Mixed Green Banana Pulp and Peel Flours: In Vitro Bioactive Potential and Application in Cookies

Green banana pulp and peel flours are promising sources of dietary fiber and phenolic compounds, and their combined use may contribute to the development of functional foods while promoting the valorization of an underutilized fraction of the fruit. This study aimed to evaluate the in vitro bioactive properties of mixed green banana pulp and peel flours, and their potential to developing healthy cookies. Green banana pulp flour (PF), peel flour (PeF), and two mixed flours containing pulp and peel at ratios of 90:10 (M90PF) and 80:20 (M80PF) were evaluated. The cytotoxic effects of flour extracts were assessed in A549, HCT8 and HepG2 cell lines, and intracellular reactive oxygen species (ROS) generation were evaluated using the DCFH-DA assay. In addition, four cookie formulations were developed: a control formulation without green banana flour (FC) and three formulations in which 40% of wheat flour was replaced by PF, M90PF or M80PF (FB100, FB90 and FB80, respectively). The cookies were evaluated for physicochemical and technological characteristics, resistant starch content and sensory acceptance. The flour extracts showed concentration- and cell-dependent effects on cell viability and proliferation. Among the mixed flours, M80PF showed lower cytotoxic activity, with IC50, GI50 and LC50 values above 100 μg/mL, indicating a lower inhibitory effect at the concentrations evaluated. PeF showed the greatest reduction in intracellular ROS generation among the flour extracts, consistent with its higher concentration of free phenolic compounds. The incorporation of green banana flours into cookies significantly reduced diameter expansion compared with the control and increased cookie firmness, particularly in formulations containing peel flour. However, sensory evaluation conducted through a focus group showed that FB90 had the highest overall acceptance (4.3), followed by FB80 (4.2), whereas FB100 showed the lowest acceptance (3.9). In addition, all formulations containing green banana flour showed approximately 50-fold higher resistant starch content than the control, highlighting the potential of these flours to increase resistant starch content in baked products. Overall, mixed green banana pulp and peel flours showed in vitro bioactive potential and demonstrated potential for application in cookies as a strategy to increase resistant starch content while incorporating banana peel into food products.

Funding Agencies: CNPq; FAPEMIG; CAPES