Title : Unripe banana flour, a promising nutraceutical ingredient to improve health, and develop functional foods
Abstract:
Green Banana Mixed Pulp and Peel Flour (GBMF) is a natural source of type 2 Resistant Starch (RS2), other dietary fibers, and antioxidants with recognized potential to modulate glycemic response, lipid metabolism, satiety, and gut health. Growing consumer interest in foods that combine nutritional value, convenience, and health-promoting properties has highlighted green banana flours as promising ingredients for functional food development. Despite these advantages, clinical evidence supporting their benefits within calorie-restricted dietary strategies remains limited. This presentation aims to give an overview of the results of our clinical trial study where we evaluated the effects of daily GBMF consumption on cardiometabolic, anthropometric, intestinal, and appetite-related markers in adults with excess body weight, while also showing the potential technological applicability of GBMF in healthy food products. A 12-week, single-blind, randomized, placebo-controlled clinical trial was conducted with 54 adults aged 20–50 years with overweight or obesity. Participants were assigned to a control group (placebo beverage based on waxy starch) or an intervention group receiving 24 g/day of GBMF in a beverage, both under moderate calorie restriction (-250 kcal/day). Biochemical, anthropometric, intestinal, and hormonal parameters were evaluated before and after the intervention. Compared with the control group, GBMF intake significantly increased HDL cholesterol and reduced Castelli Risk Indexes I and II and uric acid levels (p < 0.05). Both groups showed reductions in fasting glucose, insulin, glycated hemoglobin, very-low-density lipoprotein, and triglycerides. Anthropometric improvements were more pronounced in the intervention group, including reductions in body mass index, hip and waist circumferences, and central adiposity indices. Both groups also demonstrated decreases in lipid accumulation product and fasting insulin, with a trend toward reduced fatty liver index. Intestinal outcomes indicated improved bowel function, with a higher prevalence of normal stool types and elimination of constipation-associated profiles in the GBMF group. Regarding appetite regulation, GBMF consumption significantly increased fasting and postprandial peptide YY (PYY) levels at fasting and 60 minutes, and was associated with reductions in total energy and macronutrient intake, supporting enhanced satiety signaling. To explore the applicability of unripe banana flours in product development, savory biscuits were formulated with partial replacement of cassava starch by green banana pulp and mixed flours at different pulp-to-peel ratios. Enriched formulations showed higher protein, mineral, dietary fiber, and resistant starch contents. Although increased flour incorporation reduced porosity and thickness and increased firmness, all products achieved good sensory acceptance, with the 90:10 pulp-to-peel formulation showing optimal texture and crunchiness. In conclusion, GBMF consumption combined with moderate calorie restriction improves cardiometabolic risk markers, body composition, bowel function, and appetite-related responses, while also demonstrating technological feasibility for developing nutritionally enhanced, fiber-rich gluten-free food products. These findings support GBMF as a promising functional ingredient for the prevention and management of obesity and related metabolic disorders.
Research financed by Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG, Brazil) (APQ-02169-23) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil).
