Work

Physical properties and chemical composition of banana blossom sheaths with different skin colors and its application as a raw material for healthy pasteurized banana blossom juice

Year: 2024

Type: preprint

Abstract: The objectives of this research were to study the physical properties, chemical composition of banana blossom sheaths, and microbial quality of its juices. Banana blossom sheaths have different skin colors; the inner is light-yellow, and the outer is pink red. It was found that the light-yellow inner banana blossom sheaths were a source of protein (24.12 g/100 g of sample) and total phenolic compounds (13.58 mg of gallic acid equivalents (GAE)/g dry weight), and the pink-red outer sheaths of banana blossoms were a source of fibers (27.39 g/100 g of sample) and total anthocyanin content (6.43 mg). The healthy pasteurized banana blossom juices produced from the inner and the outer sheaths of banana blossoms are sources of phenolic compounds (254 and 124 mg GAE/100 mL), total anthocyanin contents (0.19 and 15.01 mg cyanidin-3-glucoside equivalent (CGE)/100 mL), and antioxidant properties using the DPPH method (2,280.49 and 2,156.53 µmol of Trolox equivalents/100 mL), respectively.

Source: Research Square

DOI: 10.21203/rs.3.rs-3846909/v1

Authors: Kankanit Jongrattanavit, Panyapathk Pinkaew

Institution: Suan Dusit University

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funder: Suan Dusit University