ORIGINAL ARTICLE
Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder
More details
Hide details
1
Department of Food Engineering, Faculty of Agriculture, Selçuk University, Selçuklu, 42130, Konya, Turkey
2
Department of Nutrition and Dietetics, Akşehir Kadir Yallagöz School of Health, Selçuk University, Akşehir, 42550, Konya, Turkey
3
Department of Food Processing, Karapınar Aydoğanlar Vocational School, Selçuk University, Karapınar, 42400, Konya, Turkey
4
Department of Food Processing, Güzelyurt Vocational School, Aksaray University, Güzelyurt, 68500, Aksaray, Turkey
Submission date: 2024-12-25
Acceptance date: 2025-05-06
Online publication date: 2025-05-19
Publication date: 2025-05-19
Corresponding author
Kübra Unal
Department of Food Engineering, Selçuk University, Konya, Turkey
Pol. J. Food Nutr. Sci. 2025;75(2):159-169
KEYWORDS
TOPICS
ABSTRACT
This study aimed to evaluate the effects of banana peel albedo powder (BPAP) on the physicochemical and microstructural properties of beef meat emulsions. The emulsions were formulated with BPAP added at levels of 0% (control), 0.5%, 1.0%, and 1.5% of the weight of the raw beef used. Due to the formulation process, the final BPAP contents in the emulsions were 0%, 0.013%, 0.025%, and 0.038% (w/v), respectively. BPAP, 100 g, was found to contain 25.19 g insoluble and 6.20 g soluble dietary fiber. Among the minerals analyzed, calcium and zinc showed the highest content in BPAP. Incorporation of BPAP at a level of 1.5% of raw beef (w/w) to the emulsion resulted in the higher water holding capacity and the lowest cooking loss compared to control. Furthermore, the addition of BPAP up to a 1.0% of raw beef (w/w) level enhanced the emulsion capacity, emulsion stability, and apparent viscosity of the samples. Confocal laser scanning microscopy micrographs revealed that the emulsions containing BPAP at 0.5% and 1% of raw beef (w/w) exhibited a more stable and homogeneous microstructure. These findings suggest that BPAP, particularly at 1.0% of raw beef (w/w) level (0.025% in emulsion, w/v), can be effectively utilized as a natural functional ingredient to improve the quality of meat emulsions in food formulations.
ACKNOWLEDGEMENTS
The authors would like to thank the Selcuk University Coordinating Office for Scientific Research Projects (SU-BAP 18401182-Konya, Turkey) of for all their support.
FUNDING
This research was supported by Scientific Research Projects of Selcuk University (Project number: 18401182).
CONFLICT OF INTEREST
The authors affirm that they do not have any known competing financial interests or personal relationships that could be perceived as influencing the work reported in this paper.
REFERENCES (56)
1.
AACC (1999). Approved Methods of Analysis (11 ed.). American Association of Cereal Chemists. Cereals and Grains Association, St. Paul, MN, U.S.A.
2.
Babiker E.E., Uslu N., Al Juhaimi F., Ahmed I.A.M., Ghafoor K., Özcan M.M., Almusallam I.A. (2021). Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds. LWT – Food Science and Techology, 139, art. no. 110537. https://doi.org/10.1016/j.lwt.2020.110537
3.
Barnes H.A., Hutton J.F., Walters K. (1989). An Introduction to Rheology. Rheology Series, Elsevier Applied Science, New York, USA, pp. 11–35.
4.
Bartual J., Navarro M.J., Pérez-Gago M.B., Ortiz M., Palou L. (2022). Irrigation strategies affect quality, mineral composition and internal rind browning of Mollar de Elche pomegranate fruits. ISHS Acta Horticulturae: V International Symposium on Pomegranate and Minor Mediterranean Fruits, 1349, 47–56. https://doi.org/10.17660/ActaHortic.2022.1349.8
5.
Bastos S.C., Pimenta M.E.S., Pimenta C.J., Reis T.A., Nunes C.A., Pinheiro A.C.M., Fabrício L.F.F., Leal R.S. (2014). Alternative fat substitutes for beef burger: technological and sensory characteristics. Journal of Food Science and Technology, 51(9), 2046–2053. https://doi.org/10.1007/s13197-013-1233-2
6.
Benzie I.F., Strain J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292
7.
Brand-Williams W., Cuvelier M.E., Berset C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
8.
Câmara A.K.F.I., Vidal V.A.S., Santos M., Bernardinelli O.D., Sabadini E., Pollonio M.A.R. (2020). Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy. Meat Science, 163, art. no. 108085. https://doi.org/10.1016/j.meatsci.2020.108085
9.
Can-Cauich C.A., Sauri-Duch E., Betancur-Ancona D., Chel-Guerrero L., González-Aguilar G.A., Cuevas-Glory L.F., Pérez-Pacheco E., Moo-Huchin V.M. (2017). Tropical fruit peel powders as functional ingredients: Evaluation of their bioactive compounds and antioxidant activity. Journal of Functional Foods, 37, 501–506. https://doi.org/10.1016/j.jff.2017.08.028
10.
Cetin‐Babaoglu H., Aydın H., Kumas R., Arslan‐Tontul S. (2024). Enhancing nutritional and functional properties of rice starch by modification with Matcha extract. Food Science Nutrition, 12(6), 4284–4291. https://doi.org/10.1002/fsn3.4087
11.
Chappalwar A.M., Pathak V., Goswami M., Verma A.K., Rajkumar V. (2020). Quality evaluation of low-fat chicken patties incorporated with different fat replacers. International Journal of Livestock Research, 10(1), 14–21. https://doi.org/10.5455/ijlr.20190925071113
12.
Choi Y.-S., Kim H.W., Hwang K.E, Song D.-H., Choi J.-H., Lee M.-A., Chung H.-J., Kim Ch.-J. (2014). Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees. Meat Science, 96(2, Part A), 892–900. https://doi.org/10.1016/j.meatsci.2013.08.033
13.
Choi Y.S., Choi J.H., Han D.J., Kim H.Y., Lee M.A., Kim H.W., Jeong J.Y., Kim C.J. (2009). Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Science, 82(2), 266–271. https://doi.org/10.1016/j.meatsci.2009.01.019
14.
Choi Y.S., Lee M.A., Jeong J.Y., Choi J.H., Han D.J., Kim H.Y., Lee E.S., Kim C.J. (2007). Effects of wheat fiber on the quality of meat batter. Korean Journal for Food Science of Animal Resource, 27(1), 22–28. https://doi.org/10.5851/kosfa.2007.27.1.22
15.
Das A.K., Nanda P.K., Madane P., Biswas S., Das A., Zhang W., Lorenzo J.M. (2020). A comprehensive review on antioxidant dietary fiber enriched meat-based functional foods. Trends in Food Science and Technology, 99, 323–336. https://doi.org/10.1016/j.tifs.2020.03.010
16.
dos Santos Alves L.A.A., Lorenzo J.M., Gonçalves C.A.A., dos Santos B.A., Heck R.T., Cichoski A.J., Campagnol P.C.B. (2016). Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers. Meat Science, 121, 73–78. https://doi.org/10.1016/j.meatsci.2016.06.001
17.
Emaga T.H., Andrianaivo R.H., Wathelet B., Tchango J.T., Paquot M. (2007). Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chemistry, 103(2), 590–600. https://doi.org/10.1016/j.foodchem.2006.09.006
18.
Eyiz V., Tontul I., Turker S. (2020). Optimization of green extractionof phytochemicals from red grape pomace by homogenizer assisted extraction. Journal of Food Measurement and Characterization, 14(1), 39–47. https://doi.org/10.1007/s11694-019-00265-7
19.
Fernández-Ginés J.M., Fernández-López J., Sayas-Barberá E., Sendra E., Pérez-Alvarez J.A. (2003). Effects of storage conditions on quality characteristics of bologna sausages made with citrus fiber. Journal of Food Science, 68(2), 710–715. https://doi.org/10.1111/j.1365-2621.2003.tb05737.x
20.
García M.L., Cáceres E., Selgas M.D. (2006). Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product. International Journal of Food Science and Technology, 41(10), 1207–1215. https://doi.org/10.1111/j.1365-2621.2006.01186.x
21.
Gomes S., Vieira B., Barbosa C., Pinheiro R. (2022). Evaluation of mature banana peel flour on physical, chemical, and texture properties of a gluten‐-free Rissol. Journal of Food Processing and Preservation, 46(8), art. no. e14441. https://doi.org/10.1111/jfpp.14441
22.
Gordon A., Barbut S., Schmidt G. (1992). Mechanisms of meat batter stabilization: A review. Critical Reviews in Food Science and Nutrition, 32(4), 299–332. https://doi.org/10.1080/10408399209527602
23.
Han M., Clausen M.P., Christensen M., Vossen E., Van Hecke T., Bertram H.C. (2018). Enhancing the health potential of processed meat: The effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix. Food and Function, 9(7), 4017–4027. https://doi.org/10.1039/C8FO00835C
24.
Herrero A., Ordóñez J., de Avila R., Herranz B., De la Hoz L., Cambero M. (2007). Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics. Meat Science, 77(3), 331–338. https://doi.org/10.1016/j.meatsci.2007.03.022
25.
Huang S., Bohrer B.M. (2020). The effect of tropical flours (breadfruit and banana) on structural and technological properties of beef emulsion modeling systems. Meat Science, 163, art. no. 108082. https://doi.org/10.1016/j.meatsci.2020.108082
26.
Hughes E., Cofrades S., Troy D.J. (1997). Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science, 45(3), 273–281. https://doi.org/10.1016/S0309-1740(96)00109-X
27.
Hunt M.C., Acton J.C., Benedict R.C., Calkins C.R., Cornforth D.P., Jeremiah L.E., Olson D.P., Salm C.P., Savell J.W., Shivas S.D., (1991). Guidelines for Meat Color Evaluation, National Live Stock and Meat Board, Chicago, IL, USA, pp. 1–17
28.
Kumar V., Biswas A.K., Sahoo J., Chatli M.K., Sivakumar S. (2013). Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours. Journal of Food Science and Technology, 50(6), 1058–1068. https://doi.org/10.1007/s13197-011-0442-9
29.
Kumar Y., Kairam N., Ahmad T., Yadav D.N. (2016). Physico chemical, microstructural and sensory characteristics of low-fat meat emulsion containing aloe gel as potential fat replacer. International Journal of Food Science and Technology, 51(2), 309–316. https://doi.org/10.1111/ijfs.12957
30.
Lopez-Martínez L.X., Villegas-Ochoa M.A., Domínguez-Avila J.A., Yahia E.M., Gonzalez-Aguilar G.A. (2023). Techno-functional and bioactive properties and chemical composition of guava, mamey sapote, and passion fruit peels. Polish Journal of Food and Nutrition Sciences, 73(4), 311–321. https://doi.org/10.31883/pjfns/173218
31.
Mejia S.M.V., de Francisco A., Barreto P.L.M., Damian C., Zibetti A.W., Mahecha H.S., Bohrer B.M. (2018). Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systems. Meat Scienc e, 143, 210–218. https://doi.org/10.1016/j.meatsci.2018.05.007
32.
Ockerman H.W. (1985). Quality Control of Post-Mortem Muscle Tissue. Dept. of Animal Science, The Ohio State University, Columbus, OH, USA
33.
Pereira A., Maraschin M. (2015). Banana (Musa spp) from peel to pulp: Ethnopharmacology, of bioactive compounds and its relevance forhuman health. Journal of Ethnopharmacology, 160, 149–163. https://doi.org/10.1016/j.jep.2014.11.008
34.
Puraikalan A. (2018). Characterization of proximate, phytochemical and antioxidant analysis of banana (Musa sapientum) peels/skins and objective evaluation of ready to eat/cook product made with banana peels. Current Research in Nutrition and Food Science, 6(2), 382–391. https://doi.org/10.12944/CRNFSJ.6.2.13
35.
Qi J., Song L., Zeng W., Liao J. (2021). Citrus fiber for the stabilization of O/W emulsion through combination of Pickering effect and fiber-based network. Food Chemistry, 343, art. no. 128523. https://doi.org/10.1016/j.foodchem.2020.128523
36.
Rebello L.P.G., Ramos A.M., Pertuzatti P.B., Barcia M.T., Castillo-Muñoz N., Hermosín-Gutiérrez I. (2014). Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds. Food Research International, 55, 397–403. https://doi.org/10.1016/j.foodres.2013.11.039
37.
Romelle F.D., Rani A., Manohar R.S. (2016). Chemical composition of some selected fruit peels. European Journal of Food Science and Technology, 4(4), 12–21.
38.
Salama M.F., Abozed S.S., Abozeid W.M. (2019). Potentiality of local wastes as a source of natural antioxidant dietary fibers on dry pasta. Journal of Biological Sciences, 19(1), 92–100. https://doi.org/10.3923/jbs.2019.92.100
39.
Sarıçoban C., Özalp B., Yılmaz M., Özen G., Karakaya M., Akbulut M. (2008). Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. Meat Science, 80(3), 599–606. https://doi.org/10.1016/j.meatsci.2008.02.008
40.
Sarıçoban C., Yılmaz M.T., Karakaya M., Tiske S.S. (2010). The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef. Meat Science, 84(1), 186–195. https://doi.org/10.1016/j.meatsci.2009.08.046
41.
Schieber A., Stintzing F.C., Carle R. (2001). By-products of plant food processing as a source of functional compounds – recent developments. Trends in Food Science and Technology, 12(11), 401–413. https://doi.org/10.1016/S0924-2244(02)00012-2
42.
Selani M.M., Bianchini A., Ratnayake W.S., Flores R.A., Massarioli A.P., de Alencar S.M., Canniatti Brazaca S.G. (2016). Physicochemical, functional and antioxidant properties of tropical fruits co-products. Plant Foods for Human Nutrition, 71, 137-144. https://doi.org/10.1007/s11130-016-0531-z
43.
Singh B., Singh J.P., Kaur A., Singh N. (2016). Bioactive compounds in banana and their associated health benefits – A review. Food Chemistry, 206, 1–11. https://doi.org/10.1016/j.foodchem.2016.03.033
44.
Škerget M., Kotnik P., Hadolin M., Hraš A.R., Simonič M., Knez Ž. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry, 89(2), 191–198. https://doi.org/10.1016/j.foodchem.2004.02.025
45.
Skujins S. (1998). Handbook for ICP-AES (Varıan-Vista). A short guide to vista series ICP-AES operation. Version 1, Varian Int.
46.
Someya S., Yoshiki Y., Okubo K. (2002). Antioxidant compound from bananas (Musa Cavendish). Food Chemistry, 79(3), 351–354. https://doi.org/10.1016/S0308-8146(02)00186-3
47.
Tong Q., Chen L., Wang W., Zhang Z., Yu X., Ren F. (2018). Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins. Journal of Food Science and Technology, 55(8), 2899–2909. https://doi.org/10.1007/s13197-018-3208-9
48.
Unal K., Babaoğlu A.S., Erdem N., Dilek N.M. (2022). The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef. Journal of Food Processing and Preservation, 46(8), art. no. e16728. https://doi.org/10.1111/jfpp.16728
49.
Webb N., Ivey F., Craig H., Jones V., Monroe R. (1970). The measurement of emulsifying capacity by electrical resistance. Journal of Food Science, 35(4), 501–504. https://doi.org/10.1111/j.1365-2621.1970.tb00969.x
50.
WHO (2003). Diet, nutrition, and the prevention of chronic diseases: report of a joint WHO/FAO expert consultation (Vol. 916). World Health Organization.
51.
Yadav S., Pathera A.K., Islam R.U., Malik A.K., Sharma D.P. (2018). Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage. Asian-Australasian Journal of Animal Sciences, 31(5), 729–737. https://doi.org/10.5713/ajas.17.0214
52.
Zaini H.B.M., Sintang M.D.B., Pindi W. (2020). The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage. Food Science and Nutrition, 8(10), 5497–5507. https://doi.org/10.1002/fsn3.1847
53.
Zeeb B., Schöck V., Schmid N., Majer L., Herrmann K., Hinrichs J., Weiss J. (2018). Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions. Food and Function, 9(3), 1647–1656. https://doi.org/10.1039/C7FO01577A
54.
Zhao Y., Hou Q., Cao S., Wang Y., Zhou G., Zhang W. (2019). Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters. Food Hydrocolloids, 87, 83–89. https://doi.org/10.1016/j.foodhyd.2018.07.044
55.
Zhu X., Ning C., Li S., Xu P., Zheng Y., Zhou C. (2018). Effects of L-lysine/L--arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages. International Journal of Food Science and Technology 53(1), 88–96. https://doi.org/10.1111/ijfs.13561
56.
Zorba Ö., Gökalp H.Y., Yetim H., Ockerman H.W. (1993). Salt, phosphate and oil temperature effects on emulsion capacity of fresh or frozen meat and sheep tail fat. Journal of Food Science, 58(3), 492–496. https://doi.org/10.1111/j.1365-2621.1993.tb04308.x