Food Science Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt.
J Food Sci. 2021 Sep;86(9):3778-3797. doi: 10.1111/1750-3841.15854. Epub 2021 Aug 1.
Bananas (Musaceae) are one of the world's most common fruit crops and the oldest medicinal plants that are used to treat a variety of infections. There has been recent interest in elucidating the efficiency of the naturally active ingredients, particularly the antimicrobials, in this plant. This review begins with a short background of the banana plant and its cultivars as well as a brief description of its parts. Different experimental tests of the antimicrobial effects and the responsible bioactive compounds of the banana part extracts are then elaborated. A variety of recent and evolving applications of banana parts in the development of functional bakery, dairy, beverage, and meat products as a wheat substitute, fiber/prebiotic source, fat/sucrose substitute, and natural antioxidant are also discussed. Finally, the recent challenges and opportunities presented by different banana parts in creating bio-packaging materials and bactericidal nanoparticles are addressed. This plant contains a variety of antimicrobial substances, including dopamine, gentisic acid, ferulic acid, lupeol, and 3-carene. However, few studies have been conducted on its use as a bio-preservative in food products; it should also be seen as a natural source of both antimicrobial and antioxidant agents. It offers a potentially simple eco-friendly alternative to antibacterial and fungicidal agents rather than chemicals. Low cost, reliable methods for purifying these compounds from banana waste could be useful for food storage and creating more value-added bio-packaging products for perishable food goods.
香蕉（Musaceae）是世界上最常见的水果作物之一，也是最古老的药用植物之一，可用于治疗多种感染。最近人们对阐明这种植物中天然活性成分（特别是抗菌成分）的效率产生了兴趣。这篇综述首先简要介绍了香蕉植物及其品种，以及其各部分的简要描述。然后详细阐述了不同实验测试香蕉部分提取物的抗菌效果和负责的生物活性化合物。还讨论了香蕉各部分在开发功能性烘焙、乳制品、饮料和肉类产品作为小麦替代品、纤维/益生元来源、脂肪/蔗糖替代品以及天然抗氧化剂方面的各种最新和不断发展的应用。最后，还讨论了不同香蕉部分在创建生物包装材料和杀菌纳米颗粒方面带来的最新挑战和机遇。这种植物含有多种抗菌物质，包括多巴胺、龙胆酸、阿魏酸、羽扇豆醇和 3-蒈烯。然而，关于其在食品中的生物防腐剂中的应用的研究很少；它也应该被视为抗菌和抗氧化剂的天然来源。它提供了一种潜在的简单环保替代抗菌和杀菌剂而不是化学物质的方法。从香蕉废料中纯化这些化合物的低成本、可靠方法可用于食品储存，并为易腐食品创造更多附加值的生物包装产品。
