Comprehensive Analysis of Physicochemical and Functional Properties of Banana Peel Powder from Four Commonly Available Banana Varieties (Musa spp.) in Sri Lanka

Abstract

Banana (Musa spp.) is the most widely cultivated and consumed fruit in Sri Lanka. Due to the postharvest losses and industrial usage, a large amount of banana peel is generated as a byproduct. Peels from four varieties namely “Rathabala”, “Embul”, “Seeni”, and“Puwalu” were collected from the same agro climatic zone in Sri Lanka. The chemical composition, physicochemical properties, technological properties and functional properties of banana peel powder (BPP) were evaluated after dehydration of fresh banana peel. Tea infusions were developed based on the highest functional properties and the best tea formulation was selected. There was a significant difference (p < 0.05) in the proximate composition and vitamin C content of BPP and Vitamin C was the highest in Puwalu BPP. There was a significant difference in physicochemical properties of BPP. All BPP types had low aw (0.37±0.01 - 0.49±0.00) that was beneficial for retarding microbial activity. pH of BPP samples were 4.61±0.00 to 6.43±0.01. Color values of BPP were significantly different. There was no significant difference (p < 0.05) of aw, pH and colour during 4 weeks of storage. Antioxidant potential, phenolic and flavonoid content of BPP samples were significantly different and Puwalu BPP sample showed the highest antioxidant potential (12.26±0.54 ppm), total phenolic content (12.71±0.28 GAE mg/ml) and flavonoid content (219.25±0.39 QE mg/ml). The antihyperglycemic potential of Puwalu BPP was 231.5±29.40 ppm. Among formulations of tea infusion with 100%, 75%, 50%, 25% and 0%, Puwalu BPP The most preferred tea sample was 75% of Puwalu BPP with BOPF tea and showed good functional properties.A high nutritional content is present in BPP. Therefore, BPP can be used as a potential food source or immunity boosting beverage and is better for value addition.