Kankanit JongrattanavitPattrathip RodsamranPanyapathk Pinkaew2025-03-102025-03-102024Journal of Food Health and Bioenvironmental Science263003112-s2.0-85207026860https://repository.dusit.ac.th//handle/123456789/4453This 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.Antioxidant propertiesBanana blossoms sheathHealthy pasteurized banana blossom juiceTotal phenolic compoundsArticleScopus