Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices

Ortiz, L.; Dorta, Eva; Lobo, M.; Gonzalez-Mendoza, L. A.; Dı́az, Carlos; González, Mónica

doi:10.1007/s11130-016-0591-0

Cited by 35 publications

(17 citation statements)

References 24 publications

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“…Using sensory analysis, panelists accepted macaroni containing up to 50 g/kg with reference to color, taste, and texture. Similarly, the addition of the banana peel extract at 5 g/L to orange gave rise to a product accepted by consumers by taste, odor, and color, but undesirable changes in mouth sensations and color were detected at concentrations of 10 g/L [ 31 ]. Our results may be explained by the nature of by-product extracts; for instance, mango peel extract is rich in tannins, known to have an astringent flavor, which can result in being unpleasant to the consumers at high concentrations.…”

Section: Resultsmentioning

confidence: 99%

Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

Bernal-Mercado

Ayala-Zavala

Cruz-Valenzuela

et al. 2018

Foods

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Plant extracts have the potential to be used as food additives; however, their use have been limited by causing undesirable changes in the sensory attributes of foods. We characterized the mango seed extract as a preserving agent for fresh-cut mangoes. We established the maximum concentration of extract that, while increasing the antioxidant activity, and limiting microbial contamination of the fruit, did not negatively affect fruit sensory acceptability. The extract contained 277.4 g gallic acid equivalent (GAE)/kg dw (dry weight) of polyphenols and 143.7 g quercetin equivalent (QE)/kg dw of flavonoids. Antioxidant capacity values were 2034.1 and 4205.7 μmol Trolox equivalent (TE)/g against 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals, respectively. Chromatographic analysis revealed the presence of gallic and chlorogenic acids. The extract (16 g/L) inhibited the growth of Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. The highest concentration with sensory acceptability was 6.25 g/L. At such concentration, the extract preserved fresh-cut fruits, increasing polyphenols (0.427 g GAE/kg fw (fresh weight)), flavonoid content (0.234 g QE/kg fw) and antioxidant activity (DPPH = 2.814 and ABTS = 0.551 mol TE/kg fw). It also reduced inoculated bacteria (range: 5.50 × 103 to 1.44 × 105 colony forming units (CFU)/g). These results showed the importance of considering consumer acceptability to determine the effective concentration of plant extracts as additives.

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Section: Resultsmentioning

confidence: 99%

Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

Bernal-Mercado

Ayala-Zavala

Cruz-Valenzuela

et al. 2018

Foods

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“…Banana peel extracts have been studied as antioxidants in fresh orange juices, finding that free radical scavenging capacity increased by adding banana peel extracts to juice formulations. In addition, remarkable increases in antioxidant capacity using 2,2 -azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radicals were observed when equal or greater than 5 mg of banana peel extract per ml of freshly squeezed juice was added, though no clear effects were observed in its ability to reduce the extent of lipid peroxidation [52].…”

Section: Enzymes and Food Additivesmentioning

confidence: 99%

Biorefinery of Biomass of Agro-Industrial Banana Waste to Obtain High-Value Biopolymers

Redondo-Gómez¹,

Quesada

Astúa

et al. 2020

Molecules

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On a worldwide scale, food demand is increasing as a consequence of global population growth. This makes companies push their food supply chains’ limits with a consequent increase in generation of large amounts of untreated waste that are considered of no value to them. Biorefinery technologies offer a suitable alternative for obtaining high-value products by using unconventional raw materials, such as agro-industrial waste. Currently, most biorefineries aim to take advantage of specific residues (by either chemical, biotechnological, or physical treatments) provided by agro-industry in order to develop high-value products for either in-house use or for sale purposes. This article reviews the currently explored possibilities to apply biorefinery-known processes to banana agro-industrial waste in order to generate high-value products out of this residual biomass source. Firstly, the Central and Latin American context regarding biomass and banana residues is presented, followed by advantages of using banana residues as raw materials for the production of distinct biofuels, nanocellulose fibers, different bioplastics, and other high-value products Lastly, additional uses of banana biomass residues are presented, including energy generation and water treatment.

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“…Unripe banana peel can be incorporated in a sponge cake without imparting negative effects on the sensory quality [88]. The application of banana by-products, an underutilised renewable food biomass with potential in food and nutraceutical industry as a means of promoting green technology was reported [89][90][91]. Banana by-products such as peels are readily available for use as a source of raw materials, as they are regarded as waste during processing of foods such as jams, chips and noodles for green technology industry.…”

Section: Utilisation Of Banana Bioactives As Nutraceuticals and Food mentioning

confidence: 99%

Banana Bioactives: Absorption, Utilisation and Health Benefits

Netshiheni¹,

Omolola²,

Anyasi³

et al. 2020

Banana Nutrition - Function and Processing Kinetics

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Banana is an important fruit consumed globally and cultivated in humid and subtropical climes. The fruit comprises nutrients in its pulp and peel with beneficial properties. Banana in its unripe form, consists of indigestible compounds, resistant starch and dietary fibres. The starchy fruit degrades to fructose and sucrose when ripe, thus reducing its starch content. Aside its carbohydrate profile, essential macro and micro minerals, vitamins and phenolic compounds are other nutrients present in pulp and peel of the fruit. Resistant starch, an indigestible compound available in banana fruit, escapes absorption in the small intestine and is transported to the large intestine where digestion takes place. This occurrence makes banana a preferred fruit for consumers suffering from diabetes. Polyphenols, present in minute concentration in the fruit, functions as antioxidants, thus contributing immensely to the prevention of metabolic degenerative diseases. This chapter further examines available nutrients present in banana fruit, their absorption and utilisation in the body. The chapter also brings to the fore, the health benefits of consumption of ripe, unripe and processed banana products.

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Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices

Cited by 35 publications

References 24 publications

Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

Biorefinery of Biomass of Agro-Industrial Banana Waste to Obtain High-Value Biopolymers

Banana Bioactives: Absorption, Utilisation and Health Benefits

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