Nutraceutical Properties of Unripe Banana Flour Resistant Starch: A Review

被引：10

作者：

Dibakoane, Siphosethu Richard ^{[1
,2
]}

Du Plessis, Belinda ^{[3
]}

Da Silva, Laura Suzanne ^{[3
]}

Anyasi, Tonna Ashim ^{[2
]}

Emmambux, Mohammad Naushad ^{[4
]}

Mlambo, Victor ^{[1
]}

Wokadala, Obiro Cuthbert ^{[1
]}

机构：

[1] Univ Mpumalanga, Sch Agr & Nat Sci, Corner R40 & D725 Rd, ZA-1200 Nelspruit, South Africa

[2] Agr Res Council Trop & Subtrop Crops, Agroproc & Postharvest Technol Div, ZA-1200 Nelspruit, South Africa

[3] Tshwane Univ Technol, Dept Biotechnol & Food Technol, Private Bag X680, ZA-0083 Pretoria, South Africa

[4] Univ Pretoria, Dept Consumer & Food Sci, Private Bag X20, ZA-0028 Hatfield, South Africa

来源：

STARCH-STARKE | 2023年 / 75卷 / 9-10期

基金：

新加坡国家研究基金会;

关键词：

cardiovascular disease; diabetes; non-communicable diseases; obesity; prebiotics; resistant starch; unripe banana flour; CHAIN FATTY-ACIDS; GUT MICROBIOTA COMPOSITION; GLYCEMIC INDEX; IN-VITRO; DIETARY FIBER; CHEMICAL-COMPOSITION; FUNCTIONAL-PROPERTIES; COLONIC FERMENTATION; NUTRIENT ABSORPTION; INSULIN SENSITIVITY;

D O I：

10.1002/star.202200041

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present review provides a comprehensive discussion of the prebiotic, anti-diabetic, anti-colorectal cancer, and anti-cardiovascular disease effects of unripe banana flour resistant starch (BFRS). Unripe banana flour is considered a useful ingredient in the food industry because it has high levels of resistant starch (up to 68% w/w). The beneficial effects of BFRS against diabetes, obesity, cardiovascular disease, and colorectal cancer emanate from its resistance to hydrolysis and propensity to escape digestion in the upper-gastrointestinal tract, which delays glucose absorption and increases the concentration of colonic short-chain fatty acids (acetate, propionate, and butyrate). Therefore, BFRS can be recommended as an alternative functional ingredient in food products. However, more in vivo studies with BFRS should be conducted to ascertain the mechanisms that underly its beneficial effects and associated changes in the gut microbiome. The influence of other food product ingredients and food processing on BFRS efficacy and targeted production of specific short-chain fatty acids in the colon, needs to be investigated to optimize its application.

引用

页数：12

共 161 条

[11] Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca) [J].