Production, application and health effects of banana pulp and peel flour in the food industry

Khoozani, Amir Amini; Birch, John; Bekhit, Alaa El‐Din A.

doi:10.1007/s13197-018-03562-z

Cited by 117 publications

(88 citation statements)

References 88 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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“…GBPeF or YBPeF exert their beneficial effects by supplementing probiotic growth and providing bioactive compounds to human health [94,95]; nevertheless, proper drying techniques would prevent the adverse change of color attributes regardless enzymatic or non-enzymatic causes. Room temperature drying at 23 • C for days resulted in minimum or no evidence of Maillard reaction when for GBPeF, which presents color appeals comparative to freeze drying at −50 • C [52,96]. An exhaustive dehumidified drying (60 • C, 13 h) with the combination of freeze drying is reportedly to possess highest flour lightness while YBPeF sample peel being examined, however, retain lowest level of phenolic compounds [90].…”

Section: Dried Pulp/peel Flour Of Banana (Fruit)mentioning

confidence: 94%

“…Moreover, these edible portions could also become byproducts during the production of dried banana slices consumed as snacks. Fruit peel is the main BFBC of banana accounting for 40% of the total weight of the fruit [52]. It has been treated as problematic food waste due to the massive amounts of organic materials [4].…”

Section: Origin Of Banana Pulp/peelmentioning

confidence: 99%

“…It is necessary to reduce moisture content of the possible edible parts to extend the shelf life of the counterparts, thus drying techniques have been applied on various banana coproducts with different maturity [82]. The health effects of the banana pulp and peel flour resulted from drying have also been studied [52].…”

Section: Dried Pulp/peel Flour Of Banana (Fruit)mentioning

confidence: 99%

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Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts

Yang

Sombatngamwilai

Yu³

et al. 2020

Processes

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Developing circular value chains for continuing the use of and reducing the waste of the resources of industrial processing would eliminate impairments to the environment. The generation of nutrient-dense byproducts and coproducts with high-moisture contents are considered to be an issue for global food industries. These byproducts and coproducts spontaneously undergo chemical, biochemical, or microbial deteriorations due to high storage-temperatures, and consequently are turned into direct animal feed sources or even just treated as waste with eutrophication activity. This review provides an overview of selected mass-produced botanical food byproducts and coproducts (BFBC) including soybean okara, wheat germ, banana, and spent coffee grounds, with respect to value-added sustainable processing via proper drying technologies being employed. This review includes the current production of the above-mentioned agricultural products, the nutritional aspects of them, and the sustainable utilization of their coproducts. Additionally, the possible drying kinetics for value-added prospects are discussed.

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“…These bioactive compounds present in GBB have demonstrated benefits to consumer health by being able to prevent the onset of some diseases (Khoozani, Birch, & Bekhit, 2019). Among these compounds, resistant starch is most notable for providing bioactive effects (Thebaudin, Lefebvre, Harrington, & Bourgeois, 1997).…”

Section: Introductionmentioning

confidence: 99%

Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability

Cavalcanti

Galvão

Alencar

et al. 2019

J Food Process Preserv

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The objective of this study was to develop a frozen probiotic fermented milk enriched with Green Banana Biomass (GBB). L. paracasei LBC81 survival in frozen fermented milk was determined at on the 3, 7, 14, 21 and 28 days of storage at −18°C. The survival of L. paracasei LBC81 was also evaluated during the application of successive freezing and thawing cycles, and also when exposed to acid stress (pH 3.0) and bile salts (0.3%). In terms of L. paracasei LBC81 survival, the incorporation of GBB in fermented milk did not significantly compromise (p > .05) the viability of this strain over the 28 days of storage, exposure to freezing and thawing cycles and during exposure to acid stress conditions and by the presence of bile salts. We have concluded that it is possible to develop a frozen probiotic fermented milk enriched with GBB. Practical applications The shelf life of fermented milk is of only 28 days, because the microorganism continues to grow under refrigerated conditions and, consequently, the acidity of the product increases. In addition to affecting sensory acceptance, acidity also compromises the survival of potential probiotic culture. Thus, the development of frozen fermented milk enriched with green banana biomass is an alternative to extending the product shelf life during the storage period. This extension of the shelf life of frozen fermented milk enriched with GBB will also be subject to maintenance of the population of L. paracasei between 106 to 108 CFU/g of the product, in order to ensure consumer health benefits.

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Production, application and health effects of banana pulp and peel flour in the food industry

Cited by 117 publications

References 88 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

Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts

Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability

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