Physicochemical and nutritional characteristics of banana flour during ripening

Banana flour has been recognized as functional ingredient, owing to its healthy nutritional pattern. Nevertheless, unripe and ripe banana flours show different characteristics and scarce information is available about changes undergone during banana ripening. This study evaluates the changes on phys...

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Detalhes bibliográficos
Autores: Campuzano, Ana, Rosell, Cristina M., Cornejo, Fabiola
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/162638
Acesso em linha:http://hdl.handle.net/10261/162638
Access Level:acceso abierto
Palavra-chave:Banana flour
Ripening stage
Physicochemical characteristics
Nutritional characteristics
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spelling Physicochemical and nutritional characteristics of banana flour during ripeningCampuzano, AnaRosell, Cristina M.Cornejo, FabiolaBanana flourRipening stagePhysicochemical characteristicsNutritional characteristicsBanana flour has been recognized as functional ingredient, owing to its healthy nutritional pattern. Nevertheless, unripe and ripe banana flours show different characteristics and scarce information is available about changes undergone during banana ripening. This study evaluates the changes on physiochemical (chemical composition, hydration properties, rheological properties and structural characteristic) and nutritional (resistant starch content, phenolic compound and antioxidant activity) characteristics of banana flour at the initial four ripening stages. The significant increase in protein content and decrease in carbohydrate and apparent amylose content, besides the reduction in pasting properties, between 2nd and 3rd stages suggested a climacteric peak during ripening. Between those stages, a significant decrease in total and resistant starch was produced together with an increase in total phenolic content and antioxidant activity. Therefore, the knowledge of the physicochemical and nutritional characteristics of banana flour at each ripening stage allows better selection depending on the industrial application.Authors acknowledge the financial support of Escuela Superior Politécnica del Litoral (ESPOL) thought the project S1-D1-2014, the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER). In addition, A. Campuzano thanks the support of the Asociación Universitaria Iberoamericana de Postgrado (AUIP) for the international academic mobility.Peer reviewedElsevierMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201820182018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/162638reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52928-C2-1-Rhttps://doi.org/10.1016/j.foodchem.2018.02.113Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1626382026-05-22T06:33:51Z
dc.title.none.fl_str_mv Physicochemical and nutritional characteristics of banana flour during ripening
title Physicochemical and nutritional characteristics of banana flour during ripening
spellingShingle Physicochemical and nutritional characteristics of banana flour during ripening
Campuzano, Ana
Banana flour
Ripening stage
Physicochemical characteristics
Nutritional characteristics
title_short Physicochemical and nutritional characteristics of banana flour during ripening
title_full Physicochemical and nutritional characteristics of banana flour during ripening
title_fullStr Physicochemical and nutritional characteristics of banana flour during ripening
title_full_unstemmed Physicochemical and nutritional characteristics of banana flour during ripening
title_sort Physicochemical and nutritional characteristics of banana flour during ripening
dc.creator.none.fl_str_mv Campuzano, Ana
Rosell, Cristina M.
Cornejo, Fabiola
author Campuzano, Ana
author_facet Campuzano, Ana
Rosell, Cristina M.
Cornejo, Fabiola
author_role author
author2 Rosell, Cristina M.
Cornejo, Fabiola
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Banana flour
Ripening stage
Physicochemical characteristics
Nutritional characteristics
topic Banana flour
Ripening stage
Physicochemical characteristics
Nutritional characteristics
description Banana flour has been recognized as functional ingredient, owing to its healthy nutritional pattern. Nevertheless, unripe and ripe banana flours show different characteristics and scarce information is available about changes undergone during banana ripening. This study evaluates the changes on physiochemical (chemical composition, hydration properties, rheological properties and structural characteristic) and nutritional (resistant starch content, phenolic compound and antioxidant activity) characteristics of banana flour at the initial four ripening stages. The significant increase in protein content and decrease in carbohydrate and apparent amylose content, besides the reduction in pasting properties, between 2nd and 3rd stages suggested a climacteric peak during ripening. Between those stages, a significant decrease in total and resistant starch was produced together with an increase in total phenolic content and antioxidant activity. Therefore, the knowledge of the physicochemical and nutritional characteristics of banana flour at each ripening stage allows better selection depending on the industrial application.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/162638
url http://hdl.handle.net/10261/162638
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52928-C2-1-R
https://doi.org/10.1016/j.foodchem.2018.02.113
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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