BUGA-Musa Sapientum Fruit Peel Extract Solution  

Product Info

M1813


 

BUGA-Musa Sapientum Fruit Peel Extract Solution (BUGA-Musa Solution) are peptides obtained from waste banana peels supplied by certified institutions implementing Turkish Food Codex, food safety and quality standards. BUGA-Musa Solution is offered as a solution at a concentration of 13 mg/ml. It is environmentally friendly and vegan protein as it is produced from a plant source.

BUGA-Musa Solution 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. BUGA-Musa Solution can be easily integrated into liquid formulations (serums, creams, gels) directly or by diluting with water.

 

 

 

 

 

 

 

Product Technical Specifications

Appearance

Solution

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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