Effect of the addition of psyllium (Plantago Ovata Forsk) on the total and bioaccessible concentration of the minerals sodium and potassium in frozen banana pulp
DOI:
https://doi.org/10.33448/rsd-v10i8.16949Keywords:
Blood pressure; Cardiovascular disease; Dietary fiber; Chronic disease; Functional food.Abstract
Increased blood pressure is one of the main risk factors for cardiovascular disease. The World Health Organization (WHO) recommends that sodium intake should be moderate and potassium intake can be increased, as its intake is associated with a lower incidence of cardiovascular disease. Banana is a fruit rich in potassium and has large post-harvest losses due to its perishability. The production of frozen pulps is an alternative to reduce these losses. To add nutritional and functional benefits to the fruit pulp, it is possible to add soluble fiber, since its high intake is known to have a protective effect against cardiovascular disease and its intake by individuals does not meet the recommended minimum. There is evidence that psyllium dietary fiber contributes to lowering blood pressure, lowering cholesterol, lowering blood glucose and its incorporation into foods may offer health benefits such as preventing high blood pressure. Knowing that sodium and potassium intake is related to blood pressure, this study aimed to investigate the content of the minerals sodium and potassium in frozen banana pulp added with psyllium and to verify the concentrations of bioaccessibility in in vitro digestion. Our results showed that the addition of psyllium contributed to an increase in the content of the minerals potassium and sodium and that after the simulated digestions we verified that the final concentrations of the mineral potassium are in agreement with other results present in the literature, we also saw that despite increasing the sodium content, the final concentration of the dialysate (which would be absorbed by the human body) was 0.17%, being very low and ideal for preventing high blood pressure.
References
Adrogué, H. J., & Madias, N. E. (2014). The Impact of Sodium and Potassium on Hypertension Risk. Seminars in Nephrology, 34(3), 257–272. https://doi.org/https://doi.org/10.1016/j.semnephrol.2014.04.003
Anderson, J. W., Baird, P., Jr, R. H. D., Ferreri, S., Knudtson, M., Koraym, A., … Williams, C. L. (2009). Health benefits of dietary fiber, 67(4), 188–205. https://doi.org/10.1111/j.1753-4887.2009.00189.x
Aquino, César Fernandes, Salomão, Luiz Carlos Chamhum, Siqueira, Dalmo Lopes de, Cecon, Paulo Roberto, & Ribeiro, Sônia Machado Rocha. (2014). Teores de minerais em polpas e cascas de frutos de cultivares de bananeira. Pesquisa Agropecuária Brasileira, 49(7), 546-553.
Beasley, J. M., Rillamas-Sun, E., Tinker, L. F., Wylie-Rosett, J., Mossavar-Rahmani, Y., Datta, M., … LaCroix, A. Z. (2020). Dietary Intakes of Women’s Health Initiative Long Life Study Participants Falls Short of the Dietary Reference Intakes. Journal of the Academy of Nutrition and Dietetics, 120(9), 1530–1537. https://doi.org/https://doi.org/10.1016/j.jand.2020.05.001
Bennett, J. E., Stevens, G. A., Mathers, C. D., Bonita, R., Rehm, J., Kruk, M. E., … Ezzati, M. (2018). NCD Countdown 2030: worldwide trends in non-communicable disease mortality and progress towards Sustainable Development Goal target 3.4. The Lancet, 392(10152), 1072–1088. https://doi.org/10.1016/S0140-6736(18)31992-5
Bernstein, A. M., Titgemeier, B., Kirkpatrick, K., Golubic, M., & Roizen, M. F. (2013). Major cereal grain fibers and psyllium in relation to cardiovascular health. Nutrients, 5(5), 1471–1487. https://doi.org/10.3390/nu5051471
Brasil. Resolução n° 18, de 30 de abril de. (1999). Aprova o Regulamento Técnico que Estabelece as Diretrizes Básicas para Análise e Comprovação de Propriedades Funcionais e ou de Saúde Alegadas em Rotulagem de Alimentos. Brasília: Diário Oficial da República Federativa do Brasil 03 nov. 1999.
Brasil. Ministério da Saúde. Secretaria de Vigilância Sanitária. Resolução RDC nº 8, de 06 de março de 2013. Dispõe sobre a aprovação de uso de aditivos alimentares para produtos de frutas e de vegetais e geleia de mocotó. Diário Oficial da República Federativa do Brasil, Brasília, n.46, 08 mar. 2013.
Brasil. Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa nº 37, de 1º de outubro de 2018. Parâmetros Analíticos de Suco e de Polpa de Frutas. Diário Oficial da União. Brasília, DF, 08 out. 2018
Bugaud, C., Cazevieille, P., Daribo, M.-O., Telle, N., Julianus, P., Fils-Lycaon, B., & Mbéguié-A-Mbéguié, D. (2013). Rheological and chemical predictors of texture and taste in dessert banana (Musa spp.). Postharvest Biology and Technology, 84, 1–8. https://doi.org/https://doi.org/10.1016/j.postharvbio.2013.03.020
Bugaud, C., Maraval, I., Daribo, M.-O., Leclerc, N., & Salmon, F. (2016). Optimal and acceptable levels of sweetness, sourness, firmness, mealiness and banana aroma in dessert banana (Musa sp.). Scientia Horticulturae, 211, 399–409. https://doi.org/https://doi.org/10.1016/j.scienta.2016.09.016
Bukhsh, E., Malik, S., & Ahmad, S. (2007). Estimation of Nutritional Value and Trace elements Content of Carthamus oxyacantha, Eruca stiva and Plantago ovata. Pakistan Journal of Botany, 39, 1181–1187.
Chong, R. W. W., Ball, M., McRae, C., & Packer, N. H. (2019). Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin. Food Chemistry, 298, 125032. https://doi.org/https://doi.org/10.1016/j.foodchem.2019.125032
Deme, T., Haki, G. D., Retta, N., Woldegiorgis, A., & Geleta, M. (2017). Mineral and Anti-Nutritional Contents of Niger Seed (Guizotia abyssinica (L.f.) Cass., Linseed (Linumusitatissimum L.) and Sesame (Sesamumindicum L.) Varieties Grown in Ethiopia. Foods (Basel, Switzerland), 6(4). https://doi.org/10.3390/foods6040027
Dotto, J., Matemu, A. O., & Ndakidemi, P. A. (2019). Nutrient composition and selected physicochemical properties of fifteen Mchare cooking bananas: A study conducted in northern Tanzania. Scientific African, 6, e00150. https://doi.org/https://doi.org/10.1016/j.sciaf.2019.e00150
Etienne, A., Génard, M., Bancel, D., Benoit, S., & Bugaud, C. (2013). A model approach revealed the relationship between banana pulp acidity and composition during growth and post harvest ripening. Scientia Horticulturae, 162, 125–134. https://doi.org/https://doi.org/10.1016/j.scienta.2013.08.011
Ezzati, M., Zhou, B., Bentham, J., Di Cesare, M., Bixby, H., Danaei, G., … Cisneros, J. Z. (2018). Contributions of mean and shape of blood pressure distribution to worldwide trends and variations in raised blood pressure: A pooled analysis of 1018 population-based measurement studies with 88.6 million participants. International Journal of Epidemiology, 47(3), 872-883i. https://doi.org/10.1093/ije/dyy016
Figueroa, L. E., & Genovese, D. B. (2019). Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product. Lwt, 111(May), 423–428. https://doi.org/10.1016/j.lwt.2019.05.031
Franco, E., Aparecida, N., Sanches-silva, A., Ribeiro-santos, R., Ramos, N., & Melo, D. (2020). Trends in Food Science & Technology Psyllium ( Plantago ovata Forsk ): From evidence of health bene fi ts to its food application. Trends in Food Science & Technology, 96(November 2018), 166–175. https://doi.org/10.1016/j.tifs.2019.12.006
Guo, Q., Cui, S. W., Wang, Q., & Christopher Young, J. (2008). Fractionation and physicochemical characterization of psyllium gum. Carbohydrate Polymers, 73(1), 35–43. https://doi.org/10.1016/j.carbpol.2007.11.001
Khalesi, S., Irwin, C., & Schubert, M. (2015). Flaxseed Consumption May Reduce Blood Pressure: A Systematic Review and Meta-Analysis of Controlled Trials. The Journal of Nutrition, 145(4), 758–765. https://doi.org/10.3945/jn.114.205302
Khan, K., Jovanovski, E., Ho, H. V. T., Marques, A. C. R., Zurbau, A., Mejia, S. B., … Vuksan, V. (2018). The effect of viscous soluble fiber on blood pressure: A systematic review and meta-analysis of randomized controlled trials. Nutrition, Metabolism and Cardiovascular Diseases, 28(1), 3–13. https://doi.org/10.1016/j.numecd.2017.09.007
Kowaleski, J., Quast, L. B., Steffens, J., Lovato, F., Rodrigues dos Santos, L., Zambiazi da Silva, S., … Felicetti, M. A. (2020). Functional yogurt with strawberries and chia seeds. Food Bioscience, 37, 100726. https://doi.org/https://doi.org/10.1016/j.fbio.2020.100726
Insitute of Medicine. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate. Food and Nutrition Board: National Academy Press, Washington, DC, 2004.
Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Sodium and Potassium. The National Academies Press, Washington, DC (2019) Md Nor, S., & Ding, P. (2020). Trends and advances in edible biopolymer coating for tropical fruit: A review. Food Research International, 134(March), 109208. https://doi.org/10.1016/j.foodres.2020.109208
Melo, D., Machado, T. B., & Oliveira, M. B. P. P. (2019). Chia seeds: an ancient grain trending in modern human diets. Food & Function, 10(6), 3068–3089. https://doi.org/10.1039/c9fo00239a
Molina-Ramírez, C., Cañas-Gutiérrez, A., Castro, C., Zuluaga, R., & Gañán, P. (2020). Effect of production process scale-up on the characteristics and properties of bacterial nanocellulose obtained from overripe Banana culture medium. Carbohydrate Polymers, 240, 116341. https://doi.org/https://doi.org/10.1016/j.carbpol.2020.116341
Olde Engberink, R. H. G., van den Born, B. J. H., Peters-Sengers, H., & Vogt, L. (2020). Long-term potassium intake and associated renal and cardiovascular outcomes in the clinical setting. Clinical Nutrition, (xxxx). https://doi.org/10.1016/j.clnu.2020.03.026
OMS. Prevention of recurrent heart attacks and strokes in low and middle income populations: Evidence-based recommendations for policy makers and health professionals. Geneva, World Health Organization (WHO), 2003 (http://www.who.int/cardiovascular_diseases/resources/pub0402/en/).
Orlando, E. A., Rebellato, A. P., Silva, J. G. S., Andrade, G. C., & Pallone, J. A. L. (2020). Sodium in different processed and packaged foods: Method validation and an estimative on the consumption. Food Research International, 129, 108836. https://doi.org/https://doi.org/10.1016/j.foodres.2019.108836
Orqueda, M. E., Torres, S., Verón, H., Pérez, J., Rodriguez, F., Zampini, C., & Isla, M. I. (2021). Physicochemical, microbiological, functional and sensory properties of frozen pulp of orange and orange-red chilto (Solanum betaceum Cav.) fruits. Scientia Horticulturae, 276, 109736. https://doi.org/https://doi.org/10.1016/j.scienta.2020.109736
Pereira, A. M., Bonemann, D. H., Scherdien, S. H., Ávila, B. P., Antunes, I. F., Ribeiro, A. S., & Gularte, M. A. (2020). Evaluation of total and bioaccessible concentration of minerals in creole beans. Journal of Food Composition and Analysis, 94, 103622. https://doi.org/https://doi.org/10.1016/j.jfca.2020.103622
Pereira, C. C., do Nascimento da Silva, E., de Souza, A. O., Vieira, M. A., Ribeiro, A. S., & Cadore, S. (2018). Evaluation of the bioaccessibility of minerals from blackberries, raspberries, blueberries and strawberries. Journal of Food Composition and Analysis, 68, 73–78. https://doi.org/https://doi.org/10.1016/j.jfca.2016.12.001
Rao, M. R. P., Warrier, D. U., Gaikwad, S. R., & Shevate, P. M. (2016). Phosphorylation of psyllium seed polysaccharide and its characterization. International Journal of Biological Macromolecules, 85, 317–326. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2015.12.043
Raymundo, A., Fradinho, P. P., & Nunes, M. C. (2014). Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough. Bioactive Carbohydrates and Dietary Fibre, 3(2), 96–105. https://doi.org/10.1016/j.bcdf.2014.03.001
Rousseau, S., Kyomugasho, C., Celus, M., Hendrickx, M. E. G., & Grauwet, T. (2020). Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing. Critical Reviews in Food Science and Nutrition, 60(5), 826–843. https://doi.org/10.1080/10408398.2018.1552243
Schulz, M., Biluca, F. C., Gonzaga, L. V., Borges, G. da S. C., Vitali, L., Micke, G. A., … Fett, R. (2017). Bioaccessibility of bioactive compounds and antioxidant potential of juçara fruits (Euterpe edulis Martius) subjected to in vitro gastrointestinal digestion. Food Chemistry, 228, 447–454. https://doi.org/https://doi.org/10.1016/j.foodchem.2017.02.038
Sheng, Z. W., Ma, W. H., Jin, Z. Q., Bi, Y., Sun, Z. G., Dou, H. T., … Han, L. N. (2010). Investigation of dietary fiber, protein, vitamin E and other nutritional compounds of banana flower of two cultivars grown in China. African Journal of Biotechnology, 9(25), 3888–3895. https://doi.org/10.4314/ajb.v9i25
Solà, R., Bruckert, E., Valls, R. M., Narejos, S., Luque, X., Castro-Cabezas, M., … Anguera, A. (2010). Soluble fibre (Plantago ovata husk) reduces plasma low-density lipoprotein (LDL) cholesterol, triglycerides, insulin, oxidised LDL and systolic blood pressure in hypercholesterolaemic patients: A randomised trial. Atherosclerosis, 211(2), 630–637. https://doi.org/10.1016/j.atherosclerosis.2010.03.010
Sukhija, S., Singh, S., & Riar, C. S. (2016). Analyzing the effect of whey protein concentrate and psyllium husk on various characteristics of biodegradable film from lotus (Nelumbo nucifera) rhizome starch. Food Hydrocolloids, 60, 128–137. https://doi.org/https://doi.org/10.1016/j.foodhyd.2016.03.023
Sun, H., & Sun, M. (2018). Age- and gender-dependent associations of blood pressure and serum sodium and potassium—renal and extrarenal regulations. Journal of the American Society of Hypertension, 12(5), 392–401. https://doi.org/https://doi.org/10.1016/j.jash.2018.03.005
TACO - Tabela brasileira de Composição de Alimentos/ NEPA. UNICAMP. 4ª edição. rev. e ampl. NEPA- UNICAMP. 2011.
Thakur, J. S., Paika, R., & Singh, S. (2020). Burden of noncommunicable diseases and implementation challenges of National NCD Programmes in India. Medical Journal Armed Forces India, 76(3), 261–267. https://doi.org/10.1016/j.mjafi.2020.03.002
Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., & Javid, A. (2016). Nutritional and therapeutic perspectives of Chia ( Salvia hispanica L .): a review. Journal of Food Science and Technology, 53(April), 1750–1758. https://doi.org/10.1007/s13197-015-1967-0
Ursoniu, S., Sahebkar, A., Andrica, F., Serban, C., & Banach, M. (2016). Effects of flaxseed supplements on blood pressure: A systematic review and meta-analysis of controlled clinical trial. Clinical Nutrition, 35(3), 615–625. https://doi.org/https://doi.org/10.1016/j.clnu.2015.05.012
Weaver, C. (2013). White Vegetables : A Forgotten Source of Nutrients Potassium and Health 1 – 3. American Society for Nutrition, 4, 3685–3775. https://doi.org/10.3945/an.112.003533.smoking
WHO Guideline: potassium intake for adults and children. World Health Organization (WHO), Geneva (2012)
Yap, M., Fernando, W. M. A. D. B., Brennan, C. S., Jayasena, V., & Coorey, R. (2017). LWT - Food Science and Technology The effects of banana ripeness on quality indices for puree production. LWT - Food Science and Technology, 80, 10–18. https://doi.org/10.1016/j.lwt.2017.01.073
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Elisangela Aparecida Nazario Franco; Davy William Hidalgo Chávez; Carlos Alberto Kenji Taniguchi; Antonia Barbosa de Lima; Maria do Socorro Rocha Bastos; Nathália Ramos de Melo
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.