Utilization of Banana Blossom Sheaths with Different Skin Colors as Raw Materials for Healthy Pasteurized Banana Blossom Juice Production
Keywords:
Banana blossoms sheath, Total phenolic compounds, Antioxidant properties, Healthy pasteurized banana blossom juiceAbstract
This 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 outer and inner sheaths, including moisture, protein, lipid, ash, total carbohydrate and crude fiber, revealed ranges of 90.83–93.41%, 1.22–1.71%, 0.29–0.34%, 0.97–1.01%, 3.62–6.60% and 0.96–2.14%, 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 μmol 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.
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