Currently, the evaluation of fruit ripening progress in relation to physicochemical and texture-quality parameters has become an increasingly important issue, particularly when considering consumer acceptance. Therefore, the purpose of the present study was the application of rapid, nondestructive, and conventional methods to assess the quality of banana peels and flesh in terms of ripening and during storage in controlled temperatures and humidity. For this purpose, we implemented various analytical techniques, such as attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy for texture, colorimetrics, and physicochemical features, along with image-analysis methods and discriminant as well as statistical analysis. Image-analysis outcomes showed that storage provoked significant degradation of banana peels based on the increased image-texture dissimilarity and the loss of the structural order of the texture. In addition, the computed features were sufficient to discriminate four ripening stages with high accuracy. Moreover, the results revealed that storage led to significant changes in the color parameters and dramatic decreases in the texture attributes of banana flesh. The combination of image and chemical analyses pinpointed that storage caused water migration to the flesh and significant starch decomposition, which was then converted into soluble sugars. The redness and yellowness of the peel; the flesh moisture content; the texture attributes; Brix; and the storage time were all strongly interrelated. The combination of these techniques, coupled with statistical tools, to monitor the physicochemical and organoleptic quality of bananas during storage could be further applied for assessing the quality of other fruits and vegetables under similar conditions.

Banana ranks as the fifth most cultivated agricultural crop globally, highlighting its crucial socio-economic role. The banana’s health-promoting benefits are correlated with its composition in bioactive compounds, such as phenolic compounds. Thus, the present study attempts to evaluate the potential health benefits of banana phenolic content by combing analytical and in silico techniques. Particularly, the total phenolic content and antioxidant/antiradical activity of banana samples during ripening were determined spectrophotometrically. In parallel, liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis was implemented to unravel the variations in the phenolic profile of banana samples during ripening. Chlorogenic acid emerged as a ripening marker of banana, while apigenin and naringenin were abundant in the unripe fruit. In a further step, the binding potential of the elucidated phytochemicals was examined by utilizing molecular target prediction tools. Human carbonic anhydrase II (hCA-II) and XII (hCA-XII) enzymes were identified as the most promising targets and the inhibitory affinity of phenolic compounds was predicted through molecular docking studies. This class of enzymes is linked to a variety of pathological conditions, such as edema, obesity, hypertension, cancer, etc. The results assessment indicated that all assigned phenolic compounds constitute great candidates with potential inhibitory activity against CA enzymes.

Endogenously formed N-nitroso compounds (NOCs) from nitrite use in red meat have been recently linked to the risk of colorectal cancer. Therefore, replacing sodium nitrite (E250) with natural antimicrobials, such as bioactive compounds, is an issue of great industrial and scientific interest. In this research, such compounds were extracted from rose petal (Rosa damascena) and rosemary leaf (Rosmarinus officinalis L.) by-products of the essential oil industry and appropriately introduced in commercial cured meat products, as partial nitrite replacers. Shelf-life tests demonstrated an inhibitory effect of the rose extracts on microbial growth, obtaining similar or reduced growth rates and a prolonged lag phase, when compared to conventionally produced samples (CNT): μ_max,ref = 0.128 vs. 0.166 d⁻¹ and λ_ref = 15.9 vs. 12.4 d at 4 °C, respectively. None of the bacon samples suffered from lipid oxidation in the examined period. The RSE samples (containing the rose extract and half of the nitrites) exhibited a good retention of their red color, receiving an acceptable sensory score throughout storage. Since the proposed partial nitrite replacement leads to an important shelf-life extension, namely 78 d (RSE) vs. 60 d (CNT), our results provide preliminary proof of the potential use and valorization of such side streams as effective natural antimicrobial agents for cured meat products, in order to reduce the use of nitrites.