Desenvolvimento de um simbiótico com base de biomassa de banana verde

Abstract

Functional food with symbiotic characteristics enrich the diet with prebiotic substances. It means that non-digested substances that upon reaching the colon, are selectively metabolized by a limited number of beneficial bacteria, which alter the colon by generating a healthy bacterial flora and of living microorganisms (probiotics) capable of surviving the passage through the gastrointestinal tract. Banana (Musa sp), when still green, is a fruit rich in resistant starch (SR), a starch fraction that does not provide free glucose to the body and resists to the enzymatic digestion in the small intestine. Resistant starch when fermented in large intestine, mainly by the bifidobacteria, produces gases and fatty acids of short chain, presenting behavior similar to the dietary fiber, found in the prebiotics. Aiming the development of new alternatives of symbiotic products, this paper has developed a symbiotic with green banana basis. In order to explore green banana biomass potential as a possible prebiotic, were analysed the bromatological characteristics such as pH, acidity, moisture and ashes, phytochemical identification through the visual identification test of phenolic compounds, Shinoda test, quantitative test of total phenols the Folin Ciocalteau, extraction of carotenoids by the combination of acetone/petroleum ether and acetone / hexane solvents, as well as quantification by spectrophotometer with reading at 450 nm. The antioxidant activity was evaluated by the 2,2-diphenyl-2 picrylhydrazyl (DPPH) test and the ABTS free radical capture capacity. Five varieties of green banana were used for the production of biomass. The results have presented that the biomass produced with the apple variety has the highest antioxidant percentage with 91.96% in DPPH and 87.46% in ABTS, physico-chemical and phytochemical results show that even after the cooking process, the presence of vitamins, phenolic compounds and carotenoids remain present. The study also resulted in a symbiotic commercial product in the form of a green banana biomass based gelatinous gum where the antioxidant capacity of 68.19% for Bifidobacterium enriched gum and 22.28% for gum enriched with Lactobacillus.