Abstract:
Green (unripe) banana mixed pulp and peel flour (GBMF) represents a sustainable, multifunctional ingredient naturally rich in type 2 resistant starch (RS2), other dietary fibers, and antioxidants. As consumer demand increasingly shifts toward foods that combine convenience, nutritional value, and clinically supported health benefits, green banana-based ingredients emerge as promising tools for next-generation functional food development and supplements. However, robust clinical evidence demonstrating their efficacy within structured dietary strategies remains limited. This presentation will show translational evidence bridging clinical nutrition and food science/technology. I will discuss the results of a 12-week, single-blind, randomized, placebo-controlled clinical trial conducted in adults with overweight and obesity, evaluating the effects of daily GBMF consumption under moderate calorie restriction. The findings demonstrate significant improvements in HDL cholesterol, reductions in Castelli Risk Indexes I and II, alongside favorable changes in glycemic markers, body composition, bowel function, and appetite-related hormones such as peptide YY (PYY). Notably, GBMF intake enhanced satiety and was associated with reduced energy intake, reinforcing its physiological relevance in weight management strategies. In addition, using an in vitro fecal fermentation model, we demonstrated that GBMF promotes a more gradual production and high concentration of short-chain fatty acids compared to rapidly fermentable substrates, while effectively modulating gut microbiota composition. This more gradual fermentation profile suggests improved colonic tolerance and prolonged metabolic signaling, reinforcing the role of GBMF as a physiologically relevant fiber source for long-term cardiometabolic health. This presentation will also explore the technological feasibility of incorporating unripe banana flours into healthy food systems (e.g. gluten-free snacks and breads) and supplements. By integrating clinical validation with product development, this presentation will highlight how green banana flours, sustainable plant-based ingredients, can move from bench to product, supporting obesity prevention and cardiometabolic health while meeting industry demands for functional, fiber-rich, gluten-free foods. GBMF exemplifies how scientifically grounded innovation can simultaneously advance human health, technological performance, and sustainable food systems.
Research financed by Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG, Brazil) (APQ-02169-23), Whistler Center for Carbohydrate Research/Purdue University-USA, and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil).
