Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties

dc.creatorALVES MARTINS, ANA NERY
dc.creatorde Bittencourt Pasquali, Matheus Augusto
dc.creatorSchnorr, Carlos Eduardo
dc.creatorAlves Martins, Jorge Jaco
dc.creatorTrindade de Araújo, Gilmar
dc.creatorTrindade Rocha, Ana Paula
dc.date2020-01-01T16:17:34Z
dc.date2020-01-01T16:17:34Z
dc.date2019-08-02
dc.date.accessioned2023-10-03T19:13:44Z
dc.date.available2023-10-03T19:13:44Z
dc.identifier0975-8402
dc.identifierhttp://hdl.handle.net/11323/5790
dc.identifierCorporación Universidad de la Costa
dc.identifierREDICUC - Repositorio CUC
dc.identifierhttps://repositorio.cuc.edu.co/
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9169066
dc.descriptionAbstract The food product industry is increasingly looking for foods with nutritional properties that can provide health benefits. Additionally, a challenge for the food industry is the use of all raw materials. For these reasons, banana peel that is a raw material from Banana (Musa spp.) fruit emerges as potential for new food product development. Here, we developed powder blends using a lyophilization process for the preparation of flour to potential use in cookies, bread, and pasta products. Three formulations were designed; the main difference in the formulations was the use of banana peel concentration. Our results showed that blends produced with banana peel presented physical–chemical properties considered suitable for use in food industry. Moreover, the evaluated morphological parameters reveal the properties of the powders. The blends formulated with banana peel have more antioxidant properties, showing that the banana peel may be an attractive option to generate powders with high antioxidant properties.
dc.formatapplication/pdf
dc.languageeng
dc.publisherJ Food Sci Technol
dc.relationhttps://doi.org/10.1007/s13197-019-03999-w
dc.relationAhmad T, Danish M (2018) Prospects of banana waste utilization in wastewater treatment: a review. J Environ Manage 206:330–348
dc.relationAlthaus T, Windhab E (2012) Characterization of wet powder flowability by shear cell measurements and compaction curves. Powder Technol 215:59–65
dc.relationAssumpc¸a˜o CF, Nunes IL, Mendonc¸a TA, Bortolin RC, Jablonski A, Floˆres SH, de Oliveira Rios A (2016) Bioactive compounds and stability of organic and conventional vitislabrusca grape seed oils. J Am Oil Chem Soc 93(1):115–124
dc.relationAurore G, Parfait B, Fahrasmane L (2009) Bananas, raw materials for making processed food products. Trends Food Sci Technol 20(2):78–91
dc.relationBligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37(8):911–917
dc.relationCalo JR, Crandall PG, O’Bryan CA, Ricke SC (2015) Essential oils as antimicrobials in food systems—a review. Food Control 54:111–119
dc.relationColtro L, Karaski TU (2019) Environmental indicators of banana production in Brazil: Cavendish and Prata varieties. J Clean Prod 207:363–378
dc.relationDantas D, Pasquali MA, Cavalcanti-Mata M, Duarte ME, Lisboa HM (2018) Influence of spray drying conditions on the properties of avocado powder drink. Food Chem 266:284–291
dc.relationde Assis Santos F, de Azevedo CAV (2016) The Assistat Software Version 7.7 and its use in the analysis of experimental data. Afr J Agric Res 11(39):3733–3740
dc.relationDı´az M, Herna´ndez M, Ibarra I, Guzma´n A, Lara V, Lima E (2017) Cellulose with a high fractal dimension is easily hydrolysable under acid catalysis. Catalysts 7(5):162
dc.relationEshak NS (2016) Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber. Ann Agric Sci 61(2):229–235
dc.relationFerrante A, Santulli C, Summerscales J (2019) Evaluation of tensile strength of fibers extracted from banana peels. J Nat Fibers. https://doi.org/10.1080/15440478.2019.1582000
dc.relationHutchings JB (2011) Food colour and appearance. Springer, Berlin
dc.relationJange CG, Ambrose RK (2019) Effect of surface compositional difference on powder flow properties. Powder Technol 344:363–372
dc.relationJuarez-Enriquez E, Olivas G, Zamudio-Flores P, Ortega-Rivas E, Perez-Vega S, Sepulveda D (2017) Effect of water content on the flowability of hygroscopic powders. J Food Eng 205:12–17
dc.relationJuarez-Enriquez E, Olivas G, Ortega-Rivas E, Zamudio-Flores P, Perez-Vega S, Sepulveda D (2019) Water activity, not moisture content, explains the influence of water on powder flowability. LWT 100:35–39
dc.relationKamel N, El-messieh S, Saleh N (2017) Chitosan/banana peel powder nanocomposites for wound dressing application: preparation and characterization. Mater Sci Eng, C 72:543–550
dc.relationKhoozani AA, Bekhit AEDA, Birch J (2019a) Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. Int J Biol Macromol 130:938–946
dc.relationKhoozani AA, Birch J, Bekhit AEDA (2019b) Production, application and health effects of banana pulp and peel flour in the food industry. J Food Sci Technol 56(2):548–559
dc.relationKiatponglarp W, Tongta S, Rolland-Sabate´ A, Bule´on A (2015) Crystallization and chain reorganization of debranched rice starches in relation to resistant starch formation. Carbohyd Polym 122:108–114
dc.relationLee J, Durst R, Wrolstad R (2005) AOAC official method 2005.02: total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method. Official Methods of Analysis of AOAC International, Chapter 37, pp 37–39
dc.relationMir SA, Shah MA, Naik HR, Zargar IA (2016) Influence of hydrocolloids on dough handling and technological properties of gluten-free breads. Trends Food Sci Technol 51:49–57
dc.relationMoresco KS, Silveira AK, Schnorr CE, Zeidan-Chulia F, Bortolin RC, Bittencourt LDS, Mingori M, Heimfarth L, Rabelo TK, Morrone MDS, Carini JP, Gelain DP, Bassani VL, Moreira JCF (2017) Supplementation with achyrocline satureioides inflorescence extracts to pregnant and breastfeeding rats induces tissuespecific changes in enzymatic activity and lower neonatal survival. Biomedicines 5(3):53
dc.relationMorone P, Koutinas A, Gathergood N, Arshadi M, Matharu A (2019) Food waste: challenges and opportunities for enhancing the emerging bio-economy. J Clean Prod 221:10–16
dc.relationOkpala L, Egwu P (2015) Utilisation of broken rice and cocoyam flour blends in the production of biscuits. Niger Food J 33(1):8–11
dc.relationOrtiz L, Dorta E, Lobo M, Gonza´lez-Mendoza L, Diaz C, Gonza´lez M (2017) Use of banana (Musa acuminata Colla AAA) peel extract as na antioxidant source in orange juices. Plant Foods Hum Nutr 72:60–66
dc.relationPelissari FM, Andrade-Mahecha MM, do Amaral Sobral PJ, Menegalli FC (2017) Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels. J Colloid Interface Sci 505:154–167
dc.relationPereira E, Ferreira MC, Sampaio KA, Grimaldi R, de Almeida Meirelles AJ, Maximo GJ (2019) Physical properties of Amazonian fats and oils and their blends. Food Chem 278:208–215
dc.relationPetsakos A, Prager SD, Gonzalez CE, Gama AC, Sulser TB, Gbegbelegbe S, Kikulwe EM, Hareau G (2019) Understanding the consequences of changes in the production frontiers for roots, tubers and bananas. Glob Food Secur 20:180–188
dc.relationResende LM, Franca AS, Oliveira LS (2019) Buriti (Mauritia flexuosa L. f.) fruit by-products flours: Evaluation as source of dietary fibers and natural antioxidants. Food Chem 270:53–60
dc.relationShenoy P, Xanthakis E, Innings F, Jonsson C, Fitzpatrick J, Ahrne´ L (2015) Dry mixing of food powders: effect of water content and composition on mixture quality of binary mixtures. J Food Eng 149:229–236
dc.relationSoto-Maldonado C, Concha-Olmos J, Ca´ceres-Escobar G, MenesesGo´mez P (2018) Sensory evaluation and glycaemic index of a food developed with flour from whole (pulp and peel) overripe banana (Musa cavendishii) discards. LWT 92:569–575
dc.relationSyamaladevi RM, Tang J, Villa-Rojas R, Sablani S, Carter B, Campbell G (2016) Influence of water activity on thermal resistance of microorganisms in low-moisture foods: a review. Compr Rev Food Sci Food Saf 15(2):353–370
dc.relationTibolla H, Pelissari F, Martins JT, Lanzoni E, Vicente A, Menegalli F, Cunha R (2019) Banana starch nanocomposite with cellulose nanofibers isolated from banana peel by enzymatic treatment: in vitro cytotoxicity assessment. Carbohyd Polym 207:169–179
dc.relationTomasula P, Sousa A, Liou S-C, Li R, Bonnaillie L, Liu L (2016) Electrospinning of casein/pullulan blends for food-grade applications. J Dairy Sci 99(3):1837–1845
dc.relationVu HT, Scarlett CJ, Vuong QV (2018) Phenolic compounds within banana peel and hteir potential uses: a review. J Funct Foods 40:238–248
dc.relationVu HT, Scarlett CJ, Vuong QV (2019) Maximising recovery of phenolic compounds and antioxidant properties from banana peel using microwave assisted extraction and water. J Food Sci Technol 56(3):1360–1370
dc.relationXu J, Tang J, Jin Y, Song J, Yang R, Sablani SS, Zhu M-J (2019) High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing. Food Control 98:520–528
dc.relationYan X, Ye R, Chen Y (2015) Blasting extrusion processing: the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran. Food Chem 180:106–115
dc.relationZenebon O, Pascuet NS (2005) Me´todos fı´sico-quı´micos para ana´lise de alimentos. In: Me´todos fı´sico-quı´micos para ana´lise de alimentos, 4a edn
dc.relationZhang P, Whistler R, BeMiller J, Hamaker B (2005) Banana starch: production, physicochemical properties, and digestibility—a review. Carbohyd Polym 59:443–458
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.subjectBanana peel
dc.subjectFood industry
dc.subjectBlends
dc.subjectAntioxidant
dc.subjectPowder
dc.titleDevelopment and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties
dc.typeArtículo de revista
dc.typehttp://purl.org/coar/resource_type/c_6501
dc.typeText
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/acceptedVersion
dc.typehttp://purl.org/redcol/resource_type/ART
dc.typeinfo:eu-repo/semantics/acceptedVersion
dc.typehttp://purl.org/coar/version/c_ab4af688f83e57aa


Este ítem pertenece a la siguiente institución