Banana inflorescence is consumed as a traditional Thai cuisine for milk lactation in maternal breastfeeding. In this study, the inflorescence of banana (Musa x paradisiaca) was extracted in various solvents to determine the bioactive compounds and antioxidant activity in 2,2′-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging. A suitable extract was developed into a beverage. We compared the results for the amount of total phenolic compounds and the capability of antioxidants obtained in polar and non-polar solvents. The extract in a high-polarity solvent demonstrated high total phenolic compounds and flavonoids. The bioactive compounds of banana inflorescence contained β- sitosterol, flavonoids, saponin, and other phenolic compounds such as catechin and isoquercetin. The aqueous extract of banana inflorescence was developed to act as a primary beverage ingredient. The beverage containing the aqueous extract of banana inflorescence (BAB) exhibited a brownish-yellow color and displayed high acidity and high total phenolic compounds, which are responsible for the antioxidant activity. The food processing of BAB showed no contamination of microbial pathogens. From our results, we concluded that banana inflorescence is a beneficial health food supplement for general consumers. Additionally, the beverage provides convenience and an alternative drink for postpartum mothers who breastfeed for their infants.

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Djulis is a Taiwanese cereal plant containing betacyanin pigment. The aim of this study was to elucidate the relative effect of ethanol (10–80%) and pH (3.5 and 5.5) on pigment stability in aqueous extracts of Djulis. Organic acids were further used to investigate their effects on color protection. All samples were thermally processed (60C, 30 min) and stored (25C, 21 days) after pigment regeneration (4C, 24 h). Results showed that ethanol promoted the pigment degradation in Djulis extract. The hypsochromic shift (decrease of λmax) and isomerization of the pigment were more pronounced in the systems with higher ethanol concentrations. At a fixed concentration of ethanol, betacyanin was more stable at pH 5.5 than that at pH 3.5. A stronger dependence of the discoloration on the ethanol concentration was found and explained by the competing result between ethanol–water mixing and ethanol–betacyanin interaction. This effect was lowest in pH 5.5 samples at 20% ethanol concentration. Statistical analysis indicated that pigment degradation was affected more by ethanol concentrations than by pH. Addition of 1% ascorbic acid exhibited the best pigment protection and explained by its best interaction with ethanol in the system. Practical Applications Djulis, high in nutrient and physiochemical attributes, is a traditional food for aboriginals in Taiwan. They are used as a wine starter due to their high amylase activity. Their beautiful color, mainly comes from betacyanin, in the hull was not stable and was discarded as wastes. Due to high demand by the consumer for more natural food products, the trend toward replacement of synthetic colorants by natural product has been increasing. Betacyanin pigment could be a good candidate for natural colorants in some alcoholic beverages. Our findings in this study provided the information of how to maintain the pigment stability in betacyanin‐containing beverages by proper alcohol and pH control, which is necessary for the Djulis wine industry.

Abstract:The objective of this research was to extract phenolic compounds from Makiang (Cleistocalyx nervosum) seeds waste obtained from the elaboration of makiang beverages using the microwave assisted extraction method. The optimal conditions of microwave assisted extraction of total phenolics from makiang seeds were determined using response surface method. The variables of microwave power, extraction time and ethanol proportion on effect of total phenolic were designed the experiment by Box Behnken design. The estimation of the mathematical model indicated that the second-order polynomial model was appropriate to determine optimal conditions of microwave assisted extraction of total phenolics from makiang seeds. The highest yield of total phenolic from makiang seed and antioxidant activity were obtained when the extraction process was set at a microwave power, 450 W, an extraction time of 213 second and an ethanol proportion of 51%(v/v). Under these optimal conditions, the predicted and experimental values of total phenolic from makiang seeds were the 75.659 mgGAE/gDW and 75.132±0.576 mgGAE/gDW, respectively. The research showed that total phenolics from makiang seeds by microwave assisted extraction have the high efficiency in terms of high yield and antioxidant activity within short time extraction which can apply to use in cosmetic product, health food and pharmaceutical industry.

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