Valorisation of rejected unripe plantain fruits of<i>Musa</i>AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production

Gómez, James A.; Hernández, Enrique Pino; Abrunhosa, Luı́s; Matallana, Luis G.; Teixeira, J. A.; Nobre, Clarisse

doi:10.1039/d0fo03379k

Cited by 12 publications

(10 citation statements)

References 56 publications

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“…During the second stage, mass loss occurs at 220-361 °C, showing maximum mass loss (52.09%) and minimum derivative value. Tese showed that the depolymerization of the carbohydrate chain results in the decomposition of amylose and amylopectin and released gaseous compounds [32,51]. Te present mass loss value was lower than the value reported for the rejected plantain fruit, which was 10.79 ± 0.04 and 59.3 ± 0.1% for frst-and second-stage mass loss [51].…”

Section: Termalcontrasting

confidence: 54%

“…Tese showed that the depolymerization of the carbohydrate chain results in the decomposition of amylose and amylopectin and released gaseous compounds [32,51]. Te present mass loss value was lower than the value reported for the rejected plantain fruit, which was 10.79 ± 0.04 and 59.3 ± 0.1% for frst-and second-stage mass loss [51]. Similarly, Cordoba et al [32] reported a higher mass loss of green bananas in the frst (12.65 °C) and second stage of decomposition (66.69-68.88 °C).…”

Section: Termalmentioning

confidence: 99%

“…Similarly, Cordoba et al [32] reported a higher mass loss of green bananas in the frst (12.65 °C) and second stage of decomposition (66.69-68.88 °C). Tese diferences in thermal properties might be due to the composition of the biomolecule in raw material, drying techniques, and the maturity stage of fruit [51]. Te third stage loss in mass was 32.25% at 361-660 °C.…”

Section: Termalmentioning

confidence: 99%

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Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization

Kamble

Singh

et al. 2022

Journal of Food Quality

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Green banana (Musa spp.) is a significant source of starch (resistant starch ∼50%), phenolics and flavonoid compounds, and minerals (K, Mg, Zn, and Fe). The utilization of green bananas in their fresh form is limited, whereas the drying of bananas provides the opportunity to use them for various purposes. Drying temperature and slice thickness are important to be optimized for drying of bananas as they affect the quality parameters. The present study was conducted using response surface methodology to optimize tray-drying temperatures (50–80°C) and slice thicknesses (2–8 mm) on the basis of phytochemical and physical parameters of dried green banana slices. The cubic model was found to be the best fit for most of the responses (R2 = 0.95–1), and the quadratic model was fit for water activity ( a w ) (R2 = 0.92). The optimized drying conditions were found as drying temperature of 50°C and slice thickness of 4.5 mm. Experimental responses exhibited maximum L ∗ (84.06), C ∗ (13.73), and ho(83.53) and minimum losses of total phenolic content (89.22 mg GAE/100 g) and total flavonoid content (3.10 mg QE/100 g) along with lower a w (0.25). The optimized green banana flour was rich in carbohydrates (77.25 ± 0.06%) and low in fat (1.79 ± 0.11%). The flour obtained had good flowability with a mean particle size of 60.75 ± 1.99 µm. Flour’s gelatinization and decomposition temperatures were 102.7 and 292°C, respectively. In addition, flour’s water absorption, oil absorption, and solubility were 5.19 ± 0.01, 1.58 ± 0.01, and 0.14 ± 0.02 g/g, respectively. Green bananas dried at optimized conditions resulted in a better product with less phytochemical loss than dried with other methods.

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Section: Termalcontrasting

confidence: 54%

Section: Termalmentioning

confidence: 99%

Section: Termalmentioning

confidence: 99%

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Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization

Kamble

Singh

et al. 2022

Journal of Food Quality

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“…La conversión física puede aplicarse al aprovechamiento del pseudotallo de plátano para la extracción de fibras (Cadena et al, 2017;Gañán et al, 2008) y para obtener alimentos para animales (producción de bloques nutricionales y ensilaje) (Díaz et al, 2013;Gómez, Sánchez, Teixeira, et al, 2020;Suárez et al, 2018). Por otra parte, la conversión biológica es una alternativa para obtener productos como jarabes de fructosa y glucosa (Gómez, Sánchez, & Correa, 2020;Hernández et al, 2008) y compuestos prebióticos como los derivados de la maltosa (Chockchaisawasdee & Poosaran, 2012;Gómez et al, 2021) y azúcares fermentables para la obtención de bioetanol (Souza et al, 2014) y biogás.…”

Section: Discussionunclassified

Procesos de Transformación: Perspectiva de Aprovechamiento para los Residuos de la Agroindustria del Plátano

Gómez¹,

Sánchez-Toro²,

Matallana³

2021

Producción + Limpia

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Introducción: los residuos agrícolas están aumentando en todo el mundo, siendo necesario identificar nuevas estrategias para su valorización. Objetivo: analizar los principales procesos de transformación de biomasa para ser implementados en el aprovechamiento de los residuos de la agroindustria del plátano. Metodología: la consulta de la información se realizó en diferentes bases de datos como: Web of Science, Scopus y Google Scholar. Se utilizaron diferentes palabras claves en inglés y español como: “waste”; “process”; “transformation”; “banana” and “plantain”. La información se analizó en MS Excel. Resultados: los procesos de conversión física y biológica pueden ser una alternativa para la valorización de los residuos de la agroindustria del plátano en diferentes productos de valor agregado como alimentos para animales y biocombustibles debido a la cantidad y composición de este tipo de residuos. El alto contenido de humedad de estos residuos puede representar un inconveniente para su aprovechamiento. Es necesario extraer agua de la matriz para aumentar la eficiencia en la transformación. Conclusiones: diseñar y evaluar tecno–económica, ambiental y socialmente los procesos de transformación físicos y biológicos en el contexto de las biorrefinerías puede apoyar la toma de decisiones de inversión e investigación en este tipo de tecnologías para ser implementadas a nivel industrial.

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“…Pasting measurements were performed in an HR-1 rheometer (TA Instruments, New Castle, DE, USA) equipped with a Peltier plate (40 mm, 1000 µm gap) as described by Gómez et al [ 36 ]. Five grams of chestnut starch in 100 mL of distilled water with 24 h of hydration were used in the analysis.…”

Section: Methodsmentioning

confidence: 99%

Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence

et al. 2023

Self Cite

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The quality standards for the export of chestnuts generate large quantities of rejected fruits, which require novel processing technologies for their safe industrial utilization. This study aimed to investigate the impact of high-pressure processing (HPP) and hydrothermal treatments (HT) on the physicochemical properties of rejected chestnut starch. Chestnuts were treated by HPP at 400, 500, and 600 MPa for 5 min and HT at 50 °C for 45 min. In general, all HPP treatments did not induce starch gelatinization, and their granules preserved the integrity and Maltese-cross. Moreover, starch granules’ size and resistant starch content increased with the intensity of pressure. Native and HT chestnut starches were the most susceptible to digestion. HPP treatments did not affect the C-type crystalline pattern of native starch, but the crystalline region was gradually modified to become amorphous. HPP-600 MPa treated starch showed modified pasting properties and exhibited the highest values of peak viscosity. This study demonstrates for the first time that after HPP-600 MPa treatment, a novel chestnut starch gel structure is obtained. Moreover, HPP treatments could increase the slow-digesting starch, which benefits the development of healthier products. HPP can be considered an interesting technology to obtain added-value starch from rejected chestnut fruits.

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Valorisation of rejected unripe plantain fruits ofMusaAAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production

Abstract: The increasing consumption of plantain fruits with specific quality standards generates high agricultural waste. This work aimed at valorising the rejected unripe pulp of Dominico-Hartón plantain fruits (Musa AAB Simmonds)....

Cited by 12 publications

References 56 publications

Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization

Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization

Procesos de Transformación: Perspectiva de Aprovechamiento para los Residuos de la Agroindustria del Plátano

Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence

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