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

Leonara Martins Viana; Fabiana Silva Rocha Rodrigues; Millena Cristina Barros Santos; Amanda Dos Santos Lima; Elizabeth Harumi Nabeshima; Mauricio de Oliveira Leite; Márcio Arêdes Martins; Carlos Wanderlei Piler de Carvalho; Vinícius Gonçalves Maltarollo; Luciana Azevedo; Mariana Simões Larraz Ferreira; Hércia Stampini Duarte Martino; Mária Herminia Ferrari Felisberto; Frederico Augusto Ribeiro de Barros

doi:10.1016/j.foodchem.2024.139506

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

Food Chem. 2024 Sep 1:451:139506. doi: 10.1016/j.foodchem.2024.139506. Epub 2024 Apr 27.

Authors

Leonara Martins Viana¹, Fabiana Silva Rocha Rodrigues¹, Millena Cristina Barros Santos², Amanda Dos Santos Lima³, Elizabeth Harumi Nabeshima⁴, Mauricio de Oliveira Leite⁵, Márcio Arêdes Martins⁵, Carlos Wanderlei Piler de Carvalho⁶, Vinícius Gonçalves Maltarollo⁷, Luciana Azevedo³, Mariana Simões Larraz Ferreira⁸, Hércia Stampini Duarte Martino⁹, Mária Herminia Ferrari Felisberto¹, Frederico Augusto Ribeiro de Barros¹⁰

Affiliations

¹ Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil.
² Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Bordeaux Metabolome-MetaboHUB, INRAE Bordeaux Nouvelle-Aquitaine, UMR1332 BFP, Villenave d'Ornon, France.
³ Nutritional and Toxicological Analyses in vivo Laboratory (LANTIN), Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil.
⁴ Cereal and Chocolate Research Center- Institute of Food Technology (ITAL), Campinas, SP, Brazil.
⁵ Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
⁶ Embrapa Food Technology, Rio de Janeiro, RJ, Brazil.
⁷ Pharmaceutical Products Department, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil.
⁸ Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.
⁹ Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG, Brazil.
¹⁰ Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil. Electronic address: fredbarros@ufv.br.

PMID: 38703733
DOI: 10.1016/j.foodchem.2024.139506

Abstract

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

Keywords: Antioxidants; Cancer cells; Chemometric analysis; Gel strength; Resistant starch; UPLC-ESI-QTOF-MS(E).

MeSH terms

Flour* / analysis
Fruit* / chemistry
Musa* / chemistry
Nutritive Value*
Phenols* / analysis
Phenols* / chemistry
Plant Extracts / analysis
Plant Extracts / chemistry
Reactive Oxygen Species / metabolism
Starch / analysis
Starch / chemistry

Substances

Phenols
Plant Extracts
Reactive Oxygen Species
Starch