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Valorization of banana peel by-product: An innovative component for gluten-free cookies rendered with corn flour
(2025-03-01)
Pomasa, Panjit
;
Sai-Ut, Samart
;
Sinthusamran, Sirima
;
Techavuthiporn, Chairat
Banana peels produce considerable amounts of waste during consumption and processing in the agroindustry. The preliminary study shows that ripened banana powder (RBP) is a beneficial source of natural antioxidants. This was shown by measuring its antioxidant activity with DPPH radical scavenging (DPPH-RS) (639.11 mg TE/100 g) and ABTS radical scavenging (ABTS-RS) (772.46 mg TE/100 g). This study aimed to investigate the feasibility of incorporating RBP into corn flour cookies as a viable ingredient for functional food products, considering its health benefits and gluten-free status. The cookies were enriched by substituting portions of the corn flour in the control formulation with varying levels of RBP: 0 % (C-0RBP), 3 % (C-3RBP), 6 % (C-6RBP), 9 % (C-9RBP), and 12 % (C-12RBP). Cookies provided with a substitution of up to 9 % RBP were found to be sensory-acceptable. Consequently, the physicochemical properties and storability of C-9RBP cookies were continuously examined in comparison with C-0RBP. The enrichment of cookies with RBP may improve their nutritional profile and bioactive properties, as evidenced by elevated levels of fiber and total phenolic compounds. The findings demonstrated a notable disparity in the cookie structures and functional groups between the two formulations, as evidenced by scanning electron microscopy and Fourier transform spectroscopy. The incorporation of RBP markedly improved the antioxidant activities of the cookies, as evaluated by DPPH-RS and ABTS-RS assays. The storability test indicated that C-9RBP exhibited lower peroxide value content and maintained a higher level of hardness relative to C-0RBP. The findings of this investigation suggested that RBP has the potential to serve as an alternative nutrient source, potentially contributing to human health by serving as a natural source of antioxidants.
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Valorization of banana peel for citric acid production under solid state fermentation with aspergillus Niger
(2020-01-01)
Chysirichote, T.
Valorization of banana peel (BP) through solid state fermentation (SSF) was aimed in this research. The appropriate conditions of citric acid (CA) production by SSF of Aspergillus Niger were investigated. Firstly, the optimum initial pH of the BP and the aeration rate were studied by conducting SSF in a 250-mL flask and 2-L glass column, respectively. It was found that the initial pH of the BP and aeration rates affected the CA production. The results showed that the initial pH of 5.0 and 1.0 vvm aeration were appropriate for the CA production of A. Niger using BP as a substrate. The problem of rising temperature during SSF was found when applying the optimum condition to the SSF in the 20-L packed bed bioreactor (PBB), which caused a decrease in the CA production compared to that of the glass column. The cooling air jacket constructed to the PBB to remove the heat during the SSF helped increase the CA production from that in the PBB. The maximum CA production in the 20-L air-jacketed PBB was 124.0±19.2 mg g<sup>-1</sup><inf>DS</inf>.
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Use of 'Kluai Leb Mu Nang' banana peel as a dietary ingredient in feed for spotted scat (Scatophagus argus linnaeus, 1766)
(2018-01-01)
Yangthong, Monsuang
;
Hutadilok-Towatana, Nongporn
;
Ruensirikul, Jirayuth
The use of banana peel as an aquatic animal feed additive has been previously demonstrated. The peel of 'Kluai Leb Mu Nang' banana is known to be rich in useful nutrients and this study investigates its use as a dietary ingredient in the culture of spotted scat (Scatophagus argus). Five isonitrogenous and isocaloric diets supplemented with the ripe banana peel were fed to the fish twice a day for 12 weeks. Diet 1, without banana peel, served as a control diet, whereas Diets 2, 3, 4 and 5 were experimental diets containing 5, 10, 15 and 20 % banana peel respectively. The effects of the diets were measured in terms of the final body weight (FBW), weight gain (WG), specific growth rate (SGR), feed conversion ratio (FCR), protein efficiency ratio (PER), hapatosomatic index (HSI) and survival rate (SR) of the fish, as well as the influence on the fish whole-body composition (i.e. moisture, crude protein, crude lipid and ash percentages). At the end of the feeding period, the FBW, WG, SGR, FCR and PER of the fish fed diets containing 0, 5, 10 and 15 % banana peel were similar but those fed 20 % banana peel diet gained significantly less weight. Diets supplementated with banana peel had no effect on HSI, SR, body moisture or the crude protein content of the fish compared to control groups. Those fed 5 % peel diet had significantly higher ash content and the crude lipid content was significantly lower in the fish receiving the 15 % peel diet (all differences were significant at p<0.05). However, in general the levels did not deviate markedly from those obtained from the fish fed the control diet. Based on these results and the fact that the banana peel is an otherwise valueless biomass waste which is easily available, it may be of benefit as a feed additive in aquaculture.

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