Bioactive compounds in banana fruits and their health benefits

Sidhu, J. S.; Zafar, Tasleem A.

doi:10.1093/fqsafe/fyy019

Cited by 141 publications

(107 citation statements)

References 57 publications

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“…Furthermore, because of these properties, the banana has good sensory acceptance and low cost. These characteristics make bananas one of the most consumed fruits in the world, with a consumption of approximately 12 kg per capita (Khoozani, Birch, & Bekhit, 2019; Sidhu & Zafar, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Macedo

Vimercati

Araújo

et al. 2020

J Food Process Engineering

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This study aimed to evaluate the influence of drying air temperature on drying kinetics and the physicochemical properties of dried bananas. Banana slices were dried at 40, 60, and 80°C. Drying was terminated when the samples had a moisture of 20%. Mathematical models were fitted to the moisture ratio. A generalized model of moisture was developed, to predict the moisture of samples as a function of drying time and temperature. The effective moisture diffusivity (Deff), activation energy and the drying rate (DR) were calculated. Electrical energy consumption was measured. The moisture, water activity, reducing and total sugar content, acidity, hardness, and color of the dried bananas were evaluated. The moisture decreased during drying, obtaining a mean value of 20.132%. All mathematical models fitted well to the MR data, with a determination coefficient greater than 0.95. The Midilli model was that which best fitted. The higher temperature resulted in higher Deff (3.538 × 10−9 m2 s−1) and DR, less drying time (120 min) and electrical energy consumption (4.319 kWh), higher reducing sugar content (47.51%) and hardness (28.187 N), lower acidity (1.038%), more yellow tonality (78.04°), and higher chromaticity (18.49) of the dried bananas. The optimum temperature for drying bananas was 80°C. Practical Applications Banana is a fruit widely consumed in the world. However, it is very perishable, causing great waste and financial loss. Convective drying is a simple and low‐cost method, widely used in fruit processing to produce new products and extend the shelf life of food. The dried banana is a product of good sensory acceptance and therefore drying is a good alternative for processing the banana pulp. The temperature of the drying air is one of the principal parameters of this process since it influences the drying kinetics and the physicochemical properties of the dry product. Therefore, it is important to study different drying air temperatures to determine the best drying condition for dried banana production, to optimize the dried banana process and properties.

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Section: Introductionmentioning

confidence: 99%

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Macedo

Vimercati

Araújo

et al. 2020

J Food Process Engineering

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“…It can be concluded that the antioxidant activity of banana waste is indeed higher but less stable when compared with the antioxidant activity of ß-glucan extracted by the fermentation medium of banana waste, which had a lower antioxidant activity but a more stable decrease. Compounds that play an important role as antioxidants in banana waste are fl avonoids, which does have a less stable structure (Bhatt and Patel, 2015;Sidhu and Zafar, 2018). The antioxidant activity of banana waste is also possible from amino acids, peptides, fl avonoid compounds, catecholamines, dopamine, dopamine polymers, and it is possible that the ß-glucan component is counted as an antioxidant activity from banana waste (Torres-León et al, 2018;Varzakas et al, 2016).…”

Section: Antioxidant Activity Of ß-Glucan From S Cereviseae With Vegmentioning

confidence: 99%

The Utilization of Vegetable and Fruit Wastes for Saccharomyces cerevisieae Cell Wall Based β-Glucan Production with Antioxidant Activity

Utama¹,

Irena²,

Lembong³

et al. 2020

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The study aims to determine the number of mass and antioxidant activity of β-glucan extracted from S.cerevisieae which grown on vegetable and fruit wastes. The method used is experimental with descriptive analysis which consisted of 3 treatments namely banana waste, papaya waste, and napa cabbage waste as fermentation medium, repeated thrice. Fermentation medium was made by mixing waste with water with the ratio of 1:2. Ten percent (w/v) of S.cerevisieae was inoculated and incubated for 48 hours, at 27 ℃. Extraction of β-glucan was carried out using acid-alkaline methods and antioxidant activity was tested by DPPH (2,2-Diphenyl-1-picrylhydrayl) method and the microstructure of β-glucan is determined by Scanning Electrone Microscope. The result showed that the best medium in producing β-glucan was papaya waste which resulting 19.094 g β-glucan mass, with radical scavenging activity of 20.71 % and globular diameter of 533 μm.

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“…Bananas are important in nutrition, therapeutics, traditional medicine and the pharmaceutical and food industries. The different chemical constituents like apigenin glycosides, myricetin-3-O-rutinoside, kaempferol-3-O-rutinoside, dopamine and serotonin have been reported in different parts and varieties of banana [1]. Pharmacological actions of bananas have been seen such as antiulcer, antimicrobial and antioxidant activities.…”

Section: Introductionmentioning

confidence: 99%

Introductory Chapter: Banana Nutrition - Function and Processing Kinetics

Jideani¹

2020

Banana Nutrition - Function and Processing Kinetics

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Bioactive compounds in banana fruits and their health benefits

Cited by 141 publications

References 57 publications

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

The Utilization of Vegetable and Fruit Wastes for Saccharomyces cerevisieae Cell Wall Based β-Glucan Production with Antioxidant Activity

Introductory Chapter: Banana Nutrition - Function and Processing Kinetics

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