Banana Peel Powder Research Articles

Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder

In this study, the impact of varying particle size fractions—namely fine, medium, and coarse fractions—of banana peel powder (BPP) on the physicochemical properties and sensory profiles of transglutaminase-induced protein-crosslinked instant noodles was investigated. Gravimetric measurements revealed that BPP incorporation led to higher ash and total dietary fiber content. Tensile force evaluations of cooked noodles demonstrated that fine BPP crosslinked noodles exhibited superior tensile strength, while crosslinked noodles with coarse BPP maintained similar tensile force to non-crosslinked wheat noodles. Scanning electron microscopy revealed a denser surface within the noodle samples. Enzymatic crosslinking increased β-sheet protein secondary structures, while BPP incorporation reduced the short-range ordered starch structure. BPP also influenced color properties, with greater lightness reduction observed in medium and coarse BPP fractions. Sensory evaluations indicated that consumers favored noodles containing fine BPP particles over the medium and coarse BPP fractions, as revealed by hedonic sensory evaluation. Additionally, penalty analysis of sensory data obtained from the check-all-that-apply method highlighted favorable and unfavorable sensory attributes of the noodles. Overall, this study provides valuable insights for the development of healthier instant noodle products.

Biodiesel synthesis from low cost biomass wastes and its cost assessment inducing process optimization

This study employed low-cost biomass wastes for the synthesis of biodiesel that is cost-effective and environmentally friendly. The major raw material (oil) was obtained by steam distillation (SD) from Croton heliotropiifolius Kunth leaf (CHKL) and was characterized for its aptness for biodiesel production. Dwarft green coconut husk ash (DGCHA) was used as a bio-adsorbent for acid value reduction of Croton heliotropiifolius Kunth leaves oil (CHKLO). A novel, highly potassium-based catalyst was derived from Karpuravalli banana peels (KBP), calcined, and characterized using TGA, ZETA, FTIR, SEM-EDX, XRF-FS, and BET analysis. Biodiesel was synthesized using a microwave-assisted method, characterized, and compared with the recommended standard. The catalytic strength of the calcined Karpuravalli banana peel powder (CKBPP) was tested using a reusability test, and the cost evaluation of production was estimated. Results showed that the CHKL was rich in oil (43% wt./wt.), and the oil is highly acidic (5.23 mg KOH/g oil). At high particle size, the dwarf green coconut husk ash (DGCHA) bagasse reduced the acid value to a minimum (1.4 mg KOH/g oil) at 3 days. The developed novel catalyst from CKBPP indicated high potassium-calcium contents for base transesterification. Process optimization indicated that the predicted response data of 95.285% (wt./wt.) at T1 = 90 min, T2 = 60 oC, T3 = 4.5% (wt.), and T4 = 9 (vol./vol.) was validated in triplicate, and the average data value of 95.10% (wt./wt.) was established. Dataset on the quality of biodiesel showed that the produced biodiesel properties were in line with recommended standards. Economic appraisal data showed that the cost of producing 20 L of CHKLOB (biodiesel) was $4.73 at 1,500 to $1. The study concluded that the production of biodiesel from waste can be cost-effective and environmentally friendly if wastes are harness.Graphical

Flame-Retardant Coating on Wood Surface by Natural Biomass Polyelectrolyte via a Layer-by-Layer Self-Assembly Approach

In this study, environmentally friendly and low-cost biomass materials were selected as wood flame retardants. Three polyelectrolyte flame-retardant coatings made from chitosan (CS), tea polyphenols (TP), soybean isolate protein (SPI), and banana peel powder (BBP) were constructed on wood surfaces by layer-by-layer (LBL) self-assembly. The results of SEM-EDS and FT-IR analyses confirmed the successful deposition of CS-TP, CS-SPI, and CS-BPP on the wood surface, and the content of N element increased. The TG results showed that the initial decomposition temperature and the maximum thermal decomposition temperature of the coated wood specimens decreased, while the char residue increased significantly. This is due to the earlier pyrolysis of CS-TP, CS-SPI, and CS-BBP. This shows that the three polyelectrolyte flame-retardant coatings can improve the thermal stability of wood. The combustion behavior of the wood specimen was observed by exposure to combustion; the coated wood could self-extinguish within a certain period of time after ignition, and the flame-retardant performance was improved to a certain extent. SEM and EDS characterization analyses of the carbon residue after combustion showed that the coated wood charcoal layer was denser, which could effectively block heat and combustible gas.

Development of Banana Peel Powder Incorporated Functional Cookies

Nendran Banana is one of the most common fruits consumed worldwide, and it contributes significantly to the waste produced by food consumption. Banana peel waste has a significant amount of food fibre, phenols, flavonoids, antioxidants, antibacterial, and anticarcinogenic substances. Repurposing banana processing waste, such as peel, has the potential to boost raw material output and, as a result, reduce food industry waste while simultaneously improving the availability of nutritional and nutraceutical potential among the human population. This study is aimed to assess the nutritional, functional and bioactive compounds of prepared nendran banana peel flour and its incorporation in to various proportion of cookies formulation. Nendran bananas were purchased from a local market, sorted, peeled, soaked in 2% lime juice for 15 minutes, dried, powdered with a mixer grinder, sieved to produce a fine powder, and analysed for physical and functional properties such as length, width, and dimension, water and oil holding capacity, swelling powder, and proximate composition such as moisture, ash, carbohydrate, protein, fat, and fibre. The approximate composition of the banana flour was determined using AOAC standard techniques. Bioactive components were also assessed. The two varieties of cookies were prepared with the incorporation of nendran banana peel powder at the rate of 5 % and 10% and analysed for their nutritional components. The functional features of nendran banana peel powder revealed that it had a higher water-holding capacity, good oil-holding capacity, high solubility, and a high swelling capacity. Nendran Banana Peel Flour was discovered to be high in protein and crude fibre. It possesses greater antioxidant scavenging activity as well as possible polyphenolic substances. The produced food formulation was organoleptically evaluated using a 5-point hedonic rating scale, and the best product was chosen based on the sensory scores. The study suggested that the nendran banana peel flour is a versatile nutritional supplementation and provides a great health impact.

Study of the Physical, Chemical, and Sensory Properties of the Cookie Product Resulting from Replacing Different Proportions of Banana Peel Powder

Study of the Physical, Chemical, and Sensory Properties of the Cookie Product Resulting from Replacing Different Proportions of Banana Peel Powder

Valorization of unripe banana peel (Robusta) powder for the production of tannase using Bacillus xiamenensis in submerged fermentation

Tannases are industrial enzymes used in cosmetic, pharmaceutical, food, and environmental management. In the present study, 11 tannase-producing Bacillus spp. were isolated from agricultural soil, banana root soil, vegetable garbage, and fruit garbage. These isolated bacteria were screened using tannic acid agar plates. The zone of hydrolysis varied from 9 mm to 21 mm, and the strain Bacillus xiamenensis BR1 exhibited the highest activity. The dried unripe banana peel (Robusta) was powdered, and particles between 1 and 1.5 mm were used as substrate. The banana peel consists of 7.84 ± 0.15% hydrolysable tannin, which induces the production of tannase. The production medium was prepared at 10% (w/v) unripe banana peel powder. The screening experiments revealed that fermentation period, pH, inoculums, and tannic acid improved tannase production. A two-level full factorial design revealed the influence of pH, inoculums, and incubation time on tannase production (F-value=8.99; p-value=<0.0001). The optimum concentration was analyzed using a central composite design, and the model was significant (F-value = 17.03; p-value = 0.0001). Under optimal bioprocess conditions, tannase yield was 2.4-fold higher than in an unoptimized medium. The unripe banana peel can be used as a substrate for the production of tannase by Bacillus sp.

Formulation and Evaluation of Herbal Face Pack for Radiant Skin

It sounds like you’ve conducted a comprehensive study on formulating and evaluating an herbal face pack for glowing skin using natural ingredients. Your approach of using dried powders of various herbs like multani mitti, turmeric, sandalwood, saffron, milk powder, rice flour, and orange peel, along with preparing banana peel powder through shade drying, shows careful preparation. You’ve covered various aspects in your evaluation, including morphological, physicochemical, physical, phytochemical properties, irritancy, and stability under storage conditions. It’s great to hear that your herbal face pack showed promising results, such as being free from skin irritation and maintaining consistency over time. Your study scientifically supports the claim that the herbal face pack has the potential to impart a glowing effect on the skin. This substantiates its benefits for human use, highlighting its efficacy and safety. Good job on your thorough research!.

Polyphenol Extraction from Musa corniculata Peel Using Microwave Assisted Extraction (MAE) Method with Ethanol Solvent

Banana peel (Musa corniculata) is one of the superior plants in Indonesia which is rich in polyphenolic compounds as a source of antioxidants. The potential of polyphenolic compounds as antioxidants can be used as an alternative to reduce banana peel waste. This study aims to determine the total content of polyphenols and antioxidant activity of horn banana peel extract. Extraction used the Microwave Assisted Extraction (MAE) method with ethanol solvent and the variables were extraction time (4, 7, and 10 minutes), solvent concentration (50, 73 and 96 %), ratio of simplicia mass to solvent volume (1:12, 1 :8, 1:6 g/mL) with a microwave power of 150 Watt. Determination of polyphenol content using the Folin-Ciocalteau method and the ability of polyphenols as antioxidants were analyzed by DPPH test. This study used the Design Expert 13 Response Surface Methodology software, the Box Behnken type, to determine the extraction parameters for the total polyphenol content. The highest total polyphenol content was obtained at 354.02 mg GAE/g from the combination of parameters 50% solvent concentration, 10 minutes extraction time, and the ratio of horn banana peel powder to 1:8 g/mL solvent.

Removal of river water turbidity and total dissolved solids using natural coagulants derived from banana peel and Moringa stenopetala seed

ABSTRACT In this study, natural coagulants obtained from banana peel and Moringa stenopetala seed were applied to remove total dissolved solids (TDS) and turbidity from river water. Central composite design (CCD) method was applied for the operating conditions of pH (3–10), coagulant dosage (0.3–1 g/L), stirring speed (30–90 rpm), and settling time (20–60 min). The optimum conditions obtained from the numerical optimization for pH, coagulant dosage, stirring speed, and settling time were 8.52, 1.000 g/L, 33.58 rpm, and 37.92 min, respectively, with a desirability value of 0.883 when banana peel powder was used as a natural coagulant. Under those optimum conditions, the experimental results for banana peel showed 81.32 and 93.09%, removal efficiency for TDS and turbidity, respectively. Similarly, the optimum conditions obtained from numerical optimization for pH, coagulant dosage, stirring speed, and settling time were 9.99, 0.999 g/L, 30.0 rpm, and 39.96 min, respectively, with a desirability value of 0.963. Under these optimum conditions for M. stenopetala seed powder, the experimental results showed 83.64 and 95.13%, removal efficiency for TDS and turbidity, respectively. Overall, M. stenopetala seed powder shows a higher potential for TDS and turbidity removal efficiency than banana peel powder.

Development of Cookies Using Fruit Waste Peel Powder

The main objective of the investigation was to prepare peel powder from pineapple, banana & watermelon fruit and prepare cookies by using its different compositions. The recipe for cookies was formulated and studied by keeping all the other ingredients same except varying compositions of cornific and fruit peels powder. All ingredients were weighed according to different compositions, in which milk powder (4%), custard powder (4%), sugar flour (25%), ghee (23%), baking powder (0.5%), milk (4%) and salt (0.5%) were kept constant for all the compositions. Three compositions of fruit peel powder (pineapple, banana and watermelon) in 1:1:1 proportion were (9%), (15%) and (21%) respectively. The cookies were evaluated for sensory qualities and the most acceptable cookies were selected for nutritional analysis. Results of sensory evaluation showed that sample with pineapple, banana and watermelon peel powder as 9% in 1:1:1 proportion was most accepted. Nutritional analysis reported that cookies with cornific only contains energy (258 Kcal), protein (1.93 g), fat (16.21 g) and crude fiber (0.08 %) whereas most accepted sample contains energy (290 Kcal), protein (2.85 g), fat (19.11 g) and crude fiber (0.11 %). Keywords: Fruit peel, Sensory qualities, Statistical analysis, nutritional analysis

Preparation and Evaluation of Herbo- Mineral Scrub using Banana Peel Powder

The objective of this study to prepare good and e effctive Herbo-Mineral scrub for face.This research article includes formulation and evaluation of a face scrub for lightening using banana peel powder.our face skin comes in direct contact of environmental factors like pollutant, dust particles etc. and having number of dead cells .to remove the dead skin and make face skin lightening, healthy, cleaned some facial prepration required . This scrub prepration contain banana peel powder which are safer for use it also they possess antioxidant, anti-ageing, lightening, and emollient properties , this scrub is prepared using simple mixing method . The scrub contain the vitamins, minerals, nutrients for the skin. The prepared scrub was evaluated for evaluating various parameters including physical appearance, colour, texture, odour, pH, viscosity, irritability, washability, homogenecity, extrudability, and spreadability, successful outcomes were achieved across all tested parameters and uatedd fruitful results for all the parameter tested. Thus the prepared formulation can be used effectively as it shows good scrubbing properties and it can be used to make a healthy, clean, lightening and glowing skin,

Combined Effects of Banana Peels and Pith as Dual Natural Plant-Based Coagulants for Turbidity Removal

Combined Effects of Banana Peels and Pith as Dual Natural Plant-Based Coagulants for Turbidity Removal

Natural Peel-Off Mask Formulation and Evaluation (BY IJISRT)

Peel-off masks are used to treat problems like dead skin, and acne which involves whiteheads, and blackheads while providing nourishment to the skin. This article contains how rice granules, dried banana peel powder, cucumber extract, tragacanth gum, charcoal, gelatin, and neem bark can be used in peel-off masks. The properties of natural ingredients play an important role in removing impurities from the face and how they nourish, hydrate, and glow skin. From all the tests performed it was concluded that the 9th formulation gave the desired outcomes while others had some issues with the product.

Green alternatives to petroleum-based plastics: production of bioplastic from Pseudomonas neustonica strain NGB15 using waste carbon source.

Polyhydroxyalkanoates have attracted great interest as a suitable alternative to petrochemical based plastics due to their outstanding properties such as biodegradability and biocompatibility. However, the biggest problem in the production of microbial polyhydroxyalkanoates is low cost-effectiveness. In this study, polyhydroxyalkanoate production was carried out using waste substrates with local isolates. Culture conditions were optimized to increase the polyhydroxyalkanoate production potential. The produced polyhydroxyalkanoate was characterized by FTIR analyses, and its metabolic pathway was determined by real-time PCR. According to the results, the best polyhydroxyalkanoate producer bacteria was characterized as Pseudomonas neustonica NGB15. The optimal culture conditions were detected as 30g/L banana peel powder, 25°C temperature, pH 8, and 4-day incubation time. Under the optimized conditions, 3.34g/L PHA production was achieved. As a result of FTIR analyses, major peaks were obtained at 1723, 1277, 1261, 1097, 1054, and 993cm-1. These peaks represent that the type of produced polyhydroxyalkanoate was poly-β-hydroxybutyrate. According to gene expression profile of NGB15, it was determined that Pseudomonas neustonica NGB15 produces PHA using the de novo fatty acid synthesis metabolic pathway. In conclusion, poly-β-hydroxybutyrate production by Pseudomonas neustonica NGB15 using a low-cost fermentation medium has been shown to be biotechnologically promising.

Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes

This study explores the use of dietary fiber-rich waste products as alternatives to traditional wheat flour in biscuit production, with the aim of improving nutritional profiles and valorizing byproducts. Due to their innate health benefits, banana peel powder, broccoli stem powder, and cauliflower stem powder were selected as viable sources of dietary fiber (DF). The intention was to enhance biscuits’ properties by substituting different percentages (5%, 10%, and 15%) of these fiber sources for wheat flour. The moisture, ash, protein, fat, and carbohydrate content of the DF powders varied according to the proximate analysis, showing the possible influence of these constituents on the final product composition. Additionally, the hydration properties of the DF powders were assessed to shed light on their water absorption behavior, swelling capacity, solubility, and hydration kinetics. Broccoli stem fiber powder (BSP) demonstrated the highest water-holding capacity of 11.43% and oil-holding capacity of 6.36%. Biscuits formulated with 15% substitution of BSP may be preferred for an optimally soft texture with increased elasticity. The addition of DF powders also changed the amount of calories present, perhaps altering the energy density. While color, texture, taste, and flavor qualities varied somewhat, according to sensory assessments, the biscuits' overall acceptance remained high. Biscuits formulated with BSP at 5% and 15% substitution levels, as well as those incorporating cauliflower stem fiber (CSPB) at 10%, obtained higher ratings for overall acceptability. This investigation contributes to ongoing efforts to identify substitute components that support the development of healthier and more nutritionally diverse food items. The results pave the way for further research into the production of fiber-enriched baked goods with enhanced nutritional profiles, meeting consumer preferences for healthy and well-balanced dietary options.

Kinetics and Thermodynamics Study on Removal of Cr(VI) from Aqueous Solutions Using Acid-Modified Banana Peel (ABP) Adsorbents.

Banana peel waste is abundant and can be utilized as a low-cost adsorbent for removing toxic Cr (VI) from wastewater. The acid modification of banana peels significantly enhances their adsorption capacity for Cr (VI). An adsorbent was prepared by treating banana peel powder with 50% H2SO4 at 50 °C for 24 h. The acid treatment increased the surface area of the adsorbent from 0.0363 to 0.0507 m2/g. The optimum adsorbent dose was found to be 1 g/L for the complete removal of Cr (VI) from 100 ppm solutions. The adsorption capacity was 161 mg/g based on the Langmuir isotherm model. The adsorption kinetics followed a pseudo-second order model. Increasing the temperature from 20 to 50 °C increased the initial adsorption rate but had a minor effect on the equilibrium adsorption capacity. Thermodynamics studies showed that the process was spontaneous and endothermic. The activation energy was estimated as 24.5 kJ/mol, indicating physisorption. FTIR analyses before and after adsorption showed the involvement of hydroxyl, carbonyl and carboxyl groups in binding the Cr (VI). The Cr (VI) was reduced to Cr (III), which then bound to functional groups on the adsorbent. Desorption under acidic conditions could recover 36% of the adsorbed Cr as Cr (III). No desorption occurred at a neutral pH, indicating irreversible adsorption. Overall, acid-modified banana peel is an efficient, low-cost and eco-friendly adsorbent for removing toxic Cr (VI) from wastewater.

Horn banana peel powder biocoagulants in lowering the turbidity of water

Purpose: In response to contemporary global issues like pollution, global warming, and the loss of natural resources, the circular bioeconomy has been proposed. Using organic waste as a bioagulant facilitates the shift to a circular and sustainable bioeconomy. For homes that use well water that has been excavated, the concentration of chemical coagulants must be taken into consideration. The purpose of this study is to use banana peel powder as a biocoagulant to lower the turbidity level of water from a dug well.
 Research methodology: The Paired Sample T-Test and the ANOVA test with Welsh correction were used to examine the average change in turbidity 0.000 <0.05 was the ? value obtained.
 Results: The Post Hoc Games-Howell test findings revealed a noteworthy distinction between the treatment groups. This study concludes that the biocoagulant made of powdered banana horn can lower turbidity to a level that satisfies health standards.

Banana Peels as Potential Prebiotic and Functional Ingredient

This study aims to determine the prebiotic potential of the banana peel on the growth of probiotic Lactobacillus spp. in vitro and to utilize the peel as a functional ingredient in preparing biscuits. Peels of dessert banana (pisang berangan) and plantain (pisang nangka) were oven-dried and homogenized, and the total sugar content was determined. Subsequently, different cultivation media were made by substituting the carbon source with Banana Peel Powder (BPP), Plantain Peel Powder (PPP), glucose, and inulin. These media were later fermented with probiotic Lactobacillus spp., extracted from a probiotic drink. The growth performance was accessed following 24 hours of incubation. BPP and PPP were incorporated into the preparation of biscuits as functional ingredients. A portion of wheat flour was substituted with 10%, 20%, and 30% of BPP and PPP, respectively, during the preparation of the biscuits. These biscuits were then analyzed for proximate composition, physical properties, and estimated Glycaemic Index (eGI). The supplementation of BPP and PPP in the media improved the probiotic bacteria's growth rate and generation time as the media had a significantly higher amount of Lactobacillus spp. compared to others. Both BPP- and PPP-supplemented media had significantly low pH, indicating intense metabolic activity of the bacteria utilizing the peels. Results also showed significant differences in the total dietary fiber and protein content of BBP- and PPP-incorporated biscuits. The addition of BPP and PPP did not significantly affect the physical properties of the biscuit, and such incorporation resulted in lower eGI when compared to the control. BPP and PPP possess potential prebiotic properties and can be utilized as functional ingredients. Further study is warranted to explore other prebiotic properties of banana peels and to investigate consumers' acceptance of banana peel-incorporated foods.

Evaluation of plant based natural coagulants for surface water treatment of Pratapgarh District Uttar Pradesh, India

The efficacy of three plant-based natural coagulants, namely papaya seed powder, banana peel powder, and lemon peel powder, was evaluated in this study for their ability to remove high electric conductivity turbidity, hardness, fluoride, and nitrate from surface water. The experiments were conducted at room temperature without any adjustment to the initial pH. The results indicated that banana peel powder exhibited the highest turbidity removal rate, achieving 55.6% removal when used at a dosage of 0.4 g/L. Furthermore, banana peel powder demonstrated excellent removal efficiency for fluoride and nitrate, with 85% removal observed at the same dosage. Lemon peel powder also exhibited significant effectiveness, achieving 60% removal. Papaya seed powder proved to be the most efficient coagulant for removing hardness, demonstrating a removal rate of 69.66%. The study further revealed a noteworthy linear relationship between the removal of turbidity and hardness, as evidenced by correlation coefficients (R2) ranging from 0.67 to 0.88. Similar linear relationships were observed for turbidity removals, with R2 values ranging from 0.68 to 0.8. An additional advantage of using these natural coagulants was that they did not cause any pH alteration in the treated surface water. Moreover, Fourier-transform infrared (FTIR) analysis of banana peels indicated the presence of functional groups such as carboxylic acid, hydroxyl, and aliphatic amines. These functional groups likely play a crucial role in facilitating coagulation and flocculation by neutralizing the charges of impurities in the water.
 This study suggests that inexpensive natural coagulants hold promise for surface water treatment, offering a viable alternative to conventional methods.

Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity.

This research investigated the impact of enriching bread with banana peel powder (BPP) on nutritional attributes, bioactive components, antioxidant activity, and sensory characteristics. Four bread samples were prepared and evaluated: S1 (control), S2 (5% BPP), S3 (7% BPP), and S4 (10% BPP). The addition of BPP resulted in a reduction in moisture content and an increase in ash, fat, protein, and fibre levels, while reducing overall carbohydrate content. Furthermore, BPP-enriched bread exhibited an increase in total phenolic content (TPC) (ranging from 28.46 to 42.38 mg GAE/100 g) and total flavonoid content (TFC) (ranging from 6.63 to 9.46 QE mg/g), indicating enhanced antioxidant properties. The DPPH assay demonstrated the antioxidant potential of BPP-incorporated bread, with the radical scavenging activity (RSA) increasing from 18.84% to 53.03% with increasing BPP enrichment. Color assessment revealed changes in both crust and crumb, with a decrease from 78.46 to 40.53 in the lightness (L∗) value of the crust and from 61.21 to 41.10 in the lightness (L∗) value of the crumb. Additionally, changes in a∗ and b∗ values were observed. The a∗ values varied between 17.59 and 12.42 for the crust and between 6.96 and 5.89 for the crumb. The b∗ values varied between 31.61 and 23.65 for the crust and between 19.63 and 16.58 for the crumb. Sensory evaluation suggested that up to 5% BPP inclusion in bread mirrored the texture, taste, appearance, and overall acceptability of control bread, but enrichment beyond 5% resulted in lower sensory scores. In summary, the incorporation of BPP significantly influenced various aspects of bread, highlighting its potential for applications in the food and industry sectors.