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http://repositorio.ital.sp.gov.br/jspui/handle/123456789/829
Título: | Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications |
Autor(es): | Viana, Leonara Martins Rodrigues, Fabiana Silva Rocha Santos, Millena Cristina Barros Lima, Amanda dos Santos Nabeshima, Elizabeth Harumi Leite, Mauricio de Oliveira Martins, Márcio Arêdes Carvalho, Carlos Wanderlei Piler de Maltarollo, Vinícius Gonçalves Azevedo, Luciana Ferreira, Mariana Simões Larraz Martino, Hércia Stampini Duarte Felisberto, Maria Herminia Ferrari Barros, Frederico Augusto Ribeiro de |
Palavras-chave: | UPLC-ESI-QTOF-MSE Resistant starch Antioxidants Cancer cells Chemometric analysis Gel strength |
Data do documento: | 2024 |
Editor: | Food Chemistry |
Resumo: | This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses. |
URI: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/829 |
Aparece nas coleções: | Artigos Científicos |
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Green banana ( Musa ssp.) mixed pulp and peel flour_ A new ingredient with interesting bioactive, nutritional, and technological properties for food applications.pdf | 1.64 MB | Adobe PDF | Visualizar/Abrir |
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