Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties
Abstract 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 emer...
- Autores:
-
ALVES MARTINS, ANA NERY
de Bittencourt Pasquali, Matheus Augusto
Schnorr, Carlos Eduardo
Alves Martins, Jorge Jaco
Trindade de Araújo, Gilmar
Trindade Rocha, Ana Paula
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2019
- Institución:
- Corporación Universidad de la Costa
- Repositorio:
- REDICUC - Repositorio CUC
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.cuc.edu.co:11323/5790
- Acceso en línea:
- https://hdl.handle.net/11323/5790
https://repositorio.cuc.edu.co/
- Palabra clave:
- Banana peel
Food industry
Blends
Antioxidant
Powder
- Rights
- openAccess
- License
- Attribution-NonCommercial-ShareAlike 4.0 International
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Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties |
| title |
Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties |
| spellingShingle |
Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties Banana peel Food industry Blends Antioxidant Powder |
| title_short |
Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties |
| title_full |
Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties |
| title_fullStr |
Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties |
| title_full_unstemmed |
Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties |
| title_sort |
Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties |
| dc.creator.fl_str_mv |
ALVES MARTINS, ANA NERY de Bittencourt Pasquali, Matheus Augusto Schnorr, Carlos Eduardo Alves Martins, Jorge Jaco Trindade de Araújo, Gilmar Trindade Rocha, Ana Paula |
| dc.contributor.author.spa.fl_str_mv |
ALVES MARTINS, ANA NERY de Bittencourt Pasquali, Matheus Augusto Schnorr, Carlos Eduardo Alves Martins, Jorge Jaco Trindade de Araújo, Gilmar Trindade Rocha, Ana Paula |
| dc.subject.spa.fl_str_mv |
Banana peel Food industry Blends Antioxidant Powder |
| topic |
Banana peel Food industry Blends Antioxidant Powder |
| description |
Abstract 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. |
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2019 |
| dc.date.issued.none.fl_str_mv |
2019-08-02 |
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2020-01-01T16:17:34Z |
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2020-01-01T16:17:34Z |
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Artículo de revista |
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0975-8402 |
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https://hdl.handle.net/11323/5790 |
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Corporación Universidad de la Costa |
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eng |
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eng |
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https://doi.org/10.1007/s13197-019-03999-w |
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Ahmad T, Danish M (2018) Prospects of banana waste utilization in wastewater treatment: a review. J Environ Manage 206:330–348 Althaus T, Windhab E (2012) Characterization of wet powder flowability by shear cell measurements and compaction curves. Powder Technol 215:59–65 Assumpc¸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 Aurore G, Parfait B, Fahrasmane L (2009) Bananas, raw materials for making processed food products. Trends Food Sci Technol 20(2):78–91 Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37(8):911–917 Calo JR, Crandall PG, O’Bryan CA, Ricke SC (2015) Essential oils as antimicrobials in food systems—a review. Food Control 54:111–119 Coltro L, Karaski TU (2019) Environmental indicators of banana production in Brazil: Cavendish and Prata varieties. J Clean Prod 207:363–378 Dantas 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 de 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 Dı´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 Eshak 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 Ferrante 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 Hutchings JB (2011) Food colour and appearance. Springer, Berlin Jange CG, Ambrose RK (2019) Effect of surface compositional difference on powder flow properties. Powder Technol 344:363–372 Juarez-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 Juarez-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 Kamel 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 Khoozani 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 Khoozani 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 Kiatponglarp 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 Lee 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 Mir 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 Moresco 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 Morone 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 Okpala L, Egwu P (2015) Utilisation of broken rice and cocoyam flour blends in the production of biscuits. Niger Food J 33(1):8–11 Ortiz 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 Pelissari 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 Pereira 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 Petsakos 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 Resende 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 Shenoy 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 Soto-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 Syamaladevi 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 Tibolla 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 Tomasula 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 Vu HT, Scarlett CJ, Vuong QV (2018) Phenolic compounds within banana peel and hteir potential uses: a review. J Funct Foods 40:238–248 Vu 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 Xu 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 Yan 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 Zenebon 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 Zhang P, Whistler R, BeMiller J, Hamaker B (2005) Banana starch: production, physicochemical properties, and digestibility—a review. Carbohyd Polym 59:443–458 |
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ALVES MARTINS, ANA NERYde Bittencourt Pasquali, Matheus AugustoSchnorr, Carlos EduardoAlves Martins, Jorge JacoTrindade de Araújo, GilmarTrindade Rocha, Ana Paula2020-01-01T16:17:34Z2020-01-01T16:17:34Z2019-08-020975-8402https://hdl.handle.net/11323/5790Corporación Universidad de la CostaREDICUC - Repositorio CUChttps://repositorio.cuc.edu.co/Abstract 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.ALVES MARTINS, ANA NERY-will be generated-orcid-0000-0002-6921-570X-600de Bittencourt Pasquali, Matheus Augusto-will be generated-orcid-0000-0001-8077-6818-600Schnorr, Carlos Eduardo-will be generated-orcid-0000-0002-2047-2107-600Alves Martins, Jorge JacoTrindade de Araújo, GilmarTrindade Rocha, Ana Paula-will be generated-orcid-0000-0002-4772-3359-600engJ Food Sci Technolhttps://doi.org/10.1007/s13197-019-03999-wAhmad T, Danish M (2018) Prospects of banana waste utilization in wastewater treatment: a review. J Environ Manage 206:330–348Althaus T, Windhab E (2012) Characterization of wet powder flowability by shear cell measurements and compaction curves. Powder Technol 215:59–65Assumpc¸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):115–124Aurore G, Parfait B, Fahrasmane L (2009) Bananas, raw materials for making processed food products. Trends Food Sci Technol 20(2):78–91Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37(8):911–917Calo JR, Crandall PG, O’Bryan CA, Ricke SC (2015) Essential oils as antimicrobials in food systems—a review. Food Control 54:111–119Coltro L, Karaski TU (2019) Environmental indicators of banana production in Brazil: Cavendish and Prata varieties. J Clean Prod 207:363–378Dantas 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 266:284–291de 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):3733–3740Dı´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):162Eshak 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):229–235Ferrante A, Santulli C, Summerscales J (2019) Evaluation of tensile strength of fibers extracted from banana peels. J Nat Fibers. https://doi.org/10.1080/15440478.2019.1582000Hutchings JB (2011) Food colour and appearance. Springer, BerlinJange CG, Ambrose RK (2019) Effect of surface compositional difference on powder flow properties. Powder Technol 344:363–372Juarez-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 205:12–17Juarez-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 100:35–39Kamel N, El-messieh S, Saleh N (2017) Chitosan/banana peel powder nanocomposites for wound dressing application: preparation and characterization. Mater Sci Eng, C 72:543–550Khoozani 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 130:938–946Khoozani 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):548–559Kiatponglarp 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 122:108–114Lee 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 37–39Mir 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 51:49–57Moresco 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):53Morone P, Koutinas A, Gathergood N, Arshadi M, Matharu A (2019) Food waste: challenges and opportunities for enhancing the emerging bio-economy. J Clean Prod 221:10–16Okpala L, Egwu P (2015) Utilisation of broken rice and cocoyam flour blends in the production of biscuits. Niger Food J 33(1):8–11Ortiz 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 72:60–66Pelissari 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 505:154–167Pereira 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 278:208–215Petsakos 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 20:180–188Resende 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 270:53–60Shenoy 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 149:229–236Soto-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 92:569–575Syamaladevi 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):353–370Tibolla 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 207:169–179Tomasula 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):1837–1845Vu HT, Scarlett CJ, Vuong QV (2018) Phenolic compounds within banana peel and hteir potential uses: a review. J Funct Foods 40:238–248Vu 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):1360–1370Xu 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 98:520–528Yan 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 180:106–115Zenebon 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 ednZhang P, Whistler R, BeMiller J, Hamaker B (2005) Banana starch: production, physicochemical properties, and digestibility—a review. 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