Staff View: Banana inflorescence: Its bio-prospects as an ingredient for functional foods

Banana inflorescence: Its bio-prospects as an ingredient for functional foods

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 th...

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Main Authors:	Lau, Beng Fye, Kong, Kin Weng, Leong, Kok Hoong, Sun, Jian, He, Xuemei, Wang, Zhenxing, Mustafa, Mohd Rais, Ling, Tau Chuan, Ismail, Amin
Format:	Article
Published:	Elsevier 2020
Subjects:	R Medicine
Online Access:	http://eprints.um.edu.my/36848/
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spelling	my.um.eprints.368482023-10-05T03:26:44Z http://eprints.um.edu.my/36848/ Banana inflorescence: Its bio-prospects as an ingredient for functional foods Lau, Beng Fye Kong, Kin Weng Leong, Kok Hoong Sun, Jian He, Xuemei Wang, Zhenxing Mustafa, Mohd Rais Ling, Tau Chuan Ismail, Amin R Medicine 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 2020-03 Article PeerReviewed Lau, Beng Fye and Kong, Kin Weng and Leong, Kok Hoong and Sun, Jian and He, Xuemei and Wang, Zhenxing and Mustafa, Mohd Rais and Ling, Tau Chuan and Ismail, Amin (2020) Banana inflorescence: Its bio-prospects as an ingredient for functional foods. Trends in Food Science & Technology, 97. pp. 14-28. ISSN 09242244, DOI https://doi.org/10.1016/j.tifs.2019.12.023 <https://doi.org/10.1016/j.tifs.2019.12.023>. 10.1016/j.tifs.2019.12.023
institution	Universiti Malaya
building	UM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaya
content_source	UM Research Repository
url_provider	http://eprints.um.edu.my/
topic	R Medicine
spellingShingle	R Medicine Lau, Beng Fye Kong, Kin Weng Leong, Kok Hoong Sun, Jian He, Xuemei Wang, Zhenxing Mustafa, Mohd Rais Ling, Tau Chuan Ismail, Amin Banana inflorescence: Its bio-prospects as an ingredient for functional foods
description	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.
format	Article
author	Lau, Beng Fye Kong, Kin Weng Leong, Kok Hoong Sun, Jian He, Xuemei Wang, Zhenxing Mustafa, Mohd Rais Ling, Tau Chuan Ismail, Amin
author_facet	Lau, Beng Fye Kong, Kin Weng Leong, Kok Hoong Sun, Jian He, Xuemei Wang, Zhenxing Mustafa, Mohd Rais Ling, Tau Chuan Ismail, Amin
author_sort	Lau, Beng Fye
title	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_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_sort	banana inflorescence: its bio-prospects as an ingredient for functional foods
publisher	Elsevier
publishDate	2020
url	http://eprints.um.edu.my/36848/
_version_	1781704504464375808
score	13.211869

Banana inflorescence: Its bio-prospects as an ingredient for functional foods

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