Banana Starch Research Articles

The effect of modified kepok banana (Musa acuminata) starch substitution on the texture and color of steamed brownies

The effect of modified kepok banana (Musa acuminata) starch substitution on the texture and color of steamed brownies

Chemometrics analysis of the flow and thermal properties of cardaba banana starch.

Starch from a non-conventional source such as cardaba banana is relatively underexplored compared to conventional sources such as potato, maize or tapioca. Its high amylose content, however, suggests its suitability for specific industrial uses. Understanding the flowability, rheology and thermal properties of cardaba banana starch could lead to its novel application in food product formulation and pharmaceutical industry. Therefore, the present study aimed to examine the effect of modification on the bulk material characterization (powder flowability), granule size and shape (measured by light microscope), rheology and thermal properties of cardaba banana starch. The flowability of cross-linked starch was affected significantly by the granule size (105 892.7 μm), shape (circularity 0.78) and compressibility (0.20), making it a more free-flowing powder than other starch powders. The rheological behavior of the starch paste revealed that the Herschel-Bulkley model best predicts the rheological behavior with the highest coefficient of determinant (R2 > 0.9). Cross-linked Cardaba banana starch with an excellent characteristic will find good application in food products that require free-flowing behavior. © 2024 Society of Chemical Industry.

The interactivity of sources and dietary levels of resistant starches – impact on growth performance, starch, and nutrient digestibility, digesta oligosaccharides profile, cecal microbial metabolites, and indicators of gut health in broiler chickens

In a 21-d study, 480 Cobb 500 (off-sex) male broiler chicks were used to investigate the effects of feeding different sources and levels of resistant starches (RS) on growth performance, nutrient and energy utilization, and intestinal health in broiler chickens. The birds were allocated to 10 dietary treatments in a 3 × 3 + 1 factorial arrangement. The factors were 3 RS-sources (RSS): banana starch (BS), raw potato starch (RPS), and high-amylose corn starch (HCS); each at 3 levels (RSL) 25, 50, or 100 g/kg plus a corn-soybean meal control diet. Birds and feed were weighed on d 0, 8, and 21. On d 21, samples of jejunal tissue and digesta were collected for chemical analysis. Data were analyzed using the mixed model procedure of JMP with factor levels nested with the control. In the 0 to 21 phase, the birds fed the RPS diets had higher (P = 0.011) FI than those fed HCS or control diets, and FCR was greater (P = 0.030) in birds that received BS diets than in other diets. RSS × RSL was significant (P < 0.05) for total tract nutrient retention, AME, and AMEn on d 21. The starch digestibility was higher (P < 0.001) in birds that received the control diet than in RS diets, and decreased as RS levels increased, except for HCS. The apparent metabolizable energy (AME) and nitrogen-corrected AME (AMEn) were higher (P < 0.001) in birds fed 100 g/kg HCS diet, with both decreasing with increasing levels of BS and RPS, except for HCS. Relative ileal oligosaccharides profile showed significant (P < 0.05) RSS × RSL with a higher relative abundance of Hex(3) (P = 0.01) and Pent(3) (P = 0.001) in HCS diets. In conclusion, RS may influence gut health and growth performance in broiler chickens through modulation of cecal SCFA and nutrient digestion, but these depend largely on the botanical origin and concentrations of individual RS.

Coating of oxidized banana starch and olive oil for the preservation of cherry tomatoes (Solanum lycopersicum cv. Cerasiforme)

Postharvest conservation of fresh fruits and vegetables is a constant challenge in the food industry. Biodegradable coatings represent an innovative and sustainable solution to extend their shelf life. In this context, this research evaluated the influence of a coating based on oxidized banana starch (Musa paradisiaca L. group AAA, cv. Cavendish) and olive oil on the conservation of cherry tomatoes (Solanum lycopersicum cv. Cerasiforme) during their storage at ambient conditions. Coating-forming emulsions were prepared using starch (4% m v-1) with a high degree of oxidation, glycerol, Tween 80, and olive oil. The products were dip coated. The starch extraction yield was 27.26% by the wet milling method. The contents of lipids, crude fiber, proteins, carbohydrates, and ashes tended to decrease in oxidized starches with increasing reaction time, the opposite behavior for humidity (P≤0.05). Solubility and oil absorption capacity increased in oxidized starches, while water absorption and swelling power decreased (P≤0.05). The best combination for the formulation of oxidized starch coatings was 3% (m v-1) of glycerol and 0.3% (m v-1) of oil. This coating reduced weight losses and delayed the ripening process. The results suggested that the use of coatings based on oxidized banana starch and olive oil is an effective strategy for maintaining the quality and freshness of the fruits during a longer storage period.

The multifactorial phenomenon of enzymatic hydrolysis resistance in unripe banana flour and its starch: A concise review.

Unripe banana flour starch possesses a high degree of resistance to enzymatic hydrolysis, a unique and desirable property that could be exploited in the development of functional food products to regulate blood sugar levels and promote digestive health. However, due to a multifactorial phenomenon in the banana flour matrix-from the molecular to the micro level-there is no consensus regarding the complex mechanisms behind the slow enzymatic hydrolysis of unripe banana flour starch. This work therefore explores factors that influence the enzymatic hydrolysis resistance of raw and modified banana flour and its starch including the proportion and distribution of the amorphous and crystalline phases of the starch granules; granule morphology; amylose-amylopectin ratio; as well as the presence of nonstarch components such as proteins, lipids, and phenolic compounds. Our findings revealed that the relative contributions of these factors to banana starch hydrolytic resistance are apparently dependent on the native or processed state of the starch as well as the cultivar type. The interrelatability of these factors in ensuring amylolytic resistance of unripe banana flour starch was further highlighted as another reason for the multifactorial phenomenon. Knowledge of these factors and their contributions to enzymatic hydrolysis resistance individually and interconnectedly will provide insights into enhanced ways of extraction, processing, and utilization of unripe banana flour and its starch.

Obtaining coffee mucilage microcapsules by spray drying using chemically modified banana starch

The growing global consumption of coffee has positioned Colombia as the third largest producer worldwide. However, the processing of coffee beans generates significant by-products, such as mucilage, which is rich in phenolic compounds with antioxidant activity. Inadequate disposal of this waste creates environmental problems and economic losses. This research aimed to develop high-quality coffee mucilage capsules using spray drying technology. Chemically modified banana starch with octenyl succinic anhydride (OSA) and commercial maltodextrin were used as coating materials to enhance the properties of the capsules. Physicochemical and functional characterization was performed on samples of fresh and filtered coffee mucilage (MF), concentrated mucilage (MC), concentrated mucilage with the addition of maltodextrin and OSA-modified starch (MCMA), and finally, spray-dried coffee mucilage powder (MP). The antioxidant capacity (AC) of the mucilage was evaluated throughout the processing stages. MF showed an AC of 179.2 µmol of trolox/100 g, while the final coffee mucilage powder (MP) showed a significantly higher AC of 5444.35 µmol of trolox/100 g. Additionally, the MP showed a stability index of 0.48, water activity (aw) of 0.19, solubility of 14.64%, and a high water retention capacity of 90.53%. Microscopic analysis revealed amorphous structures with an average size of 29.16 ± 2.12 µm in the MP. These findings highlight the potential of spray drying with food-grade matrices such as OSA-modified banana starch to encapsulate coffee mucilage, preserving its antioxidant capacity and creating a new functional food ingredient with water retention properties.

Waste-to-Value-Added Customized Cationic Banana Starch for Potential Flocculant Application

Waste-to-Value-Added Customized Cationic Banana Starch for Potential Flocculant Application

Noodle Production for Diabetics from Modified Green Banana Starch by Phosphate Cross‐Linking

AbstractThe development of Green banana (GB) starch in prebiotic foods to address health problems such as diabetes. It is modified by phosphate cross‐linking to increase the resistant starch content, improve functional properties, and reduce digestible starch consumption. The starch is modified using a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) with 6 to 12 wt%ratios in the presence of sodium sulfate. The results showed an increase in phosphorus content from 0.18% to 0.45% corresponding to the increase in sodium trimetaphosphate/sodium tripolyphosphate ratios. Resistant starch reached 60 wt% after increasing the concentration of phosphate agent above 10 wt% and rapidly digestible starch decreased significantly. Accordingly, the physicochemical properties of starch changed significantly. Phosphate cross‐linking led to disruption of the crystalline structure of starch granules and fragmentation, reducing enthalpy and increasing gelatinization temperature. The oil and water absorption and freeze‐thaw stability of treated starch increased. While water absorption and solubility index of starch decreased significantly as the result of phosphate cross‐linking. Modified starch is used for the production of rice noodles. From 10 to 30 wt% of 10P modified starch mixed, cooking fracture rate is not more than 10% and resistant starch content is over 41 wt%.

Optimizing the Digested Starch and Starch Digestibility Index of Cardaba Banana Starch Revealed a Multiphasic Starch Digestogram

Optimizing the Digested Starch and Starch Digestibility Index of Cardaba Banana Starch Revealed a Multiphasic Starch Digestogram

Quality assessment and sensory evaluation of green banana starch enriched instant noodles

In this study, instant noodles (INs) were prepared by partially replacing wheat flour with green banana starch, which has a functional ingredient called resistant starch (RS). The starch was isolated from green banana, and was incorporated in the formulation as a source of resistant starch. Four different formulations were developed, and investigated the effects of the addition of banana starch on the nutritional composition, and functional properties of formulated instant noodles. The quality of the developed products was determined by moisture, ash, fat, protein, carbohydrate, crude fiber, enery, resistant starch, minerals, functional properties, and sensory attributes. Instant noodles with no banana starch had the highest moisture, ash, fat, protein, crude fiber, and energy contents but the lowest carbohydrate content. Among these, moisture, fat, protein, crude fiber, and carbohydrate content were varied significantly (p ≤ 0.05). The results showed that with the increase of banana starch percentage, the RS content increases significantly (p ≤ 0.05), and found 0.81 and 8.67 g/100 g respectively for control, and 11.75 % banana starch containing instant noodles. The functional properties exhibited that with the increase of the banana starch percentage in formulation, the water absorption capacity, oil absorption capacity, and rehydration rate increases significantly (p ≤ 0.05) but swelling index was not varied significantly (p > 0.05). The nine point hedonic scale based sensory evaluation results involving ten panelists showed that 11.67 % wheat flour supplemented with banana starch was highly accepted with desirable properties. Therefore, banana starch containing instant noodles can open up a new dimension for food product manufacturers to formulate green banana starch enrich food products which can improve RS consumption with potential health benefits.

Optimization of pre-gelatinization conditions of unripe local banana starch (Musa balbisiana var. Abu) using response surface methodology

Optimization of pre-gelatinization conditions of unripe local banana starch (Musa balbisiana var. Abu) using response surface methodology

Interaction of MaERF11 with the E3 ubiquitin ligase MaRFA1 is involved in the regulation of banana starch degradation during postharvest ripening

Banana fruit ripening is a highly regulatory process involving various layers consisting of transcriptional regulation, epigenetic factor, and post-translational modification. Previously, we reported that MaERF11 cooperated with MaHDA1 to precisely regulate the transcription of ripening-associated genes via histone deacetylation. However, whether MaERF11 is subjected to post-translational modification during banana ripening is largely unknown. In this study, we found that MaERF11 targeted a subset of starch degradation-related genes using the DNA affinity purification sequence (DAP-Seq) approach. Electrophoresis mobility shift assay (EMSA) and dual-luciferase reporter assay (DLR) demonstrated that MaERF11 could specifically bind and repress the expression of the starch degradation-related genes MaAMY3, MaBAM2 and MaGWD1. Further analyses of yeast two-hybrid (Y2H), bimolecular fluorescence complementation (BiFC) and Luciferase complementation imaging (LCI) assays indicated that MaERF11 interacted with the ubiquitin E3 ligase MaRFA1, and this interaction weakened the MaERF11-mediated transcriptional repression capacity. Collectively, our results suggest an additional regulatory layer in which MaERF11 regulates banana fruit ripening and expands the regulatory network in fruit ripening at the post-translational modification level.

Dielectric barrier discharge cold plasma modifies the multiscale structure and functional properties of banana starch

Banana starch has attracted significant attention due to its abundant content of resistant starch. This study aims to compare the multiscale structure and functional properties of banana starch obtained from five cultivated varieties and investigate the impact of dielectric barrier discharge cold plasma (DBD) treatment on these starch characteristics. All five types of natural banana starch exhibited an elliptical and irregular shape, conforming to the CB crystal structure, with a bimodal distribution of branch chain lengths. The resistant starch content ranged from 88.9 % to 94.1 %. Variations in the amylose content, amylopectin branch chain length distribution, and structural characteristics resulted in differences in properties such as gelatinization behavior and sensitivity to DBD treatment. The DBD treatment inflicted surface damage on starch granules, reduced the amylose content, shortened the amylopectin branch chain length, and changed the relative crystallinity to varying degrees. The DBD treatment significantly increased starch solubility and light transmittance. Simultaneously, it resulted in a noteworthy decrease in peak viscosity and gelatinization enthalpy of starch paste. The in vitro digestibility test showed that 76.2 %–86.5 % of resistant starch was retained after DBD treatment. The DBD treatment renders banana starch with reduced viscosity, increased paste transparency, enhanced solubility, and broadens its potential application.

Effects of continuous and repeated dry heat treatment on the technological properties of green banana (Musa paradisiaca) starch

Starch is an important ingredient used in numerous industrial applications. The utilization of nonconventional sources of this carbohydrate enables the improvement of functional properties and reduces waste from certain botanical sources such as green bananas. This study aimed to evaluate the effects of dry heat modification with varying cycles (1–3) and times (3–9 h) on the thermal, paste, structural, and morphological properties, and digestibility of green banana starch, comparing them with native starch. The gelatinization enthalpy decreased with the applied treatment, especially for starches treated with repeated cycles. The peak viscosity, as observed in the RVA curve, decreased after treatment. X-ray diffractometry remained unchanged, while relative crystallinity decreased. The morphology exhibited slight alterations after the treatment. The slow digestibility of the treated starches showed a significant increase compared to the digestibility of native starch.

Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening

This study investigated the variations in banana flour (BF) and banana starch (BS) content at different ripening stages after ethylene treatment. This study showed that total starch and resistant starch (RS) contents were 76.2 % and 34.6 %, respectively, from stage I, followed by 25.3 % and 8.8 %, respectively, with increasing ripening time from stage VII. In addition, free sugar content and solubility were positively correlated with ripening time, whereas BF swelling power (SP) was negatively correlated. The pasting temperature of BF increased while the range gradually expanded and showed double peaks in stage VII of ripening. In contrast, the enthalpy values of the BF and BS pastes decreased as the ripening time increased. Notably, the BS starch particles gradually became rough and broke in appearance as the ripening time increased, which influenced the rheology and functionality of the starch. Moreover, the crystalline structure of BS in this study was B-type in the initial stage, followed by a Cb-type structure at the advanced ripening stage. Briefly, the starch and RS content of the banana decreased to the maximum at stages III–IV of ripening. Therefore, the information of physicochemical properties of bananas at different ripening stages might be provided for future banana processing.

Characterization and safety assessment of Hydroxypropyl Musa paradisiaca starch for pharmaceutical applications

The aim of the current investigation was to produce native banana starch (NBS) and hydroxypropyl banana starch (HPBS) , assess physicochemical properties, and evaluate toxicity. NBS was modified to its propyl form with a propylene oxide solution and characterized. The physicochemical properties of NBS and HPBS met the required specifications. The amylose content of NBS was found to be 25.41% ± 0.08%. The degree of substitution and hydroxyl propyl group % were found to be 0.028 and 2.894, respectively, which were within the Food and Drug Administration’s (FDA’s) acceptable limits of 0.2% and 7%, respectively. The NBS possesses superior swelling power (26.68 ± 1.06) compared to the HPBS swelling power (15.66 ± 0.61). In terms of soluble starch content (%), HPBS displayed a higher soluble starch content percentage (69.21 ± 2.04) compared to the NBS (17.01 ± 1.06). The HPBS yielded high viscosity relative to the NBS in all the concentrations of starch solutions. The increase in the soluble starch content and viscosity of propyl starch may be attributed to the increased number of hydroxy propyl group substitutions in the HPBS. For up to 14 days of the experimental period in the acute toxicity studies, the rats showed no symptoms of toxicity or fatalities. According to the findings of the subacute toxicity studies, neither the hematological nor the biochemical analyses showed any apparent abnormalities. The study’s overall results show that HPBS were safe up to doses of 1,000 mg/kg body weight, which may be regarded as a safe dosage. The modified starch’s enhanced physicochemical properties make it suitable for industrial use, and it meets FDA-approved limits, affirming its safety as a pharmaceutical excipient.

Experimental Investigation of the Potential use of Banana Starch Flour as a Secondary Viscosifier in Water-Based Mud

Experimental Investigation of the Potential use of Banana Starch Flour as a Secondary Viscosifier in Water-Based Mud

Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity

Starch modification by annealing (ANN) and heat-moisture treatment (HMT) results in a lower crystallinity compared to native but the change of B crystalline type to A type is only observed in HMT starch. All starches possess two different digestion rate constants i.e. k1 (at rapid phase) and k2 (at slow phase) which may be linked to the preserved intact starch granule following thermal treatment. HMT starch contains higher content of slowly digestible starch (C2∞) compared to the C2∞ of the other starches. The lower enzyme binding to HMT starch (Kd value increases from 0.12 mg/mL in native starch to 0.83 mg/mL) may be linked to the increase in the degree of ordered structure of the granule surface (observed from the absorption band ratio of 1000 cm−1/1022 cm−1). The lower affinity may lead to a lower k1 value. This holds true for ANN and native starch which displays similar k1, Kd value and degree of ordered to disordered structure. Lower k2 in HMT starch compared to the corresponding k2 in the other starches may be linked to the slower enzyme diffusion into the core of starch granule due to the tightly packed structure of A crystalline type in HMT starch.

Wound Healing, Anti-inflammatory and Antioxidant Potential of Quercetin Loaded Banana Starch Nanoparticles.

Quercetin belongs to the BCS Class IV of drugs, which means it exhibits low solubility and low permeability. Quercetin is a potent antioxidant drug candidate, but it has several drawbacks, such as a short half-life, poor stability, bioavailability, and solubility. These factors affect its reliability as a good wound-healing, anti-inflammatory, and antioxidant agent. Quercetin nanoparticles resolved these problems and offered high stability, high encapsulation efficacy, sustained and prolonged release, and enhanced accumulation at target sites with high therapeutic efficacy. Banana starch and quercetin were used to formulate a new composition of nanoparticles. Formulated QBSN were evaluated for their antioxidant, wound healing, and anti-inflammatory potential. QBSN showed a good antioxidant effect against the DPPH free radical scavenging model. Inhibition of DPPH free radicals reached up to 98 percent at 40 μl. Histopathological studies of treated tissues (wound and paw edema) confirmed the potential of QBSN. In the future, prepared nanoparticles may be the choice of drug formulation for wound healing, anti-inflammatory therapy, and antioxidant therapy.

Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages

This study aimed to compare the changes in physicochemical properties of the starch isolated from three banana cultivars (Musa AAA group, Cavendish subgroup; Musa ABB group, Pisang Awak subgroup; Musa AA group, Huangdijiao subgroup) at five different maturity stages. The results revealed both similarities and significant differences in micromorphology and physicochemical characteristics of the three banana varieties during different growth stages. Apparent amylose content and particle size of the three starches increased with the ripeness of banana. Light microscopy and scanning electron microscopy revealed that starch particles of the three starches had different microscopic characteristics, and that banana starch morphology was basically unchanged at various growth stages. Moreover, the pasting and thermal properties of the banana starches were significantly different at various growth stages. The resistant starch content of the three banana cultivars was about 80% at all growth stages. Musa AAA group, Cavendish subgroup had the highest resistant starch content at stage Ⅴ. This study provides insights into the starch changes of three banana cultivars during ripening.