Banana Starch Research Articles

Resistant Starch Consumption Effects on Glycemic Control and Glycemic Variability in Patients with Type 2 Diabetes: A Randomized Crossover Study.

We previously observed beneficial effects of native banana starch (NBS) with a high resistant starch (RS) content on glycemic response in lean and obese participants. Here, we aimed to determine the effects of NBS and high-amylose maize starch (HMS) on glycemic control (GC) and glycemic variability (GV) in patients with type 2 diabetes (T2D) when treatments were matched for digestible starch content. In a randomized, crossover study, continuous glucose monitoring (CGM) was performed in 17 participants (aged 28–65 years, BMI ≥ 25 kg/m2, both genders) consuming HMS, NBS, or digestible maize starch (DMS) for 4 days. HMS and NBS induced an increase in 24 h mean blood glucose during days 2 to 4 (p < 0.05). CONGA, GRADE, and J-index values were higher in HMS compared with DMS only at day 4 (p < 0.05). Yet, NBS intake provoked a reduction in fasting glycemia changes from baseline compared with DMS (p = 0.0074). In conclusion, under the experimental conditions, RS from two sources did not improve GC or GV. Future longer studies are needed to determine whether these findings were affected by a different baseline microbiota or other environmental factors.

Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.)

Banana starch, with its nutritional and functional properties, opens up new opportunities for the food industry, which is seeking new starch sources to fulfil rising demand. Herein, physico-chemical, and functional properties of banana starches isolated from dessert, plantain, and cooking cultivars were investigated. Starch yield was higher in Popoulu (30.58%) and Monthan (27.82%). Starch granules registered irregular forms with granule sizes ranging from 8.9 to 55.09 μm. Among the cultivars, the amylose content was ranged between 25.05 and 31.86%. Total starch (95.86 and 95.60%,) and resistant starch (65.56 and 59.20%) were higher in Saba and Monthan respectively. Flour colour index (86.2–90.6) was higher in banana starches. Differential scanning calorimetry and rapid viscosity studies confirmed that starches from Saba (87.67 and 85.71 °C) Monthan (85.36 and 81.65 °C) have a higher gelatinization property. Banana starches were B and C-type with varying crystallinity levels (21.19–52.01%). The in-vitro starch digestibility revealed that Saba starch has a lower hydrolysis rate with lesser glycemic index. PCA showed the greater impact of amylose and resistant starch content on the grouping of varieties. These findings would be useful for food and non-food industries in terms of using banana starch in various food compositions and other industrial applications.

Development of active edible films made from banana starch and curcumin-loaded nanoemulsions

Active packaging that can be used to release active molecules food products during storage has been a central part in food science research over the last decades. This paper presents the development of an active film made from banana starch incorporated with curcumin-loaded orange oil nanoemulsion. Results showed that inclusion of the curcumin-loaded nanoemulsions reduced water vapor permeability, given the hydrophobic nature of curcumin. Likewise, elongation at break was also increased due to the plasticizing effect of the nanoemulsion. Finally, this paper reports the release profiles of curcumin from the active film into different food simulants. Results showed that curcumin release is diffusion driven in both aqueous and non-aqueous food simulants, however it seems that while the complete nanoemulsion droplets are released in the aqueous simulant, in non-aqueous simulant only curcumin molecules are released.

Application of Mathematical Models in Drug Release Kinetics of Cyanocobalamine Fast Dissolving Sublingual Film

The aim of present work is to determine and analyse the kinetics of drug release from the fast dissolving sublingual by employing various mathematical models. A study was done with Cyanocobalamine fast dissolving sublingual films, 1.5 mg/film by employing solvent casting technique using dehydrated banana starch and Gelatin. The in-vitro drug release profile was carried out in pH 6.8 phosphate buffer (900 mL) using USP dissolution apparatus I (Basket) at 50 rpm for 20 mins. The drug release data was obtained, quantitatively correlated and interpreted with various mathematical models viz. Zero order model, first order model, Higuchi model, Hixson-Crowell model and Korsmeyer-Peppas model and evaluated to understand the kinetics of drug release. The criterion for the most suitable model was based on the high degree of coefficient of correlation of drug release profile of Cyanocobalamine fast dissolving sublingual films.

The potential of banana fruit Ranggap (Musa paradisiaca var. Troglodytarum) as an excipient alternative to oral tablet dosage form

&#x0D; Introduction: Starch is one of the ingredients that has many benefits, including in the pharmaceutical field, especially as a pharmaceutical excipient in pharmaceutical formulations. &#x0D; Aim: This study aims to isolate, characterise, and formulate the starch of banana fruit (Musa paradisiaca var. Troglodytarum) into tablet dosage forms. &#x0D; Methods: The characteristics of the perceived banana starch can be said to be comparable to that of corn starch so that it is expected to be used as a source of starch which can be used as a pharmaceutical excipient. The starch of isolated banana fruit was used as a filler, binder, and crusher in the wet granulation method tablet formulations with concentrations of 2%, 3%, and 5%. &#x0D; Results: The physicochemical characteristics of starch isolated from banana fruit are considered to meet the requirements of pharmaceutical excipients required in the Handbook of Pharmaceutical Excipients 6th edition and the United States Pharmacopeia 32nd edition. &#x0D; Conclusion: Of the total formulas tested, tablets with binder content of banana starch 3%, 5% and 10% corn starch meet the tablet evaluation requirements.&#x0D;

The potential of banana fruit Ranggap (Musa paradisiaca var. Troglodytarum) as an excipient alternative to oral tablet dosage form

Introduction: Starch is one of the ingredients that has many benefits, including in the pharmaceutical field, especially as a pharmaceutical excipient in pharmaceutical formulations. Aim: This study aims to isolate, characterise, and formulate the starch of banana fruit (Musa paradisiaca var. Troglodytarum) into tablet dosage forms. Methods: The characteristics of the perceived banana starch can be said to be comparable to that of corn starch so that it is expected to be used as a source of starch which can be used as a pharmaceutical excipient. The starch of isolated banana fruit was used as a filler, binder, and crusher in the wet granulation method tablet formulations with concentrations of 2%, 3%, and 5%. Results: The physicochemical characteristics of starch isolated from banana fruit are considered to meet the requirements of pharmaceutical excipients required in the Handbook of Pharmaceutical Excipients 6th edition and the United States Pharmacopeia 32nd edition. Conclusion: Of the total formulas tested, tablets with binder content of banana starch 3%, 5% and 10% corn starch meet the tablet evaluation requirements.

Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

SummaryThis study aimed to isolate and characterise green banana starch (GBS) and to investigate the effect of adding 0%, 1.5%, 3.0%, 4.5% and 6.0% GBS on physicochemical and sensory properties of a fermented product based on baru almond (Dipteryx alata Vogel) water extract with probiotic bacteria. GBS showed high gelatinisation temperature (73.37 °C), enthalpy (16.61 J g−1) and final viscosity (239.6 RVU). On the contrary, it showed a low tendency to retrograde (67.53 RVU), water solubility (0.02%), water absorption (1.85 g g−1) and gel hardness (6.7 N). Higher addition levels of GBS increased firmness, reduced syneresis and positively affected pH, titratable acid, soluble solids and colour of baru almond‐based fermented products. The incorporation of 4.5% GBS was well accepted and preferred over the control sample (no GBS addition). GBS can be used as a natural thickener. The baru almond‐based fermented product with 4.5% GBS stands out for having potential probiotic properties and for being a promising dairy alternative.

Morphological, barrier, and mechanical properties of banana starch films reinforced with cellulose nanoparticles from plantain rachis

The main aim of the present study was to characterize banana starch films reinforced with nanoparticles from plantain rachis. Nanoparticles were obtained by acid hydrolysis and sonication, exhibiting a mean hydraulic diameter of about 60 nm. Scanning electron microscopy micrographs showed that the nanoparticle thickness ranged between 9.8 and 22.3 nm. The thermal gravimetric analysis showed that nanoparticles are thermally stable for temperatures up to 340 °C. Films were made for different fractions of nanoparticles (0.0, 1.75, 2.5, and 4.0%) relative to total solids, and glycerol was used as a plasticizer. The influence of the addition of nanoparticles to starch films on the morphology, water vapor permeability (WVP), and mechanical properties of the nanocomposites films was explored. Cellulose nanoparticles reduced the WVP, and increased the tensile strength and flexibility of the starch films. FTIR analysis of films was used to show that nanoparticles improved the molecular organization of starch chains. It was proposed that nanoparticles acted as a crosslinked for starch chains via hydrogen bonding effects.

Modification of banana starch (Musa paradisiaca L.) with polyethylene terephthalate: Virgin and bottle waste

Chemical modification of banana starch (Musa paradisiaca L.) with the degradation products of virgin and bottle waste of polyethylene terephthalate was carried out in situ. The modified starch was characterized by FTIR and NMR, which allowed proposing three chemical structures. SEM micrographs showed that the morphology of the modified starch granule is directly related with mass ratio of Starch/PET and type of PET used in the reaction. The crystallinity of the modified starch decreased up to 92.6% and 62.5% using bottle waste and virgin PET, respectively, according to XRD diffractograms. TGA analysis showed that the starch degradation temperature decreased by 12 °C. Modified starch films were elaborate and its electrical conductivity was found to be 2.9 times compared to that of native starch. The starch/PET film presented the highest value in the mechanical property of elongation at break compared to the starch-only film. The modified starch film was degraded above 80% by aqueous hydrolysis.

Ethylene-induced banana starch degradation mediated by an ethylene signaling component MaEIL2

Starch is the major reserve carbohydrate in nature, which possesses nutritional property and industrial applications. Starch degradation is an important contributor to softening and sweetening of banana fruit, but more details in this process are not fully understood. In this study, the contents of total starch, amylose and amylopectin were gradually decreased during banana fruit ripening, which is in parallel with the increased levels of total soluble sugars. Particularly, reduced sizes and elongated shapes of starch granules, as well as decreased crystallinity were observed as ripening proceeds, which is largely due to the digestion of starch degradation enzymes such as amylase and isoamylase. Importantly, an ethylene signaling component MaEIL2 bound to the promoters of amylase and isoamylase encoding genes MaAMY3, MaISA2 and MaISA3, and stimulated their transcription. Overall, these findings reveal that starch-sugar transformation during banana ripening is mediated by enzymatic hydrolysis, and that ethylene signaling component MaEIL2 positively modulates starch breakdown via trans-activation of MaAMY3, MaISA2 and MaISA3.

Functional Properties of Banana Starch (Musa spp.) and Its Utilization in Cosmetics

Unripe banana fruit of Musa acuminata (Musa AAA; Hom Khieo) and Musa sapientum L. (Musa ABB; Namwa) growing in Chiang Rai (Thailand) were used for extraction. The yield of the starches was 16.88% for Hom Khieo (HK) and 22.73% for Namwa (NW) based on unripe peeled banana fruit. The amylose contents of HK and NW were 24.99% and 26.23%, respectively. The morphology of starch granules was oval shape with elongated forms for large granules and round shape for small granules. The HK and NW showed B-type crystalline structure and the crystallinities were 23.54% and 26.83%, respectively. The peak temperature of gelatinization was around 77 °C and the enthalpy change (ΔH) was 3.05 and 7.76 J/g, respectively. The HK and NW banana starches showed 1.27 ± 0.12 g/g and 1.53 ± 0.12 g/g water absorption capacity, and 1.22 ± 0.11 g/g and 1.16 ± 0.12 g/g oil absorption capacity, respectively. The swelling power of the banana starches was 17.23 ± 0.94 g/g and 15.90 ± 0.15 g/g, respectively, and the percentage of solubility in water showed 26.43 ± 2.50 g/g and 20.54 ± 0.94 g/g, respectively. The banana starches showed very poor flow character. The HK and NW starches have the potential to be used in powder base preparations with no effect on the sensory texture of the product at 15% w/w maximum.

Mass and surface modelling of green plantain banana fruit based on physical characteristics

The physical characteristic such as dimensional, projected area, volume, mass, and sphericity are directly related to the quality of a fruit. The consumer generally prefers the uniform size, mass, and shape of the fruit. Thermal properties are important to predict the heat flux or the time required for drying, freezing, refrigeration processing. The knowledge of these properties is essential for the process designing and development of equipment involved in carrying out different tasks such as grading, sizing, peeling, storage, and packaging system in the green banana processing industry (banana powder, banana chips, banana starch, banana-based soup, baby foods).The objective of this study was to determine the physical and thermal properties of plantain banana fruit as well as to develop mathematical models based on physical properties so that the same may be used to design various related equipment. The average dimension of fruit was 15.42, 4.08, and 3.59 cm as length (L), width (W), and thickness (T), respectively. The geometric mean diameter (Dg) and arithmetic mean diameter (Da) were measured as 6.08 and 7.7 cm, respectively. The sphericity, aspect ratio, and radius of curvature were found to be 39.60%, 0.27, and 186.49, respectively. The elongation and flakiness ratio was found to be 3.77 and 0.88, respectively. From measured physical properties, it was concluded that banana fruit is curved, non-spherical, elongated in shape. Linear, quadratic, power, and S-curve equations were applied to analyze the mass, surface area, and projected area of green banana fruit. The measured physical properties of fruit were statistically found significant at p < 0.05. The mass of fruit was best predicted via length as dimensional characteristics in the quadratic model (M = 305.37–36.50L + 1.46L2; R2 = 0.95; χ2 = 20.24; RMSE = 4.50). Whereas, the surface area of fruit was best predicted in the quadratic model based on ellipsoid spheroid volume (Vellip) (S = 25.34 + 0.87Vellip – 8.99Vellip2; R2 = 0.99; χ2 = 0.01; RMSE = 0.12) and projected area of fruit was best predicted in a power model produced by projected area perpendicular to length (PL) (PA = 0.69 PL0.91; R2 = 0.99; χ2 = 0.0; RMSE = 0.05). The thermal conductivity and specific heat of banana fruit were found to be 0.58 W/m°C and 3.86 kJ/kg°C, respectively.

Elucidating the mechanism of MaGWD1-mediated starch degradation cooperatively regulated by MaMADS36 and MaMADS55 in banana

Banana (Musa acuminata) is a common starch-conversion fruit. Starch is rapidly degraded and converted to soluble sugars during postharvest banana fruit ripening. The conversion efficiency directly influences fruit firmness, sweetness, and shelf life. Glucan, water dikinase (GWD) is the first rate-limiting enzyme of starch metabolism. Musa acuminata glucan water dikinase 1 (MaGWD1) plays an important role in banana starch metabolism and its expression is regulated by transcription factors (TFs). However, the regulation of MaGWD1 by MADS-box TFs remains unclear. In this study, the molecular mechanism underlying the cooperative regulation of MaGWD1-mediated starch degradation by MaMADS36 and MaMADS55 was investigated. The results indicated that MaMADS36 interacts with MaMADS55. Both MaMADS36 and MaMADS55 could directly bind to the same position on the CA/T(r)G box within the MaGWD1 promoter. MaMADS36 and MaMADS55 cooperatively regulate banana fruit starch degradation via transcriptional control of MaGWD1.These findings improve our understanding of how TFs regulate starch degradation; this information may be used for banana fruit quality improvement and to support the development of the banana industry.

Physicochemical characterization of starch from seven genotypes banana in West Sumatera

Banana fruit has the potential to be developed as a functional food. For that reason, a detailed characterization of its fruit is necessary. We collected seven banana local genotypes that are widely cultivated in West Sumatra, Indonesia. This study is aimed to determine the physical characteristics and functional properties of banana starch. The analysis was carried out for its starch and proximate variables, XRD, XRF, and RVA. The results showed that the average water content of the starch from the 7 types bananas is ranging from 8.3 to 15.8%, while their ash content is ranging from 0.5 to 2.29%. Protein is in a range between 1.28 to 1.58%, while the fat content is ranging from 0.12 to 0.7%. The crystallinity structure types A involving Pisang Sipuluik, Randah, and Gadang genotypes. Genotype Rotan, Tinalun, and Jantan are classified as type B. While, Pisang Mas is classified as type C. The average starch gelatinization temperature from all 7 genotypes ranges from 70°C to 75.7°C.

Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application.

The objective of this study was to develop an active banana starch film (BSF) incorporated with banana peel extract. We compared the film’s properties with commercial wrap film (polyvinyl chloride; PVC). Moreover, a comparison of the quality of minced pork wrapped during refrigerated storage (7 days at ±4 °C) was also performed. The BSF with different concentrations of banana peel extract (0, 1, 3, and 5 (%, w/v)) showed low mechanical properties (tensile strength (TS): 4.43–31.20 MPa and elongation at break (EAB): 9.66–15.63%) and water vapor permeability (3.74–11.0 × 10−10 g mm/sm2 Pa). The BSF showed low film solubility (26–41%), but excellent barrier properties to UV light. The BSF had a thickness range of 0.030–0.047 mm, and color attributes were: L* = 49.6–51.1, a* = 0.21–0.43, b* = 1.26–1.49. The BSF incorporated with banana peel extracts 5 (%, w/v) showed the highest radical scavenging activity (97.9%) and inhibitory activity of E. coli O157: H7. The BSF showed some properties comparable to the commercial PVC wrap film. Changes in qualities of minced pork were determined for 7 days during storage at ±4 °C. It was found that thiobarbituric acid reactive substances (TBARS) of the sample wrapped with the BSF decreased compared to that wrapped with the PVC. The successful inhibition of lipid oxidation in the minced pork was possible with the BSF. The BSF incorporated with banana peel extract could maintain the quality of minced pork in terms of oxidation retardation.

The Utilization of Kepok Banana Fruit (Musa Paradisiaca, L.,) As An Alternative Media NA (Nutrient Agar) for the Growth Of Bacteria and Mushrooms

The high cost of instant media such as nutrients encourages researchers to find alternative media from materials that are easily available and cheap. This study aims to determine the growth of bacteria and fungi in alternative media using different carbohydrate sources. The carbohydrate sources used were banana peel and kepok fruit and the results were compared with Nutrient agar (NA) media for bacterial growth and Potato Dextrose Agar (PDA) medium for fungal growth.&#x0D; This research was conducted experimentally. Kepok banana fruit is processed by cutting it into small pieces then mashed in a blender then filtered and deposited to get the starch, then dried in a drying cupboard at 40oC for 12 hours or until the texture is cracked and dry. The tested bacteria and fungi were inoculated by the scatter method and incubated at 37°C for 24 hours. The parameters observed were the number of bacterial and fungal colony populations. The mutant Streptococcuswas highest population of in the kepok banana starch medium with a concentration of 5%, Pseudomonas aeruginosa the highest population of was in the kepok banana starch medium with a concentration of 5% and Aspergillus niger the highest population of was in the kepok banana starch medium with a concentration of 5%.&#x0D; Based on the results of the research on the number of bacterial and fungal colonies, the best results were on the medium of 5% concentration of kepok banana starch. The results showed that the medium of kepok banana starch can be used as an alternative medium for the growth of bacteria and fungi, the most optimal medium is the medium of starch of kepok banana.&#x0D;

Optimization of Reaction Conditions for Hydroxypropylation of Saba Banana Starch

The aim of this study was to investigate the effects of three reaction variables on the hydroxypropylation of Saba banana (Musa acuminata x Musa balbisiana) starch. The variables were reaction pH (10, 11 and 12), amount of propylene oxide (5, 10 and 15% v/w) and reaction temperature (35, 40 and 45 oC). Response Surface Methodology (RSM) using Central Composite Design was employed to explore the effects of these three variables on the Molar Substitution (MS), pasting properties, freeze-thaw stability and thermal properties of the modified starch. Increasing the amount of propylene oxide, pH and temperature promoted higher level of substitution. All three factors were found significantly (p &lt; 0.05) influenced the MS. These factors also affected the pasting temperature, peak viscosity, breakdown, setback and freeze-thaw stability of the starch pastes. The experimental factors only affected the onset temperature, peak temperature and gelatinization enthalpy of modified starches. In general, propylene oxide exerted the most pronounced effect on hydroxypropylation of Saba banana starch as compared to the reaction pH and temperature. The optimal reaction conditions for hydroxypropylation of Saba banana starch was successfully optimized and validated.

Physical and chemical characteristics of enzymatically modified Batu banana (Musa balbisiana Colla) and Kepok banana (Musa paradisiaca formatypica) flours

Batu (Musa balbisiana Colla) and Kepok (Musa paradisiaca formatypica) bananas are two food commodities with high resistant starch content. The later has been suggested to prevent colorectal cancer. Modifications of these, into flour via the addition of pullulanase enzymes and autoclaving-cooling method are expected to improve the quality. The physical characteristics, levels of resistant starch, amylose, amylopectin and in vitro digestibility of enzymatically modified banana starches were determined. Therefore, a descriptive study was performed with untreated Batu banana flour (TP), autoclavingcooling (AC), autoclaving-cooling + pullulanase enzyme (AC + E), and autoclavingcooling + pullulanase enzyme + autoclaving-cooling (AC + E + AC). The granular morphology, water absorption, and swelling ability were evaluated as physical characteristics. Amylose, amylopectin content, and starch digestibility were evaluated as chemical characteristics. Based on SEM, the analysis of granular morphology showed structural modification in both treatments, although Batu banana flour showed greater water absorption and swelling ability, with and without AC + E + AC. However, both samples demonstrated better outcomes, in terms of high levels of starch resistance, low amylose, high amylopectin, and low in vitro digestibility after treatment with AC + E + AC.

Physicochemical and prebiotic properties of resistant starch from Musa sapientum Linn., ABB group, cv. Kluai Namwa Luang

Resistant starch (RS), a current health trend, can be obtained from various natural sources. Musa sapientum Linn., ABB group, cv. Kluai Namwa Luang is a good source of RS. This is the first study to investigate the physicochemical properties, RS contents, and prebiotic properties of unpeeled raw banana powder (URB), peeled raw banana powder (PRB), and banana starch (BS) from Kluai Namwa Luang. Their physicochemical properties were characterized by scanning electron microscope, differential scanning calorimeter, and X-ray diffractometer. The RS contents were determined using the Megazyme Resistant Starch Assay Kit. The prebiotic properties are reported as a prebiotic index (PI). The particle morphology of URB, PRB, and BS granules showed a smooth surface with irregular size and shape. Their gelatinization temperatures were 74–78 °C. All samples exhibited typical B-type diffraction patterns. URB contained the highest dietary fiber (9.7 ± 0.2 g per 100 g of dried sample), whereas BS contained the highest RS content (74.1 ± 0.1 g per 100 g of dried sample). Both URB and BS possessed excellent probiotic growth promotion, prebiotic properties with PI values comparable to the commercial inulin, and were highly resistant to digestive enzymes. Therefore, BS from Kluai Namwa Luang is suggested as functional nutrient in health promotion products.

Evaluation of leachate turbidity reduction in sanitary landfills following a coagulation/flocculation process enhanced by vegetable starch and thermal water

This study evaluates the reduction of leachate turbidity in landfills after applying a mixture of banana starch and thermal water. Principal component analysis was applied to study the combined effect with four variables: pH, concentration of starch and thermal water mixture, rapid mixing speed and slow mixing speed. The experimental design involved 16 experiments with repetition in the jar test to obtain the optimum dose while measuring turbidity as a response variable. The results showed that after the oxidation process of organic matter, under optimal conditions determined in the experiment, the mixture of starch and thermal water contributed to the reduction of leachate turbidity by 29.1%.