Abstract
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.
Original language | English |
---|---|
Article number | 593 |
Number of pages | 18 |
Journal | Plants |
Volume | 13 |
Issue number | 5 |
DOIs | |
Publication status | Published - 22 Feb 2024 |
Bibliographical note
FundingThis research work was partially supported by Fundamental Fund 2023 (FF66), Faculty of Agriculture, Chiang Mai University, Thailand. This research project is supported by National Research Council of Thailand (NRCT): (Contact No. N41A661145).
Keywords
- glycoarray
- prebiotic index
- antioxidant properties
- prebiotic activity
- banana by-product