Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat products
Abstract
The bioactive compounds and the antioxidant activity of extracts made with various parts of banana inflorescences (bracts, male flowers, rachis, and whole inflorescence) were evaluated in the first part of this study. The extract made with male flowers (EMF) had a higher content of phenolics and flavonoids, lower IC 50 value, and higher FRAP value. Thus, EMF was selected to be used in sausage formulations at the concentrations of 0, 0.5, 1, 1.5, and 2%. The effect of this reformulation on the physicochemical, oxidative, and sensory characteristics of the sausages was evaluated during the refrigerated storage (28 days). EMF presented an effective antioxidant activity, with no major changes on pH, aw, and color parameters. In addition, the sensory quality of the product was not affected by the addition of up to 2% EMF. Therefore, EMF has great potential to be used as a natural antioxidant in meat products.
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Banana flower extracts can be used to enrich pork burgers and sausages, slowing lipid oxidation.
“Banana flower extracts can be used to enrich pork burgers and sausages, slowing lipid oxidation [29,30].”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [30]
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- Authors
- Rodrigues, A. S., Kubota, E. H., da Silva, C. G., dos Santos Alves, J., Hautrive, T. P., Rodrigues, G. S., & Campagnol, P. C. B.
- Affiliations
- Universidade Federal de Santa Maria (BR)
- Corresponding author
- Campagnol, Paulo Cezar Bastianello
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 2020-03
- Volume
- 161
- Pages
- 107991
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W2988948745
- Cited by
- 64
- References
- 27
- Citations by year
- 2026: 8 · 2025: 7 · 2024: 13 · 2023: 12 · 2022: 12 · 2021: 5 · 2020: 7
- FWCI
- 4.88
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Meat Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- banana inflorescence, staminate flowers, natural antioxidants, meat products, sausage, phenolic compounds, flavonoids, oxidative stability, cold storage, sensory quality, bioactive compounds
- MeSH terms
- Pork Meat, Adult, Animals, Antioxidants, Female, Humans, Hydrogen-Ion Concentration, Male, Meat Products, Middle Aged, Oxidation-Reduction, Plant Extracts, Swine, Musa, Lipid Metabolism, Young Adult, Inflorescence, Food Storage, Food Quality
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