The prowess of Overripe Banana Sweetener (OBS) in enhancing nutritive values in food and ameliorating glycaemic responses in type 2 diabetes mellitus

The worldwide burden of Non-Communicable Diseases (NCDs) continues to rise, with the prevalence of diabetes anticipated to increase from approximately 180 million cases in 2010 to 368 million by 2030. Diabetes remains a leading contributor to morbidity and mortality worldwide, significantly impairing health outcomes and reducing quality of life. Epidemiological evidence has consistently associated diets high in refined carbohydrates and low in Dietary Fibres (DFs) to an elevated risk of metabolic disorders, including cardiovascular disease and type 2 diabetes mellitus. Overripe bananas, which are generally discarded, are a rich source of bioactive components, particularly DFs, natural sugars, and have substantial antioxidant qualities. This work focuses on the use of natural sweeteners and DFs derived from Overripe Banana Extract (OBE) in the development of nutritious food products. Extraction parameters, including water ratio, temperature, and incubation time, were systematically varied based on a central composite design. Responses evaluated included Total Phenolic Content (TPC), Total Flavonoid Content (TFC), DPPH radical scavenging activity, and Ferric Reducing Antioxidant Power (FRAP). The results highlighted the significant influence of extraction temperature and time on bioactive compound recovery, with moderate conditions ensuring maximal yield while minimizing thermal degradation of sensitive compounds. Optimal extraction conditions were determined as a banana:water ratio of 1:3.2 (w/w), temperature of 51.5^oC, and incubation time of 33.5 min. Predicted values under these conditions were 84.7 mg GAE/100 g for TPC, 69.5 mg CEQ/100 g for TFC, 75.1 % for DPPH, and 25.8 mM TE/g for FRAP. Experimental validation closely matched these predictions, yielding 85.3 mg GAE/100 g for TPC, 68.9 mg CEQ/100 g for TFC, 76.5 % for DPPH, and 26.8 mM TE/g for FRAP. In glycaemic index determination, the blood glucose response of 15%OBE cookie showed a significantly lower as compared to other test foods. The cookies formulated with 15% OBE to replace table sugar recorded GI values of 50 (low). In the intervention study, OBE demonstrates potential as a natural, functional food supplement for glycemic management in type II diabetes mellitus. This work demonstrated that overripe bananas can be an alternative novel DF-rich and low-GI food ingredient, which could widely be utilized in developing various overripe banana–based functional foods. By leveraging overripe bananas, this work supports sustainability and promotes the development of high-value functional ingredients.

Keywords: Overripe banana, diabetes, glycaemic parameters, nutritional composition, antioxidative activities

Wan Rosli Wan Ishak is a professor of Nutrition Program at the School of Health Sciences (SHS), Universiti Sains Malaysia (USM), Health Campus, Kota Bharu, Kelantan, Malaysia. Currently, he has been a Dean of SHS of USM since 2022. His research theme emphasizes more on the utilization of natural agricultural by-products into popularly consumed processed foods. Various healthy and low glycemic index (GI) based on these agricultural by-products have been developed. He was selected among Top 10 Innovators for SYMBIOSIS project funded by Malaysian Technology Development of Malaysia (MTDC) to facilitate the commercialization of functional and health cookies from oyster mushroom (Nutri-Mush® Cookies). He has also transferred one technology licensing to PS Foods and Beverage Sdn Bhd, a Malaysian company on the commercialization of overripe banana extract. Besides, he has published more than 160 articles in various renowned reputable indexed journals.