento de Química en Ciencias Farmacéuticas, Facultad de Farmacia, Universidad Complutense, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | | | - Araceli Redondo-Cuenca
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | - Beatríz López-Ruíz
- Unidad de Química Analítica, Departamento de Química en Ciencias Farmacéuticas, Facultad de Farmacia, Universidad Complutense, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
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Mohd Zaini H, Roslan J, Saallah S, Munsu E, Sulaiman NS, Pindi W. Banana peels as a bioactive ingredient and its potential application in the food industry. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105054] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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22
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Alshehry GA. Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry. Appl Bionics Biomech 2022; 2022:2973153. [PMID: 35498144 PMCID: PMC9054461 DOI: 10.1155/2022/2973153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 03/27/2022] [Accepted: 04/01/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this study, medicinal applications of banana peel flour, was used to estimate nutrition value and minerals content. The results indicated that banana peel flour was safe for food application, and it was lower in protein and fat and higher in dietary fiber and total carbohydrate which were 52.68 and 67.25%, respectively. Moreover, the minerals content of phosphorous, potassium, sodium, manganese, and calcium were 217.92, 110.24, 96.43, 85.25, and 80.27 mg/100 g, respectively. Furthermore, the problem of the study investigated the effect of banana peel flour incorporation with wheat flour with 72% extraction to produce biscuit blends at different ratios of 5.0, 10.0, 15.0, and 20.0%, respectively. The nutrition value and mineral content of banana peel flour in biscuits increased gradually in the blends, according to the results. The methods of study of the four biscuit blends were prepared with banana peel flour substituted and wheat flour extraction of 72 percent, and they were compared to a control biscuit. Sensory properties reported that the control biscuit was the highest score followed by blends which had contained 5, 10, and 15% banana peel flour. Meanwhile, the blend of biscuit fortified with 20% was not accepted by panelists. From the color biscuits, the blends containing 5, 10, and 15% banana peel flour had acceptable color, and the blends' color was not acceptable. This may be caused by dark color and high dietary fiber. The texture profile analyzer and physical characteristics were confirmed and gave the same results. The result is that it could be recommended that the banana peel flour, which has high fiber content, produce acceptable biscuits fortified with 5, 10, and 15% and become functional foods. Panelists did not find the 20% blend biscuits to be particularly appealing.
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Affiliation(s)
- Garsa Ali Alshehry
- Food Science and Nutrition Department, College Science-Taif University, Saudi Arabia
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Kluai Hin (Musa sapientum Linn.) peel as a source of functional polyphenols identified by HPLC-ESI-QTOF-MS and its potential antidiabetic function. Sci Rep 2022; 12:4145. [PMID: 35264695 PMCID: PMC8907229 DOI: 10.1038/s41598-022-08008-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Accepted: 02/28/2022] [Indexed: 02/04/2023] Open
Abstract
To date, information on the polyphenolic composition of Kluai Hin banana peel and pulp and the potential antidiabetic activity of its major active compounds is limited. This study aimed to identify polyphenols in extracts of fresh and freeze-dried Kluai Hin banana peel and pulp (methanol:water; M:W, 80:20 for flavonoids and acetone:water:acetic acid; A:W:A, 50:49:1 for phenolic acids) by RP-HPLC-DAD and HPLC-ESI-QTOF-MS. Additionally, inhibition of α-amylase and α-glucosidase activities was investigated with crude extracts from Kluai Hin banana peel and pulp, and compared with its major polyphenols ((+)-catechin, (-)-epicatechin and gallic acid) and the antidiabetic drug acarbose. (-)-Gallocatechin was the most abundant polyphenol and was detected in all fresh and freeze-dried pulp and peel extracts by RP-HPLC-DAD. Furthermore, unidentified polyphenol peaks of Kluai Hin were further explored by HPLC-ESI-QTOF-MS. The A:W:A fresh peel extract contained more total phenolic content (811.56 mg GAE/100 g) than the freeze-dried peel (565.03 mg GAE/100 g). A:W:A extraction of the fresh and freeze-dried peel of exhibited IC50 values for α-amylase activity 2.66 ± 0.07 mg/ml and 2.97 ± 0.00 mg/ml, respectively, but its inhibitory activity was lower than acarbose (IC50 = 0.25 ± 0.01 mg/ml). Peel extracts inhibited α-glucosidase activity, whereas pulp extracts had no effect. In addition, all standards, except gallocatechin, activated α-amylase activity, while, gallocatechin inhibited α-glucosidase activity better than acarbose. Therefore, we propose a further investigation into the use of Kluai Hin banana peel as a potential functional food for the management of postprandial glycaemic response to reduce diabetes risk and in the management of diabetes with a commercial drug.
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Suhag R, Kumar R, Dhiman A, Sharma A, Prabhakar PK, Gopalakrishnan K, Kumar R, Singh A. Fruit peel bioactives, valorisation into nanoparticles and potential applications: A review. Crit Rev Food Sci Nutr 2022; 63:6757-6776. [PMID: 35196934 DOI: 10.1080/10408398.2022.2043237] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Nanotechnology is a rapidly growing field with profound applications in different domains, particularly in food science and technology. Nanoparticles (NPs) synthesis, an integral part of nanotechnology-based applications, is broadly classified into chemical, physical and biosynthesis methods. Chemically sensitive and energy-intensive procedures employed for NPs synthesis are some of the limits of traditional chemical approaches. Recent research has focused on developing easy, nontoxic, cost-effective, and environment-friendly NPs synthesis during the last decade. Biosynthesis approaches have been developed to achieve this goal as it is a viable alternative to existing chemical techniques for the synthesis of metallic nanomaterials. Fruit peels contain abundant bioactive compounds including phenols, flavonoids, tannins, triterpenoids, steroids, glycosides, carotenoids, anthocyanins, ellagitannins, vitamin C, and essential oils with substantial health benefits, anti-bacterial and antioxidant properties, generally discarded as byproduct or waste by the fruit processing industry. NPs synthesized using bioactive compounds from fruit peel has futuristic applications for an unrealized market potential for nutraceutical and pharmaceutical delivery. Numerous studies have been conducted for the biosynthesis of metallic NPs such as silver (AgNPs), gold (AuNPs), zinc oxide, iron, copper, palladium and titanium using fruit peel extract, and their synthesis mechanism have been reported in the present review. Additionally, NPs synthesis methods and applications of fruit peel NPs have been discussed.
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Affiliation(s)
- Rajat Suhag
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Rohit Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India
| | - Atul Dhiman
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India
| | - Arun Sharma
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India
- CSIR-Central Scientific Instruments Organisation (CSIR-CSIO), Chandigarh, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India
| | - Krishna Gopalakrishnan
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India
| | - Ritesh Kumar
- CSIR-Central Scientific Instruments Organisation (CSIR-CSIO), Chandigarh, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Anurag Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India
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25
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Vieira Nogueira P, Vilas Boas AC, Ferreira Suárez N, Arruda de Abreu RA, de Carvalho CV, Salles Pio LA, Pasqual M. Composition and Functional Properties of Banana Tree Male Inflorescence Flour. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2040677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | | | | | | | | | | | - Moacir Pasqual
- Department of Agriculture, Federal University of Lavras, Lavras, Brazil
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Valencia-Hernandez LJ, Wong-Paz JE, Ascacio-Valdés JA, Chávez-González ML, Contreras-Esquivel JC, Aguilar CN. Procyanidins: From Agro-Industrial Waste to Food as Bioactive Molecules. Foods 2021; 10:3152. [PMID: 34945704 PMCID: PMC8701411 DOI: 10.3390/foods10123152] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/16/2021] [Accepted: 10/25/2021] [Indexed: 12/14/2022] Open
Abstract
Procyanidins are an important group of bioactive molecules known for their benefits to human health. These compounds are promising in the treatment of chronic metabolic diseases such as cancer, diabetes, and cardiovascular disease, as they prevent cell damage related to oxidative stress. It is necessary to study effective extraction methods for the recovery of these components. In this review, advances in the recovery of procyanidins from agro-industrial wastes are presented, which are obtained through ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, pressurized fluid extraction and subcritical water extraction. Current trends focus on the extraction of procyanidins from seeds, peels, pomaces, leaves and bark in agro-industrial wastes, which are extracted by ultrasound. Some techniques have been coupled with environmentally friendly techniques. There are few studies focused on the extraction and evaluation of biological activities of procyanidins. The identification and quantification of these compounds are the result of the study of the polyphenolic profile of plant sources. Antioxidant, antibiotic, and anti-inflammatory activity are presented as the biological properties of greatest interest. Agro-industrial wastes can be an economical and easily accessible source for the extraction of procyanidins.
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Affiliation(s)
- Leidy Johana Valencia-Hernandez
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Jorge E. Wong-Paz
- Tecnológico Nacional de México, Instituto Tecnológico de Ciudad Valles, Ciudad Valles C.P. 79010, SL, Mexico;
| | - Juan Alberto Ascacio-Valdés
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Juan Carlos Contreras-Esquivel
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
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Khoza M, Kayitesi E, Dlamini BC. Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour. Foods 2021; 10:2894. [PMID: 34945445 PMCID: PMC8700615 DOI: 10.3390/foods10122894] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate composition, Finger Rose and Pisang Awak had the highest protein (4.33 g/100 g) and fat (0.85 g/100 g) content, respectively. The highest ash content (3.50 g/100 g) occurred with both Grand Naine and FHIA-01 cultivars. Potassium and copper were the most abundant and least minerals, respectively. Pisang Awak cultivar had the highest water absorption capacity (67.11%), while Du Roi had the highest swelling power (0.83 g/g) at 90 °C. Scanning electron microscopy (SEM) images revealed that starch granules from all GBF cultivars were irregular in shape and they had dense surfaces with debris. All the GBF cultivars had similar diffraction patterns with prominent peaks from 15°-24° diffraction angles. The resistant starch (RS) and amylose content of the FHIA-01 cultivar indicates that the GBF has the potential to lower risks of type 2 diabetes and obesity. The highest TPC, TFC and antioxidant activity occurred with the Grande Naine cultivar. Based on their functional characteristics, the Grand Naine and FHIA-01 GBF cultivars could potentially be used as raw materials for bakery products as well as for the fortification of snacks.
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Affiliation(s)
- Minenhle Khoza
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Doornfontein, Johannesburg 2028, South Africa;
| | - Eugenie Kayitesi
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria 0028, South Africa;
| | - Bhekisisa C. Dlamini
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Doornfontein, Johannesburg 2028, South Africa;
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Bashmil YM, Ali A, BK A, Dunshea FR, Suleria HAR. Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity. Antioxidants (Basel) 2021; 10:1521. [PMID: 34679656 PMCID: PMC8532736 DOI: 10.3390/antiox10101521] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/17/2021] [Accepted: 09/21/2021] [Indexed: 01/11/2023] Open
Abstract
Bananas are an essential source of staple food and fruit worldwide and are widely regarded as the world's largest fruit crop, with more than 100 million tons total annual production. Banana peel, a by-product that represents about 40% of the entire banana's weight, and pulp are rich in bioactive compounds and have a high antioxidant capacity. As the production of polyphenols in fruit and vegetables is highly dependent on environmental conditions, genetic factors, and the level of maturity, this study aims to characterize six Australian banana cultivars in various stages of ripening for their phenolic compounds using the liquid chromatography-electrospray ionization quadrupole time of flight mass spectrometry (LC-ESI-QTOF-MS/MS), polyphenols quantification with the high-performance liquid chromatography coupled with photodiode array detector (HPLC-PDA), and their antioxidant capacity. All bananas were analysed for total polyphenols content (TPC), total flavonoids content (TFC), and total tannin content (TTC) and their antioxidant activities. Ripe Ducasse peel and pulp contained the highest amounts of total polyphenols content (1.32 and 1.28 mg gallic acid equivalent (GAE) per gram of sample), total tannin contents (3.34 mg catechin equivalent (CE) per gram of sample), and free radical scavenging capacity (106.67 mg ascorbic acid equivalent (AAE) per g of sample). In contrast, ripe Plantain peel had the greatest total flavonoids (0.03 mg quercetin equivalent (QE) per g of sample). On the other hand, unripe Ladyfinger pulp possessed the highest total antioxidant activity (1.03 mg AAE/g of sample). There was a positive correlation between flavonoids and antioxidant activities. By using LC-ESI-QTOF-MS/MS, a total of 24 phenolic compounds were tentatively characterized in this research, including six phenolic acids, 13 flavonoids, and five other polyphenols. Quantification of phenolic compounds by the high-performance liquid chromatography coupled with photodiode array detector (HPLC-PDA) revealed a higher content of phenolic acids. These findings confirmed that banana peel and pulp have considerable antioxidant activity and can be employed in human food and animal feed for variant health enhancement uses.
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Affiliation(s)
- Yasmeen M. Bashmil
- Department of Food Science and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (A.A.); (A.B.); (F.R.D.)
| | - Akhtar Ali
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (A.A.); (A.B.); (F.R.D.)
| | - Amrit BK
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (A.A.); (A.B.); (F.R.D.)
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (A.A.); (A.B.); (F.R.D.)
- Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (A.A.); (A.B.); (F.R.D.)
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Ávila Gonçalves S, Quiroga F, Vilaça AC, Lancetti R, Blanco Canallis MS, Caño de Andrade MH, Ribotta PD. Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sayeny Ávila Gonçalves
- Department of Chemical Engineering Universidade Federal de Minas Gerais Belo Horizonte Brazil
| | - Fernanda Quiroga
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) Córdoba Argentina
- Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), UNC Córdoba Argentina
| | - Alessandra Costa Vilaça
- Department of Chemical Engineering Universidade Federal de Minas Gerais Belo Horizonte Brazil
- Department of Chemistry, Biotechnology and Bioprocess Engineering Universidade Federal de São João Del Rei São João del Rei Brazil
| | - Romina Lancetti
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) Córdoba Argentina
- Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Córdoba Argentina
| | - Maria Soledad Blanco Canallis
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) Córdoba Argentina
- Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), UNC Córdoba Argentina
| | | | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) Córdoba Argentina
- Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), UNC Córdoba Argentina
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30
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Islam MR, Haque AR, Kabir MR, Hasan MM, Khushe KJ, Hasan SMK. Fruit by-products: the potential natural sources of antioxidants and α-glucosidase inhibitors. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1715-1726. [PMID: 33897010 DOI: 10.1007/s13197-020-04681-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2020] [Accepted: 07/31/2020] [Indexed: 11/25/2022]
Abstract
The present effort was to obtain extracts from various fruit by-products using three extraction systems and to evaluate their polyphenolic content, antioxidant, and α-glucosidase inhibition activity. The fruit by-products were pre-processed by washing, drying, and milling methods to produce the powder. The powder samples were used to obtain extracts using pressurized hot-water (PHWE), enzyme-assisted (EnE) and organic solvent extraction (OSE) systems. The total phenolic content (TPC), total flavonoid content (TFC), antioxidant and α-glucosidase inhibition activity in all samples were assessed by Folin-Ciocalteu, AlCl3 colorimetric, DPPH· & ABST·+ and α-glucosidase inhibitory methods. The results showed that the extracts of peel, seed and other by-products exhibited outstanding TPC, TFC, and strongest antioxidant and α-glucosidase inhibition activity, eventually higher than edible parts of the fruits. For instance, the highest TPC among the peels of various fruits were in mango peel (in all cultivar) followed by litchi peel, banana peel cv. sagor, jackfruit peel, pineapple peel, papaya peel, banana peel cv. malbhog and desi on average in all tested extraction systems. PHWE system yielded significantly (p < 0.05) higher TPC and TFC than other extraction systems. In case of misribhog mango variety, the TPC (mg GAE/g DM) in peels were 180.12 ± 7.33, 73.52 ± 2.91 and 36.10 ± 3.48, and in seeds were 222.62 ± 12.11, 76.18 ± 2.63 and 42.83 ± 12.52 for PHWE, EnE and OSE respectively. This work reported the promising potential of underutilized fruit by-products as new sources to manufacture ingredients and nutraceuticals for foods and pharmaceutical products.
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Affiliation(s)
- Md Rakibul Islam
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
| | - Ahmed Redwan Haque
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
| | - Md Raihan Kabir
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
| | - Md Mehedi Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
| | - Khursheda Jahan Khushe
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
| | - S M Kamrul Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
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31
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Abdullah FH, Abu Bakar NHH, Abu Bakar M. Comparative study of chemically synthesized and low temperature bio-inspired Musa acuminata peel extract mediated zinc oxide nanoparticles for enhanced visible-photocatalytic degradation of organic contaminants in wastewater treatment. JOURNAL OF HAZARDOUS MATERIALS 2021; 406:124779. [PMID: 33338763 DOI: 10.1016/j.jhazmat.2020.124779] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 11/11/2020] [Accepted: 12/01/2020] [Indexed: 05/02/2023]
Abstract
Zinc oxide (ZnO) photocatalysts were successfully synthesized via chemical and green, environmentally-benign methods. The work highlights the valorization of banana peel (BP) waste extract as the reducing and capping agents to produce pure, low temperature, highly crystalline, and effective ZnO nanoparticles with superior photocatalytic activities for the removal of hazardous Basic Blue 9 (BB9), crystal violet (CV), and cresol red (CR) dyes in comparison to chemically synthesized ZnO. Their formation and morphologies were verified by various optical spectroscopic and electron microscopic techniques. XRD results revealed that the biosynthesized ZnO exhibited 15.3 nm crystallite size when determined by Scherrer equation, which was smaller than the chemically synthesized ZnO. The FTIR spectra confirmed the presence of biomolecules in the green-mediated catalyst. EDX and XPS analyses verified the purity and chemical composition of ZnO. Nitrogen sorption analysis affirmed the high surface area of bio-inspired ZnO. Maximum removal efficiencies were achieved with 30 mg green ZnO catalyst, 2.0 × 10-5 M BB9 solution, alkaline pH 12, and irradiation time 90 min. Green-mediated ZnO showed superior photodegradation efficiency and reusability than chemically synthesized ZnO. Therefore, this economical, environment-friendly photocatalyst is applicable for the removal of organic contaminants in wastewater treatment under visible light irradiation.
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Affiliation(s)
- F H Abdullah
- Nanoscience Research Laboratory, School of Chemical Sciences, Universiti Sains Malaysia, 11800 Penang, Malaysia.
| | - N H H Abu Bakar
- Nanoscience Research Laboratory, School of Chemical Sciences, Universiti Sains Malaysia, 11800 Penang, Malaysia.
| | - M Abu Bakar
- Nanoscience Research Laboratory, School of Chemical Sciences, Universiti Sains Malaysia, 11800 Penang, Malaysia
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32
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Larrosa APQ, Otero DM. Flour made from fruit by‐products: Characteristics, processing conditions, and applications. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15398] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ana Paula Q. Larrosa
- Departamento de Engenharia de Alimentos Centro de Tecnologia Universidade Estadual de Maringá Maringá Brazil
| | - Deborah M. Otero
- Departamento de Ciência de Alimentos Escola de Nutrição Universidade Federal da Bahia Salvador Brazil
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El Barnossi A, Moussaid F, Iraqi Housseini A. Tangerine, banana and pomegranate peels valorisation for sustainable environment: A review. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2021; 29:e00574. [PMID: 33376681 PMCID: PMC7758358 DOI: 10.1016/j.btre.2020.e00574] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 10/01/2020] [Accepted: 11/30/2020] [Indexed: 12/16/2022]
Abstract
Over the last decade the world has been generating a high quantity of tangerine peel waste (TPW), pomegranate peel waste (PPW) and banana peel waste (BPW). These peels have several economic benefits but there is mismanagement or inappropriate valorisation that could present risks to environment and public health. In the current review, we discussed the use of TPW, PPW and BPW directly for animal feed, soil fertilization, specific compost production and bio-adsorbent. We also discussed the valorisation of these peels for manufacturing the value-added products including enzymes, essential oil and other products that can be used in human food, in medical and cosmetic industry. Additionally, recent studies concerning the valorisation of these peels by biorefinery for bioethanol, biogas and biohydrogen production have been discussed. In the same context some other recent studies about valorisation of microorganisms isolated from these peels for medical, agronomic and industrial interests have been also discussed.
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Affiliation(s)
- Azeddin El Barnossi
- Laboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, Fez, Morocco
| | - Fatimazhrae Moussaid
- Laboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, Fez, Morocco
| | - Abdelilah Iraqi Housseini
- Laboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, Fez, Morocco
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Pattnaik M, Pandey P, Martin GJO, Mishra HN, Ashokkumar M. Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and their Applications in Functional Food Development. Foods 2021; 10:279. [PMID: 33573135 PMCID: PMC7911848 DOI: 10.3390/foods10020279] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 02/07/2023] Open
Abstract
The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.
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Affiliation(s)
- Monalisha Pattnaik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
- School of Chemistry, The University of Melbourne, Parkville, VIC 3010, Australia
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Gregory J. O. Martin
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
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35
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Kabir MR, Hasan MM, Islam MR, Haque AR, Hasan SMK. Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15191] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Md. Raihan Kabir
- Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University (HSTU) Dinajpur Bangladesh
| | - Md. Mehedi Hasan
- Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University (HSTU) Dinajpur Bangladesh
| | - Md. Rakibul Islam
- Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University (HSTU) Dinajpur Bangladesh
| | - Ahmed Redwan Haque
- Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University (HSTU) Dinajpur Bangladesh
| | - S. M. Kamrul Hasan
- Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University (HSTU) Dinajpur Bangladesh
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36
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Silva VDM, Macedo MCC, Dos Santos AN, Silva MR, Augusti R, Lacerda ICA, Melo JOF, Fante CA. Bioactive activities and chemical profile characterization using paper spray mass spectrometry of extracts of Eriobotrya japonica Lindl. leaves. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2020; 34:e8883. [PMID: 33448505 DOI: 10.1002/rcm.8883] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 06/01/2020] [Accepted: 07/07/2020] [Indexed: 06/12/2023]
Abstract
RATIONALE The loquat (Eriobotrya japonica Lindl.) is a fruit tree that has been used in Chinese medicine for thousands of years for the treatment of various diseases. The loquat leaf extracts contain several bioactive compounds with antioxidant and antimicrobial properties, and identification of these substances using quick and simple methods has been an analytical trend. METHODS The influence of dehydration of loquat leaves (without drying, at 40°C, and at 60°C), the type of solvent (ethanol and methanol), and the method of extraction (shaking and ultrasound) on obtaining extracts containing phenolic compounds and substances with antioxidant and antimicrobial properties was evaluated. The chemical constituents of an extract were identified using paper spray mass spectrometry (PS-MS). RESULTS The extract obtained from the dehydrated leaves at 40°C presented the best results. The extracts obtained from these leaves and with ethanol had the highest values of total phenolics and antioxidant activities, but the methanolic extract subjected to ultrasound had the highest levels of chlorogenic, caffeic, and ellagic acids. All extracts evaluated inhibited the growth of Staphylococcus aureus. Using the PS-MS technique, it was possible to identify the presence of 49 substances such as organic acids, phenolic acids, flavonoids, sugars, quinones, and terpenes. CONCLUSIONS In general, extracts of dehydrated leaves at 40°C and extracted with ethanol using ultrasound can be considered a good source of bioactive compounds with potential applications as functional ingredients or additives in the food and pharmaceutical industries. PS-MS was demonstrated to be a simple and ultrafast technique to obtain the chemical profile of the loquat leaf extract.
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Affiliation(s)
- Viviane D M Silva
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Maria Clara C Macedo
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Amanda N Dos Santos
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Mauro R Silva
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Rodinei Augusti
- Department of Chemistry, Institute of Exact Science, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | | | - Júlio Onésio F Melo
- Department of Exact and Biological Sciences, Federal University of São João Del-Rei, Sete Lagoas, Brazil
| | - Camila A Fante
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
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Cádiz-Gurrea MDLL, Villegas-Aguilar MDC, Leyva-Jiménez FJ, Pimentel-Moral S, Fernández-Ochoa Á, Alañón ME, Segura-Carretero A. Revalorization of bioactive compounds from tropical fruit by-products and industrial applications by means of sustainable approaches. Food Res Int 2020; 138:109786. [PMID: 33288172 DOI: 10.1016/j.foodres.2020.109786] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 10/03/2020] [Accepted: 10/05/2020] [Indexed: 02/08/2023]
Abstract
Tropical fruits trade is on the rise due to the claimed health benefits related with their consumption. Functional activities are exerted by the presence of bioactive compounds which could be used for prevention or amelioration diseases. However, the occurrence of bioactive compounds is found mainly in non-edible fraction of tropical fruits which are usually discarded. Therefore, the revalorization of tropical fruits by-products as source of functional compounds is on the cutting-edge research. The implementation of this challenge not only allows the enhancement of the tropical fruits by-products management, but also the production of value-added products. This review compiles the latest comprehensive information about the revalorization of bioactive compounds from tropical fruits by-products. A revision of the sustainable green technologies used for the isolation of valuable compounds has been carried out as well as the current food, functional, cosmeceutical and bioenergetics industrial applications of bioactive compounds extracted from tropical fruits by-products.
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Affiliation(s)
- María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Spain; Research and Development of Functional Food Centre (CIDAF), Granada, Spain
| | - María Del Carmen Villegas-Aguilar
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Spain; Research and Development of Functional Food Centre (CIDAF), Granada, Spain
| | | | - Sandra Pimentel-Moral
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Spain; Research and Development of Functional Food Centre (CIDAF), Granada, Spain
| | - Álvaro Fernández-Ochoa
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Spain; Berlin Institute of Health Metabolomics Platform, 10178 Berlin, Germany; Max Delbrück Center for Molecular Medicine in the Helmholtz Association, 13125 Berlin, Germany
| | - María Elena Alañón
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Spain; Department of Analytical Chemistry and Food Science and Technology, University of Castilla-La Mancha, Ciudad Real, Spain.
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Spain; Research and Development of Functional Food Centre (CIDAF), Granada, Spain
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Zaini HBM, Sintang MDB, Pindi W. The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage. Food Sci Nutr 2020; 8:5497-5507. [PMID: 33133552 PMCID: PMC7590331 DOI: 10.1002/fsn3.1847] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 08/01/2020] [Accepted: 08/03/2020] [Indexed: 01/23/2023] Open
Abstract
Chicken sausages included with three different quantities of banana (Musa balbisiana) peel powder. The technological properties (cooking yield, texture, water-holding capacity, color, rheology, and texture), composition, and sensory acceptability were assessed. In storage study, lipid oxidation of the best formulation from the sensory score was evaluated. The inclusion of banana peel powder (BPP) raises the nutritional value with regard to an increase in dietary fiber and a reduction in the sausage fat content. The addition of BPP also causes a significant increase in the cooking yield and water-holding capacity. Additionally, storage modulus values increase with the increase in the BPP's concentration. However, with BPP incorporation, a hard texture and darkening of the sausage were observed. Interestingly, our findings exhibit the compromise in microstructural of chicken sausage with high percentage of BPP manifested by the high storage modulus and hardness but with low resistance toward stress, short linear viscoelastic region. This aspect also caused a significant change in the sensory score. The TBA value in the sausage containing 2% BPP exhibited a delay in lipid oxidation up to 55%, prompting its antioxidant potential. Generally, the incorporation of BPP to chicken sausage changes its properties. BPP has been a potential candidate as a value-adding ingredient that may be used during meat preparation since it positively influences the nutritional value and specific technological properties of the food.
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Affiliation(s)
- Hana Binti Mohd Zaini
- Faculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabahMalaysia
| | - Mohd Dona Bin Sintang
- Faculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabahMalaysia
| | - Wolyna Pindi
- Faculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabahMalaysia
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Deconstruction of banana peel for carbohydrate fractionation. Bioprocess Biosyst Eng 2020; 44:297-306. [PMID: 32948889 DOI: 10.1007/s00449-020-02442-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Accepted: 09/06/2020] [Indexed: 10/23/2022]
Abstract
The deconstruction of banana peel for carbohydrate recovery was performed by sequential treatment (acid, alkaline, and enzymatic). The pretreatment with citric acid promoted the extraction of pectin, resulting in a yield of 8%. In addition, xylose and XOS, 348.5 and 17.3 mg/g xylan, respectively, were also quantified in acidic liquor as a result of partial depolymerization of hemicellulose. The spent solid was pretreated with alkaline solution (NaOH or KOH) for delignification and release of residual carbohydrates from the hemicellulose. The yields of xylose and arabinose (225.2 and 174.0 mg/g hemicellulose) were approximately 40% higher in the pretreatment with KOH, while pretreatment with NaOH promoted higher delignification (67%), XOS yield (32.6 mg/g xylan), and preservation of cellulosic fraction. Finally, the spent alkaline solid, rich in cellulose (76%), was treated enzymatically to release glucose, reaching the final concentration of 28.2 g/L. The mass balance showed that through sequential treatment, 9.9 g of xylose, 0.5 g of XOS, and 8.2 g of glucose were obtained from 100 g of raw banana peels, representing 65.8% and 46.5% conversion of hemicellulose and cellulose, respectively. The study of the fractionation of carbohydrates in banana peel proved to be a useful tool for valorization, mainly of the hemicellulose fraction for the production of XOS and xylose with high value applications in the food industry.
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Suleria HAR, Barrow CJ, Dunshea FR. Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels. Foods 2020; 9:E1206. [PMID: 32882848 PMCID: PMC7556026 DOI: 10.3390/foods9091206] [Citation(s) in RCA: 117] [Impact Index Per Article: 29.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 08/28/2020] [Accepted: 08/28/2020] [Indexed: 02/06/2023] Open
Abstract
Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed to determine the polyphenol content and their antioxidant potential in twenty different fruit peel samples in an ethanolic extraction, including their comprehensive characterization and quantification using the LC-MS/MS and HPLC. The obtained results showed that the mango peel exhibited the highest phenolic content for TPC (27.51 ± 0.63 mg GAE/g) and TFC (1.75 ± 0.08 mg QE/g), while the TTC (9.01 ± 0.20 mg CE/g) was slightly higher in the avocado peel than mango peel (8.99 ± 0.13 mg CE/g). In terms of antioxidant potential, the grapefruit peel had the highest radical scavenging capacities for the DPPH (9.17 ± 0.19 mg AAE/g), ABTS (10.79 ± 0.56 mg AAE/g), ferric reducing capacity in FRAB (9.22 ± 0.25 mg AA/g), and total antioxidant capacity, TAC (8.77 ± 0.34 mg AAE/g) compared to other fruit peel samples. The application of LC-ESI-QTOF-MS/MS tentatively identified and characterized a total of 176 phenolics, including phenolic acids (49), flavonoids (86), lignans (11), stilbene (5) and other polyphenols (25) in all twenty peel samples. From HPLC-PDA quantification, the mango peel sample showed significantly higher phenolic content, particularly for phenolic acids (gallic acid, 14.5 ± 0.4 mg/g) and flavonoids (quercetin, 11.9 ± 0.4 mg/g), as compared to other fruit peel samples. These results highlight the importance of fruit peels as a potential source of polyphenols. This study provides supportive information for the utilization of different phenolic rich fruit peels as ingredients in food, feed, and nutraceutical products.
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Affiliation(s)
- Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia;
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia;
| | - Colin J. Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia;
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia;
- Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
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41
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Enzymatic Browning Modulates Properties of Silver Nanoparticles Produced with Banana Peel Extract. J Inorg Organomet Polym Mater 2020. [DOI: 10.1007/s10904-020-01510-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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de Barros HEA, Natarelli CVL, de Carvalho Tavares IM, de Oliveira ALM, Araújo ABS, Pereira J, Carvalho EEN, de Barros Vilas Boas EV, Franco M. Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02495-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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El-Katony TM, Nour El-Dein MM, El-Fallal AA, Ibrahim NG, Mousa MM. Substrate–fungus interaction on the enzymatic and non-enzymatic antioxidant activities of solid state fermentation system. BIORESOUR BIOPROCESS 2020. [DOI: 10.1186/s40643-020-00316-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
AbstractThe fungus–substrate interaction on the antioxidant activity of a solid state fermentation system (SSFS) was investigated employing two basidiomycete fungi: Pleurotus columbinus and P. floridanus and two ascomycetes: Aspergillus fumigatus and Paecilomyces variotii on powdered peels of banana, pomegranate and orange, empty pea pods and rice straw. The oven-dried substrates were moistened at 90% water holding capacity, inoculated with the test fungi and incubated at 25 °C for appropriate time. Culture extracts were tested for the enzymatic and non-enzymatic antioxidant activity. The effect of substrate on the antioxidant activity of the SSFS was stronger than that of the fungal species. Peroxidase (POX) activity was higher in the basidiomycetes than ascomycetes and achieved its maximum in P. floridanus versus complete absence in A. fumigatus. By contrast, catalase (CAT) activity was higher in the ascomycetes, particularly P. variotii on banana peel, than in the basidiomycetes. Phenolics and flavonoids were highest in pomegranate peels but lowest in banana peels and rice straw, and they were subjected to severe consumption by the basidiomycetes versus mild production by the ascomycetes. The reducing power (RP) and DPPH scavenging activity were higher in the peels of pomegranate, orange and banana relative to rice straw and empty pea pods, and the fungal effect was limited and independent of the fungal taxonomic group. Orange peel is the appropriate substrate for production of fungal CAT and POX, which activities were mutually exclusive; but pomegranate peel is more suitable for production of phenolics and flavonoids.
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Zheng Q, Qin D, Yang L, Liu B, Lin S, Ma Q, Zhang Z. Dissipation and distribution of difenoconazole in bananas and a risk assessment of dietary intake. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:15365-15374. [PMID: 32077026 DOI: 10.1007/s11356-020-08030-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Accepted: 02/10/2020] [Indexed: 06/10/2023]
Abstract
The dissipation and terminal residues of difenoconazole in whole bananas and pulp were investigated under field conditions. The residual levels of difenoconazole in various parts of bananas grown in Guangdong, Hainan and Yunnan were determined by a GC-ECD detection method after simple, rapid pretreatment. The mean recovery was 80.66~107.40%, and the relative standard deviation was 3.36~9.84%. The results showed that the half-lives of difenoconazole in whole bananas and in the pulp were 12.16~13.33 days and 17.77~20.38 days, respectively. At harvest intervals of 28 and 35 days after the last application, the terminal residues of difenoconazole in whole bananas and pulp were 0.45~0.84 mg/kg and 0.19~0.37 mg/kg, respectively, which were lower than the maximum residue level established in China. The distribution of difenoconazole in banana pulp and peels was studied. The results showed that until harvesting, the residue in the peels was always 2.19~12.30 times larger than that in the pulp. Difenoconazole was mainly absorbed by the banana peels but did not easily penetrate into the pulp. Based on dietary risk assessment results, the residual levels of difenoconazole at the sampling interval of 28 days after the last application were within acceptable limits for chronic and acute dietary risks in different populations in China. This study can provide a reference for the safe and rational use of difenoconazole as a fungicide and for the future research and application of banana pulp and peels.
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Affiliation(s)
- Qun Zheng
- Key Laboratory of Natural Pesticide & Chemical Biology, Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Deqiang Qin
- Key Laboratory of Natural Pesticide & Chemical Biology, Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Liupeng Yang
- Key Laboratory of Natural Pesticide & Chemical Biology, Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Benju Liu
- Key Laboratory of Natural Pesticide & Chemical Biology, Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Sukun Lin
- Key Laboratory of Natural Pesticide & Chemical Biology, Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Qianli Ma
- Key Laboratory of Natural Pesticide & Chemical Biology, Ministry of Education, South China Agricultural University, Guangzhou, 510642, China
| | - Zhixiang Zhang
- Key Laboratory of Natural Pesticide & Chemical Biology, Ministry of Education, South China Agricultural University, Guangzhou, 510642, China.
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Pereira J, Brohi SA, Malairaj S, Zhang W, Zhou GH. Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1733014] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Jailson Pereira
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Sarfaraz Ahmed Brohi
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Sathuvan Malairaj
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Guang-Hong Zhou
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
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Ben-Othman S, Jõudu I, Bhat R. Bioactives From Agri-Food Wastes: Present Insights and Future Challenges. Molecules 2020; 25:E510. [PMID: 31991658 PMCID: PMC7037811 DOI: 10.3390/molecules25030510] [Citation(s) in RCA: 144] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 01/16/2020] [Accepted: 01/22/2020] [Indexed: 02/06/2023] Open
Abstract
Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. Besides, effective valorisation of wastes/by-products can efficiently help in reducing environmental stress by decreasing unwarranted pollution. The major focus of this review is to provide comprehensive information on valorisation of agri-food wastes and by-products with focus laid on bioactive compounds and bioactivity. The review covers the bioactives identified from wastes and by-products of plants (fruits, exotic fruits, vegetables and seeds), animals (dairy and meat) and marine (fish, shellfish seaweeds) resources. Further, insights on the present status and future challenges of sustainably utilizing agri-food wastes/by-products for value addition will be highlighted.
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Affiliation(s)
- Sana Ben-Othman
- ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH), Estonian University of Life Sciences, Fr.R.Kreutzwaldi 56/5, 51006 Tartu, Estonia; (S.B.-O.); (I.J.)
| | - Ivi Jõudu
- ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH), Estonian University of Life Sciences, Fr.R.Kreutzwaldi 56/5, 51006 Tartu, Estonia; (S.B.-O.); (I.J.)
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Science, Fr.R.Kreutzwaldi 56/5, 51006 Tartu, Estonia
| | - Rajeev Bhat
- ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH), Estonian University of Life Sciences, Fr.R.Kreutzwaldi 56/5, 51006 Tartu, Estonia; (S.B.-O.); (I.J.)
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Oresanya IO, Sonibare MA, Gueye B, Balogun FO, Adebayo S, Ashafa AOT, Morlock G. Isolation of flavonoids from Musa acuminata Colla (Simili radjah, ABB) and the in vitro inhibitory effects of its leaf and fruit fractions on free radicals, acetylcholinesterase, 15-lipoxygenase, and carbohydrate hydrolyzing enzymes. J Food Biochem 2020; 44:e13137. [PMID: 31899556 DOI: 10.1111/jfbc.13137] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 11/20/2019] [Accepted: 12/09/2019] [Indexed: 12/30/2022]
Abstract
Musa species are used traditionally for the management of many diseases. The study evaluated and compared anticholinesterase, anti-inflammatory, antioxidant, and antidiabetic activities of Musa acuminata (Simili radjah, ABB) fruits and leaves fractions and characterized the bioactive compounds using HPTLC-HRMS and NMR. Leaf fractions gave the higher biological activities than the fruit. Ethyl acetate fraction of the leaf had the highest total phenolic content (911.9 ± 1.7 mg GAE/g) and highest 2,2-diphenyl-1-picrylhydrazyl (DPPH· ) scavenging activity (IC50, 9.0 ± 0.4 µg/ml). It also gave the most effective inhibition of acetylcholinesterase (IC50, 404.4 ± 8.0 µg/ml) and α-glucosidase (IC50, 4.9 ± 1.6 µg/ml), but a moderate α-amylase inhibition (IC50, 444.3 ± 4.0 µg/ml). The anti-inflammatory activity of n-butanol (IC50, 34.1 ± 2.6 µg/ml) and ethyl acetate fractions (IC50 , 43.1 ± 11.3 µg/ml) of the leaf were higher than the positive control, quercetin (IC50 , 54.8 ± 17.1 µg/ml). Kaempferol-3-O-rutinoside and quercetin-3-O-rutinoside (rutin) were identified as the bioactive compounds with antioxidant and antidiabetic activities from the ethyl acetate fraction of M. acuminata leaf. PRACTICAL APPLICATIONS: All parts of Musa acuminata are known to be useful ethnomedicinally even as food. The leaves are mostly used to serve food and used for wrapping purposes. However, this study concluded that M. acuminata leaf is rich in bioactive flavonoids such as kaempferol-3-O-rutinoside and rutin, with relatively high antioxidative, antidiabetic, and anti-inflammatory activities. Therefore, aside the fact that the leaves can serve as potential drug leads for pharmaceutical industries, it can also be embraced in the food sector to produce supplements and/or nutraceuticals in the management of Alzheimer's, diabetes and other inflammatory diseases.
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Affiliation(s)
- Ibukun Oluwabukola Oresanya
- Faculty of Pharmacy, Department of Pharmacognosy, University of Ibadan, Ibadan, Nigeria.,International Institute of Tropical Agriculture, Genetic Resources Centre, Ibadan, Nigeria.,Department of Plant Sciences, University of the Free State, Phuthsditjhaba, South Africa.,Chair of Food Science, Institute of Nutritional Science and Interdisciplinary Research Center, Justus Liebig University Giessen, Giessen, Germany
| | - Mubo A Sonibare
- Faculty of Pharmacy, Department of Pharmacognosy, University of Ibadan, Ibadan, Nigeria
| | - Badara Gueye
- International Institute of Tropical Agriculture, Genetic Resources Centre, Ibadan, Nigeria
| | - Fatai Oladunni Balogun
- Department of Plant Sciences, University of the Free State, Phuthsditjhaba, South Africa
| | - Salmon Adebayo
- Department of Plant Sciences, University of the Free State, Phuthsditjhaba, South Africa
| | | | - Gertrud Morlock
- Chair of Food Science, Institute of Nutritional Science and Interdisciplinary Research Center, Justus Liebig University Giessen, Giessen, Germany
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Oliveira LMDC, Pereira MDJL, Santos DDC, Leite DDDF, Lima TLB, Gomes JP. Efeito das concentrações de farinha de cascas de banana e de sacarose nas características físicas e químicas de bolos. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.31419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo A banana é uma das frutas mais consumidas no mundo por causa de suas características sensoriais agradáveis e composição nutricional. Depois do consumo da polpa, geram-se grandes quantidades de cascas que, após desidratação e transformação em farinha, podem ser inseridas em formulações de bolos. Nesse sentido, objetivou-se avaliar a influência das concentrações de farinha de cascas de banana D’Angola e de açúcar nas características físicas e químicas de bolos. Estes foram processados mediante planejamento fatorial experimental 22 com três repetições no ponto central, resultando em sete experimentos. Preparou-se uma mistura composta de farinha de trigo, fermento químico, manteiga, leite integral e ovos, com posterior acréscimo de diferentes níveis de farinha de cascas de banana e de açúcar cristal. Após cocção de 28 min a 200 °C e resfriamento, os bolos foram submetidos a análises químicas e físicas. Observou-se que os modelos matemáticos ajustados aos dados experimentais de sólidos solúveis totais (SST), acidez total titulável (ATT), pH e relação SST/ATT foram significativos e preditivos, com coeficientes de correlação superiores a 0,98 e relação Fcalculado/Ftabelado superior a 4,0. Os SST sofreram influência significativa apenas do açúcar, que também foi a variável independente que mais afetou a relação SST/ATT. Em contrapartida, a de farinha de cascas de banana apresentou maior influência sobre os resultados de ATT e de pH.
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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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Mahloko LM, Silungwe H, Mashau ME, Kgatla TE. Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon 2019; 5:e02479. [PMID: 31667373 PMCID: PMC6812186 DOI: 10.1016/j.heliyon.2019.e02479] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 08/23/2019] [Accepted: 09/12/2019] [Indexed: 11/28/2022] Open
Abstract
In this study, banana and prickly peel flours were oven dried at 60 °C overnight and incorporated at a maximum of 4% (w/w) levels in wheat flour for biscuit production. Wheat, banana, prickly pear and composite flours and biscuits were evaluated for functional, bioactive compounds and antioxidant activities as well as physical properties. Functional properties analysis indicated that banana peel flour (BPF) and prickly pear flours (PPF) showed higher water holding capacity and oil holding capacity, ranging from 2.63 to 4.29 g/ml and from 1.15 to 2.0 g/ml, respectively. Total phenolic content ranged from 10.87 to 17.35 mg/g and from 11.21 to 11,44 mg/g in composite flour blends and total phenolic contents in biscuits improved from 11.365 mg/g to 11.81 mg/g with 4% BPF incorporation; and decrease to 10.92 mg/g with 4% PPF incorporation and 10.79 mg/g with 4% BPF and PPF, respectively. Total flavonoid content ranged from 15.78 to 23.19 mg/g in PPF and BPF, respectively and from 0.75 to 13.31 mg/g for control and composite flours. Moreover, results for Total flavonoid content of biscuits ranged from 17.0 to 33.74 mg/g. DPPH values ranged from 3.29 to 30.0% in flours and 8.12–9.69% in biscuits. FRAP values ranged from 0.57 to 1.51 mg/g for flours and 0.59–0.71 mg/g for biscuits. With regards to colour, incorporation of BPF and PPF resulted in decrease of L* value and b* values for composite flours and decreases in parameter L* and b* values for formulated biscuits. Spread ratio of biscuits showed an increase with addition of BPF and PPF, while diameter and height of biscuits decreased. Hardness of the biscuits increased with addition of BPF and PPF. Results suggest that by incorporating BPF and PPF, it is possible to enhance functional properties, colour parameters, antioxidant activity of the flours and biscuits.
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Affiliation(s)
- Lesetja M Mahloko
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, South Africa
| | - Henry Silungwe
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, South Africa
| | - Mpho E Mashau
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, South Africa
| | - Tsietsie E Kgatla
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, South Africa
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