Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market

Abstract

The goal of this work was to evaluate changes in dietary fiber measured by the traditional enzymatic-gravimetric method (AOAC 991.43) and the more recently accepted modified enzymatic-gravimetric method (AOAC 2011.25), mono- and disaccharides, and starch as a function of assessed ripeness in a controlled study of a single lot of bananas and in bananas at the same assessed stages of ripeness from bananas purchased in retail stores, from different suppliers. Sugars, starch, and dietary fiber were analyzed in bananas from a single lot, at different stages of ripeness, and in retail samples at the same assessed stages of ripeness. Mean fiber measured by the traditional enzymatic-gravimetric method (EG) was ~2 g/100g and not affected by ripeness. Mean fiber assessed with the recently modified method (mEG) was ~18 g/100g in unripe fruit and decreased to 4–5 g/100g in ripe and ~2 g/100g in overripe bananas. Slightly ripe and ripe bananas differed by ~1.1 g/100g in the controlled single-lot study but not among retail samples. There was a large increase in fructose, glucose and total sugar going from unripe to ripe with no differences between ripe and overripe. Aside from stage of ripeness, the carbohydrate composition in retail bananas is likely affected by differences in cultivar and post-harvest handling. Results from this study demonstrate the importance of measuring dietary fiber using the mEG approach, developing more comprehensive and sensitive carbohydrate analytical protocols and food composition data, and recognizing the impact of different stages of maturity and ripeness on carbohydrate intake estimated from food composition data.

The Musa troglodytarum L. genome provides insights into the mechanism of non-climacteric behaviour and enrichment of carotenoids

“…6 d and Additional file 2 : Data 9). Given that the pulp of the ripening fruit is 67% water [ 4 ], karat pulp has approximately 27.13 and 24.95 mg/g glucose and fructose, respectively, which is less than the approximately 60 mg/g glucose and fructose found in BXJ [ 42 ]. During ripening, the starch-degradation-related genes MtBMYs and MtAMYs were upregulated, coinciding with the accumulation of sucrose, fructose and glucose.…”

Assembled Reduced Graphene Oxide/Tungsten Diselenide/Pd Heterojunction with Matching Energy Bands for Quick Banana Ripeness Detection

“…In our experiments, the bananas, a typical climacteric fruit, were adopted, and it had been demonstrated that ethylene was released during the ripeness process of bananas. The level of banana ripeness can be commonly divided into four stages: unripe, slightly ripe, ripe, and overripe [30], accompanying the gradual change of banana color and released ethylene concentration. The unripe bananas exhibit solid light green color with some light greenish-yellow, and show no significant aroma.…”

Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials

“…Nevertheless, it must be noted that the different types of plant origin will result in significantly distinct chemical compositions of dietary fibers and different physicochemical properties [43,44]. In the case of bananas, for example, the main fibers are resistant starch and inulin-type fructans, whereas apples are considered a viable source of pectins [45,46]. Even though dietary fibers are easily found in nature and many functional foods (beverages, bakery products, and meats), there are also multiple supplements offering them in an accessible form of powder or tablets (Table 2) [47].…”