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Banana Peel (Musa ABB cv. Nam Wa Mali-Ong) as a Source of Value-Adding Components and the Functional Properties of Its Bioactive Ingredients.
Khamsaw, Pattarapol; Sommano, Sarana Rose; Wongkaew, Malaiporn; Willats, William G T; Bakshani, Cassie R; Sirilun, Sasithorn; Sunanta, Piyachat.
Afiliación
  • Khamsaw P; Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.
  • Sommano SR; Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand.
  • Wongkaew M; Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.
  • Willats WGT; Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.
  • Bakshani CR; Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.
  • Sirilun S; Program in Food Production and Innovation, College of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50220, Thailand.
  • Sunanta P; Department of Biology, School of Natural and Environmental Sciences, Newcastle University, Tyne NE1 7RU, UK.
Plants (Basel) ; 13(5)2024 Feb 22.
Article en En | MEDLINE | ID: mdl-38475439
ABSTRACT
Banana peel (BP) is the primary by-product generated during banana processing which causes numerous environmental issues. This study examines the physical attributes, proximate analysis, glycoarray profiling, antioxidant abilities, and prebiotic activity of BP. The analysis demonstrated that carbohydrates constituted the primary components of BP and the glycoarray profiling indicated that BP contains multiple pectin and hemicellulose structures. BP also contained phenolic compounds, including (+)-catechin and gallic acid, flavonoid compounds, and antioxidant activities. BP demonstrated prebiotic effects by promoting the proliferation of advantageous gut bacteria while inhibiting the growth of harmful bacteria. The prebiotic index scores demonstrated that BP exhibited a greater capacity to promote the growth of beneficial bacteria in comparison to regular sugar. The study demonstrated the potential of the BP as a valuable source of dietary fibre, bioactive compounds, and prebiotics. These components have beneficial characteristics and can be utilised in the production of food, feed additives, and functional food.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Plants (Basel) Año: 2024 Tipo del documento: Article País de afiliación: Tailandia Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Plants (Basel) Año: 2024 Tipo del documento: Article País de afiliación: Tailandia Pais de publicación: Suiza