New perspectives for banana peel polysaccharides and their conversion to oligosaccharides

Maria Angélica F Pereira; Karina Cesca; Patrícia Poletto; Débora de Oliveira

doi:10.1016/j.foodres.2021.110706

New perspectives for banana peel polysaccharides and their conversion to oligosaccharides

Food Res Int. 2021 Nov:149:110706. doi: 10.1016/j.foodres.2021.110706. Epub 2021 Sep 13.

Authors

Maria Angélica F Pereira¹, Karina Cesca¹, Patrícia Poletto², Débora de Oliveira³

Affiliations

¹ Department of Chemical and Food Engineering, UFSC - Federal University of Santa Catarina, Florianópolis, SC 88040-970, Brazil.
² Department of Chemical and Food Engineering, UFSC - Federal University of Santa Catarina, Florianópolis, SC 88040-970, Brazil. Electronic address: patricia.poletto@ufsc.br.
³ Department of Chemical and Food Engineering, UFSC - Federal University of Santa Catarina, Florianópolis, SC 88040-970, Brazil. Electronic address: debora.oliveira@ufsc.br.

PMID: 34600698
DOI: 10.1016/j.foodres.2021.110706

Abstract

Banana peel is a source of polysaccharides: pectin, hemicellulose and cellulose. Recent studies have shown that these carbohydrate fractions can be converted into oligomers, which have applications in food, feed and pharmaceuticals, claiming important technical, functional and biological activities. Potential prebiotic activity of pectin and cellulose oligosaccharides obtained from banana peel was already reported. Based on technologies developed for fractionation and extraction of polysaccharides, such as pectin, hemicellulose and cellulose, banana peel can be explored to obtain functional oligosaccharides.

Keywords: Cello-oligosaccharides; Pectin oligosaccharides; Prebiotic; Xylooligosaccharides.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Musa*
Oligosaccharides
Pectins
Polysaccharides
Prebiotics

Substances

Oligosaccharides
Polysaccharides
Prebiotics
Pectins