Production, application and health effects of banana pulp and peel flour in the food industry
The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and...
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| Veröffentlicht in: | Journal of food science and technology 2019-02, Vol.56 (2), p.548-559 |
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| creator | Amini Khoozani, Amir Birch, John Bekhit, Alaa El-Din Ahmed |
| description | The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed. |
| doi_str_mv | 10.1007/s13197-018-03562-z |
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Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-018-03562-z</identifier><identifier>PMID: 30906012</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>antioxidant activity ; Antioxidants ; banana flour ; bananas ; Bioactive compounds ; Biological activity ; byproducts ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Dietary fiber ; Drying ; Drying ovens ; Fibers ; Flour ; Food industry ; Food preservation ; Food processing ; Food processing industry ; Food Science ; Freeze drying ; Fruits ; Gluten ; gluten-free foods ; health effects assessments ; ingredients ; Nutrition ; ovens ; Phenolic compounds ; Phenols ; Product development ; Pulp ; resistant starch ; Review ; Review Article ; Spouted beds ; Spray drying ; Starch ; Sustainable development ; Sustainable use ; Ultrasound ; Vacuum ; value added</subject><ispartof>Journal of food science and technology, 2019-02, Vol.56 (2), p.548-559</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c507t-9cc59d8dc577b3801d096c4ff14834db4030bc2b660a047e4684d27aa5e63fe93</citedby><cites>FETCH-LOGICAL-c507t-9cc59d8dc577b3801d096c4ff14834db4030bc2b660a047e4684d27aa5e63fe93</cites><orcidid>0000-0002-0949-2035 ; 0000-0003-2569-8620</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6400781/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6400781/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,41467,42536,51297,53769,53771</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30906012$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Amini Khoozani, Amir</creatorcontrib><creatorcontrib>Birch, John</creatorcontrib><creatorcontrib>Bekhit, Alaa El-Din Ahmed</creatorcontrib><title>Production, application and health effects of banana pulp and peel flour in the food industry</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>banana flour</subject><subject>bananas</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>byproducts</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Dietary fiber</subject><subject>Drying</subject><subject>Drying ovens</subject><subject>Fibers</subject><subject>Flour</subject><subject>Food industry</subject><subject>Food preservation</subject><subject>Food processing</subject><subject>Food processing industry</subject><subject>Food Science</subject><subject>Freeze drying</subject><subject>Fruits</subject><subject>Gluten</subject><subject>gluten-free foods</subject><subject>health effects assessments</subject><subject>ingredients</subject><subject>Nutrition</subject><subject>ovens</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Product development</subject><subject>Pulp</subject><subject>resistant starch</subject><subject>Review</subject><subject>Review Article</subject><subject>Spouted beds</subject><subject>Spray drying</subject><subject>Starch</subject><subject>Sustainable development</subject><subject>Sustainable use</subject><subject>Ultrasound</subject><subject>Vacuum</subject><subject>value 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application and health effects of banana pulp and peel flour in the food industry</title><author>Amini Khoozani, Amir ; Birch, John ; Bekhit, Alaa El-Din Ahmed</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c507t-9cc59d8dc577b3801d096c4ff14834db4030bc2b660a047e4684d27aa5e63fe93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>banana flour</topic><topic>bananas</topic><topic>Bioactive compounds</topic><topic>Biological activity</topic><topic>byproducts</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Dietary fiber</topic><topic>Drying</topic><topic>Drying ovens</topic><topic>Fibers</topic><topic>Flour</topic><topic>Food industry</topic><topic>Food preservation</topic><topic>Food processing</topic><topic>Food processing industry</topic><topic>Food Science</topic><topic>Freeze drying</topic><topic>Fruits</topic><topic>Gluten</topic><topic>gluten-free foods</topic><topic>health effects assessments</topic><topic>ingredients</topic><topic>Nutrition</topic><topic>ovens</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Product development</topic><topic>Pulp</topic><topic>resistant starch</topic><topic>Review</topic><topic>Review Article</topic><topic>Spouted beds</topic><topic>Spray drying</topic><topic>Starch</topic><topic>Sustainable development</topic><topic>Sustainable use</topic><topic>Ultrasound</topic><topic>Vacuum</topic><topic>value added</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Amini Khoozani, Amir</creatorcontrib><creatorcontrib>Birch, John</creatorcontrib><creatorcontrib>Bekhit, Alaa El-Din Ahmed</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India 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Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>30906012</pmid><doi>10.1007/s13197-018-03562-z</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-0949-2035</orcidid><orcidid>https://orcid.org/0000-0003-2569-8620</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | antioxidant activity Antioxidants banana flour bananas Bioactive compounds Biological activity byproducts Chemistry Chemistry and Materials Science Chemistry/Food Science Dietary fiber Drying Drying ovens Fibers Flour Food industry Food preservation Food processing Food processing industry Food Science Freeze drying Fruits Gluten gluten-free foods health effects assessments ingredients Nutrition ovens Phenolic compounds Phenols Product development Pulp resistant starch Review Review Article Spouted beds Spray drying Starch Sustainable development Sustainable use Ultrasound Vacuum value added |
| title | Production, application and health effects of banana pulp and peel flour in the food industry |
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