The effect of Gamma Irradiation on the Nutritional Properties of Functional Products of the Green Banana
Banana is one of the most consumed fruits in the tropics and subtropics. Brazil accounts for about 9% of the world banana production. However, the production losses are as high as 30 to 40% and even much higher in some developing countries. The green banana flour is a complex carbohydrate source, including a high total starch (73.4%), resistant starch (17.5%) with functional properties. Gamma irradiation is considered to be an alternative method for food preservation. It has been performed due to the need of extending the shelf - life of foods, whilst maintaining their safety and avoiding one of the main concerns: the nutrient loss. In this work data about on the effects of ionizing radiation on the physicochemical analysis (carbohydrate, proteins, lipids, alimentary fiber, moistures and ashes) of Brazilian functional products (biscuits and bread) of the green banana pulp are presented. The caloric value was calculated. No significant difference was observed between the samples of irradiated and non – irradiated green banana biscuits with the following determinations: carbohydrates, proteins, alimentary fiber and ashes. Only a small significant difference was found in lipids (macronutrients). The results of physical chemical analysis of the irradiated and non- irradiated green banana bread non- irradiated showed no significant difference with the following determinations: carbohydrates, lipids (macronutrients), moisture, ashes and caloric value. A small difference was found in proteins (macronutrients). Irradiation of functional products (biscuits and bread) with doses of 1 and 3kGy maintained their original macronutrients content, showing good radioresistance.
[1] S. Suntharalingam, G. Ravindran, "Physical and biochemical properties of green banana flour," Plant Foods Human Nutrit, vol. 43, pp.19-27, jan 1993.
[2] W. Zaman, D. Paul, D. Alam, M. Ibrahim, P. Hassan, "Shelf life extension of banana (musa sapientum) by gamma radiation," J. bio-sci., vol. 15, pp. 47-53,2007
[3] A. F. M. Alkarkhi, S. Bin Ramli, Y. S. Yong, A. M. Easa. "Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits," Food Chemistry, vol. 129, pp. 312-318, nov 2011.
[4] A. Aparicio-Saguilan, S. G. Sayago-Ayerdi, A. Vargas-Torres, T. Juscelino, T. E. Ascencio-Otero, L. A. Bello-Perez, "Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch," Journal of Food Composition and Analysis, vol. 20, pp. 175-181, may 2007
[5] E. Juarez-Garcia, E. Agama-Acevedo, S. G. Sayago-Ayerdi, S. L. Rodriguez-Ambriz, L. A. Bello-Perez, "Composition, digestibility and application in breadmaking of banana flour," Plant Foods for Human Nutrition, vol. 61, pp. 131-137, oct 2006.
[6] T. B. Tribes, J.B. Hemandez-Uribe, M. G. C. Mendes-Montealvo, E. W. Menezes, L. A. Bello- Perez, C. C. Tadini, "Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions," Food Sci Technol. vol. 42, no. 5, pp. 1022-1025, jun 2009.
[7] A. D. Borges, J. Pereira, E. M. P. De Lucena, "Green banana flour characterization. Sci. food technol." ( "In Portuguese") vol. 29, no 2, pp. 333-339, apri12009.
[8] M. S. Taipina, M.A.B. Rodas, M. L. Garbelotti, S. A. Silva, "Feasibility of using banana pulp in the formulation of green pasta," Food hygiene, " in Portuguese", vol. 22, pp. 22-25, may 2008.
[9] S. Someya, Y. Yoshiki, K. Okubo, "Antioxidant compounds from banana (Musa Cavendish)," Food Chemistry, vol. 79, pp. 351-354, nov 2002.
[10] G. H. Rabbani, S. Ahmed, I. Hossain, R. Islan, F. Marni, M. Akhtar, N. Majid, "Green banana reduces clinical severity of childhood shigelosis: a double—blind, randomized, controlled clinical trial" Pediatric Infectious Disease Journal, vol. 28, no 5, pp. 420-425, may 2009.
[11] A. L. Bello-Perez, E. Agama-Acevedo, P. Osorio-Diaz, G. R. Utrilla-Coello, J.F. Garcia-Suarez, Flour and Breads and their Fortification in Health and Disease Prevention. London, UK: Elsevier, 2011,542 pp.
[12] D.J.A Jenkins, TMS, Wolever, R.H ,Taylor, H. Barker, H. Fielder, J.M Baldwin, A.0 Bowling, H.0 Newman, A.L JenKins,V. Goff. "Glycemic index of foods: A Physiological basis for carbohydrates exchange." Am J Clin Nutr , vol 34, no 3, pp. 362-366, mart 1981.
[13] Z. Agundez-Arvizu, M. V. Fernandez-Ramirez., M. E. Acre - Corrales, E. Cruz-Zaragoza, R. Melendrez, V. Chemov, M. Barboza -Flores, "Gamma radiation effects on commercial Mexican bread making wheat flour" Nucl. Instrum. Methods Phys. Res. Sect. B. vol. 245, pp. 455-458, apr 2006.
[14] M. H. Desmonts, "Les modifications organoleptiques des aliments traites par ionization," Ann. Fals. Exp. Chim. vol. 90, pp. 347-353, 1997.
[15] WHO - WORLD HEALTH ORGANIZATION, Safety and nutritional adequacy of irradiated food. Geneva, 1994.
[16] 0. B. Wood, C.M. Bruhn, "Position of the American Dietetic Association: Food irradiation. Statistical data included," J. Am. Diet Assoc. vol. 100, no. 21, pp. 246-253, feb 2000.
[17] J. F. Diehl.; E.S., Josephson. "Assessment of wholesomeness of irradiated foods," Acta Alimentary, vol. 23, no. 2, pp. 195-214, may 1994.
[18] M. L. Garbelotti, M. S. Taipina, L.C.A. Lamardo, M.A.B. Rodas, "Chemical Composition Analysis Nutritional Shake-Based Green Banana pulp Treaty by gamma radiation," Food hygiene ("in portuguese"), vol. 25, no. 194, pp 706-708, apr 2011.
[19] IAL - INSTITUT° ADOLFO LUTZ, Physicochemical methods for food analysis ("in portuguese"). Brasilia: Ministerio da Sande - ANVISA 2005.
[20] R. C. De Angelis, Nutrition Physiology: Essentials for nutrition and malnutrition ("In portuguese"). Sao Paulo: EDART/Ed. Universidade de Sao Paulo, vol. 1, pp. 43-53,1997.
[21] M. S. Taipina; M. L. Garbelotti; L. C. A. Lamardo; J. S. Santos; M. A. B. Rodas, " The effect of gamma irradiation on the nutritional properties of sunflower whole grain cookies," Procedia — Food Science, dez 2011.
[22] FDA- Food and Drug Administration. Food Irradiation: The treatmants of foods with ionizing radiation, 1998. available in em: httpi
www.cfsan.fda.gov/—dms /opa-fdir.html,. Access in: 8 abr. 2009
[1] S. Suntharalingam, G. Ravindran, "Physical and biochemical properties of green banana flour," Plant Foods Human Nutrit, vol. 43, pp.19-27, jan 1993.
[2] W. Zaman, D. Paul, D. Alam, M. Ibrahim, P. Hassan, "Shelf life extension of banana (musa sapientum) by gamma radiation," J. bio-sci., vol. 15, pp. 47-53,2007
[3] A. F. M. Alkarkhi, S. Bin Ramli, Y. S. Yong, A. M. Easa. "Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits," Food Chemistry, vol. 129, pp. 312-318, nov 2011.
[4] A. Aparicio-Saguilan, S. G. Sayago-Ayerdi, A. Vargas-Torres, T. Juscelino, T. E. Ascencio-Otero, L. A. Bello-Perez, "Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch," Journal of Food Composition and Analysis, vol. 20, pp. 175-181, may 2007
[5] E. Juarez-Garcia, E. Agama-Acevedo, S. G. Sayago-Ayerdi, S. L. Rodriguez-Ambriz, L. A. Bello-Perez, "Composition, digestibility and application in breadmaking of banana flour," Plant Foods for Human Nutrition, vol. 61, pp. 131-137, oct 2006.
[6] T. B. Tribes, J.B. Hemandez-Uribe, M. G. C. Mendes-Montealvo, E. W. Menezes, L. A. Bello- Perez, C. C. Tadini, "Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions," Food Sci Technol. vol. 42, no. 5, pp. 1022-1025, jun 2009.
[7] A. D. Borges, J. Pereira, E. M. P. De Lucena, "Green banana flour characterization. Sci. food technol." ( "In Portuguese") vol. 29, no 2, pp. 333-339, apri12009.
[8] M. S. Taipina, M.A.B. Rodas, M. L. Garbelotti, S. A. Silva, "Feasibility of using banana pulp in the formulation of green pasta," Food hygiene, " in Portuguese", vol. 22, pp. 22-25, may 2008.
[9] S. Someya, Y. Yoshiki, K. Okubo, "Antioxidant compounds from banana (Musa Cavendish)," Food Chemistry, vol. 79, pp. 351-354, nov 2002.
[10] G. H. Rabbani, S. Ahmed, I. Hossain, R. Islan, F. Marni, M. Akhtar, N. Majid, "Green banana reduces clinical severity of childhood shigelosis: a double—blind, randomized, controlled clinical trial" Pediatric Infectious Disease Journal, vol. 28, no 5, pp. 420-425, may 2009.
[11] A. L. Bello-Perez, E. Agama-Acevedo, P. Osorio-Diaz, G. R. Utrilla-Coello, J.F. Garcia-Suarez, Flour and Breads and their Fortification in Health and Disease Prevention. London, UK: Elsevier, 2011,542 pp.
[12] D.J.A Jenkins, TMS, Wolever, R.H ,Taylor, H. Barker, H. Fielder, J.M Baldwin, A.0 Bowling, H.0 Newman, A.L JenKins,V. Goff. "Glycemic index of foods: A Physiological basis for carbohydrates exchange." Am J Clin Nutr , vol 34, no 3, pp. 362-366, mart 1981.
[13] Z. Agundez-Arvizu, M. V. Fernandez-Ramirez., M. E. Acre - Corrales, E. Cruz-Zaragoza, R. Melendrez, V. Chemov, M. Barboza -Flores, "Gamma radiation effects on commercial Mexican bread making wheat flour" Nucl. Instrum. Methods Phys. Res. Sect. B. vol. 245, pp. 455-458, apr 2006.
[14] M. H. Desmonts, "Les modifications organoleptiques des aliments traites par ionization," Ann. Fals. Exp. Chim. vol. 90, pp. 347-353, 1997.
[15] WHO - WORLD HEALTH ORGANIZATION, Safety and nutritional adequacy of irradiated food. Geneva, 1994.
[16] 0. B. Wood, C.M. Bruhn, "Position of the American Dietetic Association: Food irradiation. Statistical data included," J. Am. Diet Assoc. vol. 100, no. 21, pp. 246-253, feb 2000.
[17] J. F. Diehl.; E.S., Josephson. "Assessment of wholesomeness of irradiated foods," Acta Alimentary, vol. 23, no. 2, pp. 195-214, may 1994.
[18] M. L. Garbelotti, M. S. Taipina, L.C.A. Lamardo, M.A.B. Rodas, "Chemical Composition Analysis Nutritional Shake-Based Green Banana pulp Treaty by gamma radiation," Food hygiene ("in portuguese"), vol. 25, no. 194, pp 706-708, apr 2011.
[19] IAL - INSTITUT° ADOLFO LUTZ, Physicochemical methods for food analysis ("in portuguese"). Brasilia: Ministerio da Sande - ANVISA 2005.
[20] R. C. De Angelis, Nutrition Physiology: Essentials for nutrition and malnutrition ("In portuguese"). Sao Paulo: EDART/Ed. Universidade de Sao Paulo, vol. 1, pp. 43-53,1997.
[21] M. S. Taipina; M. L. Garbelotti; L. C. A. Lamardo; J. S. Santos; M. A. B. Rodas, " The effect of gamma irradiation on the nutritional properties of sunflower whole grain cookies," Procedia — Food Science, dez 2011.
[22] FDA- Food and Drug Administration. Food Irradiation: The treatmants of foods with ionizing radiation, 1998. available in em: httpi
www.cfsan.fda.gov/—dms /opa-fdir.html,. Access in: 8 abr. 2009
@article{"International Journal of Biological, Life and Agricultural Sciences:58661", author = "Magda S. Taipina and Maria L. Garbelotti and Mariana G.B. Cadioli", title = "The effect of Gamma Irradiation on the Nutritional Properties of Functional Products of the Green Banana", abstract = "Banana is one of the most consumed fruits in the tropics and subtropics. Brazil accounts for about 9% of the world banana production. However, the production losses are as high as 30 to 40% and even much higher in some developing countries. The green banana flour is a complex carbohydrate source, including a high total starch (73.4%), resistant starch (17.5%) with functional properties. Gamma irradiation is considered to be an alternative method for food preservation. It has been performed due to the need of extending the shelf - life of foods, whilst maintaining their safety and avoiding one of the main concerns: the nutrient loss. In this work data about on the effects of ionizing radiation on the physicochemical analysis (carbohydrate, proteins, lipids, alimentary fiber, moistures and ashes) of Brazilian functional products (biscuits and bread) of the green banana pulp are presented. The caloric value was calculated. No significant difference was observed between the samples of irradiated and non – irradiated green banana biscuits with the following determinations: carbohydrates, proteins, alimentary fiber and ashes. Only a small significant difference was found in lipids (macronutrients). The results of physical chemical analysis of the irradiated and non- irradiated green banana bread non- irradiated showed no significant difference with the following determinations: carbohydrates, lipids (macronutrients), moisture, ashes and caloric value. A small difference was found in proteins (macronutrients). Irradiation of functional products (biscuits and bread) with doses of 1 and 3kGy maintained their original macronutrients content, showing good radioresistance.
", keywords = "Irradiation, Functional Food, Nutritional value.", volume = "6", number = "7", pages = "497-4", }
