Search Results (5)

The banana inflorescence (BI) is a rich source of antioxidants and dietary fiber, making it a valuable by-product of banana harvesting. This study aimed to maximize the ultrasound-assisted extraction (UAE) of antioxidant compounds from BI and analyze the residue’s composition and functional properties. The Box–Behnken Design was applied to test different ultrasound powers, temperatures, and sample-to-solvent ratios on the total phenolic content (TPC) and total flavonoid content (TFC). The UAE conducted at 350 W, 55 °C, 1:30 (g/mL) ratio for 30 min resulted in the highest TPC (1637.12 mg/100 g) and TFC (22.97 mg/100 g). Isovanillin, caffeine, naringin, sinapaldehyde, nicotinic acid, quinic acid, malic acid, and fumaric acids were reported for the first time for BI. The extract obtained by UAE showed a higher content of these compounds and higher antioxidant activity than that obtained through conventional extraction (orbital shaking). The residue obtained after UAE presented dietary fiber as the main component (71.91 g/100 g) and a higher oil absorption index (5.78 g/g) than untreated BI. Therefore, BI is a source of bioactive compounds, and both the extract and residue can be used in the pharmaceutical, food, and cosmetic industries, enabling the productive sector to move closer to the circular economy. Full article

This research aimed to investigate the potential of chemically modified banana blossom peels (BBP) as an adsorbent for removing manganese (Mn) from water. Zeta potential, field emission scanning electron microscopy (FESEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and Brunauer–Emmet–Teller (BET) were used to characterise the BBP adsorbent. Batch adsorption studies were used to assess the effects of the solution pH, adsorbent dosage, initial manganese concentration, and contact time of the adsorption process. Zeta potential of BBP with a value of −9.87 to −21.1 mV and FESEM analysis revealed deeper dents and rough internal surfaces conducive to Mn deposition, whereas EDX analysis revealed the presence of C, O, and Na elements (before adsorption); C, O, and Mn (after adsorption). The presence of hydroxyl, carboxylic, and amino groups, which are responsible for the adsorption process, was discovered using FTIR analysis. Furthermore, XRD analysis revealed that the BBP adsorbent structure is amorphous. The BBP adsorbent has a BET surface area of 2.12 m²/g, a total pore volume of 0.0139 cm³/g, and an average pore diameter of 64.35 nm. The BBP adsorbent demonstrated remarkable results of 98% Mn removal under the optimum pH 7, 0.5 g (adsorbent dosage), and 10 mg/L of Mn initial concentration in 150 min of contact time. The linear Langmuir and Freundlich isotherm models best fit the adsorption isotherm data with the R² > 0.98. In contrast, the adsorption process occurs as a function of the chemisorption as determined by linear pseudo-second-order kinetics. Using 0.1 M HCI, the maximal desorption rate of Mn was 92% in the first cycle, with a recovery rate of 94.18% Mn removal in 30 min. These findings support the use of BBP as a natural adsorbent for Mn removal as a treatment option for improving wastewater quality. Full article

Banana blossoms are rich in fiber and nutrients and are a popular plant-based, vegan alternative to fish. However undesirable browning, usually visible at the peduncle cut-end, negatively impacts consumer acceptability of banana blossoms. The aim of this work was to develop safe alternatives to prevent browning in banana blossoms. First, the activities of primary enzymes associated with tissue browning, i.e., polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), were assayed. Our data showed that PPO and POD were the key enzymes responsible for blossom browning as they increased in activity, reaching a maximum at pH 7, as browning developed. In contrast, PAL activity decreased, and total phenolic content did not change as browning progressed, indicating PAL was not induced by cutting and may not be involved in blossom browning. Second, to find antibrowning agents for banana blossoms that can substitute for the use of sodium metabisulfite (SMS), different organic acids of varying concentrations were tested. Among organic acids studied, treatment with 3% (w/v) oxalic acid was the most effective method and thus could be a safe substitution for SMS to prevent browning in banana blossoms. Full article

The aim of this study was to investigate the sensory aroma profiles of white wines of the indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero, and Roditis. Twenty-three panelists evaluated 17 wines of the aforementioned varieties using the frequency of attribute citation method. Three indices were calculated to assess panel performance in terms of reproducibility. Correspondence analysis and cluster analysis were employed to investigate the sensory space of the wines. Samples of the Roditis variety were characterized mainly by Banana and Vanilla odors; Assyrtiko samples had Earthy, Mushroom, and Nutty odors, as well as Lemon and Honey for some of the samples. Malagousia wines were described as having Lemon, Grapefruit, and Citrus blossom character, and they shared some descriptors with Assyrtiko wines, such as Mushroom and Earthy, and some with Moschofilero samples, i.e., floral and citrus notes. All Moschofilero wines exhibited a floral odor profile: specifically, Rose, Jasmine, or more Citrus blossom-like. Moreover, some Moschofilero samples also revealed a Grapefruit, Lemon, and/or Earthy character, while others expressed Honey notes. In conclusion, despite common characteristics found within varieties, some samples of different varieties exhibited overlapping profiles, and in some cases, samples of the same variety were quite different from each other. Full article

Banana inflorescences are a byproduct of banana cultivation consumed in various regions of Brazil as a non-conventional food. This byproduct represents an alternative food supply that can contribute to the resolution of nutritional problems and hunger. This product is also used in Asia as a traditional remedy for the treatment of various illnesses such as bronchitis and dysentery. However, there is a lack of chemical and pharmacological data to support its consumption as a functional food. Therefore, this work aimed to study the anti-inflammatory action of Musa acuminata blossom by quantifying the cytokine levels (NO_x, IL-1β, TNF-α, and IL-6) in peritoneal neutrophils, and to study its antiparasitic activities using the intracellular forms of T. cruzi, L. amazonensis, and L. infantum. This work also aimed to establish the chemical profile of the inflorescence using UPLC-ESI-MS analysis. Flowers and the crude bract extracts were partitioned in dichloromethane and n-butanol to afford four fractions (FDCM, FNBU, BDCM, and BNBU). FDCM showed moderate trypanocidal activity and promising anti-inflammatory properties by inhibiting IL-1β, TNF-α, and IL-6. BDCM significantly inhibited the secretion of TNF-α, while BNBU was active against IL-6 and NO_x. LCMS data of these fractions revealed an unprecedented presence of arylpropanoid sucroses alongside flavonoids, triterpenes, benzofurans, stilbenes, and iridoids. The obtained results revealed that banana inflorescences could be used as an anti-inflammatory food ingredient to control inflammatory diseases. Full article