Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes

Borges, Cristine Vanz; Amorim, Édson Perito; Leonel, Magali; Gomez, Hector Alonzo Gomez; Santos, Thaís Paes Rodrigues dos; Lêdo, Carlos Alberto da Silva; Belin, Matheus Antônio Filiol; Almeida, Samara Lopes de; Minatel, Igor Otávio; Lima, Giuseppina Pace Pereira

doi:10.1590/1678-4499.20180252

Cited by 12 publications

(12 citation statements)

References 14 publications

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“…After harvest, the bananas undergo a maturation process, which from a sensory point of view occurs mainly from the color change in/of their peel, from green to yellow, decreasing firmness and increasingly characteristic odor, aroma, and flavor, due to increased acidity and soluble solids content [17]. From a visual point of view, the change in peel color is currently the most used way to classify the fruit, to which Von Loesecke proposed a maturation scale (Figure 1), which is divided into seven stages [18].…”

Section: Main Transformations During Banana Ripening and Its Importan...mentioning

confidence: 99%

“…The pulp/peel ratio increases as the fruit mature, however, this increase is due to the transfer of water from the peel to the pulp, promoted by an osmotic gradient [17,22]. Thus, it is expected that the flour yield decreases in the pulp throughout maturation and increases in the peel, which can present gains up to 19% in dry matter mass [22].…”

Section: Main Transformations During Banana Ripening and Its Importan...mentioning

confidence: 99%

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Green Banana Flour Technology: from Raw Material to Sensory Acceptance of Products Made with Green Banana Flour in the Brazilian Scenario

Cândido

Marzullo

Leonel

2023

Braz. arch. biol. technol.

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Brazil is a major producer of bananas, being the world's fourth-largest producer. The fruit is a source of minerals and vitamins and, when green, has a high content of resistant starch. Among the possibilities of processing, green banana flour has gained prominence due to its physical, nutritional, and functional characteristics, which can be used for the making of different food products. However, the raw material and the processing steps can influence these characteristics. Thus, this study aimed to provide information ranging from the choice of raw material to the sensory acceptance of consumers. The present work discussed the influence of ripening on fruit characteristics, processing stages and flour characteristics as a result of the different used fruits part or cultivar/variety of banana, and the possibilities of products with good technological quality and sensory acceptance of products made with green bananas flours by Brazilian consumers. One of the main differences provided by the cultivar is the flour yield, which is higher in banana cultivars with lower moisture content and selected for frying. There is little information regarding the whole green banana flour, which could reduce waste and contribute nutritionally to preparations. New products having green banana flours as an ingredient show wide possibilities for a partial or total replacement to other flours, as well as good sensory acceptance, which has led to a growing interest in banana processing and its growing market. HIGHLIGHTS• In Brazil, many banana cultivars can be used in the making of flour.• Flours can be prepared from the pulp, peel, or whole (pulp and peel).• Staged I and II of maturation should be prioritized due to starch content.• The sensory analysis supports the possibility of industrial use of flours.

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Section: Main Transformations During Banana Ripening and Its Importan...mentioning

confidence: 99%

Section: Main Transformations During Banana Ripening and Its Importan...mentioning

confidence: 99%

Green Banana Flour Technology: from Raw Material to Sensory Acceptance of Products Made with Green Banana Flour in the Brazilian Scenario

Cândido

Marzullo

Leonel

2023

Braz. arch. biol. technol.

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“…Both are seedless fruits, rich in carbohydrates, dietary fibers, certain vitamins, minerals (such as phosphorus, sodium, potassium, calcium, magnesium, iron, copper, zinc, and manganese), and several health-promoting bioactive phytochemicals [8]. Different studies have identified many of these bioactive compounds, such as carotenoids (β-carotene), flavonoids, phenolics, biogenic amines, vitamins A, B, C, and E, and phytosterols [8,84,153,154]. Extracts from different parts of banana fruit and plants were shown to elicit effective protection against oxidative damage to cells and different human diseases triggered by these deleterious events, notably different forms of cancer (reviewed in [155]).…”

Section: Bananamentioning

confidence: 99%

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

2022

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Food supply disruption and shortage verified during the current pandemic events are a scenario that many anticipate for the near future. The impact of climate changes on food production, the continuous decrease in arable land, and the exponential growth of the human population are important drivers for this problem. In this context, adding value to food waste is an obvious strategy to mitigate food shortages, but there is a long way to go in this field. Globally, it is estimated that one-third of all food produced is lost. This is certainly due to many different factors, but the lack of awareness of the consumer about the nutritional value of certain foods parts, namely peels and seeds, is certainly among them. In this review, we will unveil the nutritional and bioactive value of the waste discarded from the most important fresh fruit and vegetables consumed worldwide as a strategy to decrease food waste. This will span the characterization of the bioactive composition of selected waste from fruits and vegetables, particularly their seeds and peels, and their possible uses, whether in our diet or recycled to other ends.

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“…Then luminosity decreases as peel darkens e.g. at stage 7 (Borges et al., 2019). During peel colour change, the pulp becomes softer and sweeter as the ratio of the sugar to starch increases (Toma et al., 2018).…”

Section: The Banana and Plantain Industrymentioning

confidence: 99%

Scientific opinion on the import of Musa fruits as a pathway for the entry of non‐EU Tephritidae into the EU territory

Bragard¹,

Dehnen‐Schmutz²,

Serio³

et al. 2021

EFS2

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Following a request from the European Commission, the EFSA Panel on Plant Health examined evidence as to whether the import of fruits of Musa (bananas and plantains) could provide a pathway into the EU for Bactrocera dorsalis (Hendel) (Diptera: Tephritidae) or other non‐ EU Tephritidae for which Musa is a host. Relevant scientific and technical information, including unpublished information provided to the EFSA Panel on Plant Health by the European Commission from research conducted in Cabo Verde, were taken into account. The majority of EU imports of Musa fruit comes from Ecuador, Colombia and Costa Rica where B. dorsalis does not occur. Commercial Musa fruits are harvested at ‘green stage one’ before they begin to ripen naturally. Postharvest processes are designed to ensure that only high quality, unripe fruit are exported. Green stage one fruit are transported to the EU in controlled conditions and stimulated to ripen when exposed to exogenous ethylene in ripening rooms in the EU . There is no evidence that any Tephritidae can naturally infest commercial varieties of Musa fruit at green stage one or earlier. When experimentally infested with eggs of Tephritidae, larvae fail to develop in green stage one fruit. Physical and chemical changes that occur during fruit ripening enable B. dorsalis and 11 other species of Tephritidae to oviposit and develop in Musa at later stages of fruit development. Reports of B. dorsalis or other Tephritidae infesting bunches of Musa fruit are a consequence of the fruit being left to develop beyond green stage one in the field. There is no evidence that commercially grown fruits of Musa , for export to the EU , provide a pathway for the entry of non‐ EU Tephritidae. Passengers bringing Musa fruit from countries where Tephritidae can infest ripened Musa fruit do however provide a potential pathway for the entry of non‐ EU Tephritidae into the EU territory.

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Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes

Cited by 12 publications

References 14 publications

Green Banana Flour Technology: from Raw Material to Sensory Acceptance of Products Made with Green Banana Flour in the Brazilian Scenario

Green Banana Flour Technology: from Raw Material to Sensory Acceptance of Products Made with Green Banana Flour in the Brazilian Scenario

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

Scientific opinion on the import of Musa fruits as a pathway for the entry of non‐EU Tephritidae into the EU territory

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