Green Banana (Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications.

In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as Enterobacteria and Staphylococcus aureus were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is a promising material to develop edible films for food applications.

Influence of Underutilized Unripe Banana (Cavendish) Flour in the Formulation of Healthier Chorizo.

The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was also produced for comparison. Cooking loss was 12.5% for the WC, while for the BC and BPC chorizos it was 7.2% and 6.9%, respectively. All three products had similar water, protein, and ash contents, whereas carbohydrate and fiber contents were the main changes in composition. The color of the three different formulations did not change markedly, but an increase in yellowness and chromaticity was observed in the BC chorizo, as well as a slight decrease in lightness and in the whiteness index in the BPC one. Textural properties declined from day 0; from day 3 onwards, they remained constant in all chorizos and properties, except for BC lot in cohesiveness. Mesophilic aerobic bacteria, as well as mold and yeast counts, were predominantly high in the WC during chilled storage. Moreover, the sensory analysis indicated high acceptability of the formulated with wheat or whole banana flour, although those with banana peel flour scored slightly lower. This study shows that incorporating banana flours into the formulation successfully reduced the incorporation of pork back-fat, resulting in excellent quality sensorial characteristics due to the technological parameters and sensory acceptance.

Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages.

This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6-4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes increased the most. Texture and color parameters were very similar for high-fat sausages throughout storage, although low-fat sausage showed higher hardness, while chewiness, L*, and whiteness tended to decrease. During the first week of storage, the microbial growth was scarce and then, an increase, except in the low-fat batch, in which growth remained constant. Enterobacteria and Staphylococcus aureus were not detected during storage. Sensory attributes throughout storage were very similar for all high-fat sausages; the odor in the formulations was defined as "different" but not unpleasant. The low-fat sausages, defined as a new product different from conventional sausages, were well accepted by the panelist. Banana flours are a suitable ingredient option to add nutritional value to Frankfurter-type sausages, which can be consumed by the wheat allergic population.

Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets.

This manuscript evaluates the potential application of active nanocomposite films based on soy protein isolate (SPI)-montmorillonite (MMT)-clove essential oil (CEO) to the preservation of muscle fillets of bluefin tuna (Thunnus thynnus) during refrigerated storage, and furthermore analyzes whether the clay diffuses from the package to food. SPI films with: CEO (SPI-CEO), MMT (SPI-MMT), or both CEO and MMT (SPI-MMT-CEO), were prepared and used to cover tuna fillets during 17days of storage at 2°C. Polyethylene films were also used as control. Protein films nanoreinforced with 10g MMT/100g SPI and activated with CEO were able to decrease microbial growth (evaluated by TVBN and microorganism counts) and lipid autooxidation (evaluated according to the TBA index, FTIR and color parameters) of tuna fillets during the storage period studied. The presence of clay seemed to favor the release of the active principles of clove oil by prolonging its antimicrobial (especially effective to inhibit Pseudomonas spp.) and antioxidant activity over time without observing the diffusion of the clay's own metals (Si and Al) from the nanocomposite materials to the muscle of fish. These results are encouraging for the use of nanocomposite films in food packaging.

[Cardiovascular risk factors in 7-to-10-year-old children in Vitória, Espírito Santo State, Brazil]. / Fatores de risco cardiovascular em crianças de 7 a 10 anos de área urbana, Vitória, Espírito Santo, Brasil.

The study aimed to identify the simultaneous occurrence of cardiovascular risk factors in children 7 to 10 years of age in Vitória, Espírito Santo State, Brazil, and investigate associated socioeconomic variables. In a sample of 1,282 children, anthropometric data were obtained and blood pressure was measured with an automatic device. Socioeconomic, nutritional, and physical activity data were obtained with a questionnaire. To evaluate the simultaneous occurrence of cardiovascular risk factors, an index was developed including overweight, high blood pressure, poor eating, and sedentary leisure > 4 hours/day. The simultaneous presence of four cardiovascular risk factors was defined as high risk. Socioeconomic status and maternal schooling were included in the logistic regression model. Some 34% of the children presented two cardiovascular risk factors, 20% three factors, and 6.4% four cardiovascular risk factors. Maternal schooling remained associated with high cardiovascular risk (OR: 7.36, 95%CI: 2.09-25.97) and medium risk (OR: 2.57, 95%CI: 1.58-4.20). Low maternal schooling was the most important factor associated with cardiovascular risk.

Fatores de risco cardiovascular em crianças de 7 a 10 anos de área urbana, Vitória, Espírito Santo, Brasil / Cardiovascular risk factors in 7-to-10-year-old children in Vitória, Espírito Santo State, Brazil

O objetivo do estudo foi identificar a ocorrência simultânea de fatores de risco cardiovascular em crianças de 7 a 10 anos de Vitória, Espírito Santo, Brasil, e investigar variáveis socioeconômicas associadas. Foram pesquisadas 1.282 crianças e obtidos dados antropométricos e medidas da pressão arterial com aparelho automático. Dados socioeconômicos, de alimentação e de atividade física foram obtidos com base em questionário. Para avaliação da ocorrência simultânea de fatores de risco cardiovascular foi desenvolvido um índice a partir da presença de excesso de peso, pressão arterial elevada, alimentação de baixa qualidade e lazer sedentário > 4h/dia. Presença simultânea de quatro fatores de risco cardiovascular foi identificada como risco alto. Classe socioeconômica e escolaridade materna foram incluídas no modelo de regressão logística. Cerca de 34 por cento das crianças apresentaram dois fatores de risco cardiovascular, 20 por cento três fatores e 6,4 quatro fatores de risco cardiovascular. A escolaridade materna se manteve associada ao risco cardiovascular alto (OR: 7,36, IC95 por cento: 2,09-25,97) e médio (OR: 2,57, IC95 por cento: 1,58-4,20). Baixa escolaridade materna foi o fator mais importante associado ao risco cardiovascular.

The study aimed to identify the simultaneous occurrence of cardiovascular risk factors in children 7 to 10 years of age in Vitória, Espírito Santo State, Brazil, and investigate associated socioeconomic variables. In a sample of 1,282 children, anthropometric data were obtained and blood pressure was measured with an automatic device. Socioeconomic, nutritional, and physical activity data were obtained with a questionnaire. To evaluate the simultaneous occurrence of cardiovascular risk factors, an index was developed including overweight, high blood pressure, poor eating, and sedentary leisure > 4hours/day. The simultaneous presence of four cardiovascular risk factors was defined as high risk. Socioeconomic status and maternal schooling were included in the logistic regression model. Some 34 percent of the children presented two cardiovascular risk factors, 20 percent three factors, and 6.4 percent four cardiovascular risk factors. Maternal schooling remained associated with high cardiovascular risk (OR: 7.36, 95 percentCI: 2.09-25.97) and medium risk (OR: 2.57, 95 percentCI: 1.58-4.20). Low maternal schooling was the most important factor associated with cardiovascular risk.