Use este identificador para citar ou linkar para este item: 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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