No abstract

Bananas are one of the most popular fruits in the world, yet only around 12% of them are consumed, posing an environmental problem. The goal of this research is to extract Hom Thong banana cellulose, which is the major component of banana peels. Fat analysis was used to extract and bleach Hom Thong banana cellulose, followed by soaking in 15% hydrogen peroxide for 3 h. The Hom Thong banana peel cellulose was washed and dried at 60 °C for 10 h. The obtained Hom Thong banana cellulose was characterized in terms of fatty acid profile, intermolecular interactions, and thermal analysis by using gas chromatography, FT-IR, and DSC techniques, respectively. The results showed that the content of palmitic acid (C16:0) in the post-evaporated ethanolic extract is larger than in pre-evaporated ethanolic extract, with a ratio of 44.91% and 38.62%, respectively. At a ratio of 26.19% and 31.56%, the post-evaporation of the ethanolic extract contained less linoleic acid (18:2cis) than the pre-evaporation of ethanolic extract. Intra-molecular interactions between OH groups of cellulose were shown by FT-IR spectra. DSC thermograms revealed that the extracted cellulose had good thermal characteristics and was appropriate for the food and cosmetic industries.

A creamy dairy custard was developed in this study. This custard matrixs consists of low-fat milk as main ingredients, purple sweet potato, perilla seed oil, butter, egg yolk, corn starch as well as monk fruit syrup. The aims of this research were to develop a heathy custard product, characterize the fatty acid profiles, anti-scavenging activity and sensory attribute of developed purple sweet potato-based custard fortified with perilla seed oil. The fatty acid profiles of the custard containing 3 % of perilla seed oil provides the highest amount of LA (17.32 %) and ALA (25.88 %). The custard formulation containing 1% of perilla seed oil provides the highest scores in all sensory attribute terms compare to other formulations containing perilla seed oil. The purple sweet potato-based custard containing perilla seed oil provides good antioxidant activities with percent inhibition by DPPH range from 29.8 to 35.1. The result indicates the concentration-dependent of perilla seed oil in the product. The custard developed in this study provides not only excellent source of polyunsaturated fatty acids but also excellent source of antioxidant agent.