Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins

Ahsan, Mehak; Ashraf, Humaira; Iahtisham-Ul-Haq,; Liaquat, Anum; Nayik, Gulzar Ahmad; Ramniwas, Seema; Alfarraj, Saleh; Ansari, Mohammad Javed; Gere, Attila

doi:10.1016/j.fochx.2024.101539

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101539

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Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins

Mehak Ahsan,

Humaira Ashraf,

Iahtisham-Ul-Haq

et al.

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Cited by 4 publications

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Valorisation of banana peel and mango peel as functional ingredients in baked products: a review

Ismail,

Dubey,

Mishra

et al. 2024

Int J of Food Sci Tech

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SummaryThe baking industry is greatly interested in incorporating banana peel and mango peel into a broader spectrum of baked goods. This review delves into the innovative utilisation of banana and mango peels in various baked products, specifically focusing on biscuits, cookies, cakes, and cake doughnuts. Incorporating banana peel in baked goods has gained attention for its potential to enhance flavour, texture, and nutritional value. Similarly, mango peel has been explored for its unique properties and potential contributions to baked items. This review emphasises the health benefits of banana and mango peels, including antioxidants, fibre, and other nutritional advantages that help prevent diseases and promote overall well‐being. Limited scientific studies may explore using banana peel and mango peel specifically as functional ingredients in baked products. This review highlights the utilisation of banana peel and mango peel in baked products, focusing on their influence on product quality, sensory characteristics, and potential health benefits. It presents a sustainable and innovative approach to creating healthier, more flavourful baked products.

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Valorisation of banana peel and mango peel as functional ingredients in baked products: a review

Ismail,

Dubey,

Mishra

et al. 2024

Int J of Food Sci Tech

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Effect of Apple Puree as a Substitute for Fat and Sugar on the Texture and Physical Properties of Muffins

Dana,

Sonia

2024

Applied Sciences

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In the context of global public health concerns, reducing the fat and sugar content of baked goods has become a major priority. The excessive consumption of sugar and fat is associated with an increased risk of obesity, type II diabetes and cardiovascular disease. This study realizes the optimization of muffin formula by incorporating apple puree as a substitute for sucrose and fat, with the aim of increasing the nutritional value and reducing the caloric content of the product. A comprehensive analysis was performed to evaluate the impact of this substitution on various textural and physical properties of muffins. The firmness, chewiness, cohesiveness, height, volume and weight loss during baking of the muffins were determined. The result of the study showed that in order to obtain optimal textural and physical properties, the sugar and fat in the muffins can be substituted with applesauce in percentages of 34.04% and 43.78%, respectively. This research highlights the potential of apple puree to reduce the sugar and fat content and to lead to obtaining optimal physical and textural properties.

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Exploring the Potential of Pectin as a Source of Biopolymers for Active and Intelligent Packaging: A Review

Dirpan,

Deliana,

Ainani

et al. 2024

Polymers

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The use of fossil-based plastics in food packaging poses a serious environmental concern. Pectin, a natural biodegradable polymer, offers a potential solution for environmentally friendly and sustainable food packaging to replace fossil-based plastics. This article reviews the applications of pectin in active and intelligent packaging and analyzes the latest research trends. Bibliometric analysis was used to review the existing literature on pectin in food packaging. Data were collected from the Scopus database, which covers research on film manufacturing and pectin-based coating. Pectin-based active packaging contains antimicrobial and antioxidant compounds such as ascorbic acid and essential oils, which effectively prevent bacterial growth while absorbing oxygen and water vapor. In contrast, pectin-based intelligent packaging allows real-time monitoring of food quality through integrated color-changing indicators, eliminating the need for open packaging. Research trends have shown a significant increase in publications on pectin-based packaging, reflecting the growing interest in sustainable packaging solutions. With a focus on innovation and sustainability, pectin can replace conventional plastics and provide safer and more durable packaging solutions, thereby supporting global efforts to reduce the environmental impact of plastic waste.

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Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins

Cited by 4 publications

References 65 publications

Valorisation of banana peel and mango peel as functional ingredients in baked products: a review

Valorisation of banana peel and mango peel as functional ingredients in baked products: a review

Effect of Apple Puree as a Substitute for Fat and Sugar on the Texture and Physical Properties of Muffins

Exploring the Potential of Pectin as a Source of Biopolymers for Active and Intelligent Packaging: A Review

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