Naslov
Red Beetroot and Banana Peels as Value-Added Ingredients: Assessment of Biological Activity and Preparation of Functional Edible Films

Autori
Šeremet, Danijela ; Durgo, Ksenija ; Komljenović, Anamaria ; Antolić, Mihaela ; Mandura Jarić, Ana ; Huđek Turković, Ana ; Komes, Draženka ; Šantek, Božidar

Izvornik
Polymers (2073-4360) 14 (2022), 21; 4724, 18

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
banana peel ; red beetroot peel ; biological activity ; edible films

Sažetak
In the present study, water extracts from banana and red beetroot peels were evaluated as a po-tential source of biologically active compounds for the formulation of edible films. Using spec-trophotometric and HPLC-DAD methodologies, banana peel extract was found to be a valuable source of dopamine (156.08 mg L−1), while red beetroot peel extract was abundant in red-violet pigments betacyanins (90.1 mg betanin L−1). The biological activity of the extracts was studied by determining their effects on macromolecular models, including DNA (plasmid phiX RF1 DNA), protein (bovine serum albumin), and lipid (linoleic acid) models, as well as on continuous hu-man cell lines of colon cancer Caco-2 and hepatocellular liver cancer Hep G2 at concentrations of 0.2 and 1 mg mL−1. Results showed that the extracts had no adverse effects and both were further used for the formulation of edible films using alginate in combination with three types of plant proteins—rice, peanut, and pumpkin. In general, edible films based on banana peel extract were characterized by better bioactive properties compared with the films based on red beetroot peel extract. The addition of peanut proteins into the formulations resulted in the most desirable bi-oactive profile of the formulated edible films, including total phenolic content and antioxidant capacity. Aside from the control sample prepared only with the alginate, the highest dopamine content was determined in the film with incorporated pumpkin proteins (10.72 mg g−1 dw), while the sample prepared with peanut proteins was richest in betacyanins (175.58 mg betanin g−1 dw).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA