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

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...

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Main Authors:	Beng, Fye Lau, Kin, Weng Kong, Kok, Hoong Leong, Sun, Jian, He, Xuemei, Wang, Zhenxing, Mustafa, Mohd Rais, Tau, Chuan Ling, Ismail, Amin
Format:	Article
Language:	English
Published:	Elsevier 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/88004/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/88004/ https://www.sciencedirect.com/science/article/pii/S0924224418306654
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id	my.upm.eprints.88004
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spelling	my.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
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
language	English
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.
format	Article
author	Beng, Fye Lau Kin, Weng Kong Kok, Hoong Leong Sun, Jian He, Xuemei Wang, Zhenxing Mustafa, Mohd Rais Tau, Chuan Ling Ismail, Amin
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
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
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://psasir.upm.edu.my/id/eprint/88004/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/88004/ https://www.sciencedirect.com/science/article/pii/S0924224418306654
_version_	1734301605901107200
score	13.211869

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

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