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This study examines a novel solar-assisted heat pump dryer integrated with a thermal energy storage system using soapstone as storage material. The dryer is investigated through experimental analysis across three operating modes: mode 1 with thermal energy storage during daytime, mode 2 without thermal energy storage during nighttime, and mode 3 without thermal energy storage during daytime. Experiments were carried out to investigate the drying of 500 g of Cavendish banana. Thermal performance, as well as economic, and nutritional content were examined. Three replicates of the experiment yielded consistent results, showing a significant reduction in the moisture content of the initial sample from 74.4% to 9.6% after undergoing distinct drying durations. Mode 1 achieved this reduction in 270 minutes, mode 2 in 390 minutes, and mode 3 in 360 minutes. The average specific moisture extraction rates for modes 1, 2, and 3 were 0.13, 0.11, and 0.12 kg/kWh, respectively. Simultaneously, the drying rate ranged from 0.16 to 0.24% per minute. The drying efficiency varied among the tested modes, with mode 1 achieving the highest efficiency at 23.23%. In terms of coefficient of performance, mode 1, mode 2, and mode 3 exhibited values of 3.69, 2.57, and 2.54, respectively. The economic analysis conducted specifically for mode 1 revealed a payback period of 1.5 years, indicating the time required to recover the initial investment. Additionally, the results indicated that the dried Cavendish banana had significantly higher concentrations of proximate parameters and minerals compared to the fresh Cavendish banana, as evidenced by a p value less than 0.05. [ABSTRACT FROM AUTHOR]

Many parts of Musa balbisiana have been used widely in traditional medicine, food, or cosmetic purposes. The present study is aimed at obtaining the extract-enriching bioactive compounds from M. balbisiana and determining the bioactive activities of the extract. Total polyphenols and saponins in the extracts were quantified. The response surface method (RSM) was used to optimize the extraction with methanol support. The optimal extraction conditions were at 120 min in 65°C at the material/solvent ratio of 1/36 (w / v). The obtained extract containing 51.72 mg/gGAE of total polyphenols (TPC) and 41.66 mg/g of saponins (TSC) was evaluated for antioxidant, antibacterial, antifungal, and antidiabetic abilities. The extract of M. balbinasia fruit exhibited strong antioxidant activity. The IC50 112.57 μg/mL (DPPH) and 14.49 μg/mL (ABTS). The absorbance of the extract was 1.653 ± 0.030 at 250 ppm (RP assay). The antibacterial and antifungal inhibition exhibited a correlation with TPC and TSC. The extract inhibited Gram (+) S. aureus better than Gram (-) E. coli, while the inhibition percentage (I%) against A. flavus reached over 70% at 800 ppm. The IC50 value of the extract for anti-inflammatory activity was 187.91 μg/mL. The antidiabetic assessment revealed that methanolic extract showed quite strong inhibition with α-amylase (IC50 68.26 μg/mL) and α-glucosidase (IC50 72.61 μg/mL). The results of the study showed that M. balbinasia fruit is a potential source of bioactive phytochemicals, which can be used as a plant-based antioxidant, antibacterial, antifungal, anti-flammatorial, and antidiabetic agent. This is valuable information to support further studies to exploit and apply it in functional food, pharmaceutical, and cosmetic industries. [ABSTRACT FROM AUTHOR]

The use of essential oils (EOs) in the food industry is limited due to their susceptibility to environmental conditions. Therefore, this study aimed to encapsulate citral into nanofibers of pullulan and whey protein concentrate (WPC) to control Fusarium crown rot in bananas. Nanofibers without beads, able to prevent thermal and photodegradation of citral, were obtained by the electrospinning process. Besides, citral produced a significant change in the infrared spectra of nanofibers, reaching a loading efficiency of the process estimated by thermogravimetry was 19%. Finally, the nanofibers added with citral reduced 66% of the infection produced by Fusarium pseudocircinatum in bananas. Therefore, the nanofibers of pullulan/WPC are an alternative to encapsulate citral and protect it from environmental conditions, providing an eco‐friendly coating that contributes to the management of Fusarium crown root in bananas. Novelty impact statement: The use of whey protein concentrate and pullulan allowed to obtain nanofibers able to provide thermal and photoprotection to citral. Citral addition did not affect the nanofiber morphology and slight changes in the infrared spectra were observed. Nanofibers with the essential oil reduced 66% of the development of Fusarium crown root in bananas, being an alternative to postharvest biocontrol in these fruits at 25°C. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluate the effect of nitric oxide (NO) application (dose and frequency) on ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere (CA). The treatments evaluated were 0 and 20 μl/L NO applied at the start of storage, 0.5 and 1 μl/L NO applied daily, and 1 and 5 μl/L NO applied every 5 days. The treatments of 1 μl/L applied daily and 5 μl/L applied every 5 days caused a reduction in ethylene production and respiration, delayed yellowing, had higher flesh firmness, and increased superoxide dismutase enzyme activity. The daily application of 1 μl/L NO also provided greater activity of the peroxidase enzyme and less lipid peroxidation, demonstrating less oxidative stress. The application of 1 μl/L NO daily in CA storage reduced oxidative stress in Cavendish banana. Practical applications: This study analyzed the effect of nitric oxide (NO) application (dose and frequency) during controlled atmosphere (CA) storage of Cavendish bananas as a way to preserve fruit quality. The use of NO in a CA delays the yellowing of the fruits, maintains the flesh firmness, delays the ripening, and reduces the oxidative stress in Cavendish bananas and can be used as a strategy to prolong storage and maintain fruit quality. [ABSTRACT FROM AUTHOR]

With the increasing demand for fruits in the consumer market and to fulfill the needs of consumers, fruits are deliberately resorted to ripen artificially using industrial‐grade Calcium Carbide (CaC2) which has carcinogenic properties. The preferences to employ imaging sensing technology across the electromagnetic spectrum have gained noteworthy attention in recent times. This work presents the study to distinguish between natural and artificially ripened bananas using a multispectral imaging approach. Specifically, we carry out the analysis using multispectral images collected for natural and artificially ripened bananas in eight narrow spectrum bands spanning from visible (VIS) to near‐infrared (NIR) wavelength. Further, to present the contribution of each individual spectral band, we propose a scheme that extracts the relevant features from "convolution 5 (conv5)" and "fully connected 6 (fc6)" layers of convolutional neural network (CNN) based on AlexNet architecture and processes these features independently with collaborative representation classifier (CRC) in a robust manner. Essentially, we demonstrate the experimental classification accuracy based on multispectral images comprised of 5760 sample images using 10‐fold cross‐validation. Based on the proposed scheme, the highest average classification accuracy of about 88.82 ± 1.65% is obtained using our proposed approach presenting the significance of our work. Practical applications: The practical application of our proposed approach is to distinguish between natural and artificially ripened banana fruits in a market chain. Further, the approach is non‐invasive and non‐destructive based on multispectral imaging which has the potential to carry out real‐time quality analysis of bananas, especially to detect adulteration. [ABSTRACT FROM AUTHOR]

Food insecurity is deemed as one of the biggest challenges faced by the developing economies and Pakistan is no more exception. Moreover, the food waste further amplified the scarcity. The utilization of food waste is considered as one of the prime strategies to support the circular economy and food security. The mandate of the current investigation was to extract and characterize the polyphenols from selected fruits and vegetable waste via green extraction technologies. Purposely, banana, orange, apple, onion, and garlic processing industry by‐products (peel& husk) were collected and subjected to compositional analysis followed by nutritional profiling with special reference to minerals. Later, the antioxidants from the studied peel were extracted by adapting the supercritical and ultrasound added extraction techniques alongside conventional extraction. The results indicated that the tested peels exhibited a promising amount of fiber and protein alongside K, Mg, iron, sodium, and calcium. Among the extraction modules, supercritical at 3000 psi elucidated the highest total phenolic contents (TPC), total flavonoids (TF), DPPH, FRAP, ABTS activities as 473.73 ± 23.6 mg GAE/100 g, 126.39 ± 9.54 mg CE/100 g, 53.81 ± 3.82 (%), 22.24 ± 0.25 μM Fe+2/g, and 12.14 ± 0.15 μM TE/g, respectively followed by ultrasound and conventional extraction. Among the peels, onion peel showed the highest antioxidant activity as 914.44 ± 39.4 mg GAE/100 g) 178.19 ± 14.5 mg CE/100 g, 82.47 ± 5.48%, 30.22 ± 0.19 μM Fe+2/g, and 17.33 ± 0.26 μM TE/g for TPC, TF, DPPH, FRAP, and ABTS, respectively. Novelty impact statement: The current investigation is a unique effort to valorize the fruits and vegetable waste through green extraction technologies in Pakistan. No doubt, fruits and vegetable waste are explored earlier; however, the application of different novel/green technologies for the extraction of biomolecules from waste is limited. Outcomes delineated that the fruits and vegetable peels exhibited promising nutritional and antioxidant profiles. The extraction module and processing parameters significantly (p ≤ 0.05) affected the extraction yield and antioxidant indices. It is also worth mentioning that the supercritical fluid extraction caused a pronounced effect followed by ultrasound added extraction as compared with conventional extraction. [ABSTRACT FROM AUTHOR]

Irrespective of the high production of bananas, large quantities are lost due to deficient postharvest handling. The main aim of the present work was to develop gluten‐free brown rice pasta by utilization of unripe banana flour (UBF) and defatted soy flour (DSF). To improve the nutritional value of pasta, UBF was substituted in brown rice flour at the levels of 10% to 50% with 10% DSF. With increasing substitution byUBF, hardness, chewiness values were decreased, which were more pronounced when the substitution was more than 30%. The increasing level of UBF had a positive effect on sensory attributes up to 30% replacement. Fiber and protein content were improved with increasing replacement by UBF compared with wheat‐based control pasta. Based on texture, sensory, proximate, and color analysis, gluten‐free brown rice pasta partially replaced with 30% UBFand 10% DSF were optimized. Novelty impact statement: Development of protein and fiber enriched gluten‐free brown rice pasta is possible by utilization of defatted soy flour as source of protein, and green matured banana powder as source of fiber. This will be not only gluten‐free but also nutritionally enriched diet for the celiac disease people as well as for the common peoples too. Utilization of brown rice flour, green matured banana flour, and defatted soy flour will be helpful for the rice, banana, and soybean growers as well as for the rice milling and pasta processing industries. [ABSTRACT FROM AUTHOR]

A gluten‐free Rissol with mature banana (Nanica Cavendish) peel flour (0%, 5%, and 10%) was developed and texture, color, physical, and chemical properties were determined. Results showed that the replacement of 10% of rice flour for banana peel flour (BPF) increased fivefold the fiber content and decreased 1.4‐fold the carbohydrate content when compared to the control (without addition of BPF). No significant differences were found on total sugar, chlorides, lipid content, and on water activity. Regarding Rissol texture characteristics, the increase of BPF content increased slightly the hardness, springiness, and chewiness values. The addition of 10% of BPF caused a darkening of the color by 1.5‐fold. From this work it was concluded that mature BPF can be added to a gluten‐free Rissol with positive impact on its nutritional, texture, and color properties without changing its typical characteristics. From a perspective of circular economy, the results displayed an effective and environmentally friendly use of a banana by‐product contributing to the reduction of food loss and food waste. Practical applications: The peel of banana that represents about 35% of the total fresh mass of ripe fruit has been underutilized despite the beneficial health advantages for humans and the ability of offering new product with standard composition for various industrial and domestic uses. The banana peel is rich in dietary fiber, protein, essential amino acids, polyunsaturated fatty acids, antioxidant compounds, and potassium. With the present work it was possible to conclude that it is possible to add the BPF to gluten‐free products increasing its nutritional value. From the sustainability and food security point of view it is also considered a great achievement once banana peel is being under valorized for the human nutrition proposes. From a perspective of circular economy, future prospects, and challenges are important key factors in association to the sustainability and feasibility of utilizing banana by‐product, contributing to the reduction of food loss and food waste. It is important that all available by‐products be turned into highly commercial outputs in order to sustain this renewable resource and provide additional income to small scale farming industries without compromising its quality and safety in competing with other commercial products. [ABSTRACT FROM AUTHOR]

The present research was aimed to investigate the effects of utilizing catalytic infrared (CIR) heaters and their combination with convective heat transfer (Combined method) on the drying characteristics of bananas. The CIR and combined drying of 5mm samples were conducted at various temperatures (60, 70, and 80°C). The drying kinetics, mathematical modeling, and color change in samples were investigated. The results showed that the combined method would prolong the drying process compared to the CIR drying up to 31%. Among the seven investigated thin‐layer drying models, the two‐term model showed the best accuracy with R2 ranging between 0.984 and 0.998. The results showed that the drying rate had a decreasing trend by a decrease in moisture content and temperature. The color change in samples (∆E) was observed in the range 15.18–33.61. The study of sample colors indicated at 70 and 80°C, the combined method could result in minor change. Practical applications: Due to multiple advantages such as significant durability, ease of transportation and storage, and providing essential nutrients, dried fruits have attracted much attention over the years. This study investigates the Catalytic IR method and the combined CIR and hot air method in the drying process of bananas. According to the results, utilization of the CIR method of drying results in a significant drying time compared to conventional methods such as hot air or solar drying. Moreover, the advantages of the CIR emitters, such as lower fuel consumption and reduced emitted pollutants such as CO and NOx, could be considered a great potential to supersede the conventional drying methods. The outcomes of this study can be used to predict the drying kinetics of bananas and to opt for the best drying conditions to achieve the most desirable color quality. [ABSTRACT FROM AUTHOR]

The puffing technique was applied to produce a healthy crisp banana. The effects of banana variety, ripening level and puffing temperature on crisp banana qualities, chemical composition, and microstructure were investigated. Banana slices obtained from various ripening levels were dried using hot air at 90°C combined with hot air puffing. The experimental results showed that the highest hardness and the lowest browning were observed at the lowest ripening level for both banana varieties. The changes in cellular polymer contents at higher ripening level also caused lower hardness and increased browning of both varieties. The differences in chemical composition and microstructure between varieties led to differences in product qualities. Higher puffing temperatures resulted in more crisp texture and more browning of both varieties. To obtain a good quality product, the optimum ripening levels for the Namwa and Homthong bananas were 21–22 and 17–18°Brix, respectively, and a puffing temperature below 170°C. Practical applications: In development of a healthy crisp banana snacks, an advanced drying technology is required for snacks manufacturers. High temperature and short time puffing is a novel drying technology and it was applied to produce crisp bananas. To obtain the most acceptable crisp quality, the changes in raw material characteristics, namely chemical composition and microstructure, of both banana varieties during ripening level development, along with puffing temperature were investigated. The effects of these parameters on the volumetric ratio, color, and texture properties of the final products were studied. It was found that the chemical composition and microstructure of bananas had more influence on the qualities of a crisp product than that of puffing temperature. Consequently, snacks manufacturers will gain more knowledge on hot air puffing technology and how raw material characteristics can affect the final product quality, especially for the development of crisp banana snacks. [ABSTRACT FROM AUTHOR]

The present investigation explored the optimization of the composition of functional sol for development a coating material to improve the storage stability of matured banana. The extracted flaxseed sol was optimized with gellan using Response Surface Methodology (RSM). The optimized level obtained was 23.78% guar gum, 21.28% CMC, 19.32% pectin solutions and 35.65% of flaxseed sol. The sol was applied as a coating material on banana fruit to reduce the rate of respiration, weight loss, and for retention of firmness during storage. TSS, titrable acidity, and pH of coated banana showed a slower rate of change than control fruit during storage. Furthermore, the textural attributes of banana using a* value of uncoated banana were predicted by means of five different types of equations where polynomial equations were found to be best fitted with the highest coefficient of determination (R2). The flaxseed coating on matured banana considerably improved the sensorial parameters, and shelf life was extended by 6–8 days at 12°C. Practical applications: Fabricated gel with distinct nutritional and consumer appeal is a rapidly growing area of study and commercialization. The rheological and sensory properties of such sol‐gel are critical to their acceptability. The role of such gel‐forming substances utilizing gellan gum is discussed in this study. The findings of this study should aid in the development of edible coatings to increase the shelf life and quality of other climacteric fruits during storage. [ABSTRACT FROM AUTHOR]

Fresh fruit is one of the fastest‐growing segments of the agro‐industry. The growing trend has sparked interest in sustainable and eco‐friendly alternatives to preserve fruits' sensory properties, quality, and shelf life. Potential solutions are edible coatings from renewable sources. This paper reports on the evaluation of an edible coating (EC) based on male banana starch (Musa paradisiaca L.) and chitosan on the shelf life and postharvest preservation of guava (Psidium guajava L.) under specific storage conditions (25°C/50% RH). Also, it characterized male banana starch (MBstarch) and evaluates the MBstarch–chitosan film (functional, mechanical, and barrier properties) before applying it to the guava, which was stored at 25°C for 10 days (50% RH). The effect of EC on the postharvest quality of the fruit was evaluated via physicochemical parameters (weight loss, acidity, pH, firmness, and total soluble solids). In conclusion, the MBstarch–chitosan EC to be a suitable preservation alternative for fruit due to its barrier properties. Specifically, it was determined that MBstarch–chitosan EC delays the increase of pH, titratable acidity, and total soluble solids. Moreover, it was efficient in maintaining weight and firmness, improving appearance, and extending the shelf life of fruit by up to 10 days. Novelty impact statement: Starch isolated from male bananas, a nonconventional source, can be an alternative for manufacturing EC with favorable mechanical and barrier properties. MBstarch/Chitosan EC promotes the postharvest quality (physicochemical parameters) and extends the shelf life of guava by up to 10 days. This EC (MBstarch/Chitosan) can be considered a sustainable ecologic postharvest preservation alternative for the guava fruit. [ABSTRACT FROM AUTHOR]

In this decade, there has been a surge in concerns for one's health, environment, and sustainable lifestyle, paving the way for meat alternatives in the market. This research aimed to develop a plant‐based meat analog that mimics the structure of the meat. In this study, vegan sausages were developed using three varied combinations of raw jackfruit (RJF) and banana floret (BF), tested for textural, physico‐chemical, and sensorial properties. The developed sausage was compared with commercial chicken sausage. Developed vegan sausage S1, S2, and S3 showed significant overall acceptability (p >.05) and had similar flavor preference as control. High fiber (5.30 ± 0.04%) and high protein (19.10 ± 0.36%) content was obtained in S2 and S3. As a result, a novel vegan sausage was developed using unique and readily available ingredients such as RJF and BF, which had a high sensory acceptance and large economic potential. Novelty impact statement: Effective utilization of plant‐based ingredients (Jackfruit and Banana floret) in the development of meat analog.The vegan sausage resulted in less fat, high fiber, and high protein.Jackfruit and banana floret are underutilized bio‐mass, valorization of these ingredients into meat analog obtained a greater sensory acceptance product. [ABSTRACT FROM AUTHOR]

The most common form of incorporating by‐products from the fruit and vegetable processing into foods is flour, which can be used in various bakery products. This study aimed to optimize gluten‐free (GF) muffin formulations, containing pineapple peel flour (PPF), banana peel flour (BPF), and pumpkin seed flour (PSF) using a mixture design approach, and to evaluate the physicochemical characteristics and the acceptability. The addition of PSF led to an increase in the L* value, hue angle and chroma of muffin's crust and crumb, whereas BPF decreased these parameters. The PPF determined higher total and insoluble fiber contents. The muffins with PPF and BPF had higher moisture content, whereas PSF increased the lipid content, thus reducing the firmness. The addition of BPF and PSF increased the springiness. The formulations with PPF (F1) and PPF + PSF (F5) were the most consumers' acceptance, with interesting nutritional characteristics, allowing diversification of GF products. Practical applications: The pineapple peel flour, banana peel flour, and pumpkin seed flour can be used in the production of muffins, as a way of using by‐products, leading to the diversification of products for the celiac individuals and meeting the demand of consumers for gluten‐free products, with an improvement in the nutritional value. The muffin formulations made with PPF had higher insoluble fiber and total fiber contents, and was well accepted, showing the consumers' acceptance for fiber‐enriched products. [ABSTRACT FROM AUTHOR]

This study aimed to isolate, identify, and conduct a growth study of potential probiotics from pineapple peel (PP), watermelon peel (WP), and banana peel (BP). Six strains were isolated, and the growth study was conducted at 30°C at 150 rpm after 24 hr incubation. Based on colony characteristics, cell morphology, and gene sequencing, the isolates were identified as yeast strains, namely, Meyerozyma caribbica (PP) and Candida orthopsilosis (WP and BP). M. caribbica showed the highest biomass production of 2.34 g/L. Less biomass production of 2.01 and 2.18 g/L was obtained for C. orthopsilosis (WP and BP), respectively. The maximum specific growth rate in the exponential phase was 1.83 and 1.23 h−1 for C. orthopsilosis (WP and BP), followed by 1.04 hr−1 for M. caribbica, respectively. M. caribbica isolated from PP belongs to the group of potential yeast probiotics which is a good candidate for further studies to determine its probiotic properties. Novelty impact statement: Waste utilization for an economical and alternative natural source of probiotic production. The probiotic potential in yeasts has not been extensively studied before. In this study, Meyerozyma caribbica was identified from pineapple peels as a new yeast probiotic starter. M. caribbica exhibited the highest biomass production and maximum growth rate, so these essential parameters in determining the quantitative importance should be considered. [ABSTRACT FROM AUTHOR]

This study is focused on the optimization of the clarification process of banana juice (Musa cavendish). Two central composite rotational designs (CCRD) were elaborated that aim at the enzymatic maceration stage: having (first design) independent variables such as pectinase, cellulase, and amylase concentrations, and (second design) time and amylase concentration. The dependent variables of both designs were the permeate flow (Jp) and apparent viscosity (µ) of the pulp, at a significance level of p <.10. The results indicated a negative effect in relation to cellulase and optimum concentration of 500 mg/L of pectinase. The second design achieved optimal conditions at a 1 hr maceration time and amylase concentration of 1,000 mg/L. The resistances associated with fouling (reversible + irreversible) were predominant in both operations. It is concluded that there is a technical feasibility in using combined methods to obtain clarified banana juice, allowing the scale to be extended from pilot to industrial. Practical applications: The clarified banana juice is a versatile beverage that can be used in ready‐to‐eat formulations or as an ingredient in other products, but in order to make the production of this clarified juice feasible, it is necessary to improve the microfiltration step. Due to the high viscosity of crude banana pulp, the current main process used to allow the microfiltration is a dilution step, which turns future industrial applications unfeasible. In this study, a combined method of enzymatic maceration and microfiltration was optimized, achieving a technical viability for industrial purposes, also, a complementary study of fouling in microfiltration was included, with the objective to contribute to scientific and industrial communities regarding the production of clarified fruit juices. [ABSTRACT FROM AUTHOR]

The study aimed to characterize bananas in their different stages of ripeness, to determine the variables that demonstrate higher levels at each moment. The fruits were analyzed according to physical parameters: weight, texture, and diameter of the fruits; as well as physicochemical parameters: pH, titratable acidity, soluble solids, and Ratio; and also biochemical parameters: total sugars, phenolic compounds, ascorbic acid, pigments, antioxidant activity by DPPH and FRAP methods. The used samples were collected at the following maturation stages: 2, 4, 6, and 7 and determined according to the Von Loesecke Maturation Scale. In relation to the behavior of the parameters evaluated, the fruits showed significant reductions in relation to the physical parameters, while there were increases in relation to pH, titratable acidity, and soluble solids. The antioxidant and phenolic activities also showed reductions, which shows that the degradative process caused by ripening also causes reductions in these compounds. [ABSTRACT FROM AUTHOR]

Ethylene not only causes food spoilage, but also reacts with ozone to form formaldehyde as a harmful intermediate byproduct. To assess the necessity of reducing formaldehyde formation and the use of air cleaning technologies, such as ultraviolet photocatalytic oxidation technology (UVPCO) or plasma, the formation rate of formaldehyde with different concentrations of ethylene and ozone under cold chain temperatures (1.67/14.00℃) is investigated comprehensively through an experimental study, and the adsorption of formaldehyde on apples and bananas is investigated as well. The results show that ethylene and ozone can react and produce formaldehyde up to 1 ppm under the conditions used in this study, and that formaldehyde can be adsorbed by fruits such as apples and bananas at a stable rate. Finally, two pilot tests are conducted to evaluate UVPCO and plasma technologies for ethylene removal; the results indicated that UVPCO and plasma can effectively remove ethylene. Novelty impact statement: This work shows that ethylene and ozone can react and produce formaldehyde up to 1 ppm under the conducted condition in this paper, which can be adsorbed by fruits, such as apples and bananas at a stable rate. Finally, two pilot tests were conducted to evaluate UVPCO and plasma technologies for ethylene removal, and the results indicate that UVPCO and plasma can effectively remove ethylene. [ABSTRACT FROM AUTHOR]

Crop residues can be used in several ways, e.g processed and marketed for human consumption. The purpose of this paper is an initial approach to this few explored subject, testing two methodology of canning banana tree palm heart, treatment 1 (1% citric acid and 5% sodium chloride at the waiting liquid) and treatment 2 (200 ppm sodium bisulfite at the waiting liquid), their physical‐chemical characterization and food security over time, besides sensorial analysis. Both treatments showed good values of phenolic compounds (22.56 and 14.99 mg GAE/100 g respectively) and fibers (2.96 and 2.69 g/100 g), the pH stability (below 4.5) over time and the HCN absence guarantee food security, in the acceptance and purchase intention test, obtained slightly good grades. This product is viable from a nutritional point of view, safe, promising about the palate, opening the field for further studies, in order to improve the methodology to achieve better results. Novelty impact statement: This is a very complete study, covering from the physico‐chemical characterization of this banana crop waste, to food security and consumer acceptance. In this context, this experiment was carried out in order to evaluate two waiting liquids, one homemade and the other with preservative commonly used in the food industry. Both treatments showed good values of phenolic compounds and fibers, associated to many health benefits. PH stability over time, before the microorganisms identified in the microbiological analyzes, and the absence of HCN guarantee food security. In the acceptance and purchase intention test, the banana tree palm heart obtained slightly good grades. Given the need to produce more food, especially in poorer regions, prove that a cultural waste, commonly discarded, can be used as a low‐cost food source is very important. In addition, it provides extra income to banana producers, given that most of them are small producers. [ABSTRACT FROM AUTHOR]

A mixed‐fruit leather of banana and sohiong (Prunus nepalensis) fruits using optimized conditions was prepared. Central composite design was conducted to optimize the concentration of the independent variables, viz. sohiong, citric acid, and pectin taking anthocyanin content and DPPH scavenging activity as the responses and keeping the concentration of banana (70 g) and sugar (10 g) constant. The optimized leather contained 0.9 g of citric acid, 0.9 g of pectin, and 28.04 g of sohiong and recorded anthocyanins content of 5.53 mg cyanidin‐3‐glucoside/100 g and 91.3% DPPH scavenging activity. The content of ascorbic acid, potassium, and magnesium in 100 g of the optimized leather was 200, 649.8, and 104.88 mg, respectively. Modified Page model gave the best fit for drying behavior of leather. Addition of maltodextrin improved the textural properties of gumminess and chewiness of the leather samples. The leather with 1.5% maltodextrin was judged the best for sensory attributes. Novelty impact statement: About 75% of banana suffer post‐harvest loss and there is a need to develop a healthy snack utilizing banana which is rich in potassium and fiber. Sohiong is a minor fruit that is very rich in anthocyanins. The leather incorporating banana and sohiong was developed using optimized conditions for maximum anthocyanin content and DPPH radical scavenging activity. The study results revealed the scope for developing mineral and anthocyanin‐rich mixed fruit leather. Textural and sensory evaluation results indicate that the mixed fruit leather can be promoted as a healthy snack. Processing bananas into leather will also help to reduce post‐harvest loss of banana. [ABSTRACT FROM AUTHOR]

This research work explored the effect of microwave output power on drying characteristics, moisture diffusion, drying efficiency, and specific energy consumption. Banana blossoms was cut into 3 mm thickness and was dried as monolayers at five different power levels (160, 320, 480, 640, and 800 W). After drying, the powdered banana sample was analyzed for color attributes and functional characterization. Eight different mathematical models were investigated and the Page model was the best‐fitted model for all samples with the maximum R2 values of 0.99359 (P‐160 W), 0.99505 (P‐320 W), 0.99344 (P‐480 W), 0.99160 (P‐640 W), and 0.99192 (P‐800 W). The drying time was minimizing from 40 to 10 min as the microwave output powers increase from 160 to 800 W. The drying constant (k) is enhanced as microwave power increases. The effective diffusivity of banana blossoms varied from 4.428 × 10−7 to 1.171 × 10−7 m2/s and the activation energy was estimated as 7.96 W/g. Maximum energy consumption was found to be 7.74 MJ/kg water at 160 W, whereas minimum energy consumption was minimum (5.74 MJ/kg water) at a microwave power of 640 W. Energy efficiency increases with increasing microwave output power. Applied microwave output power was a critical aspect of all color parameters of the banana blossoms powder. Powdered banana blossoms dried at 640 W showed the highest lightness L* of 54.43 ± 0.46 with redness (a*) of 4.19 ± 0.03, and yellowness (b) of 10.71 ± 0.29. The highest water solubility index was 53.30 ± 0.59 % for the sample dried at 640 W and oil absorption capacity (g/g) and foaming capacity (ml) were varied from 1.76 ± 0.07 to 2.93 g/g and 1.67 ± 0.58 to 4.53 ± 0.57 ml. Practical applications: Dehydrated banana blossoms could be an option to make convenience their utilization for different food products formulation, and food fortification. Hence, advanced drying techniques are needed in the current scenario. Microwave drying is one of the advanced drying techniques which helps to enhance the quality attribute of a dehydrated product in comparison to the conventional drying technique which produces a lower quality product and needs a longer processing time. Microwave drying of banana blossoms slices results in a considerable enhancement in the preservation quality. This research work will offer an alternative technique to make dehydrated banana blossoms with a considerably better quality of products. High‐quality dehydrated banana blossoms can be practically implicated by the microwave drying technique with an optimum condition. [ABSTRACT FROM AUTHOR]

Three extraction techniques, namely, conventional, ultrasound‐assisted, and supercritical fluid extractions (SCFE) were used to study the total polyphenol content (TPC) and antioxidant activity in bhimkol (Musa balbisiana) banana blossom. Optimization was carried out to attain major phytochemicals by response surface methodology‐central composite design. Various parts of blossom and whole banana blossom (WB) were investigated for their major phytochemical constituents by conventional method and RP‐HPLC (at the optimized condition). The WB revealed higher phytochemical contents than other parts. Highest TPC (2,750.37 mg GAE/100 g) was obtained in WB by the SCFE method vis‐à‐vis the antioxidant activity (79.41%) under optimized condition (60°C, 210 bar, 40 min, and 5 g/min CO2 flow‐rate). RP‐HPLC analysis revealed various phytochemicals of different concentrations depending on the extraction method used. SCFE revealed higher phytochemical contents as compared to ultrasound‐assisted extraction and conventional methods. The results of the present investigation will be useful in the development of functional foods. Novelty impact statement: Supercritical fluid extraction (SCFE) was found to be a novel extraction technique of phytochemicals as compared to ultrasound‐assisted extraction (UAE) and conventional method. SCFE and UAE revealed that extraction process parameters (viz., temperature, pressure, and amplitude) had a strong positive effect on TPC and antioxidant activity. The optimum condition obtained for SCFE was 60°C, 210 bar, 40 min, and 5 g/min flow rate whereas, for UAE it was 60°C, 35% amplitude, and 20 min. [ABSTRACT FROM AUTHOR]

Banana flowers are highly susceptible to enzymatic browning. Different pretreatments are generally used to reduce enzymatic browning and also helpful to reduce the bitterness of banana flowers. This study explored different pretreatments effects on drying kinetics, moisture diffusion, physical, functional, flow, and sensory properties of banana flower powder. Samples were pretreated with five different pretreatments (T0: Control, T1: Blanching, T2: Citric acid solution, T3: Lemon juice, T4: Brine solution, T5: Rice rinse water) then dried under a tray dryer (50°C). Experimental data were fitted to thin‐layer drying models and the Page model was found the best‐fitted model for all pretreatments with the highest R2 values of 0.99652 (T0), 0.99584 (T1), 0.99438 (T2), 0.99499 (T3), 0.9950(T4), and 0.99903(T5). The diffusivity coefficient of moisture transfer was calculated by using Fick's second law and varied from 1.2925 × 10−6m2/s to 9.8493 × 10−7m2/s. Sample T5 showed the highest lightness L* of 56.66 ± 1.56 with redness (a*) of 2.31 ± 0.56, and yellowness (b) of 9.79 ± 0.42. The highest water solubility index was 35.8341 ± 0.35% (T0) and bulk and tapped density were varied from 0.3315 to 0.4023 g/cm3 and 0.4109 to 0.467 g/cm3. Pretreatments also affected flow, foaming, and oil binding properties. Industrial applications: The finding of this study can be applied in the waste utilization process in banana farms and help to generate income for farmers. Pretreatment before processing can reduce enzymatic browning, bitterness, starchy flavor, and also helps to enhance functional, flow, color characteristic of banana flower powder which will increase consumer demand. This comparative study regarding pretreatment can be useful for different processing. The present work suggests that dipping banana flower slices in lemon juice and rice rinse water before drying operation valuable pretreatment technology for banana flower drying, which can not only improve color parameters of banana flower powder, but also enhance some functional and flow properties of banana flower powder. Data generated can be used for process design and new food product formulation. Novelty Impact Statement: Drying of banana waste (flower) has been mathematically modeled.Effective diffusivity has been determined for understanding the physico‐functional properties.Functional properties of banana flower powder are studied which is useful for new product development. [ABSTRACT FROM AUTHOR]

Pectin was extracted from underground stem of banana (Musa species). Optimum conditions of extraction required for maximum yield were examined. Structural features were analyzed. Pineapple jam, prepared using this pectin, was analyzed for rheological and textural features. Banana pectin was made in to a viscous solution using sucrose and the viscosity of this solution was measured. Grade of the banana pectin was estimated. Significant yield was observed under the experimental conditions used for investigation. Banana pectin was found to have a degree of methylation of about 60% and percentage of anhydro uronic acid was above 70, with a monomeric composition similar to pectin from other sources. Viscosity of banana pectin was comparable with that of citrus pectin, while yield stress and shear modulus were less. Banana pectin could influence the textural properties of pineapple jams. Banana pectin was found suitable to be used as a gelling agent in fruit jams. Practical applications: Pectin may be extracted from banana farms on a commercial basis and may be used as a gelling agent in food and other industries. There is a potential for production of large quantity of pectin globally from banana cultivation. Both damaged plants as well as waste after harvesting may be used as raw materials. Generation of pectin increases the effectiveness of the agricultural process, by providing new food additive from waste materials. [ABSTRACT FROM AUTHOR]

Banana pulps (ripe and overripe) were taken to investigate the effectiveness of various anti‐browning agents (0.1 and 0.2% potassium metabisulfite (KMS), 1 and 2% citric acid (CA), 1% ascorbic acid (AA), 1% CA + 0.5% L‐cysteine, 1% CA + 0.5% CaCl2, 1% CA + 1% AA + 0.5% cysteine) to prevent enzymatic browning. Based on the polyphenol oxidase activity, color and sensory attributes, the most effective anti‐browning agent was selected. Results showed that KMS at 0.1% was most effective in inhibiting the browning reaction, which was further used for evaluating the effect of frozen storage (−16°C) for 180 days along with control. But the control sample lasted for 30 days. In ripe pulp: TSS, total and reducing sugars increased, whereas in overripe it decreased during storage but, the pH remained stable. The ascorbic acid, carotenoids, phenols, and color value decreased for both samples slightly during freeze storage. Practical applications: The response of enzymatic browning in banana pulp to different anti‐browning agents is highly variable. In our findings, we found that potassium metabisulfite (KMS) is highly effective in inhibiting (100%) polyphenol oxidase activity. Further, banana pulp stored with KMS treatments showed a slight variation in physicochemical attributes during frozen storage (−16°C) for 180 days. The banana pulp seems to be an important food industrial application by increasing economic value along with waste reduction by minimize losses during postharvest. However, providing the producer an alternative use for converting pulp into various valuable products. [ABSTRACT FROM AUTHOR]

Banana peel extract as a source of phenolic compounds was fortified in yogurts. The addition of extract in yogurts exhibited a dose‐dependent relationship and had significantly (p <.05) higher TPC, DPPH•, and ABTS+• scavenging ability, α‐glucosidase inhibitory activity than control yogurts. The value of TPC, ABTS+•, and DPPH• scavenging ability, and α‐glucosidase inhibitory activity of 100 µl extract‐fortified yogurts were 502.40 ± 9.29 mg GAE/kg yogurt, 61.09 ± 2.66%, 70.69 ± 3.66%, and 54.21 ± 0.60%, respectively, at 28 days of refrigeration storage. The fortification of extract in yogurts significantly reduced the lipid oxidation and increased the viscosity, respectively, but had no significant influence on color, syneresis, pH, and lactic acid of the yogurts during storage. The extract up to 600 µl per 100 g yogurts received "like very muchˮ liking score by sensory evaluation. The study demonstrated that banana peel extract has the potential to be used as functional food ingredients for promoting human health and extending the shelf life of the products. Novelty Impact Statement: Yogurts had significantly increased total phenolic content and exerted high antioxidant and antidiabetic activities on fortification of banana peel extract as sources of phenolic compounds.Fortification of extracts did not affect yogurt's quality parameters (color, pH, acidity, and whey separation), but significantly delayed lipid oxidation during storage.Fortified yogurts were acceptable by consumers based on sensory evaluation. [ABSTRACT FROM AUTHOR]

Banana contains abundant nutrients and has unique aroma and taste, thus, to develop banana beverages as new healthy products becomes necessary. In this work, banana juice (BJ) and wines at different fermentation stages were made and their physicochemical, flavor, and sensory properties were analyzed. The post‐fermentation of banana wine (HBW) had lower pH and higher Brix degree, containing more contents of reducing sugar, total acid, and alcohol than the primary fermentation of banana wine (PBW). The HBW was superior to the PBW in appearance, aroma, taste, and typicality. The main volatile components in banana wines were esters and alcohols, while those in BJ were esters and ketones, and the HBW had higher flavor complexity than the PBW. Different banana wines could be distinguished according to their aroma substances by the electronic nose (E‐nose) combined with PCA. This work would provide basis for future production of banana wine with good quality. Practical applications: To meet needs of customers and markets, it is necessary to explore new healthy banana products. Thus, banana wines are a good choice. This study was done at the lab scale, but it was expected to help industrial production of banana wine with good flavor and quality. [ABSTRACT FROM AUTHOR]

There is an increase in ecofriendly and biodegradable material as a replacer of plastic. The objective of the study is to focus on the application of packaging material derived from the banana pseudostem and its effect on the storage of black grapes. Cellulose was preliminary extracted from banana pseudostem and further, more nanocellulose was used as a reinforcing agent to develop two different types of nanofilms. Characterization of the film has been performed and it was used as a primary packaging material to enhance the shelf life of the grapes up to 12 days at different temperatures. It was found that nanocellulose with polyvinyl alcohol (NP) (5%) film was most effective to increases shelf life up to 12 days at 4°C. After 12th days of storage final weight loss (67.67), pH (4.02), soluble solid content (17.01), hardness (8.14), and titratable acidity (0.99) were observed for the packaged grapes without any microbial load. Practical applications: Banana pseudostem have a large amount of cellulose that can be used as a biodegradable packaging material. Cellulose is a renewable source. Banana pseudostem is the primary waste and non‐edible part of the Banana plant causes environmental pollution. Especially, culinary banana pseudostem is not used as edible vegetable due to the bitterness. The packaging industry can get a renewable source and replaces the non‐renewable source. Very few researches have been performed on the application and storage of fruits especially on Musa ABB. Largely available in Northeast India. [ABSTRACT FROM AUTHOR]

The changes in the various water states of bananas dried at different far‐infrared radiation (FIR) temperatures were investigated via low‐field nuclear magnetic resonance (LF‐NMR). Results revealed that increasing FIR temperatures could significantly enhance drying rates. Scanning electron microscopy results demonstrated that FIR heating could produce additional porous structures in dried bananas and that porosity increased with the elevation of FIR temperatures. LF‐NMR results revealed that high FIR temperatures were associated with significant changes in the peak areas of different water states, indicating that increasing FIR temperature was beneficial to hastening water migration. Free water was removed first during drying. At the end of drying, residual moisture in banana samples was dominated by bound water. The images of moisture distribution in banana slices at various FIR temperatures revealed the regulatory mechanism of moisture transfer. Water was gradually lost from the outside to the inside of samples, and high FIR temperatures accelerated dehydration rates. Practical applications: Far‐infrared radiation (FIR) drying is a high‐efficiency modern drying technology with the advantages of high dehydration speed and uniform heating. This study confirmed that FIR drying could significantly reduce dehydration duration compared with traditional hot‐air drying. The increase in FIR temperature could expand mass transfer microtunnels, accelerate water migration, and shorten drying time. Therefore, FIR drying is an effective and prospective method for the rapid dehydration of banana slices and other agricultural products. [ABSTRACT FROM AUTHOR]

Banana flour (BF) prepared from ripe banana fruit after different ripening periods was substituted for gluten to produce gluten-free bread based on several starches and cereal flours. The properties of the prepared BF were characterized. In the first breadmaking trial using a flour blend of BF and wheat starch (1:1 (w/w)), the optimal breadmaking conditions were defined. In the second breadmaking trial, the flour blend ratio of BF and wheat starch (1:9 (w/w)) was optimized. The highest specific volume (SV; 5.01 cm3/g) was obtained in the sample with 2-week BF and 70% water (% on a flour basis). The above optimal condition was applied to the other four starches and eight cereal flours. Higher SVs (3.53–4.21 cm3/g) could be observed in starches compared to cereal flours. The ripe banana flour was shown to have good potential as a substitute for gluten. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in cottage cheese supplemented with green banana, oat, or chickpea flours during refrigerated storage. The dressing with fermented milk or skimmed milk enriched with the above mentioned flours was added to the cheese mass. The cheeses were subjected to chemical composition, pH, titratable acidity, and microbiology analysis after production and during the storage period, under refrigeration, for 7, 14, and 21 days of storage. The addition of flour stimulated growth and stabilized the viability of L. paracasei LBC 81 and of the mesophilic aerobic in cheese made with skimmed milk dressing. However, the incorporation of flours accentuated the decrease of pH and consequently the increase of titratable acidity. It was concluded that the survival of L. paracasei LBC 81 was not compromised in cottage cheese supplemented with the different flours during the storage period. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of the addition of different concentrations of turmeric powder to a dairy product with plantain syrup. The dairy product was supplemented with 50% plantain syrup (w:w) and six concentrations of turmeric powder. During 28 days of storage, the color parameters (L*, a*, b*, H, and C*), water activity, oxidation, titratable acidity, pH, syneresis, water retention capacity (WRC), total soluble solids, carotenoids, antioxidant activity (DPPH), total phenolic compounds (TPC), centesimal composition, mineral contents (Ca, Na, and K), and microbiological quality were evaluated. Dairy products supplemented with turmeric were found to be more yellow (b*) and showed a saturated color (C*), lower syneresis rate, lower oxidation value, and greater antioxidant activity using DPPH, TPC, and WRC (at 28th day). The addition of turmeric to a dairy product improves the physicochemical properties, including increased calcium content, color enhancement, and improved antioxidant activity, during the product shelf life. Practical applications: In postharvest, some fruits rapidly reach the maturing stage which causes losses. The use of these vegetables in dairy products has shown significant results related to decreasing the waste in different stages of the production inside industries. Banana is a fruit that causes great losses in natura and it could be used in the formulation of dairy products. The addition of spices such as turmeric (Curcuma longa L.) could improve the nutritional quality, enhancing the flavor, and color of the product developed by avoiding the addition of antioxidants and synthetic dyes. Dairy foods are excellent sources of vitamin B complex and minerals content. Together with the trends of the consumption of the population, the development of dairy products, which can provide nutritional value and health benefits, would encourage children to consume a foodstuff without synthetic additives. [ABSTRACT FROM AUTHOR]

Resistant starch of succinate anhydride‐modified cardaba banana starch was model using response surface methodology (RSM) and artificial neural network (ANN). This was investigated by varying the octenyl succinic anhydride (OSA) concentration (3%–5%), time (30–60 min), and pH (8–10) using a Box–Behnken design. According to the result, both the RSM and ANN modeling techniques predict the modification process with high accuracy (coefficient of determinant, R2 >.97 and root mean square of error =.44–.47). The optimization of the process parameters to maximize the resistant starch was performed using RSM and ANN coupled with genetic algorithm (GA). The ANN‐GA gave the highest resistant starch content (39.87%) under the optimal process condition of OSA concentration 4.38%, reaction time 59.79 min, and 8.01 pH. This study revealed that the ANN‐GA proved to be superior to RSM in the optimization of cardaba starch modification process. Practical applications: In this study, the optimum starch modification conditions (succinate anhydride concentration, time, and pH) for maximizing the resistant starch in cardaba banana were investigated using response surface methodology and artificial neural network. The result obtained will enable the development of appropriate processes for starch modification from cardaba banana. It would then be possible to predict efficiently the conditions of succinate anhydride concentration, time, and pH, which will facilitate the maximization of resistant starch in the banana and increase its potential for use as a functional food ingredient in the food product development. [ABSTRACT FROM AUTHOR]

Sensory profiling of gluten‐free (GF) cookies made from cardaba banana flour and starch blends were evaluated using trained panelists/assessors. The sensory attributes used to separate the cookie samples were appearance, aroma, taste, and texture/crispiness of the cookies. Sensory mapping (internal and external preference mapping) was evaluated using multidimensional scaling of data obtained using a 9‐point hedonic scale. Analysis of the panelists revealed the rating of the cookie samples was not affected by the aroma attribute. The result of internal preference mapping revealed that the first three principal components extracted accounted for 71% of the total variation. External preference mapping shows that the potential for predicting assessors overall acceptability of the cardaba banana cookies using five sensory descriptors which drove the preference of some of the five assessors' clusters. The formulation of GF cookies is feasible and the result obtained may facilitate the marketability of GF food that is comparable to conventional cookies in sensorial attributes. Practical applications: Understanding the sensory profiling and consumer preference of gluten‐free cardaba banana cookies using internal and external preference mapping are key to the development of cookie sample that will achieve success in the marketplace. Results obtained in this research were discussed with relevance to the production of cookies that not only meet consumer requirement but also compared favorably with conventional cookies. [ABSTRACT FROM AUTHOR]

The objective of this study is to prepare the noodles with a high amount of resistant starch and superior sensory properties. It was observed that the addition of unripe banana flour (UBF) result in a superior peak and final viscosity compared to the wheat flour noodles. Addition of wheat gluten flour (WGF) in flour formulation significantly (p <.05) enhanced the water uptake and reduced the cooking loss of noodles. The b* values of UBF‐supplemented noodles were higher before and after cooking compared to the control sample. Moreover, WGF was positively associated with hardness and tensile strength of white salted noodles. The present study indicates that white salted noodles enriched with high level of UBF (22%–22.5%) and superior sensory and physicochemical properties could be prepared by adding an optimal amount of WGF (2.5%–4.7%). These noodles can be regarded as a functional food and consumed for the physiological benefits of RS. Practical applications: The findings of present study will help the food manufacturers to produce high quality white salted noodles enriched with resistant starch. The novel food product will fulfill the demand of consumers for high quality functional food. These unripe banana flour‐enriched noodles will provide the potential health benefits associated with consumption of resistant starch. [ABSTRACT FROM AUTHOR]

Pullulan, a bio‐polysaccharide, is being currently known as an edible coating shelf‐life extension of fruits and vegetables. In this examination, edible coating method was optimized using the RSM technique and pullulan‐based active edible coating formulations with Calcium chloride (1% w/v) and lemon juice (2% v/v) were coated on the Rastali and Chakkarakeli bananas and put away at 25 ± 1°C, 70% RH, for 20 days. Results have demonstrated that optimized coating emulsion at 60°C, dipping time for 10 min, and 10% w/v pullulan concentration was best for minimum (5.466%) weight loss. Further, physico‐chemical properties for all coating solutions were compared with control (p <.05). This new edible coating formulation had shown low (64.92) color saturation, less (212.17) browning Index, 15% decreased peel‐pulp ratio, 19% reduced vitamin C content, 55% increased fruit firmness, and 12%–13% high total and residual sugar contents. Practical applications: Tropical fruits like nonclimacteric banana (Musa acuminate and Musa balbisiana) get easily deteriorated during longer distance commercial transport and storage in their postharvest periods. Improved postharvest practices results in reduction in losses, improve overall quality, extends shelf life, perishability, and higher profits for growers and marketers. Research highlighted in this article enables the researchers to identify the formulations made from pullulan‐based (fungal exopolysaccharide and potential food ingredient, Generally Regarded As Safe (GRAS) by USFDA) coatings for the evaluation of physicochemical, mechanical, and sensorial properties of coatings on bananas. Further, it investigated the evaluation of physical and biochemical parameters in understanding the process of shelf‐life extension. Edible films applied on fresh produce would be more helpful for the agriculturists to understand the preprocessing of fresh produce before distributing to the open markets. [ABSTRACT FROM AUTHOR]

Abstract: A study was conducted to prepare coconut curd from blends of coconut milk, skim milk powder (9–12%), and banana fruit pulp (6–9%) using response surface methodology following central composite rotatable design. Firmness, work of shear (energy), color and appearance, body and texture, flavor, and overall acceptability were taken as responses. The optimized formulation (90% desirability) contained 12 g skim milk powder, and 6.98 g banana fruit pulp per 100g of coconut milk. The proximate composition of the developed coconut curd showed total solids 35.04%, moisture 64.96%, fat 5.50%, protein 5.39%, total carbohydrate 23.105%, and ash 1.046%. The product was evaluated for its suitability as a carrier for probiotic Lactobacillus acidophilus and Lactobacillus fermentum. Both organisms were found viable during storage, showing counts of 1011 CFU/g on day 1 and 107 CFU/g on day 20, demonstrating the product suitability as a probiotic supplement. Practical applications: The study focused on utilization of coconut milk in the preparation of value‐added product by combining with skim milk powder and banana pulp. The developed coconut curd has rich nutritional value, good sensory properties, and low raw material cost. The product formulation and technology can be scaled up for commercial manufacturing. The product will satisfy the consumer requirements in terms of a cost effectiveness and healthful product. [ABSTRACT FROM AUTHOR]

Abstract: Banana pulp was treated with Pectinex Ultra SP‐L and Celluclast 1.5 L individually or in combinations at different concentrations (0–2.5% v/w) and incubation times (0–2.5 hr) prior to spray drying process. About 41.12 and 61.27% viscosities reduction were achieved with Celluclast 1.5 L and Pectinex Ultra SP‐L, respectively. Enzymatic liquefaction obtained with combinations of 1.5% (v/w) Pectinex Ultra SP‐L and 1.0% (v/w) Celluclast 1.5 L for 2.5 hr showed the greatest viscosity reduction (88.54%). Liquefied puree was added with 10–50% w/w maltodextrin and spray‐dried at different inlet temperatures (140–180 °C). The results indicated that the highest drying yield (51.50%) was obtained at 150 °C with 30% (w/w) maltodextrin. The obtained powders were analyzed for water activity (0.25 ± 0.01 Aw), moisture content (0.29 ± 0.01%), hygroscopicity (13.58 ± 0.01%), solubility (54.00 ± 1.00 s), color (L* = 91.73 ± 0.05; a* = 0.39 ± 0.01; b* = 7.53 ± 0.04), and bulk density (0.44 ± 0.03 g/ml). The produced powder could potentially be incorporated into other fruit‐based products. Practical applications: Tropical fruits are widely cultivated in developing countries as a source of nutrition and revenue. Most of these fruits are high in moisture content (>80%), therefore, they are prone to deterioration and have a shorter shelf life. The amount of fruits spoiled during the harvesting season can be minimized by dehydration method via spray drying to increase their shelf life and to ensure their availability all year round. The resulting spray‐dried powders can potentially be incorporated into various food products as a source of functional food additive such as flavoring or coloring. The detailed knowledge obtained from this study on the best conditions for enzymatic liquefaction to ease the drying process and optimum drying conditions to reduce the stickiness problem for the production of good quality fruit powder. In addition, these parameters can be used as a reference for large scaled production in food industry. [ABSTRACT FROM AUTHOR]

Abstract: To improve fruit chilling tolerance during postharvest storage, banana fruit at two ripening stages (green and yellow) were pretreated with 2% (wt/vol) CaCl2 (Ca2+) or 1% (wt/vol) sodium isoascorbate (SI) under vacuum infiltration, or fumigated with 1.0 μL/L 1‐methylcyclopropene (1‐MCP), then stored at 6 °C. Application of Ca2+ or SI significantly reduced chilling injury index, electrolyte leakage, malondialdehyde content, and polyphenol oxidase activity of banana peel during storage at 6 °C. And Ca2+ or SI also sustained levels of firmness, peel lightness, and promoted activities of peroxidase, superoxide dismutase, catalase, and ascorbate peroxidase in banana at two ripening stages. Application of 1‐MCP resulted in positive effects only on the visual quality of yellow ripening banana. Our results indicated that Ca2+ or SI could ameliorate chilling injury of both mature green and yellow ripening banana fruit stored at 6 °C; 1‐MCP could enhance chilling tolerance of yellow ripening banana. Practical applications: Refrigeration is a usual method for extending storage life of banana fruit. Like other tropical and subtropical fruits, banana is highly susceptible to chilling injury (CI) and develops CI symptoms of rapid peel browning, pulp rigidity, and pitting when stored at low temperature. Our results indicate that 2% (wt/vol) calcium chloride or 1% (wt/vol) sodium isoascorbate are effective methods in alleviating CI of the banana at two ripening stages. A total of 1.0 μL/L 1‐methylcyclopropene significantly reduced CI of yellow ripening banana, while exacerbation of CI was observed in green maturity banana during the storage. This research not only provides environmentally friendly chemicals for postharvest application but also investigates the effects of chemical treatments on CI both of mature green banana and yellow ripening banana. [ABSTRACT FROM AUTHOR]

Unripe banana flour and starch were used to formulate plasticized banana-based films (flour film, PBF; starch film, PBS) with two types of plasticizers (glycerol, Gly; sorbitol, Sor) and a mixture of Gly-Sor on film properties. PBS showed greater water barrier, elongation at break, toughness, and transparency, but lower efficiency in heat sealability than PBF. However, the easier and a higher yield in the preparation process of PBF lead to higher UV and visible light barrier than PBS which could be due to its protein content and the presence of phenolic compounds in PBF. Both banana films plasticized with Sor showed high glossiness, high efficiency in heat sealability, and mechanical and water barrier properties; however, the undesirable recrystallization of white crystals resulted in lower film flexibility. Thus, Gly-Sor was preferred without change of water barrier but strengthened heat sealability. Therefore, banana-based film might be considered as a green food packaging material. Practical applications Banana flour and starch from unripe bananas can be used as safe food ingredients for food products and as green biodegradable packaging materials. Banana flour film showed similar mechanical properties as banana starch film but involved easier processing and higher yield in the preparation of banana flour. Moreover, banana flour films had higher efficiency in heat sealability with the potential to protect the packed food from UV-visible light deterioration. Furthermore, an easier way to modify proper film properties is by the proper selection of the plasticizer. A mixture of plasticizers (glycerol and sorbitol) showed high potential to improve long-term physical stability such as through UV-visible light prevention, and improved mechanical properties and heat sealability of plasticized banana-based films. Briefly, plasticized banana flour film with a mixture of plasticizer will be potential, alternative biodegradable packaging material to reduce the use of nonbiodegradable synthetic plastic materials in food applications. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of ethanol concentration (EC, 0-70%) and temperature (25-75 °C) on the oligosaccharides extraction from ripe banana pulp, as well as the profile of mono-, di-, galacto-, fructo-, malto- and xylooligosaccharides in ripe banana pulp and peel. According to response surface plots, EC of 52% (vol/vol) and 75 °C provided the maximum oligosaccharides extraction from banana pulp. High-performance anion exchange chromatography coupled to pulsed amperometric detection showed the presence of glucose, fructose, sucrose, maltose, arabinose, 1-kestose, xylopentaose, and xylohexaose in banana pulp and glucose, fructose, sucrose, 1-kestose, maltotriose, xylopentaose, and xylohexaose in banana peel. Banana pulp and peel showed 6.47 and 1.42 mg/g dw of total oligosaccharides, respectively. The chromatographic analysis showed fructo- and xylooligosaccharides as the main banana oligosaccharides. Finally, banana can contribute to the intake of sugars and prebiotic oligosaccharides. Practical applications The extraction is the first step in the evaluation of the plant composition and several factors influence the recovery of the target compound. Oligosaccharides present a wide variety of applications in food science and industry and they are extensively studied in fruits metabolism. Methods with extraction conditions optimized and chromatography conditions well-defined are very important to obtain reliable results. Furthermore, banana is one of the most consumed and processed fruits around the world and, consequently, the extraction procedure and analytical technique showed in this study can be helpful for quality control of banana and their products. [ABSTRACT FROM AUTHOR]

The effect of adding guava (20g/100 g), apple (20g/100 g), mango (10g/100 g) or banana (15g/100g) on physical and chemical characteristics and on acceptance of Minas Frescal cheese during cold storage (4 °C for 28 days) was evaluated. Fruit addition caused an increase in acidity and moisture content and decreases in ash content and consistency of the products. Cheeses with apple and mango presented firmness (on day 28) and acceptance similar to that of traditional cheese in most attributes, while the use of banana and guava requires some improvements. During cold storage, the cheeses with fruits behaved similarly to the traditional cheese, with decrease in pH and cohesiveness and increase in titratable acidity. Coliforms and Salmonella ssp. counts were within the limits established. It can be concluded that it is possible to develop Minas Frescal cheese flavored with fruits that have appropriated chemical composition, physical, chemical and microbiological characteristics and acceptance. Practical applications Promotion of the consumption of fruits and vegetables has become a public health priority in many countries in the last decade. Development of new cheese products will benefit both manufacturers and consumers. Manufacturers will be able to expand their market and profitability from new cheese products and consumers will have more choice to purchase and consume various types of cheese products. Minas Frescal cheeses flavored with fruits with appropriated chemical composition, physical, chemical and microbiological characteristics and acceptance were achieved by using 10 g/100g of mango or 20 g/100g of apple. The use of banana and guava requires some improvements, especially in appearance and texture attributes, although they have not been rejected by consumers. [ABSTRACT FROM AUTHOR]

This work aims at investigating structural changes occurring in vacuum drying (VD) compared with conventional convective drying of bananas, pineapples, and apples, and to find the appropriate thin-layer equation for predicting the drying kinetic of products. Drying experiments were carried out at the drying air temperatures of 100 °C, 110 °C, and 120 °C at 4 kPa. The experimental results showed that the VD method at high temperature for all three types of fruits showed the fastest drying time, lowest degree of lightness, lower shrinkage, more pores, more crispness, and more rehydration ability compared with conventional drying and low-temperature drying. Consequently, the VD at drying air temperature of 120 °C was suggested as the best drying condition. Moreover, six mathematical models describing thin-layer drying were investigated. The Logarithmic equation was considered adequate for describing the thin-layer drying behavior of apples, while the Diffusion approach equation was deemed adequate for bananas and pineapples. Practical applications Dried agricultural products serve as important healthful snack items around the world. Vacuum drying (VD) is another process in which products are dried in a reduced pressure environment. The products obtained by the process were of exceptionally high quality. Moreover, none have investigated the effect of VD on structural changes (in terms of shrinkage, rehydration behavior, microstructure, texture, and color) of bananas, pineapples, and apples at drying air temperatures of 100 °C, 110 °C, and 120 °C and absolute pressure of 4 kPa. The result from this research can be applied to the development of dried agricultural product in Thailand. [ABSTRACT FROM AUTHOR]

A large quantity of banana peel is generated annually and is considered as waste with low value. This study aimed to optimize five extraction parameters; including ultrasonic temperature, time and power, as well as acetone concentration and sample to solvent ratio, for maximum recovery of phenolic compounds, flavonoids, proanthocyanidins and antioxidant properties from banana ( Musa cavendish) peel using response surface methodology. The results showed that recovery yields of phenolic compounds, flavonoids, proanthocyanidins and antioxidant properties were affected by the extraction parameters; of which the acetone concentration had the greatest effect. Optimal extraction conditions were found to be at ultrasonic temperature of 30°C, ultrasonic time of 5 min, ultrasonic power of 150 W, sample to solvent ratio of 8:100 g/mL and acetone concentration of 60%. Under these optimal conditions, 23.49 mg of phenolic compounds, 39.46 mg of flavonoids and 13.11 mg of proanthocyanidins could be extracted from 1 g of banana ( M. cavendish) peel. Practical applications Banana peel known as waste is generated in a big quantity with limited utilization. Therefore, it is necessary to utilize this by-product for adding value to food industry. This study was designed to establish a simple, effective extraction method for maximum recovery of phenolic compounds from banana peel. Findings from this study can be used for further isolation and purification of phenolic compounds from banana peel for subsequent application in nutraceutical and pharmaceutical industry. [ABSTRACT FROM AUTHOR]

Effect of storage conditions and packaging materials on quality parameters of curcuminoids infused coconut and raw banana slices were studied. Moisture sorption study was conducted for the developed products in selected packaging materials namely polypropylene (PP), polyethylene terephthalate (PET)/low density polyethylene terephthalate (LDPE) and metallized PET/LDPE, under ambient and accelerated storage conditions for 90 days. The changes in physical, chemical and sensory parameters of the products were studied during the storage period. The results indicated that 40% relative humidity was critical for storage of products, above which the products required a good moisture barrier to achieve the enhanced shelf-life of the products. In accelerated storage conditions, the moisture content exceeded the critical moisture content for coconut and raw banana slices within 30 days and 15 days, respectively leading to product deterioration. At the end of the storage period the coconut samples packed in PP and PET/LDPE crossed the critical moisture content (3.05%) at ambient storage conditions, whereas, the moisture content of raw banana samples was within the moisture tolerance limit (11.5%). The curcuminoids retention, chroma and total color difference (Δ E) were significantly higher with better sensory attributes for products packed in metallized PET/LDPE compared to PET/LDPE and PP. Among all the packaging materials studied metallized PET/LDPE was found to be a suitable packaging material for both products. Practical Applications The present work deals with the effect of packaging material on physical, chemical and sensory parameters on the products (curcuminoids impregnated coconut and raw banana slices) infused with bioactive compounds. The study reveals the criteria for the selection of packaging materials as well as storage conditions for curcuminoids impregnated coconut and raw banana slices for the higher retention of bioactive compounds, besides fulfilling consumer desire, satisfying industry requirement and maintaining food safety. [ABSTRACT FROM AUTHOR]

This study was undertaken to study acrylamide formation during deep-fat frying of ripe and unripe banana chips at 150, 170 and 190C up to 360 s. The moisture content, oil content, color and texture of the fried chips were also monitored during frying. The acrylamide formation was higher in ripe banana chips than unripe banana chips at all temperatures of frying. Acrylamide formation followed first order kinetics with increase in rate constant ( k) value from 0.023 to 0.026 for ripe, and from 0.023 to 0.029 for unripe banana chips with an increase in temperature. The temperature-dependence of acrylamide formation was adequately explained by Arrhenius equation. Furthermore, correlations between various parameters monitored during frying showed a positive correlation between moisture content and oil uptake, oil uptake and color, color and acrylamide formation and between texture and acrylamide formation. Practical Applications A study on kinetics of acrylamide formation enables prediction of acrylamide content in banana chips prepared specifically from Indian variety 'Nendran.' This work reports on the kinetics of acrylamide formation in unripe and ripe banana chips when fried at different temperatures. An additional aim of this work was to investigate on the correlations between quality parameters of the fried chips and acrylamide formation in the same. [ABSTRACT FROM AUTHOR]

The natural antioxidant obtained from both pulp and peel of culinary banana at various concentrations was encapsulated by cocrystallization in supersaturated sucrose solution. The encapsulated cocrystals led to higher entrapment yield of 75-80% in all samples. The HPLC chromatographs showed presence of major phenolic compounds in all the cocrystals. The angle of repose and Hausner index were found between 40°-44° and 0.98°-1.06°, respectively. The high solubility, low water activity and hygroscopicity indicated high stability and good handling properties. Fourier transform infra-red studies indicated that the functional groups present in cocrystals are typical bands of sucrose molecules. The differential scanning calorimetric thermographs confirmed two major endothermic peaks at 191.46 and 225.26C. Similarly, X-ray diffraction pattern showed the similar type of X-ray crystalline pattern of sucrose. The scanning electron microscopy showed well-defined cubic crystals with irregular cavities between them. The results of present investigation have credence to value addition of natural antioxidant for formulation of functional foods. Practical Applications Health consciousness and healthier food products are becoming important factors over the last few years which are driving the food market. One of the greatest challenges that food research is facing in this century lies in maintaining sustainable food production and at the same time delivering high quality food products with an added functionality to prevent life-style related diseases such as, cancer, obesity, diabetes, heart disease, stroke, etc. The incorporation of bioactive compounds into food products provides many advantages in food preservation and contributes to the development of functional foods. Looking at the present scenario of bioavailability of polyphenols and antioxidants, encapsulation technology becomes an actual choice and is a promising technique that can solve the disadvantages of the use of bioactive compounds as food additives. [ABSTRACT FROM AUTHOR]

This study reports the effect of banana peel oleoresin (BPO) on oxidative stability of sunflower and soybean oil at elevated temperature. Sunflower and soybean oil are used as edible oil in India and are prone to oxidation. The oxidative stability of both the oils were studied by Rancimat at 110C and schaal oven test at 60C. The oxidation properties of BPO in sunflower and soybean oil were compared with other synthetic antioxidants such as tert-butylhydroquinone (TBHQ), butylated hydroxyl anisole (BHA). It has been observed that BPO showed thermal stability equivalent to that of BHA, but lower than that of TBHQ. [ABSTRACT FROM AUTHOR]

In this study, we modeled the convective drying of unripe banana slices and the water adsorption behavior of the banana flour. Drying experiments were conducted at temperatures from 30 to 60C with an air velocity of 1.5 m/s, and adsorption isotherms were measured at 15, 25 and 35C. A four-parameter empirical model that we proposed fitted quite satisfactorily with the experimental drying data. In addition, the drying behavior during the first hours was described by an effective diffusivity coefficient, which ranges from 1.2 × 10-10 m²/s to 6.6 × 10-10 m²/s. The observed sigmoid adsorption isotherms of unripe banana flour were modeled quite well by the GAB equation. Estimated monolayer moisture content has values between 0.08 and 0.09 g/g. [ABSTRACT FROM AUTHOR]

This work reports on the mass transfers and retention of phenolic compounds (RPH), condensed tannins (RT) and antioxidant activity (RA) of banana slices submitted to osmotic dehydration (OD). The slices were osmotically dehydrated according to a 22 full factorial design with three repetitions at the central point. The independent variables were temperature (30, 40 and 50C) and sucrose solution concentration (45, 55 and 65% w/w). The analyses of banana slices were performed after 60 and 180 min of process. There was an increase in the water loss and reductions in parameters L*, RPH and RA with increasing temperature of the solution. An increase in the osmotic solution concentration boosted the gain of solids. The RA of the osmotically dehydrated fruit was greater than 97%, leading to the conclusion that OD reduces the moisture of fruits maintaining the antioxidant activity of their bioactivities compounds with an intensification of fruits color. [ABSTRACT FROM AUTHOR]