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Banana Peel (Musa ABB cv. Nam Wa Mali-Ong) as a Source of Value-Adding Components and the Functional Properties of Its Bioactive Ingredients

Lookup NU author(s): Professor William WillatsORCiD, Cassie Bakshani

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This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).

Abstract

© 2024 by the authors.Banana peel (BP) is the primary by-product generated during banana processing which causes numerous environmental issues. This study examines the physical attributes, proximate analysis, glycoarray profiling, antioxidant abilities, and prebiotic activity of BP. The analysis demonstrated that carbohydrates constituted the primary components of BP and the glycoarray profiling indicated that BP contains multiple pectin and hemicellulose structures. BP also contained phenolic compounds, including (+)-catechin and gallic acid, flavonoid compounds, and antioxidant activities. BP demonstrated prebiotic effects by promoting the proliferation of advantageous gut bacteria while inhibiting the growth of harmful bacteria. The prebiotic index scores demonstrated that BP exhibited a greater capacity to promote the growth of beneficial bacteria in comparison to regular sugar. The study demonstrated the potential of the BP as a valuable source of dietary fibre, bioactive compounds, and prebiotics. These components have beneficial characteristics and can be utilised in the production of food, feed additives, and functional food.

Publication metadata

Author(s): Khamsaw P, Sommano SR, Wongkaew M, Willats WGT, Bakshani CR, Sirilun S, Sunanta P

Publication type: Article

Publication status: Published

Journal: Plants

Year: 2024

Volume: 13

Issue: 5

Online publication date: 22/02/2024

Acceptance date: 16/02/2024

Date deposited: 25/03/2024

ISSN (electronic): 2223-7747

Publisher: MDPI

URL: https://doi.org/10.3390/plants13050593

DOI: 10.3390/plants13050593

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