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Background:
The assessment of the nutritional composition and phytochemical screening of banana pseudostem (PB) and flower (FB) advocate this nonconventional food source for routine consumption, considering its various health benefits.
Objectives:
The aim is to assess the proximate nutrient composition, fatty acids, minerals, amino acid profile,...
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Citations
... The fatty acid profile of "Nanjangud rasa bale" consists of palmitic acid, linoleic acid, and eicosenoic acid which has antioxidant, antiarthritic, anti-inflammatory, and hepatoprotective properties (Ramu et al., 2017). The banana inflorescence of Musa sp. ...
... Non-nutritional phytochemicals are secondary plant metabolic which possess a plethora of health benefits (Jurca et al., 2016). The primary phytochemicals present in banana inflorescence are polyphenolic compounds, alkaloids, and steroids (Patra et al., 2020) Polyphenolic compounds in the banana inflorescence are subcategorized into phenolic acids, flavonoids, alkaloids, tannins, saponins, and oxalates, which serve as therapeutic agents and bioenhancers (Padam et al., 2012;Prithivirajan et al., 2020;Ramírez-Bolaños et al., 2021;Ramu et al., 2017;Rodrigues et al., 2020). ...
... Previous studies have assessed the availability of elements in banana inflorescence (Ramu et al., 2017). Macro and microelements also play an important role in human health. ...
... Banana by-products are excellent sources of phytochemicals, yet underutilized (Reddy & Hemachandran, 2014). Around 60% of banana biomass is left as waste (Alzate et al. 2021) in which a major portion is banana pseudostem and inflorescence (Ramu et al., 2017). Traditionally, pseudostem and inflorescence are used in ethnic cuisines as well as medicines for various ailments. ...
Application of agricultural by-products in the functional food and beverage industry is currently gaining prominence. Banana ( Musa spp) is a popular tropical fruit with global production of 124.97 million tonnes. The banana production industry contributes to large amount of solid waste/ banana by-products, such as, pseudostem and inflorescence. Palayankodan (Musa × paradisiaca Mysore AAB group), Nendran (Musa × paradisiaca AAB group) and Njalipoovan (Musa × paradisiaca AB group) are three popular and common cultivars in Kerala, a state in South India. The present study was aimed to extract the potential bioactive compounds from the pseudostem and inflorescence of the above-mentioned cultivars and to standardise the process of microencapsulation using spray drying. Ultrasonication assisted extraction using ethanol as solvent was carried out. The extract and wall material parameters were standardised for microencapsulation. The encapsulated powders were analysed for encapsulation yield, retention efficiency, physical properties, phytochemical composition, antioxidant potential and anti-diabetic activity. The encapsulation yields and retention efficiencies of the encapsulated powders were found to be approximately 75 and 70.51%, respectively. Results revealed that the powders exhibited lower bulk density, good solubility and reconstitutability. Scanning electron microscopy was also conducted to reveal the particle morphology. All the powders exhibited smooth, spherical shape, with no pores. The phenolic and flavonoid contents of the encapsulated pseudostem and inflorescence extract powders ranged from 2.75 to 3.13 mg GAE/ g of powder and 34.83 to 46.67 mg QE/g of powder, respectively. The present study also reported the in vitro bioactive properties, in terms of antioxidant and anti-diabetic activities of the encapsulated powders. The HPLC analysis of the microencapsulated powders revealed the presence of gallic acid, protocatechuic acid, trans cinnamic acid, trans ferulic acid, epicatechin and syringic acid. It is clear from the study that the encapsulated powders from banana by-products have a great potential to be utilised by the functional food industry.
Graphical Abstract
... In this regard, biomolecules from living sources could play an important role in the modulation of glucose metabolism. Because of their origin from living sources, they are expected to cause minimal immunogenic response upon administration (Ramu et al., 2017;Kumar et al., 2021). These chiefly include carbohydrates, lipids, glycosides, proteins, peptides, and steroids. ...
Introduction
Lectins are carbohydrate-binding proteins that are extremely selective for sugar groups in the other molecules. As a result, they perform a variety of roles in biological processes involving cell, carbohydrate, and protein recognition at the cellular and molecular levels. Because lectins can bind to carbohydrates, they may play a role in determining the rate of carbohydrate digestion. They also bind to some proteins involved in diabetes mellitus (DM) pathophysiology. The present review aims to summarize the efficiency of lectins from different sources as potential antihyperglycemic agents.
Methods
The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were employed for the drafting. In this regard, published scientific articles on the effects of different lectins on blood glucose (BG), glucose tolerance, hormonal effects, carbohydrate-digesting enzymes, oxidative stress, and insulin production process were collected from reputed journals using electronic databases. Furthermore, the toxicity effects of lectins from different sources were collected. A specific keyword search was completed to collect numerous articles with unique experimental designs and significant results. This was followed by the selection of the requisite articles based on the criteria designed by the authors. Data extraction was based on the common research elements included in the articles.
Results and Discussion
Of 13 identified studies, 11 studies were considered after double screening based on the inclusion criteria. All 11 pharmacological investigations were considered for review. Subsequent studies reflected on the pharmacological properties of lectins on the levels of BG, oxidative stress, β-cell proliferation, insulin resistance, inhibition of carbohydrate digesting enzymes, body weight, food and water intake, lipid profile, and other parameters. This review highlights lectins as potential anti-diabetic agents.
Conclusion
However, due to limited research, systematic evaluation is recommended for their development and promotion as effective potential antihyperglycemic agents. The clinical efficacy and safety of lectins against diabetes mellitus must also be evaluated.
... The previous literature demonstrated the potential of banana inflorescence flour as a food ingredient [15], as it demonstrated highly accepted food properties, including physical characteristics and chemical composition [15,16]. However, the properties of a food product are highly influenced by the method of drying [17,18]. ...
... Most studies on the extraction of nutrient and non-nutrient compounds from banana inflorescence have been carried out with traditional extraction methods such as conventional stirring and ultrasound-assisted extraction [12,16,32,40]. However, many other biological studies for bioactive compound extractions have used ASE, and it is a time-saving method with highly efficient extractions [41]. ...
Plant-derived foods with therapeutic potential have strong connection with both the pharmaceutical and nutraceutical industries. The effectiveness of these therapeutic properties is heavily influenced by the thermal treatment during drying and extraction methods. Traditional convective drying is a very energy incentive and lengthy process. Although some advanced and hybrid drying methods have been developed, these have not been applied in drying of banana inflorescence. In this study, we investigated the effects of freeze-drying (FD) and intermittent microwave convective drying (IMCD), as well as traditional convective oven drying (CD), on the polyphenol profile of banana inflorescence when extracted using the energy-efficient Accelerated Solvent Extraction method (ASE). Our findings revealed that the freeze-dried banana inflorescence powder exhibited the highest extraction of bioactive compounds when using 75% methanol at 100 °C as a solvent. It recovered 2906.3 ± 20.83 mg/100 g of the phenolic compounds and 63.12 ± 0.25% antioxidant activity under the optimal extraction conditions. While IMCD was found to be the second-best drying method in terms of preserving bioactive compounds, its operational time and cost were significantly lower compared to freeze-drying. Furthermore, our study confirmed the presence of medicinal compounds such as gallic acid, protocatechuic acid, caffeic acid, coumaric acid, catechin, ferulic acid, kaempferol, and quercetin in banana inflorescence. The development of innovative functional foods and pharmaceutical ingredients through green extraction methods and optimal drying conditions holds significant potential to save energy in the process, enhance human health, and promote environmental sustainability and circular economy processes. These efforts align with supporting Sustainable Development Goals (SDGs) 3 and 12.
... These findings showed that the replacement of egg with chia seeds, flaxseeds and mashed banana in muffin formulations increased the mineral content of muffin. The total ash contents in each of the plant-based egg replacer ingredients according to the research paper were as follows which were mashed bananas contain 4.93 % [31], chia seeds contain 4.77 % [32] and flaxseeds contain 3.4 % [33]. This result was in line with some of the research where the increased ash content in the bakery product may have been due to the greater concentration of minerals in plant-based egg replacer ingredients. ...
... The carbohydrate value of the egg pumpkin muffin (Control) was 40.63 % while the carbohydrate value for the eggless pumpkin muffin was higher in value (between 47.43 and 49.22%). The total carbohydrate contents in each plant-based egg replacer ingredient according to the research paper were as follows which were flaxseeds 43.60 % [39], chia seeds 42.10 % [40] and mashed banana 46.58 % [31]. In a similar study, Sunwar [34] also found similar results where the carbohydrate content was higher when samples were substituted with plant-based egg replacer ingredients (flaxseeds) as compared to the control sample. ...
Eggs play a crucial role in the production of muffins by contributing to their moistness and tenderness. However, several issues arise with using eggs in muffin formulation, such as egg allergies and the sustainability of egg supply in the market. Therefore, this study aimed to determine the effect of incorporating plant-based ingredients (chia seeds, flaxseeds and mashed banana) in eggless pumpkin muffin formulations on physical properties, nutritional composition and sensory acceptance. Four samples were prepared as follows: Control (muffin with egg), F1 (muffin with chia seeds), F2 (muffin with flaxseeds) and F3 (muffin with mashed banana). The samples were analysed for batter density, muffin height, texture profile analysis, muffin crumb colour, nutritional composition and sensory preference using a nine-point hedonic scale. Generally, muffins prepared with plant-based ingredients showed a decrease in height (3.97–3.83 cm) and water activity (0.88–0.89) compared to the control muffins (4.37 cm and 0.90, respectively). On the contrary, the batter density of wet batter eggless pumpkin muffins increased compared to those prepared with egg. The replacement of egg with plant-based ingredients resulted in muffins with a harder texture, as indicated by the increased hardness values compared to the control muffin. The use of plant-based ingredients in pumpkin muffin formulations produced muffins with a lighter colour due to the absence of colour pigments in chia seeds, flaxseeds and mashed banana. The inclusion of plant-based ingredients in eggless pumpkin muffin formulations increased the ash, fibre and carbohydrate content while decreasing the fat content. Overall, the preference test revealed that eggless pumpkin muffins prepared using chia seeds (6.93) and mashed banana (7.58) rated higher for overall acceptance attribute as compared to the control pumpkin muffin.
... SGLT-2 inhibitors and GLP-1 receptor agonists are the modern therapies used for managing diabetes. (Zinman et al., 2015, Mahadev et al., 2022, Ramu et al., 2017 report that these drugs have different mechanisms of action and have been shown to enhance cardiovascular outcomes. To completely comprehend their long-term safety features and cost-effectiveness, more research is needed. ...
Diabetes mellitus is becoming more common worldwide which is a health risk, leading to significant morbidity and mortality. Despite advancements in pharmacotherapy and lifestyle modifications, managing diabetes remains a challenge due to its complex pathophysiology and associated complications. Stem cell treatment has become a potentially approach to a diabetes treatment, offering the potential to regenerate pancreatic beta cells, modulate immune responses, and improve tissue repair. This review article provides an overview of the current understanding of diabetes mellitus, discusses the mechanisms of action of various types of stem cells, and evaluates preclinical and clinical evidence supporting their therapeutic potential. Challenges such as immune rejection, tumorigenicity, and regulatory hurdles are addressed, along with future directions in stem cell therapy, including personalized medicine approaches and combination therapies. By highlighting the opportunities and obstacles in stem cell therapy for diabetes, this review aims to guide future research efforts toward developing safe, effective, and accessible treatments for diabetic patients worldwide.
... ; Ramu et al., (2017) Energy 64.40 -AOAC (2000); Ramu et al., (2017) Protein 7.34 Kjeldahl method AOAC (2000); Ramu et al., (2017) Total dietary fiber 61.14 Enzymatic-gravimetric method AACC (2000); Ramu et al.,(2017) Insoluble dietary fiber 59.10 Enzymatic-gravimetric method AACC (2000); Ramu et al.,(2017) Soluble dietary fiber 02.04 Enzymatic-gravimetric method AACC (2000); Ramu et al.,(2017) Lignin 7.86 Gravimetric method Noor et al. (2011); Ramu et al., (2017); atomic emission spectrometry AOAC (2000); Ramu et al., (2017) Potassium 10.63 Plasma atomic emission spectrometry AOAC (2000); Ramu et al., (2017) Calcium 4.01 Plasma atomic emission spectrometry AOAC (2000); Ramu et al., (2017) Microelements (ppm) Iron 30.65 Plasma atomic emission spectrometry AOAC (2000); Ramu et al., (2017) Copper 0.02 Plasma atomic emission spectrometry AOAC (2000); Ramu et al., (2017) Zinc 16.60 Plasma atomic emission spectrometry AOAC (2000); Ramu et al., (2017) Lead 0.15 Plasma atomic emission spectrometry AOAC(2000);Ramu et al., (2017) ...
As a tropical fruit, the banana is one of the favorite fruits, and the banana herb only bears fruit once in its lifespan; it is chopped off after harvesting, and only 40% of it is adequately utilized, leaving the remaining 60% as trash rich in cellulose, hemicellulose, and natural fibers. The pseudostem accounts for 75% of the waste, with the rest accounting for 25%. The purpose of this paper is to raise important awareness about the bioactive chemicals found in banana pseudostems hence they can be considered as sustainable foods and their applications as culinary raw materials and in other sectors. Even though bulk waste is biodegradable, it causes many problems in our environment, so sustainable waste usage with proper management and utilization of the residues can not only help in the utilization of the bioactive and nutrient compounds present but also increase the economic and environmental issues associated with the problem. The banana pseudostem is used in various businesses as culinary ingredients, fibers, and hazardous removers. Even when used for heavy metal treatment in wastewater, the fiber in it is strong enough to manufacture cardboard and food packaging materials. Some pseudostem types can even be extracted for pectin and used as food additives. The powdered pseudostem is used to boost the nutritional content of numerous recipes. In summary, the banana pseudostem can be divided into two first the central core part that can be used as food raw material and other outer sheaths in various different industries.
... They are mostly consumed in many Asian countries such as Thailand, Sri Lanka, Malaysia, Indonesia, the Philippines, Burma, and India (Mathew and Negi, 2017;Ramírez-Bolaños et al., 2021;Soni and Saxena, 2021). In terms of nutritional value, banana blossoms are rich in 70% dietary ber, 53.78% carbohydrates and 19.60% protein (Ramu et al., 2017). They are a source of important primary and secondary minerals, including potassium, sodium, phosphorus, calcium, magnesium, zinc, and iron (Sheng et al., 2010;Elaveniya and Jayamuthunagai, 2014), with the highest amount of potassium, followed by calcium, magnesium, phosphorus, and sodium, respectively (Ramu et al., 2017). ...
... In terms of nutritional value, banana blossoms are rich in 70% dietary ber, 53.78% carbohydrates and 19.60% protein (Ramu et al., 2017). They are a source of important primary and secondary minerals, including potassium, sodium, phosphorus, calcium, magnesium, zinc, and iron (Sheng et al., 2010;Elaveniya and Jayamuthunagai, 2014), with the highest amount of potassium, followed by calcium, magnesium, phosphorus, and sodium, respectively (Ramu et al., 2017). Banana blossoms have 4 times more calcium than ripe bananas and 4-5 times less energy than bananas due to low carbohydrates. ...
The objectives of this research were to study the physical properties, chemical composition of banana blossom sheaths, and microbial quality of its juices. Banana blossom sheaths have different skin colors; the inner is light-yellow, and the outer is pink red. It was found that the light-yellow inner banana blossom sheaths were a source of protein (24.12 g/100 g of sample) and total phenolic compounds (13.58 mg of gallic acid equivalents (GAE)/g dry weight), and the pink-red outer sheaths of banana blossoms were a source of fibers (27.39 g/100 g of sample) and total anthocyanin content (6.43 mg). The healthy pasteurized banana blossom juices produced from the inner and the outer sheaths of banana blossoms are sources of phenolic compounds (254 and 124 mg GAE/100 mL), total anthocyanin contents (0.19 and 15.01 mg cyanidin-3-glucoside equivalent (CGE)/100 mL), and antioxidant properties using the DPPH method (2,280.49 and 2,156.53 µmol of Trolox equivalents/100 mL), respectively.
... The highest carbohydrate content was due to the lower protein, fat, ash content of TCHBPF. Ramu and co-workers [26] represented the carbohydrate content of banana pseudostem flour as 46.58%. This might be due to differences in the drying conditions of the pseudostems. ...
... mg of GAE/100 g (Table 1). Ramu and co-workers [26] stated that the total phenols content in Musa species Nanjangud Rasa Bale pseudostem flour was 188.64 mg of GAE/100 g. The variation might be due to differences in the banana pseudostem species. ...
... inhibition (Table 1). Saravanan and Aradhya [26] estimated the DPPH radical scavenging activity in methanol extract of different banana pseudostem cultivars was found 40.02 to 12.73% inhibition. The variation might be due to different cultivation practices and levels of maturity in banana pseudostems. ...
... Sheng et al. (2010) reported that banana inflorescence (Musa Bacijiao and Musa paradisiac L.) is a rich source of unsaturated fatty acids, oleic acid, linoleic acid and alpha-linolenic acid, responsible for maintaining heart health. It also has an abundance of minerals, mainly potassium (1086 mg/100g) as reported by Ravindran et al. (2021), magnesium (23.55 mg/g) and calcium (10.65 mg/g) (Basumatary & Nath, 2018;Ramu et al., 2017) and iron, copper and zinc (Zou, Tan, Zhang, Wu, & Shang, 2022). Pseudostem is another by-product that is studied for its nutritional composition by some researchers. ...
... Pseudostem is another by-product that is studied for its nutritional composition by some researchers. Ramu et al. (2017) did a comparative assessment of the nutritional profile of banana pseudostem and flower (Musa sp.Cv Nanjangud Rasa Bale) and reported that banana flower was nutritionally richer in terms of carbohydrates, protein, fat and dietary fiber, when compared with banana pseudostem. And in both the by-products, potassium was found to be the most abundant mineral. ...
... Hypoglycemic effect of different compounds may also be due to their ability to block the enzymes which hydrolyze carbohydrates (Zou et al., 2022). In a study by Ramu et al. (2017), it was established that enzymes α-glucosidase and α-amylase were inhibited by compounds, lupeol and umbelliferone in ethanolic extract of banana inflorescence. Antidiabetic activities of crude ethanolic extract of banana inflorescence was also reported by Aiemcharoen, Wichienchot, and Sermwittayawong (2022) and similar results were obtained in a study by Ara, Tripathy, Ghosh, and Ghosh (2020), where it was established that flower of Musa balbisiana banana has a potential to rectify diabetic condition and oxidative stress induced by diabetes and can be used to develop an antidiabetic drug. ...