Bioaccessibility of provitamin A carotenoids in bananas (Musa spp.) and derived dishes in African countries

Bananas and plantains (Musa spp.) constitute an important component of the diet in Africa. Substantial levels of provitamin A carotenoids (pVACs) in Musa fruit have been reported, but the bioaccessibility of these pVACs remains unknown. In this study, we used an in vitro digestion model to assess the bioaccessibility (i.e. the transfer into micelles) of pVACs from boiled bananas and derived dishes using the Eastern Democratic Republic of Congo as a study context. In particular, the effect of different food ingredients added to boiled bananas on pVAC’s bioaccessibility was studied. The bioaccessibility of all-trans β-carotene ranged from 10% to 32%, depending on the food recipes, and was modified, particularly when pVACs-rich ingredients (palm oil/amaranth) were added. Efficiency of micellarization of all-trans β-carotene was similar to that of all-trans α-carotene and depended on the cultivar (Musilongo, plantain type, 16%; Vulambya, East African cooking type, 28%), while that of the 13-cis isomer was higher (21–33.5%). Taking into account bioaccessibility, the estimated vitamin A activity was significantly different across the different Musa-based dishes tested. Results are discussed in terms of recommendations to help reduce vitamin A deficiency in Musa-dependent African communities.     

特色香蕉类型‘美食蕉’品种果肉中淀粉与矿物质在后熟期的变化

目的：以新选育的抗枯萎病特色香蕉栽培类型‘美食蕉’（Plantain）品种（‘美食蕉1号’、‘美食蕉2号’）为研究对象,比较其与鲜食香蕉栽培类型‘香牙蕉’（Cavendish）品种（‘中蕉8号’）在后熟期间果肉中淀粉质量分数和矿物质含量的变化,以期为美食蕉品种资源的利用提供参考。方法：采用比色卡和色差仪进行成熟度分析,通过抗性淀粉质量分数测定和光学显微镜观察进行淀粉物理性质的研究,此外,使用发射光谱仪测定果肉矿物质元素含量。结果：催熟前‘美食蕉1号’和‘美食蕉2号’抗性淀粉质量分数占总淀粉质量分数比例均比‘中蕉8号’高26%左右,三者分别为74.99%、75.23%、48.64%;后熟过程中,三者的总淀粉和抗性淀粉质量分数均随着催熟时间的延长而降低;‘美食蕉1号’和‘美食蕉2号’的香蕉粉颗粒均呈长椭圆形,‘中蕉8号’的香蕉粉颗粒多呈不规则状,后熟期间3 种香蕉粉的颗粒数目逐渐减少;催熟后,‘美食蕉1号’和‘美食蕉2号’的果肉硬度比‘中蕉8号’大,其果皮炭疽病斑的形成也较晚;‘中蕉8号’果肉中的K含量高于‘美食蕉1号’和‘美食蕉2号’,然而‘美食蕉’果肉在后熟期可较多地保留K元素。结论：‘美食蕉’在香蕉深加工和健康食品开发方面具有更广阔的应用前景。     

MODIFIED PLANTAIN PEEL AS CELLULOSE-BASED LOW-COST ADSORBENT FOR THE REMOVAL OF 2,6-DICHLOROPHENOL FROM AQUEOUS SOLUTION: ADSORPTION ISOTHERMS,KINETIC MODELING,AND THERMODYNAMIC STUDIES

In this study, the feasibility of using modified plantain peel to remove 2,6-dichlorophenol from iaqueous solutions was investigated under batch mode. The effects of physical factors such as initial 2,6-dichlorophenol concentration, contact time, biosorbent particle size, biosorbent dosage and temperature on the removal process were evaluated. The results showed that biosorption of 2,6-dichlorophenol was dependent on these factors. The equilibrium biosorption data were analyzed by the Langmuir, Freundlich, Temkin, and Dubinin-Radushkevich (D-R) adsorption isotherm models. The four tested isotherm models provided good fits to the experimental data obtained at 30°C; however, the Freundlich isotherm model provided the best correlation (R² = 0.9874) of the experimental data. The maximum monolayer biosorption capacity (Q _max ) was found to be 14.25 mg/g. The biosorption kinetics data of 2,6-dichlorophenol were analyzed by pseudo-first-order, pseudo-second-order, Elovich, intraparticle diffusion, and liquid film diffusion models. The five kinetic models fitted well to the biosorption kinetic data; however, the pseudo-second-order kinetic model gave the best fit when the biosorption mechanism was controlled by film diffusion. Thermodynamic quantities such as standard Gibbs free energy (ΔG°), standard enthalpy (ΔH°), standard entropy change of biosorption (ΔS°), and activation energy (E_a) were evaluated, and it was found that the biosorption process was spontaneous, feasible, endothermic in nature and of dual nature, physisorption and chemisorption; however, the physisorption process was dominant. Therefore, modified plantain peel has potential for application as an effective bioadsorbent for removal of 2,6-dichlorophenol from aqueous solution.     

Inorganic arsenic in starchy roots,tubers, and plantain and assessment of cancer risk of sub-Saharan African populations

Starchy roots, tubers, and plantain (RTP) are the staple food in sub-Saharan Africa (SSA), and also important energy sources in Asia, Europe, and America. In this work, inorganic arsenic (iAs) in these crops was separated and enriched by solid phase extraction (SPE), and quantified by hydride generation-atomic fluorescence spectrometry (HG-AFS). Overall, iAs in these crops ranged from 0.9 to 14.1 ng g⁻¹ wet weight. Long-term cancer risk associated with iAs intake from these crops was assessed by Monte Carlo simulation based on iAs concentrations and historical consumption and population data. For 19 high RTP consuming SSA countries, life-time cancer risk was low with a mean target risk at 6.3 × 10⁻⁵ and a margin of exposure at 72.     

Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity

Almost two thirds of plantain world production is processed by means of deep frying which place it in the same occurrence as potatoes-based food in some tropical regions (Latin America, Central Africa and Southeast Asia). Asparagine content and effect of water activity on acrylamide kinetic in a plantain matrix was surprisingly investigated for the first time. Asparagine content was analyzed in ten edible Musa L., and “Cooking bananas” were found (maximum of 70 mg/100 g db) to be less concentrated than “dessert bananas” (maximum of 321 mg/100 g db). Moreover, asparagine content decreased by 75% after 11 days of post-harvest ripening. Acrylamide formation/elimination kinetics were determined in plantain paste at three different initial water activity values (0.972, 0.904, and 0.430) measured at 25 °C and heated at high temperatures (140-200 °C) in a closed reactor. Acrylamide in plantain was formed at the same magnitude as for potatoes, rye and wheat-based products (max ~ 0.9 ppm, wb). Kinetic parameter estimation was performed using a single response modeling. The reaction kinetic and the estimated kinetic parameters revealed an increase in acrylamide formation and elimination reaction rates with decreasing water activity. The corresponding activation energies of the rate constants remained unaffected.     

A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization

A standardized textural test was developed for characterizing the banana pulp softening process during boiling. While a correlation was established between initial dry matter content and firmness, we observed large differences in cooking behavior between varieties and genotypes, with various softening rates and equilibrium retainable firmnesses. After 33-min cooking, some genotypes exhibited firmnesses 7 times higher than the softest. The biggest firmness losses relative to initial textures found after cooking were: FHIA 20 (20-fold) and FHIA 18 genotypes (40-fold) after 2 h, and Guineo (100-fold) after 98 min. The extent of starch gelatinization was investigated by differential scanning calorimetry and correlated to the amylographic maximum slope using rapid visco analyzer. Regardless of water uptake, the first 15-min cooking demonstrated a strong contribution by the gelatinization process to thermal softening. The firmness losses of 15 Colombian cultivated dessert and cooking banana varieties were evaluated using fractional conversion, and were best fitted by a first-order reaction (R² ? 0.98). Multiple regression was shown to be suitable for preliminary cooking time prediction using Musaceae flour amylographic properties. At 30-min cooking, firmness evaluation was shown to be sufficient for identifying genotypic behavior, and therefore for predicting consumer preferences.     

Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca)

Plantain bananas of the variety “Terra” (Musa paradisiaca) may have industrial value due to their high starch content. In this research, the flour and starch of such unripe fruit were isolated and their chemical, physicochemical, and structural characteristics were determined. Banana flour and starch had a dry basis yield of 50.6 and 28.5%, and an average granule size of 31.7 and 47.3 µm, respectively. Both raw materials revealed a C‐type pattern and high gelatinization temperatures. The peak viscosity was greater for flour (378.0 RVU) than for starch (252.6 RVU), although the final viscosity was lower. At temperatures above 65°C, the swelling power of banana flour was lower than that of starch, while the solubility of flour was greater than that of starch at all temperatures. Furthermore, the presence of other components in banana flour influenced its physicochemical properties. In general, the flour and starch processed from unripe bananas have numerous possible uses as ingredients in food systems and for other industrial purposes.     

Physicochemical,structural, and digestibility properties of enzymatic modified plantain and mango starches

The effect of two enzymatic treatments (increasing the branch density of starch and shortening of AP and amylose chains) on the fraction of slowly digestible starch (SDS) and resistant starch (RS) of plantain (Musa paradisiaca L.) and mango (Mangifera indica L.) starches was investigated. The enzymatic modifications were carried out using β‐amylase (β‐AMY) and β‐amylase‐transglucosidase (β‐AMY‐TGs), in gelatinized starches. Plantain starch showed an increase from 10.9 to 18.5% of SDS, when it was modified by β‐AMY‐TGs, while the treatment with β‐AMY alone showed reduction from 10.9 to 7.1% in SDS. RS content increased with both treatments. On the other hand, mango starch showed an increase in SDS from 6.3 to 22.3% using β‐AMY treatment and from 6.3 to 11.7% using β‐AMY‐TGs treatment. The latter treatment also increased RS content. The enzyme modified starches showed a reduction in the values of molar mass and gyration radius compared with the native starch. The content of short chains of AP, particularly in the DP range 5–12, increased, the percentage of crystallinity decreased in treated starches, and ¹H NMR spectra showed a significant increase of α‐(1 → 6) linkages in the starches modified with β‐AMY‐TGs. These characteristics were related to an increase in the slow and resistant digestion properties of plantain and mango starches.     

Adsorption isotherm and heat of sorption of fresh- and osmo-oven dried plantain slices

Firm ripe plantain was transversely cut into 10-mm slices and osmotically pretreated in 52 °, 60 ° and 68 °B sucrose solutions, for 12 h at 25 °C. Fresh- and osmosed plantain slices were air-dried in a cross flow forced draught oven at 60 °C for 72 h. Adsorption isotherms of the products were determined at 20 °C and 40 °C, using a gravimetric-static method. Adsorption data were fitted into eight isotherm models. Isosteric heat of sorption was calculated using the Clausius-Clapeyron equation. Adsorption isotherms of fresh- and osmo-oven dried plantain slices followed type I (J-shaped) isotherms, characteristic of high sugar products. Inversion of 20 C and 40 C isotherms occurred between a_w 0.65 and 0.70. Among the models tested, the Guggenhein Anderson deBoer (GAB) gave the best fit. Isosteric heat of sorption increased with decreasing moisture contents. Negative isosteric heat of sorption occurred at high moisture content. Moreover, isosteric heat of sorption increased with increase in sucrose solution concentration during the osmotic dehydration prior to oven drying.