Green banana biomass (Musa spp.): A promising natural ingredient to improve technological and nutritional properties of food products

Abstract

Banana is a popular fruit commonly eaten in its ripe stage. However, the consumption of green bananas has been underscored. Furthermore, the increased interest in functional food products indicates the use of green banana biomass (GBB) as a promising natural food ingredient both industrially and in homemade recipes. Thus, this study presents the current status of the research carried out on GBB application as an ingredient to improve the nutritional and technological properties of food products. GBB has been incorporated into a wide range of foods, including meat and dairy products, pasta, sauces, sweets, and snacks. GBB provides extra sources of valuable components, like resistant starch, and may also be a suitable fat replacer, meeting consumer demand for healthier foods. Moreover, it may confer technological advantages, which are mainly related to food texture (e.g. high water holding capacity, thickening potential) and yield. Regarding the sensory aspects, GBB addition has shown a minor impact on flavor and aroma, with changes in color attributes. Although GBB-based food products have been well accepted by consumers and GBB presents a unique combination of advantages, further studies must be performed aiming at the proper development of novel food products, without ignoring the possible technological and sensory alterations that may occur and reduce the acceptance when compared to the traditional ones.