Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications

被引：0

作者：

Viana, Leonara Martins ^{[1
]}

Rodrigues, Fabiana Silva Rocha ^{[1
]}

Santos, Millena Cristina Barros ^{[2
,3
]}

Lima, Amanda dos Santos ^{[4
]}

Nabeshima, Elizabeth Harumi ^{[5
]}

Leite, Mauricio de Oliveira ^{[6
]}

Martins, Marcio Aredes

de Carvalho, Carlos Wanderlei Piler ^{[7
]}

Maltarollo, Vinicius Goncalves ^{[8
]}

Azevedo, Luciana ^{[4
]}

Ferreira, Mariana Simoes Larraz ^{[2
]}

Martino, Hercia Stampini Duarte ^{[9
]}

Felisberto, Maria Herminia Ferrari ^{[1
]}

de Barros, Frederico Augusto Ribeiro ^{[1
,10
]}

机构：

[1] Univ Fed Vicosa, Dept Food Technol, Vicosa, MG, Brazil

[2] Fed Univ State Rio de Janeiro UNIRIO, Food & Nutr Grad Program, Lab Bioact, Rio De Janeiro, Brazil

[3] INRAE Bordeaux Nouvelle Aquitaine, Bordeaux Metabolome MetaboHUB, UMR1332 BFP, Villenave Dornon, France

[4] Univ Fed Alfenas, Fac Nutr, Nutr & Toxicol Anal Vivo Lab LANTIN, Alfenas, MG, Brazil

[5] Inst Food Technol ITAL, Cereal & Chocolate Res Ctr, Campinas, SP, Brazil

[6] Univ Fed Vicosa, Dept Agr Engn, Vicosa, MG, Brazil

[7] Embrapa Food Technol, Rio De Janeiro, RJ, Brazil

[8] Univ Fed Minas Gerais, Fac Pharm, Pharmaceut Prod Dept, Belo Horizonte, MG, Brazil

[9] Univ Fed Vicosa, Dept Nutr & Hlth, Vicosa, MG, Brazil

[10] Univ Fed Vicosa, Dept Tecnol Alimentos, Ave PH Rolfs,Campus Univ S-N, BR-36570900 Vicosa, MG, Brazil

来源：

FOOD CHEMISTRY | 2024年 / 451卷

关键词：

Resistant starch; Antioxidants; Cancer cells; Chemometric analysis; Gel strength; IN-VITRO; STARCH;

D O I：

10.1016/j.foodchem.2024.139506

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses.

引用

页数：11

共 2 条

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