Banana and its by-products: A comprehensive review on its nutritional composition and pharmacological benefits

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY eFood Pub Date : 2023-09-13 DOI:10.1002/efd2.110

Payal Kumari, Supriya S. Gaur, Ravindra K. Tiwari

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Abstract

Bananas are widely popular as a key member of the Musaceae family and also considered a rich source of several nutrients, especially bioactive compounds. Besides, bananas are extensively grown in tropical and subtropical regions and are easily available for various use cases, that is, food industry and health benefits. Other than banana, its by-products such as peel, pseudo-stems, leaves, and blossoms are also rich in several nutrients, for example, carbohydrates, protein, dietary fiber, vitamins, and so on. Moreover, their consumption intends to provide several therapeutic benefits, particularly the dietary fiber and phenolic compounds. Furthermore, bananas and their by-products have been found to possess antimicrobial, anticancer, and antioxidant activities. In spite of countless benefits, these residues are often discarded as waste. Observing these benefits, the current review focuses on the broad range of bioactive chemical and pharmacological elements in bananas and their by-products. Also, this work focuses on their use in several food industries. As a result of the findings, the presented review reveals several innovative aspects of bananas and their products which can be utilized as a sustainable source of income for the agriculture industry.

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香蕉及其副产品的营养成分和药理作用综述

香蕉作为Musaceae家族的关键成员而广受欢迎，也被认为是多种营养物质的丰富来源，尤其是生物活性化合物。此外，香蕉广泛生长在热带和亚热带地区，很容易用于各种用途，即食品工业和健康益处。除香蕉外，香蕉的副产品，如果皮、假茎、叶子和花朵，也富含多种营养素，如碳水化合物、蛋白质、膳食纤维、维生素等。此外，食用香蕉还具有多种治疗功效，特别是膳食纤维和酚类化合物。此外，香蕉及其副产品已被发现具有抗菌、抗癌和抗氧化活性。尽管有无数好处，但这些残留物经常被当作废物丢弃。鉴于这些益处，目前的综述集中在香蕉及其副产品中广泛的生物活性化学和药理学元素上。此外，这项工作重点关注它们在几个食品行业中的应用。作为研究结果的结果，本综述揭示了香蕉及其产品的几个创新方面，这些方面可以作为农业的可持续收入来源。

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

发文量

期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)