Banana Starch Research Articles

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

The development of smart biodegradable films emerges as an alternative capable of indicating the correlation between the pH of a product and the color changes related to the degradation processes. Therefore, the aim of this investigation was to develop smart biodegradable films using biopolymers, green banana starch, gelatin, alginate, and red cabbage extract as a quality indicator in sheep meat. The polymeric indicator films were prepared from three formulations: (I) 2% starch + 0.5 grams of glycerol + 5% of red cabbage extract; (II) 2% starch + 2% gelatin + 0.7 grams of glycerol + 5% red cabbage extract; (III) 1.5% alginate + 0.5% starch + 2% gelatin + 1% glycerol + 15% red cabbage extract and evaluated for light sensitivity, swelling index, water vapor transmission, and pH activation. The films showed changes in hydrophilicity according to their formulation. In addition, the alginate/starch/gelatin formulation added with 15% of red cabbage extract showed the highest swelling rate (91.30%), activation of water vapor transmission (5.3 g mm m²/h/Pa), and pH, in addition to activation in sheep meat the formulation with the best potential as a pH indicator package. Thus, smart biodegradable films with red cabbage extract have high biodegradability and allow consumers to choose a product with higher preservation quality. PRACTICAL APPLICATIONS: The deterioration of food is directly related to changes in the pH of the product, therefore, the use of smart biodegradable films incorporated with plant extracts, such as red cabbage, appears as an excellent alternative for the consumer to detect changes in the product. In this investigation, the use of natural polymers, starch, and alginate performed well in the production of films with plant extract. Therefore, the application of biodegradable polymers and red cabbage extract in the development of intelligent films, emerges as a new approach of satisfactory potential for insertion in the market, being a viable alternative for application in the food industry, with regard to the quality and conservation of food matrices.

Banana Starch: Properties Illustration and Food Applications—A Review

AbstractBananas are a valuable crop that are embedded with various micronutrients. Unripe bananas are of interest because they are used by commercial interests as a source of starch. These starches can be modified to resistant forms to slow digestibility and lower glycemic index. In this context, they are of interest in diabetes, obesity, and cardiovascular disease research. Additionally, there is pharmaceutical interest in modified banana starches in terms of drug delivery and in the textile industry as filler in yarn. Due to the texturizing capacity, mouthfeel, and palatability of banana starches, the beverage, bakery, and confectionery industries have investigated their use for novel formulations. This Review summarizes the properties and applications of banana starches.

Biopolymers based on copolyester and modified banana starch: property approach

Aliphatic–aromatic copolyester/oxidized starch blends were formulated using different copolyester proportions and a constant starch–plasticizer ratio. After homogeneity evaluation, the samples were subjected to mechanical and thermal analyses. Subsequently, biodegradability evaluation under sandy loam garden soil was performed. The results showed that tensile strength, Young’s modulus and elongation at break presented a proportional increase with copolyester content. Differential scanning calorimetry analysis evidenced that the blend composition has no important influence on the glass transition temperature. The biodegradability tests showed a proportional relation between the amount of modified starch in the formulations and their degradation. Moreover, samples with a higher mass loss exhibited greater color changes, which indicate the microorganisms’ activity.

Modified starch with bis(2-hydroxyethyl) terephthalate: synthesis, characterization and elaboration of films

Banana starch was modified with B bis(2-hydroxyethyl) terephthalate and its instrumental characterization allowed to propose a chemical structure. In the carbon 6 (C6) of the starch the modification reaction was carried out. The morphology of starch changes due to its chemical modification. The modified starch showed a lower crystallinity and thermal stability, compared to the native starch favoring its film formation. The electrical conductivity of the modified starch films was 2.7 times higher than that for the native starch film. The aqueous hydrolysis of the modified starch films was carried out obtaining a degradation of 77% in a determined time. Modified starch films present different mechanical properties compared to native starch film. These results have high application potential to be used in PET degradation products.

Synthesis and characterization of starch stabilized Ag nanoparticles. Effect of the crystalline structure of starch.

Silver nanoparticles (AgNps) are known for their antimicrobial activity and other physicochemical properties that can be applied in several fields. Most of their synthesis methods include chemical reduction and the use of stabilizing agents such as starch. In recent years, several green methods have been developed such as using carbohydrates as reducing agents. On the other hand, starch is a semi crystalline structure formed by mixtures of the linear glucan, amylose and the branched glucan amylopectin. In this work we studied the effect of the semi crystalline structure on the physicochemical properties (particle size and surface plasmon resonance). Three types of starch were selected (corn, potato and banana) representing the three types of semi crystalline structures of the starch granule (A, B and C). Results showed that banana starch allowed larger particle sizes and broader size distribution, while there was not significant difference between nanoparticles stabilized with A and B type starches.

Improving the resistant starch in succinate anhydride‐modified cardaba banana starch: A chemometrics approach

Resistant starch of succinate anhydride-modified cardaba banana starch was model using response surface methodology (RSM) and artificial neural network (ANN). This was investigated by varying the octenyl succinic anhydride (OSA) concentration (3%–5%), time (30–60 min), and pH (8–10) using a Box–Behnken design. According to the result, both the RSM and ANN modeling techniques predict the modification process with high accuracy (coefficient of determinant, R2 > .97 and root mean square of error =.44–.47). The optimization of the process parameters to maximize the resistant starch was performed using RSM and ANN coupled with genetic algorithm (GA). The ANN-GA gave the highest resistant starch content (39.87%) under the optimal process condition of OSA concentration 4.38%, reaction time 59.79 min, and 8.01 pH. This study revealed that the ANN-GA proved to be superior to RSM in the optimization of cardaba starch modification process. Practical applications In this study, the optimum starch modification conditions (succinate anhydride concentration, time, and pH) for maximizing the resistant starch in cardaba banana were investigated using response surface methodology and artificial neural network. The result obtained will enable the development of appropriate processes for starch modification from cardaba banana. It would then be possible to predict efficiently the conditions of succinate anhydride concentration, time, and pH, which will facilitate the maximization of resistant starch in the banana and increase its potential for use as a functional food ingredient in the food product development.

Thermal, Morphological, and Functional Characterization of Gros Michel Banana Starch Modified with Octenyl Succinic Anhydride

AbstractBanana is a food crop produced extensively in Colombia for fresh consumption. This fruit in the green state has a large amount of starch, which—unlike other Musaceae—has a small granule size that makes it attractive for use in the food industry. This work characterizes physicochemically, morphologically, structurally, and functionally isolated and modified starches from Gros Michel banana. This characterization uses techniques like SEM, XRD, FTIR, DSC, RVA, and HPLC. The results show a morphological change, given that the granules display superficial adherence of small masses. The IR spectra shows molecular vibrations in the modified starch at 1578 and 1745 cm−1; the X‐ray diffraction patterns show alteration of the 3D starch structure, given that it changes in large proportion from a hexagonal to a monoclinic conformation after the modification. The maximum viscosities obtained via RVA change from 1380 cP for the isolated starch to 1247 cP for the modified starch. The amylopectin/amylose ratio is altered after the modification, going from 75/25 to 87/13. Modified starches are a viable alternative for use in the food industry as additives to stabilize emulsions that do not need high processing temperatures.

On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility

A structure-digestion model is proposed to explain the formation of α-amylase-slowly digestible structures during amylopectin retrogradation. Maize and potato (normal and waxy) and banana starch (normal and purified amylopectin through alcohol precipitation), were analyzed for amylose ratio and size (HPSEC) and amylopectin unit- and internal-chain length distribution (HPAEC). Banana amylopectin (BA), like waxy potato (WP), exhibited a larger number of B3-chains, fewer BS- and Bfp-chains and lower S:L and BS:BL ratios than maize, categorizing BA structurally as type-4. WP exhibited a significantly greater tendency to form double helices (DSC and 13C-NMR) than BA, which was attributed to its higher internal chain length (ICL) and fewer DP6−12-chains. However, retrograded BA was remarkably more resistant to digestion than WP. Lower number of phosphorylated B-chains, more S- and Bfp-chains and shorter ICL, were suggested to result in α-amylase-slowly digestible structures through further lateral packing of double helices (suggested by thermo-rheology) in type-4 amylopectins.

Enhanced thermal stability of green banana starch by heat-moisture treatment and its ability to reduce body fat accumulation and modulate gut microbiota

The physicochemical properties (including morphology, pasting, and thermal properties) of resistant starch (RS) in green banana starch were analyzed after the heat-moisture treatment in the presence of citric acid (CAHMT) at different temperatures. Moreover, this study evaluated whether the administration of CAHMT banana starch could reduce body fat accumulation and modulate gut microbiota. Our results demonstrated that the CAHMT process (90 °C) resulted in a higher retention (80.9%) and thermal stability of RS, alteration in the crystalline structure of starch from B-type to A-type, and increased solubility (27.9-fold) and gelatinization temperatures (from 66.26–78.89 °C to 81.48–92.11 °C). A reduction in swelling power (−57.7%) and a loss of pasting viscosity were also noted. Even after a 30 min boil, the retention rate of residual RS (CAHMT at 90 °C) was up to 50% (4.3-fold higher than the control). Rats fed the CAHMT banana starch resulted in significantly (p < 0.05) lower total visceral fat (−18.1%) and Firmicutes to Bacteroidetes ratio as well as higher total fecal short chain fatty acids. The CAHMT process at 90 °C enhanced the thermal stability of banana RS allowing a wider range of applications in functional foods.

Synthesis and Physicochemical Characterization of Banana Starch Tartrate and its Application as Disintegrant in Telmisartan Tablets

The present investigation was aimed to isolate banana starch (BS), synthesis of banana starch tartrate (BST), characterization, and application as a novel disintegrant in telmisartan tablets. Starch tartrate was synthesized by the esterification process by the treatment of tartaric acid on the backbone of the BS. Synthesized BST was found to be fine, slightly free-flowing and crystalline powder. The synthesized BST was subjected to Scanning Electron Microscopy (SEM) and micrometric evaluation. Flow properties of BS and BST were determined as an angle of repose, bulk density, tapped density, Carr’s index, Hausner’s ratio, etc. BST exhibited good swelling properties and showed no gelling at 100°C but it was transformed into a clear solution. Fourier transform infrared spectra (FTIR) did not show the presence of any significant interaction between BST and Telmisartan(T). The direct compression technique was employed in formulating telmisartan tablets using BST sodium starch glycolate and crospovidone as a disintegrant. Tablets were comparatively evaluated for weight variation, thickness, hardness, friability, and disintegration. The tablets formulated using BS and BST passed prescribed evaluation tests for weight variation, friability, hardness, and thickness. The tablets formulated using BST as disintegrant gave optimum disintegration compared to those tablets containing sodium starch glycolate and crospovidone sodium super disintegrants. Evaluations indicated that synthesized BST shows qualitatively and quantitatively good disintegration characteristics in comparison to super disintegrants in telmisartan tablet formulation. These results suggest that the synthesized BST could be used as a novel semi-synthetic disintegrant in dispersible tablet formulations.&#x0D; Keywords: Banana Starch, Banana Starch tartrate, Telmisartan, Superdisintegrant

Digestion kinetics of native and modified cardaba banana starch: A biphasic approach

To understand the mechanism through which cardaba banana starch is hydrolysed, the starch digestion kinetics of native and modified cardaba banana starch samples of Nigeria origin were investigated using an in vitro procedure. The digestion kinetics of the starch samples revealed the samples exhibited a biphasic digestogram. A second-order polynomial with an average coefficient of determinant (r2) of 0.7732 (p < 0.005) was used to segment the biphasic digestogram into two monophasic digestograms. The digestion kinetics parameters (average) obtained using a modified first-order model suggested the accuracy of the model in describing the digestogram. The values obtained for the initial and final digestion rate constant (initial, ki = 3–4 × 10−2 min−1; final kf = 6–8.3 × 10−2 min−1) revealed that the final monophasic segment had a faster rate of digestion after the initial resistant to digestion had been overcome. The logistic model approach in which the digestogram was carried out in a single process also accurately predicted the biphasic behaviours of the cardaba banana (average r2 = 0.9736, p < 0.05; root mean square of error, RMSE = 1.588). Weibull model was used for the first time to describe the biphasic approach of cardaba banana starch and according to the digestogram parameters obtained (average r2 = 0.9954, p < 0.05; root mean square of error, RMSE = 0.578), the model accurately predicts the biphasic digestogram. In comparison among the models, the Weibull model best described the biphasic digestogram of the cardaba banana starch. The maximum starch digestion obtained in each of the digestion approaches was less than 100% which is an indication of the presence of resistant starch.

The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids

A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different (p &lt; 0.01) in protein content, cooking time, elongation and significantly different (p &lt; 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different (p &lt; 0.01) in cooking loss, elongation; and significantly different (p &lt; 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different (p &lt; 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.

In vitro examination of starch digestibility of Saba banana [Musa \u2018saba\u2019(Musa acuminata\u2009\xd7\u2009Musa balbisiana)]: impact of maturity and physical properties of digesta

The digestibility of starch in Saba banana as affected by maturity and physical properties of digesta was investigated. Five maturity stages were identified based on peel color index which also showed significant differences in physicochemical properties and starch granule morphology. The effect of physical properties of digesta was evaluated by monitoring the viscosity throughout the simulated digestion process and comparing two different physical structures of banana: (1) unhomogenized cut samples which have intact tissue structure and (2) homogenized slurry representing disrupted cellular structure. During ripening process, a decrease in starch content was noted with a concomitant formation of sugars and increasing concentration of acids. Green unripe stages showed the highest rate of starch hydrolysis in both physical structures and a decreasing trend was observed as ripening proceeded. The high digesta viscosity values of ripe stages was found to have an inhibitory effect on starch hydrolysis. Similarly, the differences in physical structure of food affected the digestive enzymes efficiency in breaking down starch. These results suggested that the physicochemical changes accompanying maturation and the physical properties (i.e. high viscosity and presence of intact cell structure) of food could significantly impact the rate of starch digestion.

Application of banana starch and banana flour in various food product: A review

Banana, a botanically berry, is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa. Banana has been known as an abundant fruit in Indonesia. Badan Pusat Statistik shows that in 2017, the production of banana in Indonesia was the highest among other fruits (7.16 million tons in 2017), showing a 2.22% increasing rate from the last year. Banana can be directly eaten when it is ripe, or can be processed first while it is unripe. Banana, while it is unripe, contains high carbohydrate with 17.2- 38% starch in it. This starch fraction, whether it is in native state or modified state, can be extracted and can be used for many purposes in food production means such as in producing cookies, pasta etc. Many studies has been accomplished to learn the characteristics of products that are made by substituting some of the flour using banana starch. Compared to the product that are made by using 100% wheat flour, products that are made by substituting some of the flour using banana starch have some differences in physical and chemical characteristics, digestibility, sensory properties and acceptability. This review article are meant to elaborate the uses of banana starch flour in food production and its effect to those products characteristics.

Analysis of concentrated nutrition with banana starch tuber meal fermented with Zn bio complex as a feed additive fed to beef cattle

An experiment was conducted 30 days to evaluate nutrient digestibility of feed fermented banana starch tuber meal with Zn bio complex as a feed additive to beef cattle. The method used a completely randomized design with four treatments and 5 replicate. The treatments were T0 = feed fermented concentrate without banana starch tuber meal fermented with Zn biocomplex+60 mg/kg DM; T1 = banana starch tuber meal 10% fermented with Zn biocomplex+60mg/kg DM; T2 = banana starch tuber meal 20% fermented with Zn biocomplex+60 mg/kg DM; and T3 = banana starch tuber meal 30% fermented with Zn bio complex+60mg/kg DM. The digestive assessment carried out in vitro. The results showed that the digestibility of DM, OM, and TDN. T0 = 60.12%, 48.24%, 56.15%, T1 = 61.22%, 49.44%, 57.26%; T2 = 61.84%, 50.14%, 59.34%; T3 = 61.68%, 49.26%, 59.56%. Analysis results of variance showed the treatments had no significant effect (P>0.05) on the digestibility of DM, OM, and TDN concentrate feed containing banana hump flour fermented with ZN bio complex as a feed additive. It was concluded the use of 10-30% fermented banana starchy tuber with organic Zn additives gave the same response as the concentrate without banana starch tuber meal to the DDM, DOM, and TDN.

Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing

AbstractPrata variety banana starch is little known and has great economic potential due to its extensive cultivation in developing countries. This study characterizes this native starch and modifies by annealing at different temperatures (45, 50, and 55 °C). The native starch presents a high apparent amylose content (46.67%), besides it showing granules of several sizes and shapes containing rounded ends, which remain unchanged with the annealing. The weaker crystals are seen to be strengthened by the treatments at 50 and 55 °C, since the gelatinization onset and peak temperature increase. It also is possible to verify that the molecular order of the double amylopectin helices (ΔH) remains unaltered, but the uniformity of the molecular structure (Tc − To) increases. Regarding the pasting properties, annealing contributes to improving the paste's stability to heat and shear, but contributes to decreasing the stability of cooled starch paste. In addition, annealing increases the paste clarity and the least gelation concentration. Native starch stands out by its high resistant starch content (34.71%), which can be increased to 74.5% through annealing at 55 °C.

Succinylation improves the slowly digestible starch fraction of cardaba banana starch. A process parameter optimization study

The study investigated the improvement of slowly digestible starch fraction of cardaba banana via octenyl succinic anhydride (OSA) modification process. A nonlinear (Response surface methodology [RSM] and artificial neural network [ANN]) and linear (partial least square [PLS]) models were employed and their predictability was compared. The result revealed that all the modelling techniques were accurate in predicting the experimental process. The optimized RSM values for the production of slowly digestible starch (SDS) fraction were OSA concentration of 4%, reaction time of 47.49 min, and pH of 10 with a predicted SDS value of 44.64%. Among the modelling techniques, ANN was adjudged as the predictive model for improving the SDS yield. The regression coefficient coupled with the variable important in the projection (VIP) values of the PLS model indicated that the OSA concentration was the most important factors responsible for high SDS yield. Finally, a structural comparison of the optimized starch against native starch revealed the formation of high ordered crystalline structure of the starch due to the impregnation of the modifying agent to the hydroxyl group of the cardaba banana starch.

Acetylation of Starch Extracted from Rejected Fruits of &amp;lt;i&amp;gt;Musa &amp;#215; paradisiaca L.&amp;lt;/i&amp;gt; to Obtain a Pharmaceutical Disintegrant

There are many natural sources to obtain pharmaceutical grade starch, one of which is banana (Musa × paradisiaca L.); nevertheless, the use of native starch has certain disadvantages compared to modified starches, whose disintegrating properties are better. In this study, starch extracted from rejected fruits of Musa × paradisiaca L., was modified by acetylation, under the following optimized experimental conditions: 130 mL acetic anhydride, 3 mL sodium hydroxide 50% p/v for each 15 grams of native starch, at 123℃ during 3 hours. The reaction resulted in a modified green banana starch with twice as much swelling capacity compared to unmodified (native) starch; acetylation was verified by infrared spectroscopy and degree of substitution of acetyl groups by back titration. The dissolution profiles of Ibuprofen tablets made with banana modified starch and commercial disintegrant, have no differences according with their similarity factor, f2. It is concluded that it is feasible to use green banana starch modified through acetylation as a pharmaceutical disintegrant.

Effects of Low Heat-Moisture Treatment in Prata Green Banana Starch (Musa AAB-Prata)

Green banana is a great potential source for starch. The functional properties of starch can be improved by applying various innovative and safe technologies with the physical modifications being most desired by maintaining granular integrity and not making use of chemical reagents. The objective of this study was to investigate the effects of physical modification by low heat-moisture treatment (HMT) using moisture contents of 15%, 20%, and 25% in Prata green banana starch (Musa AAB-Prata). The extraction yield of starch was 23.80 ± 3.3%. The native starch showed a high amylose content (42.13 ± 0.26%), which was reduced by HMT at 15 and 20% moisture. The HMT did not change the morphology and the degree of molecular ordering in Prata green banana starch granule observed by scanning electron microscopy and Fourier-transform infrared spectrometry, respectively. However, starch modification caused a significant reduction in the swelling power of the starches at the higher temperatures (70 °C to 90 °C), besides increasing the gelatinization peak temperature and reducing the gelatinization enthalpy determined by differential scanning calorimetry. On the pasting profile of Rapid Visco Analyzer, it was possible to verify that the HMT reduced peak viscosity, trough, breakdown, and final viscosity and increased the pasting temperature and time to peak viscosity, thereby indicating improvements in starch thermostability and broadening the starch application range in the food industry.

Potential use of modified banana starches as coagulant in water treatment

Potential use of modified banana starches as coagulant in water treatment