Research Progress of Banana Nutritional Quality and Functional Properties

Abstract

Banana is a kind of high-potassium and low-sodium fruit with extremely high nutritional value, which is widely cultivated in tropical and subtropical regions. Banana is an important fruit and food crop, and it is the fruit with the largest production, trade volume and trade value among fresh fruits in the world. China plays an important role in banana production in the world and is the second largest banana producer in the world. According to the statistics of the Food and Agriculture Organization of the United Nations, in 2020, the banana production was 11.8726 million tons, accounting for about 9.01% of the world. Banana germplasm resources are abundant, and there are thousands of banana cultivars in the world. The types and contents of nutrients of banana in different varieties, regions, development and post ripening stages in bananas vary greatly. The main nutritional components in bananas such as mineral elements, resistant starch and dietary fiber were introduced, and phenolic compounds, carotenoids, fatty acids, phytosterols, amines, antioxidants and other active ingredients were summarized. The functional properties of bananas were reviewed, including preventing cardiovascular diseases, relaxing bowel, reducing weight, lowering blood sugar, anti-depression and so on. Its main processed products like banana drink and banana powder were summarized. The intensive processing of banana can improve the resource utilization rate and the product added value, and promote the sustainable development of banana industry and world food security.

Keywords

• banana
• nutritional component
• active ingredients
• functional property
• processed product