Quality attributes of the developed banana flour: Effects of drying methods

Sustainable Extraction of Fresh Banana Inflorescence by ASE: Optimization and Characterization of Anthocyanin Rich Extracts by LC-UV-MS/MS

Sustainable and environmentally friendly extraction methods for natural bioactive compounds are gaining significant attention in the food, beverage, and nutraceutical industries. Among these bioactive compounds, anthocyanins, which are potent antioxidants, have garnered particular interest due to their health-promoting properties. Banana inflorescence, an underutilized agricultural by-product, is a rich source of bioactive compounds. However, the extraction of bioactive compounds is often energy-intensive, which raises concerns about environmental sustainability. Accelerated solvent extraction (ASE) has emerged as an efficient and less energy-consuming method for isolating these compounds. This study investigates the optimization of ASE for the extraction of phenolic compounds, including anthocyanins, from fresh banana inflorescence. The effect of extraction parameters, including temperature (60, 80, and 100 °C), solvent type (water, ethanol, methanol), and solvent composition (50% ethanol + 50% water, 75% ethanol + 25% water, 100% ethanol, 50% methanol + 50% water, 75% methanol + 25% water, 100% methanol, water), on the extraction efficiency was evaluated. The results showed that the most effective extraction conditions were 75% methanol + 25% water at 100 °C, yielding the highest concentrations of total phenolics (1239.58 ± 20.83 mg/100 g), antioxidant activity (2.21 ± 0.03 mg/mL), and anthocyanins (22.82 mg ± 1.91/100 g). LC-UV-MS analysis revealed three primary anthocyanidins: cyanidin-3-rutinoside, delphinidin-3-rutinoside, and petunidin-3-rutinoside. These findings suggest that banana inflorescence, an agricultural waste product, can be efficiently utilized as a source of bioactive compounds using ASE, contributing to sustainable practices in the food and nutraceutical industries. The optimized extraction process provides a promising approach for the valorization of banana inflorescence, enhancing its potential as a functional ingredient in food products.

Development of oats flour and bitter gourd fortified cookies: Effects on physicochemical, antioxidant, antimicrobial, and sensory attributes

The objective of this study was the develop of fortified cookies enriched with oats flour and bitter gourd powder and monitoring the effects of these enrichments on the physicochemical, antioxidant, antimicrobial, and sensory attributes. This study was subjected to four treatments: control (0% oats flour and bitter gourd powder), T1 (10% oats flour), T2 (3% bitter gourd powder), and T3 (7% oats flour and 3% bitter gourd powder). Various physical properties of the cookies, including weight, thickness, diameter, spread ratio, baking loss, pH, and color values (L*, a*, and b*), were measured. Proximate analysis revealed moisture (4.23-4.70%), ash (1.17-1.67%), fat (13.62-15.09%), crude protein (7.02-7.36%), carbohydrate (71.78-72.97%), energy (442.62-452.40 kcal), and crude fiber (8.02-3.33%). Mineral contents included Na (787-754 mg/100g), Ca (873-435 mg/100g), and Zn (66.7-58.8 mg/100g). Additionally, DPPH free radical scavenging activity ranged from 13.14 to 75.51%, while TBARS activity varied from 0.78 to 1.33 mg MDA/kg. T2 cookies exhibited the highest antimicrobial activity, with control cookies showing the lowest. The 5-point hedonic scale indicated that T2 cookies had lower overall acceptability, while T3 cookies were better received. In conclusion, the study suggests that fortified cookies have a more significant impact than regular or control cookies.

Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product

The objective of this study was to analyze the effects of different single or dual physical treatments, including pre-gelatinization (PBF), annealing (ANN), PBF+ANN, and ANN+PBF, on banana flour's characteristics and its application in gluten-free chip production. The study involved determining the color, swelling capacity, solubility, oil absorption index, and pasting properties of both the native and modified banana flour samples. The results showed a significant change in color, particularly in the pre-gelatinized samples. There was a noticeable decrease in the values of the pasting parameters in the modified samples. PBF samples exhibited a remarkable reduction in the breakdown value compared to the native and ANN treated samples. Furthermore, PBF-treated banana flour displayed higher oil absorption and swelling power than the other samples, along with lower solubility in the PBF-treated sample. These characteristics appear to be responsible for enabling the pre-gelatinized sample to form the dough required for producing banana chips, resulting in distinct texture profiles. Finally, our research emphasizes the useful application of modified banana flour in the food industry and emphasizes how crucial it is to choose the right modification method to achieve the desired effects on the product.