{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T22:44:39Z","timestamp":1791931479840,"version":"4.3.4"},"reference-count":57,"publisher":"Public Library of Science (PLoS)","issue":"4","license":[{"start":{"date-parts":[[2026,4,24]],"date-time":"2026-04-24T00:00:00Z","timestamp":1776988800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Science, Research, and Innovation Fund (NSRF) and Mae Fah Luang University","award":["Fundamental Fund Grant No. 662A05032"],"award-info":[{"award-number":["Fundamental Fund Grant No. 662A05032"]}]},{"name":"Southern Thailand Science Park","award":["Co-Research-PsuCor-1\/62"],"award-info":[{"award-number":["Co-Research-PsuCor-1\/62"]}]},{"name":"The manuscript\u2019s production was partially assisted through academic collaboration under the reinventing university system of Mae Fah Luang University."}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS One"],"abstract":"<jats:p>Peptic ulcers remain a recurrent gastrointestinal disorder requiring preventive nutritional strategies. Functional foods that promote gastrointestinal health may play an important role in preventing and managing peptic ulcers. In this study, we evaluated pregelatinized green banana flour (GBF) prepared by drum drying as a functional ingredient for developing snack bars with gastroprotective potential. The aim of this study was to systematically investigate how drum-drying pregelatinization influences the physicochemical and gastroprotective properties of GBF and to determine its suitability as a functional ingredient in the formulation of shelf-stable, consumer-acceptable snack bars. The pregelatinization process significantly reduced the moisture content and water activity, while improving water solubility index and swelling power. Snack bars formulated with 40% pregelatinized GBF (sPreF3) showed the most desirable sensory profile, achieving high hedonic scores for crunchiness (7.470\u2009\u00b1\u20090.860) and overall appearance (7.40\u2009\u00b1\u20090.93) on a 9-point scale. During six weeks of storage at 25 \u00b0C and 50\u201370% relative humidity, the product maintained stable moisture content (3.190\u20134.150%), low microbial counts (&lt; 1.2\u2009\u00d7\u200910\u00b2 CFU\/g), and consistent sensory acceptability. In vivo, both native GBF and pregelatinized GBF (1,000 mg\/kg) significantly reduced ethanol-induced gastric ulcer area (0.020\u2009\u00b1\u20090.010 cm\u00b2 and 0.090\u2009\u00b1\u20090.030 cm\u00b2, respectively) compared with vehicle controls (0.410\u2009\u00b1\u20090.090 cm\u00b2; p\u2009&lt;\u20090.05), while increasing gastric mucin levels (26\u201327 \u00b5g\/g tissue) and pH (4.5\u20135.0). This finding indicates that pregelatinized GBF exhibits significant gastroprotective benefits and excellent functional and sensory qualities, supporting its potential application in gastrointestinal health\u2013promoting snack formulations.<\/jats:p>","DOI":"10.1371\/journal.pone.0347771","type":"journal-article","created":{"date-parts":[[2026,4,24]],"date-time":"2026-04-24T17:37:15Z","timestamp":1777052235000},"page":"e0347771","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":1,"title":["Pregelatinized green banana flour snack bars: Physicochemical properties, sensory quality, and gastroprotective potential in an ethanol-induced ulcer model"],"prefix":"10.1371","volume":"21","author":[{"given":"Thammarat","family":"Kaewmanee","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Surasak","family":"Limsuwan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9688-3404","authenticated-orcid":true,"given":"Sineenart","family":"Sanpinit","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pinanong","family":"Na-Phatthalung","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Samuel Abiodun","family":"Kehinde","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8704-5695","authenticated-orcid":true,"given":"Acharaporn","family":"Issuriya","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7365-6890","authenticated-orcid":true,"given":"Sasitorn","family":"Chusri","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"340","published-online":{"date-parts":[[2026,4,24]]},"reference":[{"issue":"6","key":"pone.0347771.ref001","first-page":"260","article-title":"Peptic ulcer","volume":"161","author":"I Laucirica","year":"2023","journal-title":"Med Clin (Barc)"},{"issue":"5","key":"pone.0347771.ref002","doi-asserted-by":"crossref","first-page":"1666","DOI":"10.1093\/ije\/dyac033","article-title":"The global burden of peptic ulcer disease in 204 countries and territories from 1990 to 2019: A systematic analysis for the Global Burden of Disease Study 2019","volume":"51","author":"J Ren","year":"2022","journal-title":"Int J Epidemiol"},{"issue":"1","key":"pone.0347771.ref003","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1186\/s12876-022-02130-2","article-title":"The global, regional and national burden of peptic ulcer disease from 1990 to 2019: A population-based study","volume":"22","author":"X Xie","year":"2022","journal-title":"BMC Gastroenterol"},{"key":"pone.0347771.ref004","doi-asserted-by":"crossref","first-page":"17562848231210375","DOI":"10.1177\/17562848231210375","article-title":"Peptic ulcer disease burden, trends, and inequalities in 204 countries and territories, 1990\u20132019: A population-based study","volume":"16","author":"Z Zhang","year":"2023","journal-title":"Ther Adv Gastroenterol"},{"key":"pone.0347771.ref005","doi-asserted-by":"crossref","first-page":"1369950","DOI":"10.3389\/fnut.2024.1369950","article-title":"Harnessing the power of resistant starch: A narrative review of its health impact and processing challenges","volume":"11","author":"NT Baptista","year":"2024","journal-title":"Front Nutr"},{"key":"pone.0347771.ref006","doi-asserted-by":"crossref","first-page":"105094","DOI":"10.1016\/j.jff.2022.105094","article-title":"Health benefits of resistant starch: A review of the literature","volume":"93","author":"A Bojarczuk","year":"2022","journal-title":"Journal of Functional Foods"},{"key":"pone.0347771.ref007","doi-asserted-by":"crossref","first-page":"101118","DOI":"10.1016\/j.fochx.2024.101118","article-title":"Resistant starch and the gut microbiome: Exploring beneficial interactions and dietary impacts","volume":"21","author":"Z Chen","year":"2024","journal-title":"Food Chem X"},{"issue":"6","key":"pone.0347771.ref008","doi-asserted-by":"crossref","first-page":"1222","DOI":"10.3390\/nu11061222","article-title":"Health benefits of green banana consumption: A systematic review","volume":"11","author":"AL Falcomer","year":"2019","journal-title":"Nutrients"},{"issue":"6","key":"pone.0347771.ref009","doi-asserted-by":"crossref","first-page":"3787","DOI":"10.1002\/fsn3.4063","article-title":"Green banana resistant starch: A promising potential as functional ingredient against certain maladies","volume":"12","author":"H Munir","year":"2024","journal-title":"Food Sci Nutr"},{"key":"pone.0347771.ref010","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/j.jff.2017.09.038","article-title":"Dietary intervention with green dwarf banana flour (Musa sp. 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