Utilization of Banana Blossom Sheaths with Different Skin Colors as Raw Materials for Healthy Pasteurized Banana Blossom Juice Production

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dc.contributor.authorKankanit Jongrattanavit
dc.contributor.authorPattrathip Rodsamran
dc.contributor.authorPanyapathk Pinkaew
dc.contributor.correspondenceP. Pinkaew; School of Culinary Arts, Suan Dusit University, Bangkok, 10300, Thailand; email: panyapathk_pin@dusit.ac.th
dc.date.accessioned2025-03-10T07:34:20Z
dc.date.available2025-03-10T07:34:20Z
dc.date.issued2024
dc.description.abstractThis research aimed to investigate the physical properties and chemical compositions of banana blossom sheaths, as well as the physicochemical and microbial properties of their juices. Banana blossom sheaths come in two varieties: the light-yellow inner (inner) and the pink-red outer (outer). Chemical analyses of both inner and outer sheaths, including moisture, protein, lipid, ash, total carbohydrate and crude fiber, revealed ranges of 90.83Ð93.41%, 1.22Ð1.71%, 0.29Ð0.34%, 0.97Ð1.01%, 3.62Ð6.60% and 0.96Ð2.14%, respectively. The healthy pasteurized banana blossom juices (HPBJ) derived from both sources were rich in phenolic compounds (254±0.12 and 124±0.38 mg GAE/100 mL), total anthocyanin contents (0.19±0.23 and 15.0 ±0.35 mg cyanidin-3-glucoside equivalent (CGE)/100 mL) and exhibited antioxidant properties using the DPPH method (2,280.49±0.45 and 2,156.53±0.78 _mol of Trolox equivalents/100 mL), respectively. Microbial analysis of HPBJ, including total plate counts (TPC), yeast and mold, Escherichia coli, Coliform, Salmonella spp., Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens, indicated levels within acceptable limits, confirming their safety for consumption. © 2024, Research and Development Institute Suan Dusit University. All rights reserved.
dc.identifier.citationJournal of Food Health and Bioenvironmental Science
dc.identifier.issn26300311
dc.identifier.scopus2-s2.0-85207026860
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4453
dc.languageEnglish
dc.publisherResearch and Development Institute Suan Dusit University
dc.rights.holderScopus
dc.subjectAntioxidant properties
dc.subjectBanana blossoms sheath
dc.subjectHealthy pasteurized banana blossom juice
dc.subjectTotal phenolic compounds
dc.titleUtilization of Banana Blossom Sheaths with Different Skin Colors as Raw Materials for Healthy Pasteurized Banana Blossom Juice Production
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85207026860&partnerID=40&md5=bcd5407560304b94a349980daee7cb96
oaire.citation.endPage9
oaire.citation.issue2
oaire.citation.startPage1
oaire.citation.volume17
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