Beta-amylase expression and starch degradation during banana ripening

Nascimento, João Roberto Oliveira do; Júnior, Adair Vieira; Bassinello, P. Z.; Cordenunsi, Beatriz Rosana; Mainardi, Janaina Aparecida; Purgatto, Eduardo; Lajolo, Franco Maria

doi:10.1016/j.postharvbio.2005.11.008

Cited by 95 publications

(81 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Ripening, whatever the climatic period, induced a decrease in starch content associated with a concomitant increase in major soluble sugars in bananas harvested at 600 or 900 dd (78% to 88% increase in sugar content for 600-and 900-dd fruit, respectively, compared with 400-dd fruit) yet a very limited or no increase in 400-dd fruit. Starch was reported as the major component of green bananas, and may undergo critical changes during ripening (Cordenunsi and Lajolo, 1995;do Nascimento et al, 2006). Taken together, our observations suggest that in banana, climatic period can influence the initial starch content and its pattern of change during ripening but not the soluble sugar level or its evolution profile post-gassing.…”

Section: Starch and Soluble Sugar Evolutionsmentioning

confidence: 63%

Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas

Bonnet

Hubert

Mbéguié-A-Mbéguié

et al. 2013

J. Zhejiang Univ. Sci. B

View full text Add to dashboard Cite

The combined influence of maturation, ripening, and climate on the profile of bioactive compounds was studied in banana (Musa acuminata, AAA, Cavendish, cv. Grande Naine). Their bioactive compounds were determined by the Folin-Ciocalteu assay and high-performance thin layer chromatographic (HPTLC) method. The polyphenol content of bananas harvested after 400 degree days remained unchanged during ripening, while bananas harvested after 600 and 900 degree days exhibited a significant polyphenol increase. Although dopamine was the polyphenol with the highest concentration in banana peels during the green developmental stage and ripening, its kinetics differed from the total polyphenol profile. Our results showed that this matrix of choice (maturation, ripening, and climate) may allow selection of the banana (M. acuminata, AAA, Cavendish, cv. Grande Naine) status that will produce optimal concentrations of identified compounds with human health relevance.

show abstract

Section: Starch and Soluble Sugar Evolutionsmentioning

confidence: 63%

Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas

Bonnet

Hubert

Mbéguié-A-Mbéguié

et al. 2013

J. Zhejiang Univ. Sci. B

View full text Add to dashboard Cite

show abstract

“…Unripe bananas have large amount of starch, with a content of 20 to 25% of pulp of the fruit (Nascimento et al, 2006). During the climacteric stage, the accumulated polysaccharide is rapidly degraded and most of it is converted into soluble sugars which form a large proportion of TSS in the banana (Seymour et al, 1993).…”

Section: Effect Of Bunch Coversmentioning

confidence: 99%

Banana Bunch Covers for Quality Banana Production – A Review

Santosh¹,

Tiwari²,

Reddy³

2017

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

“…In relation to the white bread (standard food), the portion ingested was 120 g, which contained 50 g of TS. The content of soluble sugars was not considered in the calculation of the quantity of flour to be ingested in the in vivo assays, since the concentration of soluble sugars in the maturation stage of the unripe bananas used is lower than 2% [30].…”

Section: Evaluation Of Glycemic Responsementioning

confidence: 99%

In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour

Menezes

Dan

Cardenette

et al. 2010

Plant Foods Hum Nutr

View full text Add to dashboard Cite

This work aimed to study the in vitro colonic fermentation profile of unavailable carbohydrates of two different kinds of unripe banana flour and to evaluate their postprandial glycemic responses. The unripe banana mass (UBM), obtained from the cooked pulp of unripe bananas (Musa acuminata, Nanicão variety), and the unripe banana starch (UBS), obtained from isolated starch of unripe banana, plantain type (Musa paradisiaca) in natura, were studied. The fermentability of the flours was evaluated by different parameters, using rat inoculum, as well as the glycemic response produced after the ingestion by healthy volunteers. The flours presented high concentration of unavailable carbohydrates, which varied in the content of resistant starch, dietary fiber and indigestible fraction (IF). The in vitro colonic fermentation of the flours was high, 98% for the UBS and 75% for the UBM when expressed by the total amount of SCFA such as acetate, butyrate and propionate in relation to lactulose. The increase in the area under the glycemic curve after ingestion of the flours was 90% lower for the UBS and 40% lower for the UBM than the increase produced after bread intake. These characteristics highlight the potential of UBM and UBS as functional ingredients. However, in vivo studies are necessary in order to evaluate the possible benefit effects of the fermentation on intestinal health.

show abstract

Beta-amylase expression and starch degradation during banana ripening

Cited by 95 publications

References 41 publications

Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas

Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas

Banana Bunch Covers for Quality Banana Production – A Review

In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour

Contact Info

Product

Resources

About