Impact of Different Ripening Methods on Physicochemical, Nutritional Properties and Occurrence of Potentially Toxic Elements in Banana Fruit From Pakistan

IF 2.7 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Usama Nasir, Amir Ismail, Muhammad Riaz, Aneela Hameed, Mamoona Amir, Kashif Razzaq, Sher Ali, Carlos A. F. Oliveira, Farwa Aslam, Muhammad Zahid Aslam
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Abstract

Bananas (Musa spp.), a widely cultivated and consumed fruit, are subjected to various artificial ripening agents to meet market demands in developing countries. This study examined the effects of different ripening methods on the physicochemical, nutritional quality, and potentially toxic elements (PTEs) contamination in bananas. Health risk assessments were conducted to evaluate safety of ripening treatments. Samples treated with calcium carbide (CaC2) had the highest percentage of total soluble solids (TSS) (25.38°Brix) and TSS/titratable acidity (TA) ratio (121.06), indicating rapid ripening but with the lowest vitamin C level (5.10 mg/100 mL) and antioxidant potential. Untreated bananas retained the highest total phenolic content (TPC), antioxidant activity, and vitamin C level, highlighting their superior nutritional and bioactive properties. Ethylene gas-treated bananas maintained balanced nutritional attributes with relatively high antioxidant activity, while ethylene ripener-treated bananas showed intermediate results. CaC2-treated bananas contained detectable levels of lead (0.45 mg/kg), cadmium (0.51 mg/kg), and arsenic (0.32 mg/kg), which exceeded safe limits regarding health risk indices. Untreated and ethylene-treated bananas exhibited minimal PTE contamination and negligible health risks. Arsenic posed the highest carcinogenic risk, especially in CaC2-ripened banana (2.4 × 10−3), followed by ethylene ripener (1.05 × 10−3). CaC2-ripened samples also contributed to carcinogenic risk for cadmium (9.6 × 10−4). These findings provide scientific evidence to support the adoption of ethylene-based methods as a safer alternative for ripening of bananas. In addition, the data presented stress the need for stricter regulations on artificial ripening agents for fruits, especially CaC2, to safeguard public health in Pakistan and other developing countries.

Abstract Image

不同成熟方式对巴基斯坦香蕉果实理化、营养特性及潜在有毒元素发生的影响
香蕉(Musa spp.)是一种广泛种植和消费的水果,为了满足发展中国家的市场需求,需要使用各种人工催熟剂。本研究考察了不同成熟方法对香蕉理化、营养品质和潜在有毒元素(pte)污染的影响。进行了健康风险评估,以评价成熟处理的安全性。电石钙(CaC2)处理样品的总可溶性固形物(TSS)百分比最高(25.38°Brix), TSS/可滴定酸度(TA)比最高(121.06),表明成熟迅速,但维生素C含量最低(5.10 mg/100 mL),抗氧化潜力最低。未经处理的香蕉保留了最高的总酚含量(TPC)、抗氧化活性和维生素C水平,突出了它们优越的营养和生物活性特性。乙烯处理香蕉营养均衡,抗氧化活性较高,而乙烯催熟剂处理香蕉的抗氧化效果中等。cac2处理过的香蕉含有可检测水平的铅(0.45毫克/公斤)、镉(0.51毫克/公斤)和砷(0.32毫克/公斤),超过了健康风险指数的安全限度。未经处理和乙烯处理的香蕉表现出最小的PTE污染和可忽略的健康风险。砷的致癌风险最高,特别是在cac2成熟的香蕉中(2.4 × 10−3),其次是乙烯成熟剂(1.05 × 10−3)。cac2成熟的样品也导致镉的致癌风险(9.6 × 10−4)。这些发现提供了科学证据,支持采用乙烯基方法作为香蕉成熟的更安全替代方法。此外,提供的数据强调需要对水果的人工催熟剂,特别是CaC2制定更严格的法规,以保障巴基斯坦和其他发展中国家的公众健康。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Food Safety
Journal of Food Safety 工程技术-生物工程与应用微生物
CiteScore
5.30
自引率
0.00%
发文量
69
审稿时长
1 months
期刊介绍: The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.
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