综述与专题评论

青香蕉粉的制备及理化特性研究进展

  • 刘佩玲 ,
  • 卢洋 ,
  • 李姝颖 ,
  • 赵国华 ,
  • 叶发银 ,
  • 陈嘉
展开
  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市丰都县疾病预防控制中心,重庆,408200)
    3(四川师范大学 生命科学学院,四川 成都,610101)
第一作者:硕士研究生(叶发银教授和陈嘉副教授为共同通信作者,E-mail:fye@swu.edu.cn;chenjia5268@qq.com)

收稿日期: 2025-08-06

  修回日期: 2025-09-12

  网络出版日期: 2026-01-22

基金资助

四川省科技成果转移转化示范项目(2024ZHCG0079);重庆市技术创新与应用发展专项重点项目(CSTB2022TIAD-KPX0091)

Preparation and physicochemical characteristics of green banana (Musa spp.) flour:A review

  • LIU Peiling ,
  • LU Yang ,
  • LI Shuying ,
  • ZHAO Guohua ,
  • YE Fayin ,
  • CHEN Jia
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Fengdu Center for Disease Control and Prevention, Chongqing 408200, China)
    3(College of Life Science, Sichuan Normal University, Chengdu 610101, China)

Received date: 2025-08-06

  Revised date: 2025-09-12

  Online published: 2026-01-22

摘要

青香蕉粉以成熟度为1~3级的香蕉为原料,经清洗、去皮(不去皮)、切片、护色、干燥、粉碎、过筛等工艺制备而成。青香蕉粉富含RS2型抗性淀粉,其含量可达90%以上,同时富含钾、镁、钙等元素。将其作为配料添加到各类食品中,已证实可发挥优化营养配比、降低产品能量密度以及改良食品质构等功能,表明其在食品工业中具有重要应用潜力。该文在介绍青香蕉粉的制备工艺、化学组成、基本物性的基础上,剖析了香蕉成熟度、预处理、干燥、粉碎等加工因素对青香蕉粉组分及理化性质的影响规律,归纳总结了通过改性(如湿热处理、韧化、预糊化、酸解等)提升青香蕉粉性能的方法,展望了青香蕉粉的未来研究重点,以期为推动青香蕉粉的研究及相关产品创新开发提供一定的参考。

本文引用格式

刘佩玲 , 卢洋 , 李姝颖 , 赵国华 , 叶发银 , 陈嘉 . 青香蕉粉的制备及理化特性研究进展[J]. 食品与发酵工业, 2026 , 52(1) : 407 -419 . DOI: 10.13995/j.cnki.11-1802/ts.044116

Abstract

Green banana flour is produced from bananas at ripening stages 1 to 3 through a series of processes, including washing, peeling (or optionally leaving unpeeled), slicing, color preservation, drying, grinding, and sieving.Green banana flour exhibits a remarkably high content in RS2 resistant starch, potentially exceeding 90%, while also serving as a rich source of essential minerals, including potassium, magnesium, and calcium.Studies have confirmed that incorporating green banana flour into food formulations could effectively optimize nutritional profiles, lower energy density, and enhance textural properties, highlighting its considerable potential for industrial food applications.This review aims to systematically describe the production process, chemical composition, and functional characteristics of green banana flour.It critically examines how the processing parameters, such as ripening stage selection, pre-treatments, drying regimes, and milling, influence the flour’s compositional profile and physicochemical properties.Furthermore, the study comprehensively evaluates modification approaches-such as heat-moisture treatment, annealing, pre-gelatinization, and acid hydrolysis, -for enhancing the flour’s functional performance.The review concludes by identifying key knowledge gaps and proposing future research trajectories on the green banana flour, aiming to stimulate scientific innovation and related product development in this emerging field.

参考文献

[1] CÂNDIDO H T, MARZULLO Y O T, LEONEL M.Green banana flour technology:From raw material to sensory acceptance of products made with green banana flour in the Brazilian scenario[J].Brazilian Archives of Biology and Technology, 2023, 66:e23210543.
[2] YU A H M, PHOON P Y, NG G C F, et al.Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles[J].Journal of Food Science, 2020, 85(10):3026-3033.
[3] VIANA L M, RODRIGUES F S R, SANTOS M C B, et al.Green banana (Musa ssp.) mixed pulp and peel flour:A new ingredient with interesting bioactive, nutritional, and technological properties for food applications[J].Food Chemistry, 2024, 451:139506.
[4] DE SOUZA VIANA E, DOS SANTOS SOUZA A, REIS R C, et al.Aplicação de farinha de banana verde na substituição parcial da farinha de trigo em pão de Forma[J].Semina:Ciências Agrárias, 2018, 39(6):2399.
[5] COUTINHO G S M, RIBEIRO A E C, PRADO P M C, et al.New plant-based fermented beverage made of Baru nut enriched with probiotics and green banana:Composition, physicochemical and sensory properties[J].Journal of Food Science and Technology, 2023, 60(10):2607-2618.
[6] MILZA F M, ALMEIDA GUEDES I S, DE SOUZA VIANA E, et al.Development of a cake rich in resistant starch with good sensory acceptance[J].Semina:Ciências Agrárias, 2021, 42(6 supl2):3741-3756.
[7] CARDOSO I G, ABRANCHES M V, SILVA M C R, et al.Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream[J].Food Science and Technology, 2023, 43:e41722.
[8] VIEIRA M A, KUHN G D O, MARQUEZI M, et al.Lactose-free dulce de leche with different concentrations of green banana biomass[J].Brazilian Journal of Food Technology, 2022, 25:e2020157.
[9] FEITOSA B F, DE ALCÂNTARA C M, DE LUCENA Y J A, et al.Green banana biomass (Musa spp.) as a natural food additive in artisanal tomato sauce[J].Food Research International, 2023, 170:113021.
[10] BATISTA A L D, SILVA R, CAPPATO L P, et al.Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour[J].Journal of Functional Foods, 2017, 38:242-250.
[11] SANTOS K L, ALVES C A N, MOISÉS DE SOUSA F, et al.Chemometrics applied to physical, physicochemical and sensorial attributes of chicken hamburgers blended with green banana and passion fruit epicarp biomasses[J].International Journal of Gastronomy and Food Science, 2021, 24:100337.
[12] MARTINS A N A, DE BITTENCOURT PASQUALI M A, SCHNORR C E, et al.Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties[J].Journal of Food Science and Technology, 2019, 56(12):5289-5297.
[13] OSANBIKAN A A, JOLAYEMI O S, NWAKEGO A O H, et al.Techno-functional and nutritional variations of Cardaba banana flour as influenced by different modification techniques[J].Food and Humanity, 2024, 3:100328.
[14] KUMAR P S, SARAVANAN A, SHEEBA N, et al.Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.)[J].LWT, 2019, 116:108524.
[15] AYO-OMOGIE H N, JOLAYEMI O S, CHINMA C E.Fermentation and blanching as adaptable strategies to improve nutritional and functional properties of unripe Cardaba banana flour[J].Journal of Agriculture and Food Research, 2021, 6:100214.
[16] ADHIKARY P, GUTAM S K.Effect of pre-processing treatment on physico-chemical attributes of unripe mature banana flour[J].Annals of Biology, 2024, 40(1):102-107.
[17] KUMAR R, PANDEY O P, DHIMAN S K, et al.Influence of blanching and drying air temperature on drying kinetics of banana slices[J].Journal of Biosystems Engineering, 2021, 46(4):375-385.
[18] KHOOZANI A A, BEKHIT A E D A, BIRCH J.Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour[J].International Journal of Biological Macromolecules, 2019, 130:938-946.
[19] TRIBESS T B, HERNÁNDEZ-URIBE J P, MÉNDEZ-MONTEALVO M G C, et al.Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions[J].LWT-Food Science and Technology, 2009, 42(5):1022-1025.
[20] ZHOU Y H, PEI Y P, SUTAR P P, et al.Pulsed vacuum drying of banana:Effects of ripeness on drying kinetics and physicochemical properties and related mechanism[J].LWT, 2022, 161:113362.
[21] AHMED J, THOMAS L, KHASHAWI R.Influence of hot-air drying and freeze-drying on functional, rheological, structural and dielectric properties of green banana flour and dispersions[J].Food Hydrocolloids, 2020, 99:105331.
[22] HUANG D, HUANG W Y, HUANG S, et al.Applications of spouted bed technology in the drying of food products[J].LWT, 2023, 182:114880.
[23] RAYO L M, CHAGURI E CARVALHO L, SARDÁ F A H, et al.Production of instant green banana flour (Musa cavendischii, var.Nanicão) by a pulsed-fluidized bed agglomeration[J].LWT-Food Science and Technology, 2015, 63(1):461-469.
[24] MICHALSKA-CIECHANOWSKA A, BRZEZOWSKA J, MASZTALERZ K, et al.Packaging and storage of spray-dried food powders[M].Cambridge:Woodhead Publishing, 2024:573-618.
[25] MUNDÉNÉ-TIMOTHÉE J L, NOUGA BISSOUE A, NGUIMBOU R M, et al.Plantain flour:Production processes, technological characteristics, and its potential use in traditional African dishes-a review[J].Journal of the Science of Food and Agriculture, 2025, 105(9):4741-4752.
[26] HALIM M A, ALI ALHARBI S, ALARFAJ A A, et al.Improvement and quality evaluation of gluten-free cake supplemented with sweet potato flour and carrot powder[J].Applied Food Research, 2024, 4(2):100543.
[27] DEREJE B, GIRMA A, MAMO D, et al.Functional properties of sweet potato flour and its role in product development:A review[J].International Journal of Food Properties, 2020, 23(1):1639-1662.
[28] CAMPUZANO A, ROSELL C M, CORNEJO F.Physicochemical and nutritional characteristics of banana flour during ripening[J].Food Chemistry, 2018, 256:11-17.
[29] MARTA H, CAHYANA Y, DJALI M, et al.A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia[J].International Journal of Food Properties, 2019, 22(1):1562-1575.
[30] CHENG Y, HUANG P, CHAN Y, et al.Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening[J].Carbohydrate Polymer Technologies and Applications, 2024, 7:100446.
[31] KHOZA M, KAYITESI E, DLAMINI B C.Physicochemical characteristics, microstructure and health promoting properties of green banana flour[J].Foods, 2021, 10(12):2894.
[32] BI Y, ZHANG Y Y, JIANG H H, et al.Molecular structure and digestibility of banana flour and starch[J].Food Hydrocolloids, 2017, 72:219-227.
[33] MAHMOUD K F, SHEDEED N A, HUSSEIN A M S.Production and quality evaluation of corn crackers fortified with freeze-dried banana peel and pulp[J].Food and Humanity, 2023, 1:1680-1690.
[34] DO PRADO FERREIRA M, TEIXEIRA TARLEY C R.Assessment of in vitro bioacessibility of macrominerals and trace elements in green banana flour[J].Journal of Food Composition and Analysis, 2020, 92:103586.
[35] PICO J, XU K, GUO M M, et al.Manufacturing the ultimate green banana flour:Impact of drying and extrusion on phenolic profile and starch bioaccessibility[J].Food Chemistry, 2019, 297:124990.
[36] REIS R C, VIANA E DE S, ASSIS S L F DE, et al.Promising green banana and plantain genotypes for making flour[J].Pesquisa Agropecuária Brasileira, 2019, 54:e01303.
[37] ALAM M, BISWAS M, HASAN M M, et al.Quality attributes of the developed banana flour:Effects of drying methods[J].Heliyon, 2023, 9(7):e18312.
[38] RAMMOHAN Y, SHUPRAJHAA T, KUMAR P S, et al.Impact of maturity stages and modification processes on resistant starch and starch properties of green banana flour and its glycaemic response[J].International Journal of Biological Macromolecules, 2025, 311(Pt 3):143881.
[39] ROSADO C P, ROSA V H C, MARTINS B C, et al.Resistant starch from green banana (Musa sp.) attenuates non-alcoholic fat liver accumulation and increases short-chain fatty acids production in high-fat diet-induced obesity in mice[J].International Journal of Biological Macromolecules, 2020, 145:1066-1072.
[40] FREITAS M C J, DA SILVEIRA G E, VERAS L S, et al.Honey breads made with flour of different varieties of green banana[J].Demetra:Food, Nutrition & Health, 2017, 12(2):465-483.
[41] KAMBLE M, SINGH A, SINGH S V, et al.Optimization of convective tray-drying process parameters for green banana slices using response surface methodology and its characterization[J].Journal of Food Quality, 2022, 2022(1):8208572.
[42] SALAZAR D, ARANCIBIA M, LALALEO D, et al.Physico-chemical properties and filmogenic aptitude for edible packaging of Ecuadorian discard green banana flours (Musa acuminanta AAA)[J].Food Hydrocolloids, 2022, 122:107048.
[43] PADHI S, DWIVEDI M.Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of Refractance window drying[J].Future Foods, 2022, 5:100101.
[44] ANYASI T A, JIDEANI A I O, MCHAU G R A.Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars[J].Food Chemistry, 2015, 172:515-522.
[45] 张思维, 赵康云, 王金梦, 等.3种青香蕉粉经压热处理后的消化性与结构研究[J].热带作物学报, 2023, 44(7):1468-1477.
ZHANG S W, ZHAO K Y, WANG J M, et al.Effect of autoclaving treatment on the digestion and structure properties of flour from three different banana cultivars[J].Chinese Journal of Tropical Crops, 2023, 44(7):1468-1477.
[46] SEGUNDO C, ROMÁN L, GÓMEZ M, et al.Mechanically fractionated flour isolated from green bananas (M.cavendishii var.nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes[J].Food Chemistry, 2017, 219:240-248.
[47] SAVLAK N, TÜRKER B, YEŞILKANAT N.Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour[J].Food Chemistry, 2016, 213:180-186.
[48] 周葵, 张雅媛, 游向荣, 等.不同粒径青香蕉粉的粉体特性[J].食品工业科技, 2018, 39(7):6-9;14.
ZHOU K, ZHANG Y Y, YOU X R, et al.Properties of green banana powder in different particle sizes[J].Science and Technology of Food Industry, 2018, 39(7):6-9;14.
[49] 涂师运, 王娟, 盛鸥.超微/普通粉碎下香蕉粉及其抗性淀粉的性质比较[J].现代食品科技, 2023, 39(12):199-206.
TU S Y, WANG J, SHENG O.Comparison of the properties of banana powder and its resistant starch under ultrafine/ordinary crushing[J].Modern Food Science and Technology, 2023, 39(12):199-206.
[50] CAHYANA Y, WIJAYA E, HALIMAH T S, et al.The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla)[J]. Food Chemistry, 2019, 274:274-280.
[51] CHANG L, YANG M, ZHAO N, et al.Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.)[J].Food Bioscience, 2022, 47:101624.
[52] 毕玉. 成熟度对香蕉粉理化性质及其淀粉消化性和精细结构的影响[D].无锡:江南大学, 2018.
BI Y.Effect of ripening on physicochemical properties, starch digestibility and starch fine structure of banana flour[D].Wuxi:Jiangnan University, 2018.
[53] LIAO H J, HUNG C C.Functional, thermal and structural properties of green banana flour (cv.Giant Cavendish) by de-astringency, enzymatic and hydrothermal treatments[J].Plant Foods for Human Nutrition, 2023, 78(1):52-60.
[54] GUADALUPE-MOYANO V, PALACIOS-PONCE A S, ROSELL C M, et al.Impact of drying methods on banana flour in the gluten-free bread quality[J].LWT, 2022, 168:113904.
[55] AMINI KHOOZANI A, BIRCH J, BEKHIT A E A.Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing[J].Journal of Food Measurement and Characterization, 2020, 14(3):1533-1542.
[56] HU W X, YANG M, WANG P, et al.Influence of extrusion on starch structure, physicochemical properties and in vitro digestibility of banana flour (Musa spp.) and its potential application in wheat dough[J].LWT, 2025, 225:117927.
[57] DAS M, RAJAN N, BISWAS P, et al.A novel approach for resistant starch production from green banana flour using amylopullulanase[J].LWT, 2022, 153:112391.
[58] DAS M, RAJAN N, BISWAS P, et al.Dual enzyme treatment strategy for enhancing resistant starch content of green banana flour and in vitro evaluation of prebiotic effect[J].LWT, 2022, 160:113267.
[59] 沈素晴. 青香蕉粉3D打印特性研究及功能性产品开发[D].南京:南京师范大学, 2022.
SHEN S Q.Research on 3D printing characteristics of green banana powder and development of functional products[D].Nanjing:Nanjing Normal University, 2022.
[60] KHOZA M, KAYITESI E, DLAMINI B C.Functional properties and in vitro starch digestibility of infrared-treated (micronized) green banana flour[J].Journal of the Science of Food and Agriculture, 2023, 103(9):4329-4339.
[61] KERAN D A, KUMAR P S, PUSHPAVALLI S, et al.In-vitro digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type-IV modified starch[J].International Journal of Food Science & Technology, 2022, 57(7):4656-4672.
[62] BASHMIL Y M, BEKES F, RUDERMAN M, et al.The physicochemical and rheological properties of green banana flour-wheat flour bread substitutions[J].Plants, 2025, 14(2):207.
[63] TANGTHANANTORN J, WICHIENCHOT S, SIRIVONGPAISAL P.Development of fresh and dried noodle products with high resistant starch content from banana flour[J].Food Science and Technology, 2022, 42:e68720.
[64] RODRÍGUEZ-DAMIAN A R, DE LA ROSA-MILLÁN J, AGAMA-ACEVEDO E, et al.Effect of different thermal treatments and storage on starch digestibility and physicochemical characteristics of unripe banana flour[J].Journal of Food Processing and Preservation, 2013, 37(5):987-998.
[65] ALMANZA-BENITEZ S, OSORIO-DÍAZ P, MÉNDEZ-MONTEALVO G, et al.Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti[J].LWT-Food Science and Technology, 2015, 62(2):1127-1133.
[66] KUNYANEE K, VAN NGO T, KUSUMAWARDANI S, et al.Enhancing banana flour quality through physical modifications and its application in gluten-free chips product[J].Foods, 2024, 13(4):593.
[67] CAHYANA Y, RANGKUTI A, SITI HALIMAH T, et al.Application of heat-moisture-treated banana flour as composite material in hard biscuit[J].CyTA-Journal of Food, 2020, 18(1):599-605.
[68] RODRÍGUEZ-AMBRIZ S L, ISLAS-HERNÁNDEZ J J, AGAMA-ACEVEDO E, et al.Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour[J].Food Chemistry, 2008, 107(4):1515-1521.
[69] HORIE K, HOSSAIN M S, MORITA S, et al.The potency of a novel fermented unripe banana powder as a functional immunostimulatory food ingredient[J].Journal of Functional Foods, 2020, 70:103980.
文章导航

/

〈 〉