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Peer-reviewedCC BY-NC 4.0Food Chemistry: X

Macromolecular and microstructural evolution of enzymatically purified banana albedo dietary fiber during ripening: Targeted valorization for functional and prebiotic applications

  • Sarinya Sangkasanya1
  • John Joven Baluyot Ramirez1
  • Chriseah Denise Gabriel Inocencio1
  • Phisut Naknaen2
  1. 1Division of Food Technology, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12130, Thailand
  2. 2Department of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok 26120, Thailand
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Abstract

The macromolecular and microstructural properties of enzymatically purified dietary fiber (EPDF) from banana albedo were affected by ripening. EPDF samples at mature green (MG), yellow green (YG), and fully yellow (FY) stages were compared. Enzymatic purification increased dietary fiber content 2.09-fold to 57.13%. Fourier Transform Infrared Spectroscopy (FTIR) showed changes in cellulose-, pectic-, and lignin-related bands at 1023, 1735, 1604, and 1513 cm−1. X-ray diffraction showed increased relative crystallinity from 14.8% in MG to 17.1% in YG and 26.3% in FY-EPDF. Scanning Electron Microscopy (SEM) showed MG-EPDF had pores, a heterogeneous surface, the highest hydration and adsorption capacities (WHC 5.00 g/g; GAC 38.53 mg/g; CAC 8.46 mg/g). YG-EPDF showed the highest fermentation responses (ΔpH 2.42, TTA 0.577%, acetate 0.483 g/l). FY-EPDF had the highest SDF/IDF ratio (0.078) and relative crystallinity but lower hydration-related functionality. Ripening altered EPDF structural, techno-functional, and in vitro fermentation properties, indicating distinct functional profiles among stages.

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Cite

BibTeXRIS
BibTeX
@article{sangkasanya2026macromolecular,
  title = {{Macromolecular and microstructural evolution of enzymatically purified banana albedo dietary fiber during ripening: Targeted valorization for functional and prebiotic applications}},
  author = {Sarinya Sangkasanya and John Joven Baluyot Ramirez and Chriseah Denise Gabriel Inocencio and Phisut Naknaen},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104624},
  url = {https://doi.org/10.1016/j.fochx.2026.104624},
  note = {CC BY-NC 4.0},
}
RIS
TY  - JOUR
TI  - Macromolecular and microstructural evolution of enzymatically purified banana albedo dietary fiber during ripening: Targeted valorization for functional and prebiotic applications
AU  - Sarinya Sangkasanya
AU  - John Joven Baluyot Ramirez
AU  - Chriseah Denise Gabriel Inocencio
AU  - Phisut Naknaen
PY  - 2026
DA  - 2026/10/13
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104624
UR  - https://doi.org/10.1016/j.fochx.2026.104624
AB  - The macromolecular and microstructural properties of enzymatically purified dietary fiber (EPDF) from banana albedo were affected by ripening. EPDF samples at mature green (MG), yellow green (YG), and fully yellow (FY) stages were compared. Enzymatic purification increased dietary fiber content 2.09-fold to 57.13%. Fourier Transform Infrared Spectroscopy (FTIR) showed changes in cellulose-, pectic-, and lignin-related bands at 1023, 1735, 1604, and 1513 cm−1. X-ray diffraction showed increased relative crystallinity from 14.8% in MG to 17.1% in YG and 26.3% in FY-EPDF. Scanning Electron Microscopy (SEM) showed MG-EPDF had pores, a heterogeneous surface, the highest hydration and adsorption capacities (WHC 5.00 g/g; GAC 38.53 mg/g; CAC 8.46 mg/g). YG-EPDF showed the highest fermentation responses (ΔpH 2.42, TTA 0.577%, acetate 0.483 g/l). FY-EPDF had the highest SDF/IDF ratio (0.078) and relative crystallinity but lower hydration-related functionality. Ripening altered EPDF structural, techno-functional, and in vitro fermentation properties, indicating distinct functional profiles among stages.
SN  - 2590-1575
ER  -