Enhanced Techno-Functional and Bioactive Characteristics of Dietary Fibre from Banana Pseduostem Scutcher through Greener Technologies

Abstract

Dietary fibre, an essential nutrient for digestive and metabolic health, is gaining global demand due to its role in preventing lifestyle disorders and its incorporation in functional and sustainable food systems. This study examined the impact of different extraction techniques namely., chemical (CHE), hot water (HWE), microwave-assisted (MAE), ultrasound-assisted (UAE), and dual (UAE+MAE)—on the yield and functional properties of dietary fibre (DF) derived from banana pseudostem scutcher. The extraction yield ranged from 80.54 ± 0.81% (HWE) to 97.95 ± 0.15% (CHE), while the UAE+MAE treatment achieved 95.62 ± 0.43%, offering a cleaner and energy-efficient alternative. The total dietary fibre (TDF) content was highest in UAE+MAE samples, showing nearly 35% higher TDF and 40% higher SDF than HWE, with insoluble fibre (IDF) increased by 30% under UAE. Functionally, UAE+MAE-treated fibres exhibited superior water-holding (6.42 g/g), oil-holding (4.98 g/g), and swelling power (5.75 mL/g), indicating 1.8–2.0-fold improvements over CHE. These enhancements were attributed to increased porosity and hydrogen bond exposure, confirmed by SEM and FTIR. The same treatment also improved glucose (81.2 mmol/g), cholesterol (3.2-fold), and nitrite ion (32.8 mg/g) adsorption capacities, while XRD revealed reduced crystallinity and increased amorphous regions. In summary, ultrasound and dual ultrasound–microwave treatments effectively enhanced yield and techno-functional quality, demonstrating the potential of banana scutcher as a sustainable, high-value dietary fibre source for functional food and nutraceutical industries.