Extraction of polysaccharides from Banana ( Musa sapientum) And Use it in improving Organoleptic properties and prebiotic a of Fermented Milk

  • Khalid Hassak Abdulhasan
  • Mohammed Zearah Ischander
Keywords: polysaccharide, banana


The polysaccharide was extracted from Banana fruit with hot water at 90°C precipitated by absolute ethanol.   Total sugar content was 87.4% and total protein 0.7, while on the wet weight basis the yield of polysaccharide was 3.1%.The fourier-transformed infrared (FT-IR) techniques was used fo characterization . Fermented dairy product was preparied by using Bifidobacterium bifidum and adding different concentrations(0.1%, 0.2%, 0.3%, 0.4% and 0.5%) of polysaccharide . Sensory evaluation of the product storage period for (0, 7, 14 and 21) days at refrigeration (5°C) The rasults showed that 0.2% and 0.3% conducted were better than the rest concentration at probabitity significant level of (p> 0.05). The polysaccharide was examined as prebiotic in fermented milk and the numbers of survival of B. bifidum during storage period of 21 days , it has been noticed a decrease of two logarithmic cycles for the added polysaccharide samples Comparing with the control which decreased three logarithmic cycle.


 Abd El-Salam, M.H.A., El-Etriby, H.M., Shahein, N.M.,( 1996). Influence of some stabilizers on some chemical and physical properties of yoghurt. Egypt. J. Dairy Sci. 24, 25–32.
 Al –Khazraji, S. M., (1991). Biopharmacological study of Artemisia herba, M. Sc., Thesis, Colley. E. of pharmacy, Baghdad university, Iraq.
 Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry., 72: 248-254.
 Buterikis G, Matusevikcius P, Januskevicius A, Jankowski J, Mikulski D, Blok J, Cadieux P, Wind A, Sommer P, Schaefer L, Crowley K, Britton RA, Reid G. (2008. Evaluation of reuterin production in urogenital probiotic Lactobacillus reuteri RC-14.Applied and Environmental
 Capela,P.,Hay,T.K.C.,Shah, N.P. (2006). Effect of cryoprotectants,
Dairy Sci. 27, 281–289.
 Dubois, M.; Gillis, K. A.; Hamilton, J. K.; Rebers, P. A. and Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry., 28: 350-356.
 Fellah, A., Anjukandi, P., Waterland, M.R., Williams, M.A.K. (2009): Determining the degree of methylesterification of pectin by ATR/FT-IR:
Methodology optimisation and comparison with theoretical calculations Carbohydr. Polym. 78, 847-853.
 Golob T, Micovic E, Bertoncely J, Jamnik M. (2004). Sensory acceptability of chocolate with inulin. Acta Agriculture Slovenica 83: 2, 221-231.
 Haddad, D. Y. (1965). The chemistry of vegetable drugs. Part 2. Cairo. Univ. Press.Cairo, Egypt., pp. 27.
 Hekmat S, Reid G. (2006). Sensory properties of probiotic yogurt is comparable to standard yogurt. Nutrition Research 26: 163-166.
 Harborne, J. B. (1984). Photochemical methods. 2nd ed. Chapman and Hall, London, New York., pp. 284.
 Harrigan, W.F. and M.E. MaCance (1976). Laboratory method in food and dairy microbiology .Academic Press, London, New york, San Francisco.
 Hassan, Fatma A.M., Helmy Wafaa, A., Enab, A.K.( 1999). Utilization of some local polysaccharide in manufacture of yoghurt. Egypt. J.
 Jawad, A. A. (1997). Ethological studies in assessing the anti aggressive effect of some Iraqi medicinal plants in laboratory mice, M.S.C.thesis, , Educ. Coll., Basrah Univ
 Lankaputhra W.E.V. and Shah N.P. (1996). A simple method for selective enumeration of Lactobacillus acidophilus in yoghurt supplemented with L. acidophilus and Bifidobacterium spp. Milchwissenschaft 51: 446–450.
 Martins, E., lhimekpen, O., Isimi, C., Sabinus, O., & Kunle, O. (2009). Isolation, Characterization and Compaction properties of Afzelia Africana gum exudates in hydrochlorothiazide tablet formulations. African Journal of Pharmacy and Pharmacology, 3(5), 265–272.

 Morison, I. M. (1974). Changes in hemicellulosic polysaccharides of rye-grass with increasing maturity. Carbohydrate Research, 36(1), 45–51.
 Nauta, A., A.M. Bakker-Zierikzee and M.H.C. Schoterman, (2010). Galacto-oligosaccharides. In: Handbook of prebiotics and probiotics ingredients: health benefits and food applications. Cho, S.S. and Finocchiaro, E.T. (Eds.). CRC Press, USA, pp: 75-94.
 Omer, S.H.M., (2003). Chemical and Physical Properties of Yoghurt from Khartoum Dairy Product Company (KDPC). M.Sc. Thesis, Faculty of Animal Production, University Khartoum, Sudan, pp. 8–9.
 Peach, K. and Tracey, M.(1955). Modren methods of plant Anaylsis,, Narosa published House, New Delhi.
 Rajasekar, T.; Priyadharshini, P.; Deivasigamani, B.; Kumaran S.;George, E.; Sakthivel, M.and Balamurugan,S . (2013). Isolation of bioactive compound from marine seaweeds against fish pathogenic bacteria Vibrio alginolyticus (VA09) and characterisation by FTIR, Journal of Coastal Life Medicine., 1(1): 26-33.
 Ridley, B.L., O'Neill, M.A., Mohnen, D. (2001): Pectins: structure, biosynthesis, and oligogalacturonide-related signaling, Phytochem. 57, 929-967.
 Sanya, H., Stephen, E.H., Kari, I., Kornelia, J., Terje, E.M., Thomas, H., Andreas, K., Berit, S.P., (2004). Bioactive polysaccharides from the stem of the Thai medicinal plant Acanthus ebracteatus: their chemical and physical features. Carbohydr. Res. 339, 753–762.
 Skidmore, T., & Smith, P. (2001). Modern Latin America (5th ed.). New York, USA: Oxford University Press. 148–149.
 Synytsya, A., Mícková, K., Synytsya, A., Jablonsky, I., Spevácek, J., Erban, V., Kováríková, E., Copíková, J. (2009): Glucans from fruit bodies of cultivated mushrooms Pleurotus ostreatus and Pleurotus eryngii: Structure and potential prebiotic activity, Carbohydr. Polym. 76, 548-556.
 Vuyst, D. L. (2000). Technology aspects related to the application of functional starter cultures. Food Technol. Biotechnol. 38: 105-112.
 Xie, J. H.; Xie, M. Y.; Nie, S. P.; Shen, M. Y.; Wang, Y. X. and Li, C. (2010). Isolation, chemical composition and antioxidant activities of a water-soluble polysaccharide from Cyclocarya paliurus (Batal.) Iljinskaja. Food Chemistry., 119(4):1626–1632.