Novel approach for the development of dietary fibre-anthocyanin enriched functional bread from culinary banana bract

Dietary fibre (DF)-anthocyanin formulation was incorporated in bread to develop anthocyanin rich DF powder (ARDFP) fortified bread. Prior to incorporation of DF-anthocyanin formulation in bread preparation, the cytotoxicity of DF and anthocyanin extracts was assessed. The effect of incorporation of different level of ARDFP with moisture on bread quality characteristics such as specific volume, textural, colour, sensory properties and starch digestibility was studied. The results revealed that extracted DF and anthocyanin of culinary banana bracts were nontoxic towards peripheral blood mononuclear cell and cytotoxic towards HT29 cancerous cell line. Incorporation of 2% ARDFP with 68% moisture was rated as best with higher specific volume (5.50 cm³ g⁻¹), improved textural properties (high springiness and cohesiveness), anthocyanin content (9.08 mg per 100 g), colour characteristics and sensory acceptability next to control. The in vitro digestibility study suggested increased incorporation of ARDFP in bread flour reduced the rate of starch digestibility (0.0035 min⁻¹).     

Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips

The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso-leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans-BC (r = 0.72) and 9-cis-BC(r = 0.64).     

香蕉皮单宁的提取工艺研究

以香蕉皮为材料,丙酮溶液为溶剂,考察丙酮浓度、浸提温度、浸提时间和料液比对香蕉皮单宁提取效果的影响,利用正交实验对单宁的提取工艺进行优化。结果表明,影响单宁提取效果的主次因素顺序为:料液比﹥丙酮浓度﹥提取时间﹥提取温度,最佳工艺条件为:丙酮浓度为50%,料液比为1∶12 g/m L,提取温度为50℃,提取时间为2 h。     

Isolation and Heterologous Expression of a Polygalacturonase Produced by Fusarium oxysporum f. sp. cubense Race 1 and 4

Fusarium wilt (Panama disease) caused by Fusarium oxysporum f. sp. cubense (FOC) represents a significant threat to banana (Musa spp.) production. Musa AAB is susceptible to Race 1 (FOC1) and Race 4 (FOC4), while Cavendish Musa AAA is found to be resistant to FOC1 but still susceptible to Race 4. A polygalacturonase (PGC3) was purified from the supernatant of Fusarium oxysporum f. sp. cubense race 4 (FOC4), which is the pathogen of Fusarium wilt. PGC3 had an apparent molecular weight of 45 kDa according to SDS-PAGE. The enzyme hydrolyzed polygalacturonic acid in an exo-manner, as demonstrated by analysis of degradation products. The K_m and V_max values of PGC3 from FOC4 were determined to be 0.70 mg·mL⁻¹ and 101.01 Units·mg·protein⁻¹·min⁻¹, respectively. Two pgc3 genes encoding PGC3 from FOC4 and FOC1, both genes of 1368 bp in length encode 456 amino-acid residues with a predicted signal peptide sequence of 21 amino acids. There are 16 nucleotide sites difference between FOC4-pgc3 and FOC1-pgc3, only leading to four amino acid residues difference. In order to obtain adequate amounts of protein required for functional studies, two genes were cloned into the expression vector pPICZaA and then expressed in Pichia pastoris strains of SMD1168. The recombinant PGC3, r-FOC1-PGC3 and r-FOC4-PGC3, were expressed and purified as active proteins. The optimal PGC3 activity was observed at 50 °C and pH 4.5. Both recombinant PGC3 retained >40% activity at pH 3–7 and >50% activity in 10–50 °C. Both recombinant PGC3 proteins could induce a response but with different levels of tissue maceration and necrosis in banana plants. In sum, our results indicate that PGC3 is an exo-PG and can be produced with full function in P. pastoris.     

The Improvement in Mechanical and Barrier Properties of Poly(Vinyl Alcohol)/Graphene Oxide Packaging Films

In this study, poly(vinyl alcohol) (PVA)‐graphite oxide and PVA‐graphene oxide (XGO) films were prepared by simple and environmentally friendly method. Fourier transform infrared spectroscopy, X‐ray diffraction and scanning electron microscope revealed the strong hydrogen‐bonding interactions between XGO and PVA matrix and the layered structure of tensile fracture surfaces of exfoliated PVA‐XGO films. These resulted in a remarkable improvement on mechanical and barrier properties of XGO/PVA nanocomposite films. The addition of 0.3 and 2.0 wt.% XGO showed an increase in tensile strength (49%) and failure stain (13–22%), in comparison with the neat PVA films. The dramatic improvement of 144% in elastic modulus was observed in PVA/2.0 wt.% XGO. Both O₂ and water vapour permeability coefficients of PVA film decreased by about 76% and 21% at an XGO loading of 2.0 wt.%, respectively. Preliminary test was performed to determine the use of nanocomposite films to extend the shelf life of bananas. It was found that bananas packaged in nanocomposite films were ripened slower than those unpackaged or packaged in PVA films. These results demonstrate that such films could dramatically promote the application of PVA‐based films in the packaging industry. Copyright © 2015 John Wiley & Sons, Ltd.     

Banana peel: an effective biosorbent for aflatoxins

This work reports the application of banana peel as a novel bioadsorbent for in vitro removal of five mycotoxins (aflatoxins (AFB1, AFB2, AFG1, AFG2) and ochratoxin A). The effect of operational parameters including initial pH, adsorbent dose, contact time and temperature were studied in batch adsorption experiments. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and point of zero charge (pH_pzc) analysis were used to characterise the adsorbent material. Aflatoxins’ adsorption equilibrium was achieved in 15 min, with highest adsorption at alkaline pH (6–8), while ochratoxin has not shown any significant adsorption due to surface charge repulsion. The experimental equilibrium data were tested by Langmuir, Freundlich and Hill isotherms. The Langmuir isotherm was found to be the best fitted model for aflatoxins, and the maximum monolayer coverage (Q₀) was determined to be 8.4, 9.5, 0.4 and 1.1 ng mg^?1 for AFB1, AFB2, AFG1 and AFG2 respectively. Thermodynamic parameters including changes in free energy (ΔG), enthalpy (ΔH) and entropy (ΔS) were determined for the four aflatoxins. Free energy change and enthalpy change demonstrated that the adsorption process was exothermic and spontaneous. Adsorption and desorption study at different pH further demonstrated that the sorption of toxins was strong enough to sustain pH changes that would be experienced in the gastrointestinal tract. This study suggests that biosorption of aflatoxins by dried banana peel may be an effective low-cost decontamination method for incorporation in animal feed diets.     

Ethylene production,respiration and gas exchange modelling in modified atmosphere packaging for banana fruits

A mathematical model was developed from experimental measurements to describe the evolution of the O₂, CO₂ and ethylene in a modified atmosphere packaging system for Cavendish bananas. The respiration and ethylene production in the fruits were experimentally obtained from a closed system method and then represented by Michaelis–Menten equations of enzyme kinetics. The gas transfer through the packaging was described by a Fick's diffusion equation, and the temperature dependence was represented based on the Arrhenius law. The model was validated by packaging the fruit in perforated bags of polypropylene and low density polyethylene at 12 °C for a period of 8 days. With the developed model it was possible to satisfactorily describe the experimental evolution of the gas content in the headspace of the packages, obtaining coefficients of determination (R²) of 0.93 for the O₂ levels, 0.90–0.91 for the CO₂ levels, and 0.89–0.93 for the ethylene levels.     

Antifungal activity of chitosan against Fusarium oxysporum f. sp. cubense

The in vitro antifungal activity of chitosan against Fusarium oxysporum f. sp. cubense Race 4 (FocR4) the causal agent of banana wilt was investigated. Chitosan at all concentrations tested reduced the hyphal growth of FocR4 on potato dextrose agar media and recording maximum inhibition of 76.36% at 8 mg/mL. The inhibitory effect was found to increase as chitosan concentration increases. The 50% effective concentration value was estimated by probit analysis, and it was 1.4 mg/mL. Chitosan was more effective in potato dextrose broth where it completely inhibited the mycelial growth of FocR4 at all concentrations tested. Chitosan inhibited the sporulation of FocR4 by a maximum of 96.53% at 8 mg/mL chitosan, and 100% inhibition for spore germination was recorded at all concentrations tested. Chitosan at concentrations of more than 1.6 mg/mL was also found to induce morphological changes in FocR4 characterized by agglomeration of hyphae, abnormal shapes, vesicles, or empty cells devoid of cytoplasm in the mycelia. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2011