Amini Khoozani Amir, Birch John, Bekhit Alaa El-Din Ahmed
Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054 New Zealand.
J Food Sci Technol. 2019 Feb;56(2):548-559. doi: 10.1007/s13197-018-03562-z. Epub 2019 Feb 8.
The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.
在过去20年里，增值食品发展迅速。大量利用被浪费的水果副产品为可持续利用这些可食用材料创造了潜力。香蕉果肉和果皮中高水平的抗氧化活性、酚类化合物、膳食纤维和抗性淀粉，使这种热带水果成为用于食品强化的营养成分的出色来源。因此，许多研究人员采用不同方法（烘箱干燥、喷动床干燥器、超声波、脉冲真空烘箱、微波、喷雾干燥和冻干）将香蕉的不同部分加工成面粉。鉴于香蕉粉中生物活性化合物含量高，尤其是抗性淀粉，其面粉在淀粉类食品中的应用为产品开发提供了巨大机遇，即使在无麸质食品中也是如此。本综述旨在简要评估香蕉生物活性成分对健康的益处，并涵盖了关于香蕉不同部分以及在不同成熟阶段生产的面粉在食品工业中的应用的广泛文献。特别值得关注的是，讨论了干燥方法对香蕉粉特性的影响。
