BUGA-Musa Sapientum Fruit Peel Extract, Lyophilized    

Product Info

M1715


 

BUGA-Musa Sapientum Fruit Peel Extract, Lyophilized (BUGA-Musa) are proteins obtained from waste banana peels supplied by certified institutions that implement Turkish Food Codex, food safety and quality standards. BUGA-Musa is offered in lyophilized powder form. It is environmentally friendly and vegan protein because it is produced from a plant source.

BUGA-Musa provides skin protection, moisturizing and rejuvenation functions thanks to its antioxidant, moisturizing and anti-inflammatory properties. For this reason, it is often preferred in cosmetic formulations and food supplements. It is especially effective in peeling products with its fine particle powder form.

 

 

 

 

 

 

 

 

Product Technical Specifications

Appearance

Lyophilized powder

Smell

No data available

Extraction method

Acidic

Degree of hydrolyzation

≥80℃

Source

Banana Peel

Storage temperature

15-25 ºC

Shelf life

1 year from date of production

Total protein amount (100 g)

89,71 g

SDS PAGE (Determination of molecular weight and impurity)

<30 kDa

 

• Agama-Acevedo, E., Sañudo-Barajas, J. A., Vélez De La Rocha, R., González-Aguilar, G. A., & Bello-Perez, L. A. (2016). Potential of plantain peels flour (Musa paradisiaca L.) as a source of dietary fiber and antioxidant compound. CyTA-Journal of Food, 14(1), 117-123.
• Aydemir, L.Y., Gökbulut, A.A., Baran, Y., Yemenicioğlu, A., “Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins”, Food Hydrocolloids 36; 130-142 (2014)
• Budhalakoti N., (2021), Extraction of protein from banana by-product and its characterization, Journal of Food Measurement and Characterization (2021) 15:2202–2210
• Çiftçi H.S, (2018), “Fındık ve Susam Posalarından Üretilen Protein Konsantrelerinin Gıda Ürünlerinde Değerlendirilmesi “45; 21-24.
• D.O. Okorie, C.O. Eleazu, P. Nwosu, Nutrient and Heavy Metal Composition of Plantain (Musa paradisiaca) and Banana (Musa paradisiaca) Peels. J. Nutr. Food Sci. 5, 1–3 (2015).
• Deb S., Kumar Y., Saxena D.C., (2022), “Functional, thermal and structural properties of fractionated protein from waste banana peel “100205- 140.
• Natural and Applied Science, 1(01), 032-042. Kinsella, J.E., 1979. Functional Properties of Proteins in Foods. Food Science and Nutrition, 9, 219-280.
• Tsado, A. N., Okoli, N. R., Jiya, A. G., Gana, D., Saidu, B., Zubairu, R., & Salihu, I. Z. (2021). Proximate, Minerals, and Amino Acid Compositions of Banana and Plantain Peels. BIOMED

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