Musa Cavendish Research Articles

A preliminary investigation of banana pseudo-stem (Musa cavendish) for pulp and paper production: morphology, chemical composition, FTIR, XRD and thermogravimetric analysis

Abstract In today’s world, the use of paper and cardboard increasing but the availability of raw materials and the environmental impact on the paper industry is a big concern. To address these concerns, researchers are exploring the potential of agricultural waste products as raw materials for pulp production. This study uses morphological, chemical composition, FTIR, XRD, and thermogravimetric analysis to examine the potential of banana pseudo-stem as a raw material for paper pulp to address environmental concerns and raw material shortages in the paper industry. The study reveals favorable characteristics for papermaking, including long fiber length (1750 μm), thin cell wall thickness (9.7 μm), and large lumen diameter (22.15 μm). The chemical composition of banana pseudo-stem contains cellulose (44.93 %), hemicellulose (23.7 %), and Klason lignin (11.1) showing its suitability for pulp production. FTIR analysis highlights the functional groups present on the banana pseudo-stem. The XRD analysis shows that it has a similar cellulosic peak and crystallinity index with common raw materials used in pulp production. The thermogravimetric analysis shows that the banana pseudo-stem has high thermal stability. The findings demonstrate that banana pseudo-stem, both by itself and in combination with other raw materials, might be a potential raw material for the pulp production.

Exploring the Efficacy of Musa Cavendish Stem Extract (Mucase) as a Novel Wound Dressing: A Comparative Study With Sofratulle®.

Background This investigation explores the wound-healingpotential of Musa Cavendish banana components. Specifically, the Musa Cavendish stem extract (MUCASE), comparatively assessing its efficacy against the commercial conventional wound dressing Sofratulle® as a sterile gauze containing the antibiotic framycetin sulfate BP 1%, designed for accelerating wound healing. While Musa Cavendish banana components have been acknowledged for their topical applications, scarce research has scrutinized the specific impact of MUCASE as a wound dressing, especially concerning its comparison with Sofratulle®. Purpose The primary objective is to evaluate and compare the effectiveness of Sofratulle® and varied concentrations of MUCASE in managing incision wounds. Materials and methods Fifteen male Rattus norvegicus rats were randomly allocated into five groups, each subjected to distinct treatments: 40%, 20%, 10% MUCASE, Sofratulle®, and negative control. Over a seven-day treatment span, measurements of the exudation along with the incision wounds' surface area and the rate of wound contraction were conducted. Result The findings revealed significant differences in wound conditions within each group pre- and post-dressing application, except for the negative control and MUCASE 10% groups. Particularly, MUCASE 10% exhibited suboptimal outcomes compared to MUCASE 40%, 20%, and Sofratulle®, showcasing a non-significant ratio of wound healing (p > 0.05). A comparable potential was exhibited by MUCASE 40%, 20%, and Sofratulle® in accelerating the healing of incisional wounds. Conclusion Both Sofratulle® and MUCASE are deemed suitable as wound dressings to facilitate efficient and swift wound healing. Nevertheless, the study's outcomes suggest that MUCASE surpasses Sofratulle® in accelerating the healing process of wounds.

Comparative evaluation of the antioxidant and anti-inflammatory properties of Musa cavendish and Musa paradisiaca pulp and peel extracts from Guinea

Banana is one of the most consumed fruits in the world. Musa cavendish and Musa paradisiaca cultivars differential nutrition-health properties and more specifically their antioxidant and anti-inflammatory potential are poorly known. The objective of the present study was to compare the hydroalcoholic dry extracts nutrition-health properties of these two types of Guinea bananas. Total polyphenols contents were evaluated by Folin Ciocalteu method, antioxidant capacity by DPPH, ORAC and Mito-tracker assays. Anti-inflammatory activity was evaluated in vitro on inflammatory macrophages. NO scavenging, NO and cytokines production (TNF-α and IL-6) were assessed. At 1 mg/mL, the extracts showed moderate total polyphenol content. Antioxidant activity potential was depended on the type of extracts. Banana pulps anti-inflammatory effects were demonstrated by the inhibition of NO cell production and NO scavenging suggesting that pulps have moderate anti-inflammatory effect as a function of doses (100, 50 and 25 µg/mL). However, none of the extracts inhibited the production of cytokines (TNF-α and IL-6). The present study indicates that Guinea bananas may be considered as an interesting food source of antioxidants associated to a moderate anti-inflammatory potential on specific inflammation markers.
 Keywords: Banana pulp; Banana peel; Antioxidant activity; Anti-inflammatory activity; Polyphenols.

Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)

The present study focuses on the effect of different drying temperatures (DT) (40, 60 and 80°C) and the combination of banana slice thicknesses (BST) (2 and 4 mm) on the physicochemical properties and phytochemicals of green banana flour (GBF). The influence of the drying temperature and thickness of the banana pulp slice were significant (p < 0.05) on the TPC and % inhibition of the DPPH radical. As the temperature increased from 60 to 80°C and the thickness decreased from 4 to 2 mm, the TPC values (225.69 ± 5.13 GAE/100 g DW) and % inhibition of the DPPH radical (91.08 ± 2.28%) were higher, respectively. Physicochemical properties such as: soluble solids, titratable acidity, pH and ashes were not influenced by DT and BST; and the humidity values were < 10%. These findings indicate that drying with hot air from 60 to 80°C and thicknesses <4 mm favor a greater conservation of the antioxidant capacity in banana flour.

Tyrosinase from the peels of Musa cavendish: purification, characterization, immobilization and application in phenol biodegradation

Tyrosinase is an enzyme implicated in fruit ripening and the browning of plant parts exposed to mechanical injury. Tyrosinase has numerous reported biotechnological importance. This enzyme was extracted from the waste peels of Musa cavendish, purified via aqueous two-phase partitioning system (ATPS) and QAE-Sephadex ion-exchange chromatography. The purified tyrosinase was biochemically characterized. Tyrosinase was thereafter immobilized, characterized, and applied in the oxidation of phenols in model wastewaters. After purification, the yield and fold obtained were 23% and 8.0 respectively. The molecular weight of the enzyme was estimated to be 43.0 kDa. The purified enzyme had an optimum pH and temperature of 6.5 and 60 °C respectively. The (M−1s−1) obtained for substrates such as L-DOPA, catechol and pyrogallol were respectively. The purified enzyme was stable in organic solvents: acetone > ethanol > methanol > n-butanol. Quercetin, ascorbic acid, l-cysteine and arginine were potent inhibitors. The immobilized tyrosinase was more resistant to thermoinactivation than the free enzyme as evidenced by its kinetic ( and thermodynamic ( characteristics. The immobilized tyrosinase removed 70% of 650-µM phenol after 2 h compared to 50% removal by the free tyrosinase. After six repeated cycles of phenol biodegradation using the immobilized enzyme, about 40% of phenol was removed. The fresh peels of M. cavendish served as a green-based source of relatively thermostable immobilized tyrosinase deployable in large-scale biodegradation of phenol-containing wastewater.

Synthesis and characterization of bioplastic film from banana (Musa Cavendish species) peel starch blending with banana pseudo-stem cellulosic fiber

Synthesis and characterization of bioplastic film from banana (Musa Cavendish species) peel starch blending with banana pseudo-stem cellulosic fiber

Effect of Raw and Delignified Banana Stem (Musa Cavendish) On the Rheological and Filtration Loss Properties of Water Based Mud

In compliance with environmental laws and safety rules, oil and gas companies have taken necessary steps to eradicate the use of toxic chemicals conventionally used in drilling muds, thereby promoting biodegradable alternatives. This research was carried out to investigate the effect of two banana stem samples; Raw Banana Stem (RBS) and Delignified Banana Stem (DBS) as potential and proficient viscosifiers and fluid loss control agents in water based mud. The rheological properties evaluated include plastic viscosity (cP), apparent viscosity (cP), yield point (Ib/100ft2) and gel strength (Ib/100ft2) at 10 seconds and 10 minutes. Filtration loss properties evaluated include filter cake thickness (mm) and fluid loss volume (ml). Each drilling mud sample was prepared using 350 ml, 20 g bentonite and varying contents (g) of carboxyl methyl cellulose (CMC), RBS and DBS. A mixer was used to mix the mud homogenously; the rheological properties were calculated using a viscometer while the filtration loss properties were calculated using a filter press. The results and analysis were compared to the effects of commercially available carboxymethyl cellulose to validate its properties. RBS and DBS improved the rheological properties of the mud sample contents of 3 g, 5 g, 7 g and 9 g. At contents of 5 g, 10 g, 15 g and 20 g, RBS and DBS samples provide significant fluid loss control and their results are similar to the results of CMC. RBS has a fluid loss volume increase of 6.84 %, 5.69 %, 17.12 % and 8.06 % from CMC’s results at slightly similar filter cake thickness while DBS has a fluid loss volume increase of 15.59 %, 15.09 %, 27.55 % and 15.35 % from CMC’s result. The data obtained from the experiments showed both banana samples can be used as environmentally friendly viscosifiers and fluid loss control agents.

Potential use of banana peel (Musa cavendish) as ingredient for pasta and bakery products

The consumption of fruits and vegetables involves the disposal of the inedible parts, conveying challenges such as waste management and environment pollution. In recent years, there have been multiple studies aimed at finding alternatives that reduce the negative impact of food/agricultural waste. Since most studies done with by-products recommend their careful selection, the aim of this study was to verify if discarded banana peels could be disinfected until microbiologically safe and to determine if they could still provide nutrients to formulate food products with sensory characteristics acceptable to a consumer market after disinfection. Banana peels were collected from markets, restaurants, and greengrocers. They were disinfected, dried, and pulverized to obtain a flour which was subjected to microbiological and proximal analysis. Once its microbial safety was assured, this flour was incorporated into bakery and pasta products, replacing wheat flour with 5–20% banana peel flour (BPF). The sensory evaluation of the different products was carried out and, after verifying that the products were sensory acceptable, the proximal analysis was implemented. The formulated products were suitable for the addition of BPF up to 10%, in which the Acceptability Index was higher than 80% and significant increases in fiber and fat were achieved. We conclude that waste banana peel flour can be incorporated into bread and pasta products for human consumption to provide nutrients which might contribute to reduce this type of waste and to recover nutrients from otherwise disposed banana peels.

Less Is More? Field Evaluation of Short-Stature Banana Cultivars in a Mediterranean Environment

The shift to cultivation of banana (‘Musa (AAA) Cavendish subgroup’) in screenhouses in Israel has resulted in a significant increase in plant height and, consequently, increased maintenance costs. Here, we evaluated the genetic approach to reducing plantation height. Advanced selections of the local cultivars ‘Adi’, ‘Zelig’, and ‘Gal’, selected for reduced height, were evaluated in the field. Growth and yield parameters were recorded and compared with the industry standard cv. ‘Grand Naine’ for four crop cycles. ‘Adi’ and ‘Zelig’ were shorter than ‘Grand Naine’, by 20% and 10%, respectively, whereas ‘Gal’ lost its short stature over the years. In addition, leaf area was reduced in the low-stature cultivars. Cumulative yield of ‘Adi’ and ‘Zelig’ was higher than that of ‘Grand Naine’, by 8.8% for ‘Adi’ and 5.0% for ‘Zelig’, due to higher plant density and number of harvested bunches. This multiyear study highlights ‘Adi’ and ‘Zelig’ as short-stature, highly productive cultivars with the potential for improved water-use efficiency.

Crude Anthocyanin Rich Extract from Banana Bracts (Musa Cavendish) and its Application as Antioxidant in Birz (Local Beverage)

Crude Anthocyanin Rich Extract from Banana Bracts (Musa Cavendish) and its Application as Antioxidant in Birz (Local Beverage)

Process optimization in the obtention of microfiltered banana ( Musa cavendish ) juice by response surface methodology

This study is focused on the optimization of the clarification process of banana juice (Musa cavendish). Two central composite rotational designs (CCRD) were elaborated that aim at the enzymatic maceration stage: having (first design) independent variables such as pectinase, cellulase, and amylase concentrations, and (second design) time and amylase concentration. The dependent variables of both designs were the permeate flow (Jp) and apparent viscosity (µ) of the pulp, at a significance level of p < .10. The results indicated a negative effect in relation to cellulase and optimum concentration of 500 mg/L of pectinase. The second design achieved optimal conditions at a 1 hr maceration time and amylase concentration of 1,000 mg/L. The resistances associated with fouling (reversible + irreversible) were predominant in both operations. It is concluded that there is a technical feasibility in using combined methods to obtain clarified banana juice, allowing the scale to be extended from pilot to industrial. Practical applications The clarified banana juice is a versatile beverage that can be used in ready-to-eat formulations or as an ingredient in other products, but in order to make the production of this clarified juice feasible, it is necessary to improve the microfiltration step. Due to the high viscosity of crude banana pulp, the current main process used to allow the microfiltration is a dilution step, which turns future industrial applications unfeasible. In this study, a combined method of enzymatic maceration and microfiltration was optimized, achieving a technical viability for industrial purposes, also, a complementary study of fouling in microfiltration was included, with the objective to contribute to scientific and industrial communities regarding the production of clarified fruit juices.

Effect of Sugar-Pectin-Citric Acid Pre-Commercialization Formulation on the Physicochemical, Sensory, and Shelf-Life Properties of Musa cavendish Banana Jam

Cavendish banana is the second most cultivated species in Malaysia due to its high potassium and vitamin B6 content. However, there has been little commercialisation of Cavendish banana in jam making to date because of its unappealing physical characteristics and unsavoury taste. In the present study, response surface methodology was used to determine the optimum quantity of sugar (175-275 g)-pectin (3-7 g)-citric acid (150-234 mL) (SPC) on water activity, °Brix, colour analysis, pH, total titratable acidity (TTA), and sensory attributes of formulated banana jams. The amount of sugar-pectin-citric acid was found to have an effect on the TTA and pH of the banana jams. Conversely, water activity and °Brix were only affected by the amount of sugar. The lightness, L* of the banana jams was influenced by the quantity of pectin and the volume of citric acid added. Sensory analysis using 30 panellists showed that there were changes in the colour, taste, aroma, texture, and overall acceptability of banana jam depending on the amount of sugar used. In a shelf life study, banana jams stored at 4 °C were found to have a longer shelf life compared to those stored at 25 °C. Overall, the optimal formulation for a high-quality banana jam was 281.79 g of sugar, 4.13 g of pectin, and 264.66 mL of citric acid. This study constitutes the first report on the potential pre-commercialisation formulation for Cavendish banana jam production.

The effect of maturity and tissue on the ability of mid infrared spectroscopy to predict the geographical origin of banana (Musa Cavendish)

SummaryThe objective of this study was to evaluate the effect of sample presentation (tissue type) and maturity (ripe and unripe) on the classification of banana (Musa Cavendish) samples sourced from two different geographical regions and analysed using mid infrared (MIR) spectroscopy. The coefficient of determination (R2) and the standard error of cross‐validation (SECV) obtained using partial least squares discriminant analysis were 0.83 (0.33), 0.75 (0.25) and 0.94 (0.19) for the prediction of maturity, geographical origin and tissue type, respectively. No effect of either of type of tissue (e.g. pulp or peel) or maturity was observed. The results of this study demonstrated that MIR spectroscopy might be used to classify the origin of the banana samples at different degrees of ripeness. However, one of the limitations of this study is on the number of samples analysed and further validation must be recommended using samples from other sources, regions and harvest seasons.

Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis

Microwave drying works on the volumetric heating concept promoted by electromagnetic radiation at 0.915 or 2.450 GHz. In this study, banana (Musa Cavendish) was taken as the sample and treated under microwave drying. The effect of two process variables, namely slice thickness (2, 3.5, and 5 mm) and microwave power (180 W, 360 W, and 540 W), were studied on drying kinetics and color kinetics. It was observed that the inverse variation relationship exists between drying time and microwave power level while drying time and slice thickness exhibited a direct variation relationship. A Computer Vision System (CVS) was developed to measure the color values of banana in CIELab space using an algorithm written in MATLAB software. Once the color parameters were obtained, they were fitted in First and Zero-order kinetic models. Both models were found to describe the color values adequately. This study concludes that microwave drying is a promising dehydration technique for banana drying that reduces the significant time of drying. Application of CVS is an excellent approach to measure the surface color of banana.

A low‐cost treatment system for underground water using Moringa oleifera seeds and Musa cavendish peels for remote communities

AbstractBACKGROUNDNemours plant‐based biomass exhibit higher removal capacities in comparison to chemical treatment methods. The present study aimed to investigate the potential of Moringa oleifera (MO) seeds and Musa cavendish (MC) peel biomass pre‐treated by HNO3 (1 N) and NaOH (0.1 M) for removing nickel (Ni), lead (Pb) and cadmium (Cd) ions from synthetic groundwater. It further aimed to establish the design and test the efficiency of an individual domestic groundwater treatment system with low‐cost using local materials. The batch tests with biomass (MC, MO and MC + MO) were conducted at pH 7. Adsorption was investigated using Freundlich and Langmuir models for single elements, and the Sheindorf–Rebhun–Sheintuch (SRS) model for multicontaminant elements. By contrast, the simulation of actual groundwater quality was studied using a Monte Carlo simulation model.RESULTSThe adsorption results fitted with the Freundlich model revealed that ≈91%, 98% and 84% of groundwater samples met WHO standards for Pb2+, Ni2+ and Cd2+, respectively. The FTIR analysis of MC, MO and MC + MO revealed that CC, CO and NH were the main functional groups playing roles in the removal of heavy metals from the water samples. The mechanism of adsorption took place by chemisorption and physisorption. The total cost of the water treatment system with a capacity of 50 L was US$17, and considered suitable for remote, lower income communities.CONCLUSIONThe MC + MO biomass was efficient in adsorbing heavy metal ions from water samples owing to the presence of abundant functional groups.

The Effects of administration of different parts of banana (Musa cavendish) fruit extracts and peel powder on the oxidative/antioxidative characteristics and some mineral concentrations in neonatal dairy calves

The present study examined the effects of overripe banana (Musa cavendish) pulp and green banana peel extract and powder on oxidants/antioxidants parameters and some minerals in Holstein dairy calves. Forty newborn calves were randomly divided into four groups of 10 (control, group one, group two and group three). The groups were homogenous for the parity of the dams and the time of birth.Within 12-48 hours of birth, calves were assigned to their treatment groups. In the control group, animals received no banana meal. In group one, calves were supplemented with 2 g (dry matter)/kg body weight/day of overripe banana pulp extract for five days. The calves in group two were supplemented with 1 g (dry matter) of overripe banana pulp extract /kg body weight/day and 1 g (dry matter) of green banana peel extract/kg body weight/day for five days. The animals in group three were supplemented with 2 g/kg body weight/day of green banana peel powder for five days. Blood samples were taken on day 0 (at birth) and on days 7, 15 and 30 through the jugular vein. Age (the time of sampling) had a significant effect on the values of phosphorous, potassium, iron, copper, FRAP and activity of GPx enzyme (p < 0.05). Significant group and sampling time interaction was seen for the FRAP concentrations (p < 0.05). In conclusion, banana supplementation in the Holstein dairy calf’s diet at the concentration and duration that was reported in the present study had beneficial effect on the values of FRAP.

Development of a system to measure color in fresh and microwave dried banana slices.

The main focus of this study was to develop and calibrate a computerized image analysis system in order to measure the color of banana (Musa Cavendish) under microwave treatment. Bananas were cut into 2mm slice thickness and dried at two different microwave power level; 540W and 180W. An algorithmic was developed which converted RGB color value from a color image into CIE L*a*b* values very well (ErrorL* = 2.163%, Errora* = 4.458%, Errorb* = 5.224%). Once the calibration is completed, it was applied to measure the color change in the banana slice during drying. The value of L* decreased from 89.01 to 71.17 and from 82.60 to 72.53 for both microwave treated samples suggesting browning is taking place during the drying operation. The value of a* increased from -0.80 to 11.50 and from -3.90 to 5.18 for 540 and 180W microwave treated banana slices respectively suggesting tendency of redness increased. The same type of increment was observed for b* value. It changed from 36.46 to 60.51 and 34.02 to 72.82 for 540 and 180W microwave treated banana slices, respectively. Artificial Neural Network (ANN) modeling was used for prediction of the developed CVS's values.

Biological Activity of Banana (Musa sapientum and Musa cavendish) Fruit Peel

Biological Activity of Banana (<i>Musa sapientum</i> and <i>Musa cavendish</i>) Fruit Peel

Encapsulation of phenolic-rich extract from banana (Musa cavendish) peel.

Banana peel, a by-product rich in phenolics and other bioactive compounds, has great potentials as a natural preservative or healthy food ingredient. However, the instability of bioactive compounds derived from banana peel limits their applications, and as such encapsulation is necessary to improve their stability and widen their applications. This study investigated the impact of spray drying conditions and coating materials on the physical, phytochemical, and antioxidant properties of the peel extract to identify the most suitable encapsulation process. The results showed that inlet temperature (ranging from 140 to 180°C) and feeding rate (3-15mL/min) did not significantly affect the total phenolic content (TPC) and antioxidant capacity but influenced the moisture content and recovery yield of the powder. The ratio of dry matter in fresh extract-to-coating material (DM-to-CM) (1:1-1:7 (w/w)) did not affect the moisture content. However, it affected the TPC, antioxidant properties, and recovery yield of the powder. Finally, the type of coating materials did not significantly affect TPC and antioxidant properties, but other physical properties, dopamine levels and recovery yield. The most suitable encapsulation conditions were identified as an inlet drying temperature of 150°C, a feeding rate of 9mL/min, a ratio of DM-to-CM of 1:1 (w/w), and coating with a combination of maltodextrin M100 and gum acacia. Powder prepared under the most suitable conditions had a spherical shape with a rough surface and had stable TPC under storage conditions of 40°C for 4weeks. It also has ideal physical, phytochemical and antioxidant properties and is suitable for further applications.

Evaluation of ripening period, shelf-life, and physiological properties of Sobri (Musa cavendish) and Sagor (Musa oranta) bananas triggered by ethephon and calcium carbide

The current work emphasis on the influence of using natural and artificial (ethephon and calcium carbide) process on bananas by sensory observation. The objective of the study was to evaluate the ripening period, shelf-life and other physiological properties of bananas using the natural and the artificial method. Ethephon and calcium carbide with different concentrations, heat, and natural process were applied for the evaluation of two banana species. The result shows different shelf-life, ripening period, and physiological properties of both bananas which were monitored through the physical appearance and sensorial analysis. The ripening period and shelf-life were between 2-3.5 days in both bananas treated with ethephon. For calcium carbide treated banana, ripening period evaluated as 2-3 days for Sagor and 3-4 days for Sobri with same shelf-life duration approximately 2-3 days. Ripening period and Shelf-life for heat applied both bananas were about 4-5 and 3-4 days, respectively. Moreover, it is observed that naturally ripening process took 5-6 and 7-8 days for Sagor and Sobri bananas, respectively with the shelf-life of 5-6 days. Bananas (both) treated with ethephon exhibited attractive bright yellow color and stalk color was green for Sagor while it was yellow for Sobri bananas. Calcium carbide treated both bananas had same peel color with different flavor and stalk color. Heat applied both bananas found with same peel color like light yellow, with little flavor and green in stalk color. Overall, the effect of natural process is found to be better with respect to longer shelf-life approximately 5-6 days, attractive flavor, and soft texture than the artificial process. Among artificially ripened bananas the effect of heat process is better with respect to shelf-life around 3-4 days and application of ethephon process is better with respect to physiological properties.