Banana inflorescence: Its bio-prospects as an ingredient for functional foods
Background: There is a renewed interest in the utilisation of agricultural by-products, particularly those from crop plants, as a source of functional ingredients. The banana (Musa spp.) is a popular food crop worldwide but its inflorescence is often undervalued, similar to other agricultural by-pro...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88004/1/ABSTRACT.pdf |
| _version_ | 1825952437217787904 |
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| author | Beng, Fye Lau Kin, Weng Kong Kok, Hoong Leong Sun, Jian He, Xuemei Wang, Zhenxing Mustafa, Mohd Rais Tau, Chuan Ling Ismail, Amin |
| author_facet | Beng, Fye Lau Kin, Weng Kong Kok, Hoong Leong Sun, Jian He, Xuemei Wang, Zhenxing Mustafa, Mohd Rais Tau, Chuan Ling Ismail, Amin |
| author_sort | Beng, Fye Lau |
| collection | UPM |
| description | Background: There is a renewed interest in the utilisation of agricultural by-products, particularly those from crop plants, as a source of functional ingredients. The banana (Musa spp.) is a popular food crop worldwide but its inflorescence is often undervalued, similar to other agricultural by-products. As the banana inflorescence is traditionally consumed as food and medicine, it has the potential to be developed into functional foods. Scope and approach: The present review systematically summarises the nutritional attributes, bioactive components and potential health-promoting properties of the inflorescence of the banana plant for the first time. Key Findings and Conclusions: The findings thus far, particularly on the broad array of bioactive chemical constituents in the inflorescence and their corresponding biological activities, seem to justify its proposed use in various food industries. Perspectives on the current status of research and future work potentially leading to the development and commercialisation of the banana inflorescence into value-added products, are also provided. From this review, it is clear that the banana inflorescence has great potential to be developed into useful nutraceuticals and functional foods. |
| first_indexed | 2024-03-06T10:44:37Z |
| format | Article |
| id | upm.eprints-88004 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:44:37Z |
| publishDate | 2020 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-880042022-05-24T04:32:48Z http://psasir.upm.edu.my/id/eprint/88004/ Banana inflorescence: Its bio-prospects as an ingredient for functional foods Beng, Fye Lau Kin, Weng Kong Kok, Hoong Leong Sun, Jian He, Xuemei Wang, Zhenxing Mustafa, Mohd Rais Tau, Chuan Ling Ismail, Amin Background: There is a renewed interest in the utilisation of agricultural by-products, particularly those from crop plants, as a source of functional ingredients. The banana (Musa spp.) is a popular food crop worldwide but its inflorescence is often undervalued, similar to other agricultural by-products. As the banana inflorescence is traditionally consumed as food and medicine, it has the potential to be developed into functional foods. Scope and approach: The present review systematically summarises the nutritional attributes, bioactive components and potential health-promoting properties of the inflorescence of the banana plant for the first time. Key Findings and Conclusions: The findings thus far, particularly on the broad array of bioactive chemical constituents in the inflorescence and their corresponding biological activities, seem to justify its proposed use in various food industries. Perspectives on the current status of research and future work potentially leading to the development and commercialisation of the banana inflorescence into value-added products, are also provided. From this review, it is clear that the banana inflorescence has great potential to be developed into useful nutraceuticals and functional foods. Elsevier 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88004/1/ABSTRACT.pdf Beng, Fye Lau and Kin, Weng Kong and Kok, Hoong Leong and Sun, Jian and He, Xuemei and Wang, Zhenxing and Mustafa, Mohd Rais and Tau, Chuan Ling and Ismail, Amin (2020) Banana inflorescence: Its bio-prospects as an ingredient for functional foods. Trends in Food Science & Technology, 97. 14 - 28. ISSN 0924-2244 https://www.sciencedirect.com/science/article/pii/S0924224418306654 10.1016/j.tifs.2019.12.023 |
| spellingShingle | Beng, Fye Lau Kin, Weng Kong Kok, Hoong Leong Sun, Jian He, Xuemei Wang, Zhenxing Mustafa, Mohd Rais Tau, Chuan Ling Ismail, Amin Banana inflorescence: Its bio-prospects as an ingredient for functional foods |
| title | Banana inflorescence: Its bio-prospects as an ingredient for functional foods |
| title_full | Banana inflorescence: Its bio-prospects as an ingredient for functional foods |
| title_fullStr | Banana inflorescence: Its bio-prospects as an ingredient for functional foods |
| title_full_unstemmed | Banana inflorescence: Its bio-prospects as an ingredient for functional foods |
| title_short | Banana inflorescence: Its bio-prospects as an ingredient for functional foods |
| title_sort | banana inflorescence its bio prospects as an ingredient for functional foods |
| url | http://psasir.upm.edu.my/id/eprint/88004/1/ABSTRACT.pdf |
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