Development of banana peel jelly and its antioxidant and textural properties

Abstract

The principal objectives of this study were to develop a functional jelly product that possesses antioxidant activity and contains dietary fiber, utilizing banana peel, a common banana byproduct, and to evaluate its physicochemical and antioxidant properties to verify the maintenance of its antioxidant property even after cooking for jelly-production. The jelly was produced under the identical conditions of cooking time, temperature, and sugar contents with ordinary jellies, except the addition of banana peel powder (BPP). The hardness, chewiness, and springiness of the produced jellies increased with addition of supplementary banana peel powder. Antioxidant activities of BPP and the produced banana peel jellies were compared through 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, 2,2′-azino-bis(3-ethylbenzo thiazoline, 6-sulphonic acid) (ABTS) radical scavenging test, and nitrite scavenging activity assay. The antioxidant activities also remained in the jelly after cooking during jelly production. The textural properties, the contents of total dietary fiber, phenolics, and flavonoids, and the antioxidant activities of the jellies were correlated positively with the amount of BPP added for the jellies.

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Correspondence to Dong-Ho Bae.

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Lee, EH., Yeom, HJ., Ha, MS. et al. Development of banana peel jelly and its antioxidant and textural properties. Food Sci Biotechnol 19, 449–455 (2010). https://doi.org/10.1007/s10068-010-0063-5

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Keywords

  • banana peel
  • jelly
  • phenolic
  • antioxidant activity
  • textural property