The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development

Zou, Fanglei; Tan, Chunming; Zhang, Bo; Wu, Wei; Shang, Nan

doi:10.3390/foods11203170

Cited by 28 publications

(12 citation statements)

References 96 publications

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“…According to the Food and Agriculture Organization (FAO) of the United Stated ( ) (accessed on 1 December 2022), the average banana production and trade has been expanded from 69 million tons in 2000–2002 to around 121 million tons in 2020–2021, highlighting its remarkable increase in the last two decades [ 4 , 5 ]. Recent statistics [ 4 , 5 ] indicates that India, China, Philippines, Ecuador, and Brazil are the world’s top banana producers.…”

Section: Introductionmentioning

confidence: 99%

Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques

Kritsi

Tsiaka

Sotiroudis

et al. 2023

Life

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Banana ranks as the fifth most cultivated agricultural crop globally, highlighting its crucial socio-economic role. The banana’s health-promoting benefits are correlated with its composition in bioactive compounds, such as phenolic compounds. Thus, the present study attempts to evaluate the potential health benefits of banana phenolic content by combing analytical and in silico techniques. Particularly, the total phenolic content and antioxidant/antiradical activity of banana samples during ripening were determined spectrophotometrically. In parallel, liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis was implemented to unravel the variations in the phenolic profile of banana samples during ripening. Chlorogenic acid emerged as a ripening marker of banana, while apigenin and naringenin were abundant in the unripe fruit. In a further step, the binding potential of the elucidated phytochemicals was examined by utilizing molecular target prediction tools. Human carbonic anhydrase II (hCA-II) and XII (hCA-XII) enzymes were identified as the most promising targets and the inhibitory affinity of phenolic compounds was predicted through molecular docking studies. This class of enzymes is linked to a variety of pathological conditions, such as edema, obesity, hypertension, cancer, etc. The results assessment indicated that all assigned phenolic compounds constitute great candidates with potential inhibitory activity against CA enzymes.

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Section: Introductionmentioning

confidence: 99%

Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques

Kritsi

Tsiaka

Sotiroudis

et al. 2023

Life

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show abstract

“…conducted an experiment wherein fresh banana leaves were sliced, dehydrated at a temperature This was compared to those in the control group. The reason for the same might be the fact that banana leaves comprise of numerous nutrients and huge levels of fructo-oligosaccharides, which further enhance beneficial bacteria growth in the intestinal tract of broilers and produce vitamins and digestive enzymes, thus improving broiler absorption (Zou et al, 2022). Magnesium content was found to be highest in banana leaves followed by potassium, sodium, phosphorus, and calcium, that is, 9500, 3800, 1200, 2000, and 1800 ppm/DW, respectively.…”

Section: Banana Leavesmentioning

confidence: 99%

Banana and its by‐products: A comprehensive review on its nutritional composition and pharmacological benefits

Kumari,

Gaur,

Tiwari

2023

eFood

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Bananas are widely popular as a key member of the Musaceae family and also considered a rich source of several nutrients, especially bioactive compounds. Besides, bananas are extensively grown in tropical and subtropical regions and are easily available for various use cases, that is, food industry and health benefits. Other than banana, its by‐products such as peel, pseudo‐stems, leaves, and blossoms are also rich in several nutrients, for example, carbohydrates, protein, dietary fiber, vitamins, and so on. Moreover, their consumption intends to provide several therapeutic benefits, particularly the dietary fiber and phenolic compounds. Furthermore, bananas and their by‐products have been found to possess antimicrobial, anticancer, and antioxidant activities. In spite of countless benefits, these residues are often discarded as waste. Observing these benefits, the current review focuses on the broad range of bioactive chemical and pharmacological elements in bananas and their by‐products. Also, this work focuses on their use in several food industries. As a result of the findings, the presented review reveals several innovative aspects of bananas and their products which can be utilized as a sustainable source of income for the agriculture industry.

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“…Bananas are alkaline and rich in pectin, a soluble fiber that helps keep food flowing adequately through the digestive tract, thus preventing food stasis in the stomach for prolonged periods, which helps limit acid production and reduces the likelihood of acid reflux. A fiber-enriched diet helps to control symptoms [ 114 ] and improves esophageal motility in patients with NERD [ 108 ]. Fresh bananas effectively generate a protective coating on the esophageal mucous lining, strengthening the mucosal defenses against reflux.…”

Section: Mechanism Of Functional Food In Gerd Mitigationmentioning

confidence: 99%

Functional Food in Relation to Gastroesophageal Reflux Disease (GERD)

Herdiana

2023

Nutrients

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Gastroesophageal reflux disease (GERD) is a common esophageal disorder characterized by troublesome symptoms associated with increased esophageal acid exposure. The cornerstones of therapy in this regard include treatment with acid-suppressive agents, lifestyle modifications, and dietary therapy, although the latter has not been well defined. As concerns regarding long-term proton pump inhibitor (PPI) use continue to be explored, patients and healthcare providers are becoming increasingly interested in the role of diet in disease management. However, dietary interventions lack evidence of the synthesis effect of functional foods. The following is a review of dietary therapy for GERD, emphasizing food components’ impact on GERD pathophysiology and management. Although the sequential dietary elimination of food groups is a common practice, the literature supports broader intervention, including reduced overall sugar intake, increased dietary fiber, and changes in overall eating practices. While the primary concern of food companies is to provide safe products, the caloric, nutritional, and functional composition of foods is also generating interest in the food industry due to consumers’ concerns.

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The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development

Cited by 28 publications

References 96 publications

Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques

Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques

Banana and its by‐products: A comprehensive review on its nutritional composition and pharmacological benefits

Functional Food in Relation to Gastroesophageal Reflux Disease (GERD)

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