Extração e caracterização de diferentes constituintes da inflorescência de bananeira e aplicação em produtos cárneos

Abstract

The inflorescence of the banana tree, also known as the floral bud or banana heart, is one of the residues of the banana tree. Due to its high nutritional value, the inflorescences can be used in diets in the form of dehydrated flour and, therefore, incorporated into foods. Sausage is mainly made up of fats, water and proteins, so it is susceptible to deterioration reactions, such as lipid oxidation and can also cause health problems, such as obesity. Natural antioxidants and dietary fibers are used to reduce the impacts of meat products on health. In this way, natural sources have been used that sensorially satisfy consumers' expectations and that, at the same time, can be consumed without posing health risks. In this sense, this study aimed to extract and characterize the fractions of the banana inflorescence, and its applicability in sausage formulations. First, the bioactive composition of the banana inflorescence fractions was carried out. The extract was obtained by conventional stirring, using water as a solvent, for 1 h at 95 ° C. In the extracts obtained, analyzes of total phenolic compounds, total flavonoids and antioxidant activity in vitro were performed using the DPPH and FRAP methods. The extract obtained from the male flowers of the banana inflorescence was the one with the best antioxidant characteristics, so it was applied in different concentrations in the sausages. After the finished product, physical-chemical, microbiological and sensory analyzes were performed. The sausages were within the requirements established by the legislation for both proximate composition and microbiological stability. Sausages added with extract from male flowers did not show oxidative changes during shelf live. It is concluded that male flowers have great potential to be used as a natural antioxidant to be used by the meat industry. Subsequently, the flour from the banana inflorescence was obtained in an oven with forced air circulation, at 55 ° C for 24 h and ground in an analytical mill and stored at -18 ° C until the time of analysis. In the same way as the flour extract in the banana inflorescence was added in different concentrations in Tuscan sausage. Then, the chemical and technological composition of the flour of the banana inflorescence was analyzed. It was observed that the total dietary fiber values of the sausages increased due to the amount of fiber added and, consequently, decreased the fat content. It can be concluded that the flour of the banana inflorescence can be considered as a source of dietary fiber, becoming a functional meat product.