This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana peel wine (GBPW), green banana pulp wine (GBMW), and whole banana wine (GBW) were determined. High-performance liquid chromatography was used to determine the phytochemical compounds in three wines, and the flavor components were further analyzed using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. The flavor components and in vitro antioxidant activities were, respectively, determined using the relative odor activity value and the orthogonal projections on latent structure discrimination analysis (OPLS-DA). In vitro antioxidative capacities for these wines were evaluated using antioxidant chemical assays and cell culture methods. The total phenolic and total tannin content of the GBPW, GBMW, and GBW showed reducing trends with increasing fermentation days, whereas the total flavonoid content of the wine samples exhibited downward trends. The antioxidant capacities of the three wine samples were higher than those of the raw fruit samples, except for the metal chelation rate (%). Additionally, the main flavor component in the wine samples was 3-methyl-1-butanol. Its percentages in the GBPW, GBMW, and GBW were 72.02%, 54.04%, and 76.49%, respectively. The OPLS-DA results indicated that the three wines presented significantly different antioxidant activities. The cell-culture-based antioxidant analysis showed that these wine samples had protective effects against the oxidative stress of the 3T3-L1 preadipocytes induced by hydrogen peroxide. This study provided a theoretical basis for defining the antioxidant characteristics of banana wines and expanding novel channels for using banana peels to develop nutraceuticals.

This study aimed to prepare Ganoderma-based activated carbons for chemical adsorption and catalyzing N-(phosphonomethyl)iminodiacetic acid to glyphosate. The activated carbons were prepared by applying different activation conditions. These carbon samples were applied to catalyze N-(phosphonomethyl)iminodiacetic acid to glyphosate. The results showed that the black Ganoderma char activated at 800 °C for 90 min using 40% phosphoric acid had the highest methylene blue adsorption capacity and DPPH scavenging activities, but the methylene blue adsorption capacity of the black Ganoderma sample activated at 800 °C for 90 min using 40% acid-base solution was lower than the red AC sample. These carbon samples had high thermal stability. Chemical modifications of these chars with the carbon modifiers at an optimized activation condition increased the Langmuir-specific surface areas of these carbon samples up to 2055.09 m²/g. The carbon sample of black Ganoderma activated using the 40% acid-base solution at 800 °C for 90 min and coupled with the addition of hydrogen peroxide during ultrasonication and microwave-assisted reactions had the highest glyphosate catalyzing rate. The glyphosate yield obtained from the catalyzing at atmospheric pressure was 58.78 ± 0.28%. These Ganoderma-based activated carbons can replace other carbon materials for catalysis applications and as adsorbents in food and pharmaceutical industries.

This study aimed to compare the effects of incorporating fermented feed into daily diets on the slaughter performance, meat quality, and flavor compounds of 120 domestic chickens over a 140-day period. A total of five groups (n = 24), including the control group (CK) of the Guangxi Partridge chickens received a standard base diet. The other four groups were provided with pellets that had been added with 10% fermented banana peel (Pe-10), 20% fermented banana peel (Pe-20), 10% fermented banana pulp residue (Pu-10), and 20% fermented banana pulp residue (Pu-20). The flavor compounds in the meat samples of the chickens in these groups were determined using the gas chromatographic method. The results demonstrated that the chickens in the Pe-10, Pe-20, Pu-10, and Pu-20 groups exhibited pectoral muscle percentages, thigh muscle percentages, and total fatty acid content of chest meat that were higher than those observed in the CK group. The moisture content, meat color, carcass weight, total net weight, and abdominal fat percentage of the meat samples in these experimental groups exhibited no notable differences. The flavor compounds in the meat samples of the chickens fed with the two concentrations of fermented banana peel and banana residue were found to be significantly different from those in the control group, with p-values less than 0.05. As the quantity of fermented banana peel incorporated into the daily ration was increased from 10% to 20%, a notable alteration in the flavor compounds present in the chicken samples was observed. The chickens that were provided with fermented banana peels and pulps in their diets exhibited superior slaughter performance and meat quality, particularly in the case of the Pu-10 group, in comparison to the control chickens.

This study aimed to compare the effects of adding fermented feed to daily feed on slaughter performance, meat quality, and flavor compounds of cage chickens. Control group (CK) of the Guangxi Partridge chicken received a standard base diet (CK), pellets added with 10% fermented banana peel (Pe-10), 20% fermented banana peel (Pe-20), 10% fermented banana pulp residue (Pu-10) and 20% fermented banana pulp residue (Pu-20). The slaughter performance, meat quality, and flavor compounds in the meat samples of the chicken in these groups were evaluated. The results showed that the chicken in Pe-10, Pe-20, Pu-10, and Pu-20 had pectoral muscle percentages, thigh muscle percentages, and total fatty acids content of chest meat higher than CK. The moisture content, meat color, carcass weight, total net weight, and abdominal fat percentages of the meat samples in these experimental groups were not remarkably different. The flavor compounds in the meat samples of the chicken fed with the two concentrations of fermented banana peel and banana residue were significantly different from those in the control group. When the amount of fermented banana peel added to the daily feed increased from 10% to 20%, the flavor compounds in the chicken samples changed significantly. In conclusion, different proportions of fermented banana peels and dregs in diets can improve slaughter performance and chicken quality and affect its flavors.

This study aimed to determine the structural characteristics and adsorption capacities of a novel activated carbon prepared from passion fruit by-product. Passion fruit peel was carbonized and structurally modified using phosphoric acid-potassium hydroxide reagent before carbon activation. Industrial activated carbon was used as a control sample. Functional groups at the carbon surface and adsorption rates were determined. The results showed that the chemical-modified activated carbon had anhydride and carboxylic acid as the main functional groups on the carbon surface, together with several conformations of the hydroxyl group. These hydroxyl confirmations were in the forms of alkoxy and carboxylate but not phenoxy. The peel-based activated carbon had a smoother carbon surface with multiple micropores, whereas the carbon surface of industrial activated carbon was rough with more meso- and macropores. The methylene blue adsorption rate of the industrial activated carbon was far higher than the peel-based activated carbon, but the peel-based activated carbon had better cholesterol and albumin adsorption efficiencies than the industrial activated carbon. Since activated carbon prepared from the fruit peel has a better ability to adsorption cholesterol in liquid food, it can replace wood-based activated carbon in food and pharmaceutical applications.