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The expanding demand for functional products and the interest in the industries for the production of these foods, has driven studies of products capable of promoting the benefits and well-being of consumers. These foods, known as symbiotics, serve to enrich the diet with prebiotic substances, that is, undigested substances that, upon reaching the colon, are selectively metabolized by a limited number of beneficial bacteria, which alter the colon by generating a healthy and healthy bacterial microbiota. of live microorganisms (probiotics) capable of surviving passage through the gastrointestinal tract, bringing improvements in the balance of the microbiota of individuals who periodically consume these products. The banana (Musa sp), when still green, is a fruit rich in resistant starch (RS), a fraction of starch that does Brazilian Journal of Development Braz. J. of Develop., Curitiba, v. 6, n.5, p.28668-28688 may. 2020. ISSN 2525-8761 28670 not provide free glucose to the body and resists enzymatic digestion in the small intestine. Resistant starch to be fermented in the large intestine, mainly by bifidobacteria, mainly produces short-chain gases and fatty acids, presenting a behavior similar to that of dietary fiber, found in prebiotics. Despite the few studies on green banana biomass and its use in functional foods, it has an excellent beneficial potential associated with food diets, as it maximizes the effects of lactic acid bacteria, in addition to the property of green banana as a fruit rich in antioxidants. This study aimed to analyze the antioxidant capacity of the biomass produced with different species of green banana and to make possible its use as a prebiotic for the development of symbiotics.

Perfil da capacidade antioxidante de diferentes polpas de biomassa de bananas verde como prebiótico