02171naa a2200385 a 450000100080000000500110000800800410001902400560006010000170011624501890013326000090032252009780033165000170130965000170132665000170134365000210136065300130138165300170139465300280141165300210143970000240146070000210148470000200150570000210152570000200154670000190156670000260158570000220161170000160163370000230164970000220167270000250169470000240171977300420174321639812024-05-09       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2024.1395062DOI1 aVIANA, L. M.  aGreen banana (Musa ssp.) mixed pulp and peel flourbA new ingredient with interesting bioactive, nutritional, and technological properties for food applications.h[electronic resource]  c2024  aThis study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses.  aAntioxidants  aChemometrics  aGel strength  aResistant starch  aAnalysis  aCancer cells  aGreen banana peel flour  aUPLC ESI QTOF MS1 aRODRIGUES, F. S. R.1 aSANTOS, M. C. B.1 aLIMA, A. dos S.1 aNABESHIMA, E. H.1 aLEITE, M. de O.1 aMARTINS, M. A.1 aCARVALHO, C. W. P. de1 aMALTAROLLO, V. G.1 aAZEVEDO, L.1 aFERREIRA, M. S. L.1 aMARTINO, H. S. D.1 aFELISBERTO, M. H. F.1 aBARROS, F. A. R. de  tFood Chemistrygv. 451, 139506, 2024.