Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review,ACS Food Science & Technology

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Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-09-14 , DOI: 10.1021/acsfoodscitech.1c00235
Arshied Manzoor ₁ , Saghir Ahmad ₁

Affiliation

The huge amount of banana byproducts produced has posed a serious concern in the present times; however, they contain a plethora of valuable nutrients, antimicrobials, and natural antioxidants. Among these, antioxidants are well-known for the prevention of deteriorative oxidative reactions during processing and storage that cause undesirable quality impairment in foods. Moreover, the harmful effects of synthetic antioxidants (both in vitro and in vivo studies) have compelled the urgency to replace them with alternative natural ones, particularly in the meat industries. Hence, the prime focus of this review is to explore the underexplored sources of antioxidants with health benefits that serve as a replacement for their toxic counterparts (synthetic ones). Antioxidant and antimicrobial activities of banana peel are linked to the phenolics present, furnishing various health benefits. Nevertheless, the literature suggests a rise in research using banana peel in foods, for meat products in particular, as antimicrobial agents.

中文翻译：

香蕉皮：其提取物用于肉制品保存的特性和考虑：综述

生产的大量香蕉副产品在当今引起了严重关注；然而，它们含有大量有价值的营养素、抗菌剂和天然抗氧化剂。其中，众所周知，抗氧化剂可在加工和储存过程中防止氧化反应恶化，从而导致食品质量下降。此外，合成抗氧化剂的有害影响（体外和体内研究）迫使迫切需要用替代的天然抗氧化剂代替它们，尤其是在肉类行业。因此，本综述的主要重点是探索尚未开发的具有健康益处的抗氧化剂来源，以替代有毒的抗氧化剂（合成抗氧化剂）。香蕉皮的抗氧化和抗菌活性与存在的酚类物质有关，提供各种健康益处。尽管如此，文献表明在食品中使用香蕉皮作为抗菌剂的研究有所增加，特别是对于肉类产品。

更新日期：2021-10-15

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