University of São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; University of São Paulo, FoRC/NAPAN - Food Research Center, Brazil.
University of São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; University of São Paulo, FoRC/NAPAN - Food Research Center, Brazil.
Food Chem. 2019 Oct 1;294:539-546. doi: 10.1016/j.foodchem.2019.05.079. Epub 2019 May 9.
Banana has non-starch polysaccharides (NSP) in its cell wall similar to dietary fiber from cereals like oats. These NSP could be used as potential functional ingredient due to their prebiotic action and potential food immuno-modulators. However, NSP purification is limited due to high quantities of soluble sugars accumulate during banana ripening. The aim of this study was to extract soluble sugars from ripe banana (Musa cavendishii var. Nanicão) to obtain a purified NSP matrix. Two different extraction methodologies (solid-liquid extraction SLE and ultrasound-assisted extraction UAE) were tested using ethanol (99.5 mL/100 mL) as solvent. Soluble sugars were quantified by high-performance liquid chromatography (HPLC). SLE and UAE showed to be effective in extraction process of soluble sugars. Best results were obtained with SLE at sample/solvent ratio of 1:5, 65 °C and 30 min of extraction time. A solid residue with NSP was obtained, that could be used as a functional ingredient.
香蕉的细胞壁中含有类似于燕麦等谷物膳食纤维的非淀粉多糖（NSP）。由于其具有益生元作用和潜在的食物免疫调节剂的特性，这些 NSP 可以用作潜在的功能性成分。然而，由于香蕉成熟过程中会积累大量可溶性糖，因此 NSP 的纯化受到限制。本研究旨在从成熟的香蕉（Musa cavendishii var. Nanicão）中提取可溶性糖，以获得纯化的 NSP 基质。使用乙醇（99.5 mL/100 mL）作为溶剂，测试了两种不同的提取方法（固液提取 SLE 和超声辅助提取 UAE）。通过高效液相色谱法（HPLC）定量测定可溶性糖。SLE 和 UAE 均能有效提取可溶性糖。在样品/溶剂比为 1:5、65°C 和提取时间 30 分钟的条件下，SLE 可获得最佳结果。得到了含有 NSP 的固体残渣，可作为功能性成分使用。
