Peel Of Bananas Research Articles

Effect of Storage Temperature on Fruit Hardness and Anthocyanin Biosynthesis in Red Peeled Banana (Musa acuminata Hongmeiren)

Bananas (Musa spp.) are a popular tropical fruit grown worldwide and are typically harvested when 70% to 80% plump. Postharvest storage is crucial for maintaining fruit quality, with temperature playing a key role due to banana sensitivity to low temperatures. Red peeled bananas, such as the cultivar Hongmeiren, stand out for their unique red peel and pink pulp when ripe. These bananas offer nutritional benefits and are rich in anthocyanins compared with yellow bananas. This study focused on the hardness change, anthocyanin content, and the expression of related genes in red peeled bananas at different temperatures. Results showed that pulp hardness reached an edible state after 4 days at 19 and 25 °C, with stability thereafter. Storage time at 10 °C was longer and anthocyanin content remained stable across temperatures. Gene expression analysis indicated that genes including MaPAL, MaCHS, MaCHI, MaDFR, and MaANS related to anthocyanin synthesis were highly expressed at 10 °C, potentially preserving anthocyanin content and fruit appearance. Although higher anthocyanin content was observed at 19 and 25 °C, black spots appeared on the fruit peel after 8 days, affecting its quality. After 30 days of storage at 10 °C, a significant number of black spots appeared on the peel of the fruit, leading to a gradual loss of its nutritional value. This study indicates that red peeled bananas can be stored for longer periods while maintaining their appearance quality at 10 °C, as opposed to 19 and 25 °C. Hence, it is recommended to store red peeled bananas at low temperatures, especially following ethylene treatment or during periods of high temperatures.

Presence of Highly Polymerized Proanthocyanidins in Pulp and Peel of Unripe Bananas (Musa Sp.) from the French West Indies

Presence of Highly Polymerized Proanthocyanidins in Pulp and Peel of Unripe Bananas (Musa Sp.) from the French West Indies

Study of Anthocyanin Extraction from Red Banana (Musa sapientum L. var Rubra) Waste and Characteristics of Light Effects

Anthocyanins are compounds responsible for plants’ blue, purple, violet, magenta, red, and orange colours. Anthocyanins are found in tropical fruits. Generally, anthocyanins are found in the peel tissues of plants. The increasing interest in anthocyanins, especially in the field of food and health, supports the development of anthocyanin exploration research. One of the uses of anthocyanins that are widely developed today is the addition of anthocyanins as indicators in smart packaging. For application on the packaging, in addition to extraction techniques, it is also necessary to assess the characteristics of anthocyanins in the environment. This study aims to examine the anthocyanin potential of red banana waste and the effect of light on anthocyanin stability. The anthocyanins observed are the result of anthocyanin extraction from the red banana peel and bracts using the maceration method. The solvent used is water acidified with citric acid. The study results showed that the total anthocyanin content in red banana bracts extract was higher than in extract from red banana peel. A concentrated extract from the bracts of a red banana contains 114.26 μg/g FW of total anthocyanins. In comparison, the concentrated extract of red banana peel contains 110.27 μg/g FW of total anthocyanins. Identification of concentrated extracts of red banana peel and flower through FTIR test, maximum wavelength test with UV-Vis and discolouration test showed that the extract contains anthocyanin compounds. Irradiation with a 25-watt bulb lamp, UV lamp and sunlight on concentrated extracts of the red banana peel and bracts showed degraded anthocyanin content. The results of this study show that the peel and flower of red bananas have the potential to be developed as a source of anthocyanins.

A new sensor for direct potentiometric determination of thiabendazole in fruit peels using the Gran method

A new sensor for direct potentiometric determination of thiabendazole (TBZ) was prepared. The ionic pair of TBZ cation and the 5-sulfosalicylate anion was used as the new sensor material incorporated in liquid type of ion-selective electrode membrane for TBZ determination. For optimization of the membrane of the sensor for TBZ determination, six different plasticizers and the content of the sensor material in the membrane were varied. The chosen sensor with dibutyl sebacate (DS) as plasticizer and 1% of sensor material in the membrane was characterized with Nernstian response towards TBZ (62.2 mV/decade of activity), a wide working range (8.6∙10−7–1.0∙10−3 M), and a low limit of detection (3.2·10−7 M). Also, it proved to be an accurate and reliable sensor for TBZ determination in pure and real samples (peel of oranges, lemons and bananas) where it was determined using direct potentiometry and Gran method.

Profiling of Phenolic Compounds of Fruit Peels of Different Ecotype Bananas Derived from Domestic and Imported Cultivars with Different Maturity

Banana is one of the most produced and consumed fruits in the world and its fruit peel accounts for about 40% of the total fresh quantity of ripe fruit, which is usually regarded as waste and poses serious environmental hazards. However, it is a promising source of natural bioactive compounds including phenolic compounds. Determination of the phenolic compounds in fruit peel from different cultivars and subgroups over a range of maturities provides convincing information for making full use of them. This study developed a sensitive and reliable analytical method—ultra-high performance liquid chromatography—coupled with electrospray ionization tandem mass spectrometry (UPLC-MS/MS) for measuring phenolic compounds in fruit peel from different ecotype cultivars and subgroups with different maturity. The results showed that quinic acid had the highest concentration ratio among the main phenolic compounds in the green/ripe peel of all banana cultivars; among all banana cultivars, the total phenolic compound contents of green banana peel were significantly higher than that of ripe banana peel; the total phenolic compound contents in the green/ripe fruit peel of non-dessert bananas were significantly higher than that of dessert bananas (green: non-dessert banana 1.48 ± 0.44 mg/g vs. dessert banana 0.97 ± 0.12 mg/g; ripe: non-dessert banana 0.26 ± 0.13 mg/g vs. dessert banana 0.19 ± 0.06 mg/g). These data provide a basis for the rational utilization of phenolic compound extractions from banana peel with huge biomass in the next step.

Physicochemical characterization of peel, flesh and banana fruit cv. raja [Musa paradisiaca

All parts of a banana cv. Raja can be used as functional food and health or beauty products. The physicochemical properties of fruit peels, pulp and banana cv Raja need to be known to determine the type of processing because it can affect the final product processed. This research aimed were to determine the characteristics of banana cv. Raja Flour from peel, flesh and fruit and its minerals content. The results obtained from the analysis of moisture content ranged from 6.21 to 39.33%, ash content was 1.33-1.86%, protein content was 2%. The content of vitamin C in the peel, fruit and flesh of bananas is 32.3 mg/100 g, 7.18 mg/100g and 4.99 mg/100g respectively. The mineral content of potassium (K) and calcium (Ca), in banana peels, is higher than the flesh and fruit of bananas, such as 73.03% and 16.12%, while the content of phosphorus (P), magnesium (Mg) and chlorine (Cl) in The pulp was higher than the skin and banana fruit 10.52%, 6.58%, and 4.37% respectively. The crystalline structure of banana flour from banana peels, fruit flesh and fruit shows the same type is type A and the gelatinization temperature ranges from 74.85 to 76.90C within 8.6 to 10.6 minutes.

Evaluation of Tensile Strength of Fibers Extracted from Banana Peels

ABSTRACT Tensile properties of banana fibers extracted from the peel of the fruit of the Cavendish sub-group were studied. A total of 43 fibers were manually extracted from the peel of green bananas, measuring five diameters from each fiber. The fibers were examined under the optical microscope up to a 50× magnification and their cross-sectional area (CSA) was observed. Tensile tests were conducted on the extracted banana fibers and Young’s modulus was calculated using apparent area from microscopy observations, then calculating a fiber area correction factor (FACF) to reduce the relevant error. Geometry and extent of the lumen were also measured.

Carotenoids in the pulp and peel of bananas from 15 cultivars in two ripening stages

ABSTRACT The current study aims to evaluate the occurrence and concentration of carotenoids in the pulp and peel of 14 banana and one plantain cultivars in two ripening stages. We analyzed the occurrence and content of lutein, α-carotene, β-carotene, β-cryptoxanthin, and lycopene - by high performance liquid chromatography with UV-visible detection, the content of total carotenoids by spectrophotometry. In the unripe pulp, the ‘Ouro’ cultivar stood out with lutein concentration 13 times higher than that of the ‘Marmelo’. As for α-carotene and β-carotene, ‘Terrinha’ plantain stood out with mean concentration of 1195.30 and 1126.11 μg (100 g MF-1), respectively. Total carotenoids ranged from 159.66 to 2553.51 μg (100 g MF-1) in ‘Caipira’ and ‘Terrinha’, respectively. In the ripe pulp there was 36% increase in the lutein content in comparison to the unripe pulp and there was 7.3 and 8.5% reduction in α-carotene and β-carotene levels, respectively. The total carotenoid concentration in the ripe pulp was 17% higher than that found in the unripe pulp. The unripe peel showed lutein predominance, although ‘Terrinha’ stood out with higher α-carotene and β-carotene concentrations than those found in the other cultivars. Lutein concentration hardly changed due to fruit ripening; however, there was slight reduction in α-carotene and β-carotene concentrations.

English

This paper focuses on the contribution of Indigenous Knowledge Systems (IKS) on food security in Mbokomu ward. The main objective of this paper is to ascertain the use and application of IKS on food security and document methods used in food preservation. Various ethnic groups have different methods of preserving food and use it during the food shortage. Thus, people in Mbokomu ward used several methods in preserving food items and ensure food security throughout the year. The research used different methods in collecting information regarding the application of IKS on food security such as key informants interviews, focus group discussions and observations methods. Secondary information was collected to get familiarisation with the IKS while primary information was collected in the field to ascertain the role of IKS on food security. Purposive sampling technique was used to select community leaders and clan elders who had indepth knowledge of traditional practices used in preserving food crops. People have used traditional systems in preserving food items, drying on the sun, using medicinal plants, using fire and smoke. The findings showed that people have used different systems like hanging maize to dry on trees or hanging meat on the roof close to kitchen to dry slowly with fire or smoke and peeled bananas dried on the sun and kept in the house roof for many years without being damaged. The study recommends that, there is a need to document all IKS knowledge used in preserving food. The IKS is preserved in the elders’ memory, thus, serious effort and regulation must be made to  document IKS before elders with IKS knowledge passed away or died. Key words: Food security, Indigenous Knowledge Systems (IKS), Chagga, food preservation.

Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films

Puree prepared from over-ripe peeled bananas was used as raw material for films processing in a laboratory padder. Pectin and glycerol as plasticizer were added in small concentrations and chitosan nanoparticles (88.79 ± 0.42 nm medium size) incorporated at 0.2% (dry weight basis) as reinforcement material. The mechanical properties, water vapor transmission, thermal stability, and scanning electron microscopy of fractured film surfaces were characterized. Both pectin and glycerol demonstrated an important role in promoting elongation and film handability as was expected. The incorporation of nanoparticles promoted noticeable improvement of the mechanical properties and acted in reducing the water vapor permeation rate, by 21% for films processed with pectin and up to 38% for films processed without pectin, when compared to the control (puree films with no pectin and nanoparticles additions). Microscopic observation revealed a denser matrix when nanoparticles are incorporated into the films. The development of films from fruit purees head to a new strategy for plastic processing from natural resources. The over-ripe or even waste banana can be adequately prepared for batch films processed with reasonable mechanical and barrier properties, suitable for applications in the food segment. The addition of small fractions of chitosan nanoparticles, form nanocomposites enhancing mechanical and thermal stability broadening potential film applications.

Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms

Banana is an agricultural product of great economic importance for various developing countries. The relationship between moisture content and water activity provides useful information for the processing and storage of banana waste. The water activity and moisture content of three banana (Mussa spp. Haploid AAB cv. Nanica) waste items were analyzed to determine the desorption isotherms at six different temperatures (20, 30, 40, 50, 60 and 70°C). The desorption isotherms of the peel, pedicel and pulp of overripe bananas were determined in wide ranges of moisture content (0.001–6.360 kg kg-1 d.b.) and water activity (0.02–0.907). The theoretical GAB model was used for modelling the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to compute the isosteric heat of sorption, the differential entropy and Gibbs’ free energy by way of the GAB model when the effect of temperature on the hygroscopic equilibrium was considered.

Diffusion Models to Describe the Drying Process of Peeled Bananas: Optimization and Simulation

This article aims to study the mass transient diffusion in solids with a cylindrical shape. To this end, the one-dimensional diffusion equation was discretized using the finite volume method with a fully implicit formulation. The solution can be used to simulate diffusive processes and to determine thermophysical parameters via optimization techniques. The computational package developed was applied to study the thin-layer drying of peeled bananas. Three models were used to describe the drying process: (1) the volume V and the effective mass diffusivity D are considered constant; (2) variable V and constant D; (3) V and D are considered variable. For all models, the convective mass transfer coefficient h is considered constant. The statistical indicators show that for the two cases analyzed (low and high temperature), model 3 describes the drying process better than the other models.

Storage temperature during the early stage of ripening determines whether or not the peel of banana (Musaspp. AAA, Cavendish subgroup) degreens

Introduction . The peel of bananas that ripen at ≥ 24 ℃ does not turn fully yellow, but retains a green colour, reducing the commercial value of the fruit. Historically, in experimental studies of this problem, fruit are ripened at constant temperatures; for example, either 20 ℃ or 30 ℃. In our experiments, we systematically varied the temperature of banana storage during ripening to investigate early events in ripening that may determine whether or not the peel remained green. Materials and methods . Fruits were exposed to temperatures of 20 ℃ or 30 ℃ for short periods before then storing at 30 ℃ or 20 ℃ to complete ripening. The L* a* b* colour system was used to measure change in green colour in the banana peel. Results . If the temperature of the fruit stored was 20 ℃ for the first few hours (≥ 14 h), then the peel became fully yellow, even in fruit subsequently ripened at 30 ℃. Conversely, if the temperature of the bananas stored was 30 ℃ for the first few hours of ripening, then full yellow colour was not obtained even if fruits were subsequently ripened at 20 ℃. Conclusion. The temperature of the first few hours of banana ripening determines whether or not the peel reaches full yellow colour.

Fluorescent chlorophyll catabolites in bananas light up blue halos of cell death

Breakdown of chlorophyll is a major contributor to the diagnostic color changes in fall leaves, and in ripening apples and pears, where it commonly provides colorless, nonfluorescent tetrapyrroles. In contrast, in ripening bananas (Musa acuminata) chlorophylls fade to give unique fluorescent catabolites (FCCs), causing yellow bananas to glow blue, when observed under UV light. Here, we demonstrate the capacity of the blue fluorescent chlorophyll catabolites to signal symptoms of programmed cell death in a plant. We report on studies of bright blue luminescent rings on the peel of very ripe bananas, which arise as halos around necrotic areas in 'senescence associated' dark spots. These dark spots appear naturally on the peel of ripe bananas and occur in the vicinity of stomata. Wavelength, space, and time resolved fluorescence measurements allowed the luminescent areas to be monitored on whole bananas. Our studies revealed an accumulation of FCCs in luminescent rings, within senescing cells undergoing the transition to dead tissue, as was observable by morphological textural cellular changes. FCCs typically are short lived intermediates of chlorophyll breakdown. In some plants, FCCs are uniquely persistent, as is seen in bananas, and can thus be used as luminescent in vivo markers in tissue undergoing senescence. While FCCs still remain to be tested for their own hypothetical physiological role in plants, they may help fill the demand for specific endogenous molecular reporters in noninvasive assays of plant senescence. Thus, they allow for in vivo studies, which provide insights into critical stages preceding cell death.

INTERACTION EFFECTS BETWEEN ASCORBIC ACID AND CALCIUM CHLORIDE IN MINIMIZING BROWNING OF FRESH-CUT GREEN BANANA SLICES

ABSTRACT Dopamine level of three banana varieties was determined by spectrophotometry. Dwarf Cavendish banana had the highest browning potential and was used for processing into fresh-cut slices. The slices were treated with anti-browning agents, packed at 55% vacuum level and stored at 10C. A 2 × 3 factorial treatment structure was used to investigate the interaction effects between ascorbic acid and calcium chloride. At three-day intervals, physico-chemical parameters were investigated. The interaction effect between ascorbic acid and calcium chloride for lightness and redness was significant (P < 0.05); however, these color parameters were mainly driven by the main effect of ascorbic acid (P < 0.01). The interaction effect between ascorbic acid and calcium chloride and the main effect of each chemical on firmness were highly significant (P < 0.01). There was no interaction effect on yellowness (P > 0.05). Browning and loss of firmness were promoted when 4% calcium chloride was used singly and minimized when 2% ascorbic acid was added. PRACTICAL APPLICATIONS Green bananas are widely used in many cooking dishes and utilized in the manufacture of several industrial food products like banana flour, deep-fried chips and baked banana crisps. However, one of the major limitations of green peeled bananas as a raw material, to successfully penetrate the market, is the excessive enzymatic browning after peeling. This badly affects the product's color and decreases the quality of the produce. A combination of naturally occurring substances, calcium chloride (2%) and ascorbic acid (2%) significantly minimized enzymatic browning of green peeled bananas under partial vacuum packaging, while retaining the firmness of the produce and maintaining a shelf life of 12 days at 10C.

Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

The objective of this research was to verify the effect of drying conditions on thermal properties and resistant starch content of green banana flour (Musa cavendishii). The green banana flour is a complex-carbohydrates source, mainly of resistant starch, and quantifying its gelatinization is important to understand how it affects food processing and the functional properties of the flour. The green banana flour was obtained by drying unripe peeled bananas (first stage of ripening) in a dryer tunnel at 52 °C, 55 °C and 58 °C and air velocity at 0.6 m s−1, 1.0 m s−1 and 1.4 m s−1. The results obtained from differential scanning calorimetry (DSC) curves show a single endothermic transition and a flow of maximum heating at peak temperatures from (67.95 ± 0.31) °C to (68.63 ± 0.28) °C. ANOVA shows that only drying temperature influenced significantly (P < 0.05) the gelatinization peak temperature (Tp). Gelatinization enthalpy (ΔH) varied from 9.04 J g−1 to 11.63 J g−1 and no significant difference was observed for either temperature or air velocity. The resistant starch content of the flour produced varied from (40.9 ± 0.4) g/100 g to (58.5 ± 5.4) g/100 g, on dry basis (d. b.), and was influenced by the combination of drying conditions: flour produced at 55 °C/1.4 m s−1 and 55 °C/1.0 m s−1 presented higher content of resistant starch.

Climatic conditions affect the texture and colour of Cavendish bananas (Grande Naine cultivar)

Relationships between natural production conditions (soil and climate) and physical fruit traits (texture and colour) were studied in Martinique to fuel discussions on creating a label for bananas from the French West Indies. Bananas produced at six sites, under very different conditions, during three different periods of the year, were harvested at the same temperature sum and ripened under identical conditions. The peel of green bananas harvested during the hot humid season was not as hard as that of bananas harvested during the cool dry season. In ripe bananas, an increasing correlation was noted between the rainfall level and fruit firmness ( R = 0.88) and peel hardness ( R = 0.80). This correlation could explain why bananas produced during the dry season were less firm and, conversely, those produced in highland areas, where rainfall is highest, were firmer. In ripe bananas, a decreasing correlation was also noted between the mean daily temperature and the fruit yellowness ( R = 0.84). This interaction could be responsible for the yellower colour of mountain banana pulp and of bananas harvested during the coolest seasons. The green life of bananas harvested during the hot humid season was shorter than that of bananas harvested during the dry and intermediate seasons.

Induction of gram-negative bacterial growth by neurochemical containing banana (Musa x paradisiaca) extracts.

Bananas contain large quantities of neurochemicals. Extracts from the peel and pulp of bananas in increasing stages of ripening were prepared and evaluated for their ability to modulate the growth of non-pathogenic and pathogenic bacteria. Extracts from the peel, and to a much lesser degree the pulp, increased the growth of Gram-negative bacterial strains Escherichia coli O157:H7, Shigella flexneri, Enterobacter cloacae and Salmonella typhimurium, as well as two non-pathogenic E. coli strains, in direct relation to the content of norepinephrine and dopamine, but not serotonin. The growth of Gram-positive bacteria was not altered by any of the extracts. Supplementation of vehicle and pulp cultures with norepinephrine or dopamine yielded growth equivalent to peel cultures. Total organic analysis of extracts further demonstrated that the differential effects of peel and pulp on bacterial growth was not nutritionally based, but due to norepinephrine and dopamine. These results suggest that neurochemicals contained within foodstuffs may influence the growth of pathogenic and indigenous bacteria through direct neurochemical-bacterial interactions.

Effect of modified atmosphere packaging on chilling-induced peel browning in banana

Sucrier bananas (Musa AA Group; cultivar locally known as Kluai Khai) were stored at 10 °C, which results in chilling injury (CI). Fruit was held in packages with and without a modified atmosphere (MA). Oxygen levels in the MA packages were about 12% while CO2 concentrations were about 4%. MA packaging resulted in less visible CI (i.e. greyish peel browning). Total free phenolics in the peel of control bananas decreased more rapidly than in fruit held in the MA package. Phenylalanine ammonia lyase (PAL) and polyphenol oxidase (PPO) activities in the peel of control bananas were considerably higher than in MA-packed fruit. Pulp softness, sweetness and flavour of MA-packed fruit were better than in control fruit. MA thus reduced CI symptoms. PAL and PPO activities may be causally related to CI-induced peel browning.

Banana Polyphenol Oxidase: Occurrence and Change of Polyphenol Oxidase Activity in Some Banana Cultivars during Fruit Development

Occurrence of polyphenol oxidase (PPO, o-diphenol: oxygen oxidoreductase, EC.1.10.3.1) in the fruits of nine cultivars of banana (Musa spp.) commercially cultivated in China was investigated. All banana fruits peel and pulp tested had PPO activity, and all PPO strongly oxidized dopamine and 3-hydroxytyramine (tyramine). However, very weak and/or no oxidative activity was recognized on such trihydroxybenzenes as phloroglucinol and gallic acid. Similar substrate specificity of PPOs toward phenolic compounds was detected in the pulp and peel of all banana cultivars tested. The specific PPO activities toward dopamine for pulp were between 5.11 and 25.72, and those of peel were between 6.75 and 26.86 units/mg protein. However, PPO activities toward dopamine in the pulp and peel of AAA and AA genome group bananas were higher than those of ABB and AAB groups. The changes of pulp and peel PPO activities during fruit development were also determined in the three banana cultivars. During this development a remarkable decrement in pulp and peel PPO activities was found in all banana cultivars used.