Your browser doesn't support javascript.
loading
Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications.
Viana, Leonara Martins; Rodrigues, Fabiana Silva Rocha; Santos, Millena Cristina Barros; Lima, Amanda Dos Santos; Nabeshima, Elizabeth Harumi; Leite, Mauricio de Oliveira; Martins, Márcio Arêdes; Carvalho, Carlos Wanderlei Piler de; Maltarollo, Vinícius Gonçalves; Azevedo, Luciana; Ferreira, Mariana Simões Larraz; Martino, Hércia Stampini Duarte; Felisberto, Mária Herminia Ferrari; Barros, Frederico Augusto Ribeiro de.
Afiliación
  • Viana LM; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil.
  • Rodrigues FSR; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil.
  • Santos MCB; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Bordeaux Metabolome-MetaboHUB, INRAE Bordeaux Nouvelle-Aquitaine, UMR1332 BFP, Villenave d'Ornon, France.
  • Lima ADS; Nutritional and Toxicological Analyses in vivo Laboratory (LANTIN), Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil.
  • Nabeshima EH; Cereal and Chocolate Research Center- Institute of Food Technology (ITAL), Campinas, SP, Brazil.
  • Leite MO; Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
  • Martins MA; Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, MG, Brazil.
  • Carvalho CWP; Embrapa Food Technology, Rio de Janeiro, RJ, Brazil.
  • Maltarollo VG; Pharmaceutical Products Department, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil.
  • Azevedo L; Nutritional and Toxicological Analyses in vivo Laboratory (LANTIN), Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil.
  • Ferreira MSL; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.
  • Martino HSD; Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG, Brazil.
  • Felisberto MHF; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil.
  • Barros FAR; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil. Electronic address: fredbarros@ufv.br.
Food Chem ; 451: 139506, 2024 Sep 01.
Article en En | MEDLINE | ID: mdl-38703733
ABSTRACT
This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Musa / Harina / Frutas / Valor Nutritivo Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Musa / Harina / Frutas / Valor Nutritivo Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido