Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

Coutinho, Gabriela Silva Mendes; Ribeiro, Alline Emannuele Chaves; Prado, Priscylla Martins Carrijo; Oliveira, Érica Resende; Careli‐Gondim, Ítalo; Oliveira, Aryane Ribeiro; Júnior, Manoel Soares Soares; Caliari, Márcio; Boas, Eduardo Valério de Barros Vilas

doi:10.1111/ijfs.15260

Cited by 5 publications

(1 citation statement)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The content of starch, amylose, and total fiber, as well as some proteins and lipids, become higher in mature banana pulp with more total soluble content [3,4]. Its green banana starch could help to increase firmness, reduce syneresis, and positively affect pH, titratable acid, soluble solids, and color of baru almond-based fermented products [5].…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Screening, Extraction, and Determination of the Bioactivities of the Extract-Enriched Polyphenols and Saponins from Musa balbisiana Fruit

Hoang

Phan

et al. 2023

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Many parts of Musa balbisiana have been used widely in traditional medicine, food, or cosmetic purposes. The present study is aimed at obtaining the extract-enriching bioactive compounds from M. balbisiana and determining the bioactive activities of the extract. Total polyphenols and saponins in the extracts were quantified. The response surface method (RSM) was used to optimize the extraction with methanol support. The optimal extraction conditions were at 120 min in 65°C at the material/solvent ratio of 1/36 ( w / v ). The obtained extract containing 51.72 mg/gGAE of total polyphenols (TPC) and 41.66 mg/g of saponins (TSC) was evaluated for antioxidant, antibacterial, antifungal, and antidiabetic abilities. The extract of M. balbinasia fruit exhibited strong antioxidant activity. The IC50 112.57 μg/mL (DPPH) and 14.49 μg/mL (ABTS). The absorbance of the extract was 1.653 ± 0.030 at 250 ppm (RP assay). The antibacterial and antifungal inhibition exhibited a correlation with TPC and TSC. The extract inhibited Gram (+) S. aureus better than Gram (-) E. coli, while the inhibition percentage (I%) against A. flavus reached over 70% at 800 ppm. The IC50 value of the extract for anti-inflammatory activity was 187.91 μg/mL. The antidiabetic assessment revealed that methanolic extract showed quite strong inhibition with α-amylase (IC50 68.26 μg/mL) and α-glucosidase (IC50 72.61 μg/mL). The results of the study showed that M. balbinasia fruit is a potential source of bioactive phytochemicals, which can be used as a plant-based antioxidant, antibacterial, antifungal, anti-flammatorial, and antidiabetic agent. This is valuable information to support further studies to exploit and apply it in functional food, pharmaceutical, and cosmetic industries.

show abstract

Section: Introductionmentioning

confidence: 99%

Phytochemical Screening, Extraction, and Determination of the Bioactivities of the Extract-Enriched Polyphenols and Saponins from Musa balbisiana Fruit

Hoang

Phan

et al. 2023

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

Munir,

Alam,

Nadeem

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat‐moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno‐functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.

show abstract

New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties

et al. 2023

View full text Add to dashboard Cite

Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

Cited by 5 publications

References 36 publications

Phytochemical Screening, Extraction, and Determination of the Bioactivities of the Extract-Enriched Polyphenols and Saponins from Musa balbisiana Fruit

Phytochemical Screening, Extraction, and Determination of the Bioactivities of the Extract-Enriched Polyphenols and Saponins from Musa balbisiana Fruit

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties

Contact Info

Product

Resources

About