Physico-Chemical Characterization of Maqueño Banana (Mussa acuminata) Fruits

The fresh banana and guava fruits were evaluated for various physico-chemical characteristics. Data show that average fruit weight and pulp weight of banana and guava fruits were 144.00 and 121.33 g and 661.00 and 820.66 g/kg fruit. The yield of pulp was 66.10% in banana and 82.06% in guava fruits. Total soluble solids, total sugars, reducing sugars and pectin in banana and guava fruits were 20.20 and 10.70%, 14.60 and 9.12%, 7.97 and 4.36%, and 0.93 and 0.97%, respectively. Specific gravity, acidity, pH and ascorbic acid in banana and guava fruits were found to be 0.95 and 0.96, 0.41 and 0.48%, 4.38 and 4.30, and 5.07 and 123.88 mg/100g, respectively. The banana fruit had total carotenoids (0.68 mg/100 g). Total phenols in banana and guava fruits were recorded as 7.48 and 40.24 mg/100g.

A coating made from carboxymethyl cellulose derived from commercial nata de coco reduces postharvest changes in ‘Hom Thong’ banana fruit during ambient storage

Inhibitory effects of high molecular weight chitosan coating on ‘Hom Thong’ banana fruit softening

With the advent of black sigatoka in commercial banana crops in the “Vale do Ribeira” region, state of São Paulo, the monitoring the severity and chemical control of the disease in susceptible varieties have become more frequent in order to avoid leaf loss. This study simulated the effect of defoliation caused by the disease on the yield and quality of ‘Prata Comum’ banana fruits, depending on the formation period and fruit position in the bunch. The experimental design was completely randomized in a 2 x11 factorial scheme (period of bunch formation x number of leaves at flowering), 6-16 leaves at flowering in two periods of bunch formation with six replicates. In Period 1, flowering occurred at 04/15/13 and in Period 2 at 01/07/14, although in Period 1, bunch mass was higher and in Period 2, higher average maximum and minimum daily temperatures, precipitation and radiation were observed. Regardless of formation period, the number of leaves at flowering affected bunch mass, which ranged from 18 to 23 kg plant-1. Defoliation affected the size of fruits of hand 1 and last hand of the bunch, but not the variability in fruit size due to the position the fruit occupies in the bunch and physicochemical characteristics.

The use of agricultural and agro-industrial waste as biomass fuel for power generation like briquettes can be an alternative solution to the problems related at their disposal. Briquettes produced from lignocellulosic waste, through a simple process and low cost are an excellent source of cheap energy and environmentally correct, in many cases, ideal for replacing fossil fuels in use today, with significant economic and environmental advantages. The banana cultivation generates a significant amount of waste, but little used, it would be important to add value to them. In this work banana semi-dried leaves were crushed to particles with sizes between 2 and 5 mm and its moisture content was determined. The briquettes were produced in a hydraulic press with compaction pressure of 18 MPa and two different compression times and were evaluated by proximate and ultimate chemical analysis, high heating value (HHV), thermogravimetric analysis (TGA), differential thermal analysis (DTA), linear shrinkage, mechanical compressive strength, bulk and energy density. Briquettes presented moisture content of 7.2 %, high contents of carbon (44.3 %) and volatile matter (75.3 %), low sulphur and nitrogen contents and HHV of 17.7 MJ/kg. These results are similar for other biomass used to produce briquettes. Under combustion in TGA and DTA analysis, the briquettes showed high loss mass and maximum energy release between 200 and 500 °C. The mechanical compressive strength for 1 second compression was 5.3 MPa and the briquettes density was 0.99 g/cm 3 . The thermal properties and physicochemical characteristics of the banana leaves briquettes demonstrate its potential for use as biomass fuel.

Introduction: Starch is one of the ingredients that has many benefits, including in the pharmaceutical field, especially as a pharmaceutical excipient in pharmaceutical formulations. Aim: This study aims to isolate, characterise, and formulate the starch of banana fruit (Musa paradisiaca var. Troglodytarum) into tablet dosage forms. Methods: The characteristics of the perceived banana starch can be said to be comparable to that of corn starch so that it is expected to be used as a source of starch which can be used as a pharmaceutical excipient. The starch of isolated banana fruit was used as a filler, binder, and crusher in the wet granulation method tablet formulations with concentrations of 2%, 3%, and 5%. Results: The physicochemical characteristics of starch isolated from banana fruit are considered to meet the requirements of pharmaceutical excipients required in the Handbook of Pharmaceutical Excipients 6th edition and the United States Pharmacopeia 32nd edition. Conclusion: Of the total formulas tested, tablets with binder content of banana starch 3%, 5% and 10% corn starch meet the tablet evaluation requirements.

The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flour (WGBF) and Green Banana Pulp Flour (GBPF) as well as leaves of Ora-pro-nóbis Flour (OPNF). Mixed flours were prepared by blending banana flours (WGBF or GBPF) with increasing levels of OPNF (from 5 to 25%). Flours were analyzed for physicochemical characteristics, mineral contents, Water Absorption Index (WAI), Water Solubility Index (WSI), and color. The main component of banana flours was starch, in which GBPF has the highest content. The WGBF had a higher mineral content, and in both flours, the potassium was at a greater level. OPNF showed the highest protein and mineral contents. Independent of the type of banana flour, mixed flours were darker, and had higher WAI and considerable increases in Mg, Fe, and Zn than no mixed ones. The blend of banana flours and Ora-pro-nóbis leaf flour can be a viable combination for preparing a variety of food products, due to its nutritional and technological properties.


 Introduction: Starch is one of the ingredients that has many benefits, including in the pharmaceutical field, especially as a pharmaceutical excipient in pharmaceutical formulations. 
 Aim: This study aims to isolate, characterise, and formulate the starch of banana fruit (Musa paradisiaca var. Troglodytarum) into tablet dosage forms. 
 Methods: The characteristics of the perceived banana starch can be said to be comparable to that of corn starch so that it is expected to be used as a source of starch which can be used as a pharmaceutical excipient. The starch of isolated banana fruit was used as a filler, binder, and crusher in the wet granulation method tablet formulations with concentrations of 2%, 3%, and 5%. 
 Results: The physicochemical characteristics of starch isolated from banana fruit are considered to meet the requirements of pharmaceutical excipients required in the Handbook of Pharmaceutical Excipients 6th edition and the United States Pharmacopeia 32nd edition. 
 Conclusion: Of the total formulas tested, tablets with binder content of banana starch 3%, 5% and 10% corn starch meet the tablet evaluation requirements.

Dung beetles (Coleoptera: Scarabaeidae: Scarabaeinae) are considered essential for enhancing the physicochemical characteristics of soils, principally by changing organic materials (e.g. dead animals, faeces, fruits e leaf litter). This study compared the species richness and abundance of dung beetles captured using various types of baits, to demonstrate attractiveness differences in variable habitats of the Brazilian Amazon. Samplings were carried out with pitfall traps baited with human faeces, rotten banana, rotten meat and a non-baited trap, in February, March, June, September and October 2015. Habitats included native forests, agriculture areas, pastures and disturbed forests in different regeneration stages. A total of 13 736 Scarabaeinae beetles were captured, distributed over 98 species. Most individuals were captured using traps baited with faeces (76.7 % of individuals), followed by rotten meat baited traps (17.8 % of individuals), fermented banana baited traps (3.9 % of individuals) and finally by non-baited traps (1.6 % of individuals). A significant difference in attractiveness of the different baits used and habitats types was observed. Most of the captured assemblages were composed by coprophagous (42 %), generalist species (32 %), necrophagous (15 %) and none was classified as saprophagous. Approximately 54 % of the specimens were tunnelers, 25 % were rollers and 12 % were dwellers. The species of Scarabaeinae sampled in the region revealed qualitative and quantitative differences among their assemblages and the phytophysiognomies. The forest environments housed the greatest species richness observed, and a fraction of these is exclusive of those areas. We concluded that some species of Scarabaeinae have an important potential as disturbance indicators in the Amazonian ecosystem.

In the present study, facile one-pot production of nanocellulose from ripe and unripe Saba’ banana (Musa acuminata x balbisiana) peel was conducted by utilizing hydrogen peroxide (H2O2) as an oxidizing agent prior to hydrolysis with sulfuric acid (H2SO4) at different concentrations (8%, 24% and 40%). Proximate and chemical compositions of the ripe and unripe banana peel (BP) powder were analyzed, followed by physicochemical characterizations of the resulting nanocellulose by using Scanning Electron Microscopy (SEM), Fourier Transform Infrared (FTIR) spectroscopy and Dynamic Light Scattering (DLS). FTIR analysis has confirmed the successful removal of non-cellulosic components from the BP through the distinguishable spectra of both the ripe and unripe BP powder with the H2O2/H2SO4- treated samples. SEM analysis revealed morphological changes of the BP powder from an irregular structure with a presence of starch granules to lamellar and fibrous structures after the H2O2/H2SO4 treatment and freeze-drying. The size of the nanocellulose is strongly influenced by the concentration of sulfuric acid used. Nanocellulose from ripe BP produced by using the 40% H2SO4 has the smallest size with D50 < 80 nm. These findings suggest the potential of banana peel, an abundant agricultural waste to be valorized into value-added materials with significant economic potentials.

The TGA (TGACG motif-binding factor) transcription factors are integral to root growth and development, and are pivotal in mediating plant responses to abiotic stresses. Nonetheless, their role in the nutrient absorption processes of banana plants has not been extensively investigated. This research conducted a comprehensive analysis of the MaTGA gene family, emphasizing their physicochemical characteristics, phylogenetic relationships, gene duplication events, promoter cis-regulatory elements and protein interaction networks. Furthermore, this study investigated the expression patterns of MaTGA family members under varying nitrogen conditions. A total of 18 MaTGA members were identified within the banana genome, each encoding proteins characterized by the presence of bZIP and DOG domains. These genes exhibited an uneven distribution across eight chromosomes. Phylogenetic analysis further classified the MaTGA family into four distinct subgroups (I-IV), consisting of three, seven, three, and five members, respectively. An analysis of promoter cis-elements indicated that over 50% of the MaTGA gene family members contain hormone-responsive elements associated with abscisic acid (ABRE), ethylene (ERE), and salicylic acid (SARE), in addition to stress-responsive elements related to drought (MBS) and low temperature (LTR). Regarding gene expression, MaTGA7, MaTGA8, and MaTGA15 exhibited significantly elevated expression levels in the leaves and roots relative to other tissues. Under varying nitrogen conditions, 13 members, including MaTGA7 and MaTGA8, demonstrated the highest expression levels under reduced nitrogen (70%) treatment, followed by low nitrogen (20%) conditions, and the lowest expression levels were observed under nitrogen-deficient conditions. These findings imply that MaTGA genes may play crucial roles in enhancing nitrogen use efficiency. Protein interaction predictions suggest that MaTGA7, MaTGA8, and MaTGA15 may interact with nitrogen-related proteins, including Nitrate Transporter 2 (NRT2.1 and NRT2.2), NIN-Like Protein 7 (NLP7), and Nitrate Transporter 1.1 (NPF6.3). In summary, MaTGA7, MaTGA8, and MaTGA15 are likely involved in the processes of nitrogen absorption and utilization in bananas. The present findings establish a basis for subsequent investigations into the functional roles of MaTGA genes in augmenting nutrient use efficiency and mediating responses to abiotic stresses in banana plants.

To investigate the effects of newly commercialized chemical, namely ReTain (Aminoethoxy VinylGlycine) or AVG, on Cavendish banana fruits grown in the central Vietnam, a set of experiments has been conducted. For this purpose, ReTain was applied by spraying directly on the fruits two weeks before their harvest. The concentrations of ReTain varied from 600 to 900 ppm with 100 ppm interval (i.e. 600, 700, 800, and 900 ppm). Non-sprayed fruits were served as control. After two-week period, the fruits were harvested, packed in standard banana cardboard boxes and stored at ambient conditions (20-25°C, 75-85% RH). To determine responses of banana fruits to ReTain treatment, the measurements of specific physicochemical and physiological characteristics, which represent banana postharvest behaviors, have been conducted and recorded accordingly. Experiment results indicated that fruits treated with ReTain of concentration of 0.8% (or 0.8 g/L) have been considered the most prominent. The fruits, treated with 800 ppm ReTain, were firmer, respiration rate and repining rates were lower, the postharvest losses were much less over other fruits, fruit shelf-life has been extended to 16 days against 8 days for the controlled fruits.

To investigate the effects of 1-methylcyclopropene (1-MCP) that has recently been developed by Rohm and Haas Company (Agrofresh Inc.), on banana ripening, a set of experiments was conducted. For this purpose, banana fruits at maturity stage 3-4 (from half green, half yellow to more yellow than green) were exposed to 1-MCP, generated from Agrofresh systems, with different concentrations varied from 150 ppb to 600 ppb with the interval of 150 ppb (i.e. 150, 300, 450, and 600 ppb) in gas-tight container at 17-18°C for 12 h. Non-treated fruits were served as control. All fruits after 1-MCP treatment were immediately stored in cool room at temperature 20-21°C, samplings and analyses for physicochemical and physiological characteristics were done daily for ten days. Experiment results indicated that 1-MCP has significantly delayed banana ripening at temperature 20-27°C. 1-MCP treatment also slowdowns development of sugar spots on fruit skin, retains its typical light-yellow color and keeps the fruits firmer to be suitable for transportation and distribution. Among the treatments, 1-MCP at concentration of 300-450 ppb is considered to be the most promising. In this work, aromatic volatiles produced by ripening banana fruits into surrounded environment have also been investigated.

Processing of banana mangará: Microbiological evaluation and development of preserves and appetizers with a focus on sensory qualities and gastronomic applications

Mango and banana starches were isolated from unripe fruits and their morphology; thermal and pasting properties; molar mass and chain length distribution were determined. Mango starch granules were spherical or dome‐shaped and split, while banana starch had elongated granules with a lenticular shape. Amylopectin of both fruit starches had a lower molar mass than maize starch amylopectin; however, mango amylopectin had the highest gyration radius. Banana amylopectin showed the lowest percentage of short chains [degree of polymerization (DP) 6–12] and the highest level of long chains (DP ≥ 37); mango amylopectin presented the highest fraction of short chains, but the level of longest chains was intermediate between those of banana and maize amylopectins. Banana starch presented the highest average gelatinization temperature followed by mango starch and maize starch had the lowest value; a similar pattern was found for the gelatinization enthalpy. The two fruit starches had a lower pasting temperature than maize starch, but the former samples showed higher peak and final viscosities than maize starch. Structural differences identified in the fruit starches explain their physicochemical characteristics such as thermal and pasting behavior.