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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引用次数: 0
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.
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.