Banana - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 142

In general, a good-quality product is obtained if fruit is
harvested at the correct stage of maturity and, where appro-
priate, ripened under controlled conditions. For example,
in the case of banana figs, the fruit should be fully mature
(sugar content of 19.5% or above) or the final product will
lack in flavor. However, if overripe fruit is used, the figs
tend to be sticky and dark in color, so the fruit must be fully
yellow but still firm. Other criteria for assessing maturity
are β -carotene and reducing sugar content, both of which
increase with increasing maturity and pH which decreases
as the fruit ripens, and these should be, respectively, about
2000 μ g/100 g, less than 1.5%, and 5.8 or above. Browning
was found to occur if the reducing sugar content was higher
than 1.5%.

Banana and pulp concentrates are used in diverse appli-
cations such as bakery products, beverages, dairy products,
and baby foods. The preparation and storage of banana and
pulp concentrates are controlled using HACCP, GMP, sta-
tistical process control (SPC), and quality assurance (QA)
systems. Products are approved for kosher and Pareve. The
system is certified for ISO-9001 and HACCP (food safety)
by RWTUV, Germany.

By-product utilization
Usually, banana pulp is used for human consumption and
the peel is discarded, fed to cattle, or composted (Bakry
et al., 1997). The industrial processing of banana to obtain
diverse products eliminates the peels. Banana peels repre-
sent approximately 40% of the total weight fresh of the
fruit and can present a big environmental problem (Emaga
et al., 2007). There is extensive information that chemi-
cal composition of banana pulp changes with the ripening
state of the fruit. In the same sense, banana peels undergo
important changes in the chemical characteristics during
ripening. Banana peel composition from diverse varieties
and different ripening stages has been studied to evaluate
its potential applications in diverse varieties and ripening
stages. In general, crude protein, which increases with the
ripening stage, ranged between 6.3% and 11.2%. Starch
content in the peel decreased with the ripening stage, but
in stage 1 (green), significant differences in this component
were found, depending on the subgroup, because the plan-
tain subgroup (AAB, ABB, and AAAB) had a higher starch
amount than the subgroups Cavendish and Ibota (AAA).
However, for the total dietary fiber content (TDF), ripen-
ing had variable effect, as in some varieties TDF increased,
while in others it decreased. The effect of the subgroups
was not evident, because the TDF in stage 1 for the six
varieties studied ranged between 32.9% and 49.9%, with a
higher level of insoluble dietary fiber as compared to solu-
ble fraction (Emaga et al., 2007). The banana peel, which is
rich in hemicelluloses and pectin polysaccharides, could be
used to produce a fiber-rich powder at low cost; this powder
can be added to different bakery and pasta products.
Extraction of pectin from banana peels could increase
the added value of this food crop. The effect of subgroup
on pectin extraction was tested, and acid extraction was
found most efficient to isolate banana peel pectins, whereas
for plantain peel pectins, the extraction with ammonium
oxalate was more appropriate. The banana subgroup had
higher pectin content than the plantain subgroup. Banana
peel had higher galacturonic acid and higher degree of
methylation than plantain subgroup. In this sense, banana
peel could be a good source of pectin (Emaga et al., 2008).

Food safety of processed products
Achieving the safety, quality, and market competitiveness
of food products is a challenge requiring innovative criteria,
creativity, and willingness for teamwork if FBDs are to be
eliminated. These issues cannot be addressed in isolation
but need to be integrated into all the links of the chain, with
a focus on production and health. Nowadays, consumers are
demanding greater assurance of safety and higher quality
of products but also need more information on the products
they purchase, which adds importance to the nature, origin,
and characteristics of each product on the market, to the
way it has been produced, and to associated traditions.
Food product safety is a basic requirement for success in
global markets and trade.
There are diverse products available in the markets that
are made from banana; banana puree is produced using the
Cavendish variety ripened under controlled conditions. Ba-
nanas are selected, peeled, pureed, deseeded, deaerated, and
aseptically packed. This process retains the natural flavor
and color. It is possible to find acidified and nonacidified
products. Banana puree is also available with or without
seeds. The product is kosher certified, manufactured under
a Certified Quality System, and the facility is HACCP cer-
tified. Organic banana puree is certified under the authority
of BCS Oko-Garantie, which is renewed on an annual ba-
sis. Organic banana puree is kosher certified, manufactured
under a Certified Quality System, and the facility is HACCP
certified.
Nestle produces aseptic banana puree, frozen banana
puree, banana juice concentrate, and banana flakes. All raw
materials used in the manufacture are obtained from non-
genetically modified organisms. The processes employed
in the preparation of these products to meet the good man-
ufacturing practices and under strict sanitary conditions are
designed to preclude any contamination or allergen.