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<p>Banana flour, derived from ripe (Stage 6) and unripe (Stage 2) Cavendish bananas, is a rich source of dietary fiber, resistant starch, and bioactive compounds includes phenolics, carotenoids, biogenic amines and phytosterols, rendering it suitable for health-focused food applications. This study evaluated the physicochemical, functional, and microbiological characteristics of banana flours prepared from ripe and unripe bananas subjected to physical (blanching at 100℃ for 3&#xa0;min) and chemical (0.5% potassium metabisulfite, w/v) treatments. Significant differences were observed in proximate composition, functional properties, antioxidant activity, and microstructural analysis. The moisture, ash, fat, protein, and carbohydrate contents in ripe banana flour ranged between 7.7 and 7.53%, 3.95–3.79%, 0.77–1.16%, 4.63–4.73%, and 42.38–44.36%, respectively. The fiber content was notably higher in unripe flour (up to 49%), whereas ripe flour exhibited higher total soluble solids, phenolic content (up to 90&#xa0;mg GAE/100&#xa0;g), antioxidant activity (up to 35%), and flavonoid content (up to 75&#xa0;mg CE/100&#xa0;g). Fourier Transform Infrared spectroscopy (FTIR) analysis revealed a transition from a crystalline to an amorphous starch structure after blanching, and Scanning Electron Microscopy (SEM) imaging highlighted the morphological differences in starch aggregation. These findings suggest that banana flour, depending on ripeness and processing, can serve as a versatile shelf-stable ingredient for functional food product development. Overall, these results suggest the potential of banana flour as a gluten-free, and shelf-stable ingredient, which could be utilized in the development of bakery products; nutraceutical and functional foods products, based on the ripeness state of fruits and the conditions of their processing.</p>

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Comparative evaluation of physicochemical and functional characteristics of ripe and unripe Cavendish banana flour

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年1月31日

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  • Aliza,
  • Harpreet Singh,
  • Aastha Dewan,
  • Ajay Singh,
  • Manisha Malik,
  • Aditi Sharma,
  • Shaikh Adil

摘要

Banana flour, derived from ripe (Stage 6) and unripe (Stage 2) Cavendish bananas, is a rich source of dietary fiber, resistant starch, and bioactive compounds includes phenolics, carotenoids, biogenic amines and phytosterols, rendering it suitable for health-focused food applications. This study evaluated the physicochemical, functional, and microbiological characteristics of banana flours prepared from ripe and unripe bananas subjected to physical (blanching at 100℃ for 3 min) and chemical (0.5% potassium metabisulfite, w/v) treatments. Significant differences were observed in proximate composition, functional properties, antioxidant activity, and microstructural analysis. The moisture, ash, fat, protein, and carbohydrate contents in ripe banana flour ranged between 7.7 and 7.53%, 3.95–3.79%, 0.77–1.16%, 4.63–4.73%, and 42.38–44.36%, respectively. The fiber content was notably higher in unripe flour (up to 49%), whereas ripe flour exhibited higher total soluble solids, phenolic content (up to 90 mg GAE/100 g), antioxidant activity (up to 35%), and flavonoid content (up to 75 mg CE/100 g). Fourier Transform Infrared spectroscopy (FTIR) analysis revealed a transition from a crystalline to an amorphous starch structure after blanching, and Scanning Electron Microscopy (SEM) imaging highlighted the morphological differences in starch aggregation. These findings suggest that banana flour, depending on ripeness and processing, can serve as a versatile shelf-stable ingredient for functional food product development. Overall, these results suggest the potential of banana flour as a gluten-free, and shelf-stable ingredient, which could be utilized in the development of bakery products; nutraceutical and functional foods products, based on the ripeness state of fruits and the conditions of their processing.