Banana Starch Research Articles

Characterization of Aloe vera-banana starch composite films reinforced with curcumin-loaded starch nanoparticles

Abstract Interest in developing biodegradable composite films that can incorporate bioactive substances and have and active role in food packaging, has been growing in the last decades. Curcumin, known for its antimicrobial and antioxidant activity has been proposed as an active molecule that can be incorporated into biodegradable films. This work proposes the development and characterization of composite films made from banana starch and Aloe Vera gel incorporated with curcumin-loaded native and acetylated starch nanoparticles. The effect of the curcumin-loaded nanovehicles in the mechanical, barrier, and thermal properties of the composite films was studied. In this sense, the study noted that inclusion of highly hydrophobic curcumin leads to a reduction of the film’s water vapor permeability while enhancing the film’s tensile strength. Finally, this paper reports the release profiles of curcumin from the composite film in different food simulants, observing that it is possible to control curcumin release in different foodstuffs by changing the characteristics of the nanovehicles incorporated.

Effects of Resistant Starch Ingestion on Postprandial Lipemia and Subjective Appetite in Overweight or Obese Subjects.

Reports surrounding the role of resistant starch (RS) on postprandial lipemia in humans are scarce. The aim of the present study is to examine the effects of resistant starch on the postprandial lipemic response, subjective measures of appetite, and energy intake in overweight and obese subjects. In a randomized, single-blind, crossover study, 14 overweight/obese participants ate a high-fat breakfast (679 kcal, 58% from fat) and a supplement with native banana starch (NBS), high-amylose maize starch (HMS), or digestible maize starch (DMS) on three separate occasions. All supplements provided were matched by the available carbohydrate content, and the RS quantity in NBS and HMS supplements was identical. Appetite was estimated using visual analogue scale (VAS) and an ad libitum test meal. Postprandial glycemia, triglycerides, cholesterol, high-density lipoprotein (HDL) cholesterol, and insulin excursions did not differ between treatments. Subjective appetite measures of satiety were significantly increased after HMS; however, no effects on energy intake were observed during the ad libitum test meal. These findings suggest that a single acute dose of RS cannot be expected to improve postprandial lipemia in subjects with overweight or obesity on a high-fat meal. However, the potential benefits of long-term supplementation should not be ruled out based on these results.

The Involvement of the Banana F-Box Protein MaEBF1 in Regulating Chilling-Inhibited Starch Degradation through Interaction with a MaNAC67-Like Protein.

Low-temperature storage is a common strategy for preserving and transporting vegetables and fruits. However, many fruits are hypersensitive to chilling injury, including bananas. In the present study, storage conditions of 11 °C delayed the ripening of Fenjiao (Musa ABB Pisang Awak) banana, and the pulp could be softened after ethephon treatment. Storage conditions of 7 °C prevented fruit from fully softening, and fruit contained a significantly higher starch content and lower soluble sugar content. MaEBF1, a critical gene component in the ethylene signaling pathway, was repressed during ripening after fruit had been stored for 12 days at 7 °C. The expression of a series of starch degradation-related genes and a MaNAC67-like gene were also severely repressed. Both MaEBF1 and MaNAC67-like genes were ethylene-inducible and localized in the nucleus. MaNAC67-like protein was able to physically bind to the promoter of genes associated with starch degradation, including MaBAM6, MaSEX4, and MaMEX1. Yeast two-hybrid, GST-pull down, and BiFC assays showed that MaEBF1 interacted with the MaNAC67-like protein, and their interaction further activated the promoters of MaBAM6 and MaSEX4. The current study indicates that MaNAC67-like is a direct regulator of starch degradation and potential for involvement in regulating chilling-inhibited starch degradation by interacting with the ethylene signaling components in banana fruit. The present work paves the way for further functional analysis of MaEBF1 and MaNAC67-like in banana, which will be useful for understanding the regulation of banana starch metabolism and fruit ripening.

Improved solubility of banana starch by dielectric barrier discharge plasma treatment

SummaryA novel technology for banana starch modification has been developed using dielectric barrier discharge (DBD) plasma, and the effect of DBD plasma treatment on the solubility and pasting behaviours of banana starch were evaluated. The solubility of treated starch significantly increased from 1.35 to 15.05 g 100 g−1 at 55 °C as the treatment intensity increased. Rapid viscosity analyser examination showed a dramatic change in the pasting behaviours of modified starch, and the peak viscosity decreased from 5242.0 to 153.0 (cP) as the treatment intensity increased. Evidence of nonpenetrative damage caused by plasma etching was shown by scanning electron microscope micrographs. The results of X‐ray diffraction and Fourier‐transform infrared spectroscopy analyses indicated that the DBD treatment changed the granular structure of banana starch.

Citric-acid modified banana starch nanoparticles as a novel vehicle for β-carotene delivery.

Starch nanoparticles have become among the most interesting nanovehicles for drug delivery because of their relatively easy synthesis, biocompatibility, and numerous botanical sources. Starch nanoparticles obtained from green bananas were cross-linked with citric acid and loaded with β-carotene. Mean particle size, encapsulation efficiency, and β-carotene release in simulated gastric and intestinal fluids and food simulants were studied. Cross-linked nanoparticles showed higher loading efficiency and encapsulation capacity, indicating that they can accommodate more molecules than their unmodified counterparts, while mathematical models showed a diffusion of released β-carotene into food simulant media. Cross-linked nanoparticles showed more controlled release under gastric conditions, mainly in the simulated intestinal fluid, indicating that they are suitable as vehicles for intestine-specific targeting. This controlled released was also observed in food simulants, with lower release values in the more aqueous simulants. © 2019 Society of Chemical Industry.

Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity

This work provides information on the feasibility of molecular shear scissions that promote interactions resulting in slowly digestible foods. Extrusion using nine different Specific Mechanical Energy (SME) was performed to obtain amylose and amylopectin with different hydrodynamic radius (Rh) and molecular weight (Mw) from banana starch. The work also aims to find a potential size threshold that decreases starch bio-accessibility through the formation of structural assemblies. Shear-induced fragmentation enabled molecules to get in closer proximity promoting interactions that caused a 36% reduction in their digestion rate. Results suggested that the nature of the structurally-driven slowly digestible starch is mostly due to molecular interactions involving amylopectin, which do not necessarily worsen the food mechanical properties. The Rh and Mw threshold to significantly decrease starch bio-accessibility was estimated to be in the range of 54.3–58.9 nm and 9.9 × 106–17.1 × 106 g/mol, respectively, which was attained in the SME range of 177–274 kJ/kg.

Morphological, molecular evolution an in vitro digestibility of filamentous granules of banana starch during fruit development.

The development of starch granules of a banana cultivar (morado variety - Musa AAA subgroup Red dacca) from filamentous shape to semi-spherical and finally to oval shape, was studied. The purity of the extracted starch changed from 83.5% (6 weeks) to 95.4% (16 weeks). Impurities were ascribed to cellulosic and latex fractions responsible for the integrity of the pristine fruit. The amylose content was stabilized at about 29.6% after the 12th week. The thermal analysis showed that the gelatinization enthalpy increased from 5.0 to 11.2 J/g from the 6th to the 12th week, indicating an increased degree of internal molecular organization. The analysis of chain-length distribution and gel permeation chromatography, showing that the content of long chains (B1, B2, and B3+) increased with the development of the starch granule. Also, XRD analysis indicated that C- type X-ray diffraction pattern from early to later phases of development, although the relative crystallinity content increased from 19.3 to 23.5% after 16 weeks of development. FTIR revealed the formation of more ordered structures with the development time. In vitro digestion tests showed that the resistant starch fraction increased from 37.5% for week 6 to 55.5% for week 16.

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states.

Starch is the major glycemic carbohydrate related to postprandial glycaemia and it naturally exists in the form of partially crystalline starch granules. Interestingly, the microstructural and granular features of banana starch have been reported to be inherently resistant to enzyme digestion. Converse to bread, sugar-snap cookie dough undergoes minimum starch gelatinization during baking. Therefore, the inclusion of banana starch in sugar-snap cookies could have a major role on starch susceptibility to be undigested or digested slowly, which could be especially relevant in gluten-free diets, typically characterized by a lower fiber intake and higher glycemic response. Here, we demonstrate that the starch digestion rate (k) and consumer's acceptance of gluten-free sugar-snap cookies can be simultaneously improved by a 30% replacement of rice flour by native banana starch. Furthermore, the content of resistant starch was increased from 0.1 to 3.6% (g per 100 g cookie), which would allow labeling of cookies as "source of fiber" in some food regulations. We also showed that the inclusion of fully gelatinized banana starch causes an increase of the water fraction that dramatically shifts the texture from brittle to soggy, according to the three-point bending test, that contributed to worsen consumer's acceptance. Classic sugar-snap cookies are composed mainly of a continuous glassy sucrose-water matrix which confers this product its brittle textural properties. Therefore, when selecting novel starches for low/sustained glycemic response, it is paramount to deliberately formulate sugar-snap cookies to begin their shelf-lives in a glassy state that allows a desired crispy texture.

A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia

ABSTRACT Crystalline pattern, granular morphology, physicochemical and pasting properties of banana starch and flour from three cooking banana cultivars (Kapas, Kepok and Nangka) and one dessert banana cultivar (Ambon) were compared. The result showed that cooking banana had a B-type crystalline pattern, while the dessert banana exhibited a C-type crystalline pattern. The flour exhibited higher crystallinity than the extracted starch. Nangka and Ambon starches possessed similar crystallinity (33–34%) while the crystallinity of Kapas starch (38.6%) was close to that of Kepok starch (39.4%). Elongated shape was typical of the starch granules of Kapas while spheroidal shape was seen in the rest of the cultivars. Cultivar did not significantly affect the swelling volume (SV) and solubility (except in Ambon cultivar) (p > .05) but determined water absorption capacity (WAC) and freeze-thaw stability (FTS) (p > .05). Ambon cultivar was the most stable to retrogradation while Kepok was the least stable which may be attributed to the different contents of amylose. Pasting properties, color and texture characteristics of starch were dependent on their cultivars and the presence of non-starch components. Non-starch contents increased the functional properties, pasting point and breakdown viscosity but decreased texture characteristics and setback viscosity. Kepok was the most resistant to gelatinization. Overall granule shape and starch crystalline type did not play any role in the different responses to the properties examined in the study but amylose content may have contributed to the freeze-thaw stability while crystallinity may have affected the starch pasting point.

Banana starch nanocomposite with cellulose nanofibers isolated from banana peel by enzymatic treatment: In vitro cytotoxicity assessment

The potential use of cellulose nanofibers (CNFs) as a reinforcing agent in banana starch-based nanocomposite films was investigated. CNFs were isolated from banana peel (Musa paradisiaca) by enzymatic hydrolysis. Banana starch-based nanocomposite films were prepared with CNFs using the casting method. CNFs effect on cell viability and on nanocomposite films properties’ was investigated. The cytotoxicity of CNFs was assessed on Caco-2 cell line. CNFs were not cytotoxic at 50–2000 μg/mL. However, CNFs above 2000 μg/mL significantly decreased cell viability. Topography analysis showed that the incorporation of CNFs modified the film structure. The nanocomposites exhibited a complex structure due to strong interactions between CNFs and starch matrix, promoting a remarkable improvement on mechanical and water barrier properties, opacity and UV light barrier compared to the control film. CNFs can offer a great potential as reinforcing material for starch-based nanocomposite films, producing a value-added food packaging from a waste material.

Caracterización funcional de almidones de plátano cuadrado (Musa balbisiana Colla)

Resistant starch (RS) stands out for its properties related to human health. In the digestive system it provides the benefits of dietary fiber and acts as a prebiotic. New sources of resistant starch are being investigated. The proximal composition, functional properties and microbiological quality of square banana starches (Musa balbisiana Colla) were determined. The fruits were harvested in plantations of Tabasco, Mexico, with degree of maturity type I. The flour was elaborated by drying in an oven. The extraction of the starches was carried out using a wet method and the resistant starches, by enzymatic method. The concentration of bacterial groups was quantified by the surface culture method. The solubility, swelling power and water absorption patterns were evaluated at 60, 70, 80 and 90 ºC. Products with low moisture content were obtained: flour (7.45 ± 0.28), native starch (9.28 ± 0.55) and sterilized starch (10.82 ± 0.10). In the protein content, the highest concentration was observed in the flour (4.44 ± 0.40), followed by the native starch (1.19 ± 0.04), RS2 (0.13 ± 0.01) and RS3 (0.19 ± 0.01). Functional properties are related to different factors, such as temperature, granule size, amylose content and type of resistant starch. RS3 presented the best functional properties and good microbiological quality. The native starch presented the highest microbial load. RS2 and the sterilized starch presented the lowest values of the functional properties.

Comparison of physicochemical properties and in vitro digestibility of starches from seven banana cultivars in China

Lots of bananas were wasted before commercialization. It is necessary to search potential industrial applications of banana. In the present study, starches from seven banana cultivars (labeled as A–G) were isolated and then characterized. These starches presented different and irregular shapes, such as sphere, long spheroid and polygonal granules. The distribution of size and analyses of average molecular weight showed more small granules in samples B, D, F and G than other samples. The amylose content varied from 22.59% to 38.40%. The crystal types of these starches were a mixture of B-type and C-type, and the relative crystallinity varied greatly. The differential scanning calorimetry (DSC) results showed that the onset temperature of gelatinization increased as follows: A < B < E < C ≈ D < F. The maximum viscosity of banana starch decreased as follows: G > C > D > F > E = B > A. The in vitro digestibility test showed that the content of resistant starch was very high in banana starches. These results would be useful to the application of those starches in food and nonfood industries.

Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

The role of native (NB) and extruded (EB) banana starch, and a 1:1 native:extruded banana starch composite (MB), in slowing down the starch digestibility of bread crumb and crust was investigated. During extrusion, the molecular weight of banana starch was reduced from 2.75 × 108 to 4.48 × 106 g/mol (HPSEC-MALS-RI). Results showed a slowly digestible starch (SDS) increase from 1.09% (control) to 4.2, 6.6, and 7.76% in NB, MB and EB crumbs (fully gelatinized), respectively. DSC data attributed this occurrence to the formation of supramolecular structures upon storage involving amylopectin branches (especially those from fragmented amylopectin in EB). The hedonic sensory test showed no differences in overall liking between MB, EB and control, validating feasibility of including banana in the formulation. For the first time, this study shows a molecular size reduction as a strategy to manufacture selected starches that result in highly gelatinized baked products rich in structurally driven SDS.

Culled banana resistant starch-soy protein isolate conjugate based emulsion enriched with astaxanthin to enhance its stability

The conjugates of biomacromolecules such as proteins and polysaccharides have potential to stabilize the emulsion system and encapsulate valuable bioactive compounds for biofortification in food systems. In this study, native banana starch (NBS) was isolated from green culled banana and modified into resistant starch (type III) by lintnerization followed by autoclaving-cooling process, resulting in lintnerized-autoclaved banana starch (LABS). Soy protein isolate (SPI) was used for developing the polysaccharide-protein conjugates i.e. LABS-SPI conjugate and used as wall material to stabilize the oil-in-water emulsion system. LABS-SPI conjugate emulsions were subjected to in vitro digestion model and oxidative stability evaluation. Furthermore, the emulsion system was enriched with astaxanthin and evaluated for its stability. The chemical finger printing of LABS-SPI conjugates showed stretching in immine and enaminol group of Schiff's bases, the CN stretching of Amadori product. During in vitro digestion LABS-SPI conjugate emulsion showed that the presence of resistant starch had an influence on the droplet digestion process and significantly (p < 0.05) lower free fatty acid release compared to emulsions stabilized by SPI alone. LABS-SPI conjugate emulsion system demonstrated higher stability of astaxanthin at storage temperatures (6, 20 and 37 °C), and can be used for biofortification of food and pharmaceutical formulations.

Mechanical, barrier, and color properties of banana starch edible films incorporated with nanoemulsions of lemongrass ( Cymbopogon citratus) and rosemary ( Rosmarinus officinalis) essential oils.

Edible films are among the most promising fields in food science over the last decade due to their versatility (they can be made from a wide array of materials) and because they can be used as carriers of different active substances, like antioxidants, antimicrobial agents, and essential oils from plants. In the case of the essential oils, their inclusion in edible films is limited by their low water solubility. Nanoemulsions are thermodynamically stable and transparent systems that can be used as a way of incorporating essential oils into edible film matrices. In this paper, we developed lemongrass and rosemary essential oil nanoemulsions by using a low-energy method, observing the effect of the surfactant/oil ratio in their physicochemical properties. Then we studied the effect of the nanoemulsions concentration incorporated into banana starch edible films. We observed that essential oils' nanoemulsions have a plasticizing effect increasing the film's water vapor permeability, transparency, and elongation at break, while the hydrophobic nature of the essential oils lead to a decrease in their water solubility.

A comparative study on dual modification of banana (Musa paradisiaca) starch by microwave irradiation and cross-linking

Effect of dual modification by cross-linking with POCl3 (0.05 and 0.1%) and microwave irradiation (90 and 180 s) on the properties of banana starch was investigated. The degree of cross-linking was increased with an increased concentration of phosphorous oxychloride and higher period of microwave irradiation. Dual modification had decreased the solubility, swelling index and water absorption capacity of the banana starch. With a higher degree of cross-linking the retrogradation properties and freeze–thaw stability found to be minimized in the modified starches. SEM micrographs displayed minor surface damages in the modified starches. FT-IR spectroscopy results indicate that the cross-linking reaction merely added some new groups to the starch chain and did not damage its underlying chemical structure. A type diffraction pattern was noticed in all starch samples and crystallinity of modified starches was reduced at higher microwave irradiation.

Brazilian green banana

Banana is a fruit largely consumed in the world. Unripe banana contains a great quantity of starch, which is in majority the resistant starch type. This biopolymer has several health benefits, and it can be applied in food products and biofilms. The starch properties can vary according to its botanical origin. The aim of this study was to investigate the green banana starch structure obtained from three fruits of two genotypes of genomic groups of banana: Terra Platano (AAB), Caturra Cavendish (AAA) and Prata Ana (AAB). The samples were studied for resistant starch content using differential scanning calorimetry (DSC), thermogravimetric analysis, viscosity analysis (RVA), X-ray diffraction (XRD), scanning electron microscopy (SEM) and optical microscopy. By the DSC analysis, it was observed that the gelatinization phenomenon occurred at lower temperatures for Caturra Cavendish (AAA) and Prata Ana (AAB) in comparison with Terra Platano (AAB). Thermogravimetric curves showed three mass losses to Terra Platano (AAB) and four losses for Caturra Cavendish (AAA) and Prata Ana (AAB). By RVA it was observed that the starch from Terra Platano (AAB) showed higher viscosity and retrogradation. The XRD indicated that the Caturra Cavendish (AAA) and Prata Ana (AAB) presented the C-type profile and the Terra Platano (AAB) exhibited profile B-type and significantly higher relative crystallinity. SEM analysis and optical microscopy revealed that the granules have ellipsoidal and flattened shape. Considering the thermal and rheological characteristics presented, the use of banana starch in biofilms production and in food exposed to a cooking process is suggested.

Effects of modified banana (Musa cavendish)starch on glycemic control and blood pressure in rats with high sucrose diet.

insulin resistance (IR) is the preliminary stage of diseases such as diabetes and hypertension. These diseases can be controlled through medication, yet the consumption of functional foods (FF) may be one complementary treatment option. Ingredients for these FF could be the pyrodextrin and enzymatically resistant maltodextrin (ERM) obtained from the native starch (NS) of M. cavendishin this study. to evaluate the effects of modified banana starch on glycemic control and blood pressure in rats with high sucrose diet (HSD). we utilized 25 male Wistar rats 20 of which received a HSD and five were fed a normal diet and purified water (PW) for 12 weeks. At the end of week 8, the rats fed a HSD were divided into four groups: positive control (PC), native starch (NS), pyrodextrin (PI), and enzymatically resistant maltodextrin (ERM). The negative control (NC) comprised the five rats fed PW. We evaluated the glucose tolerance test, blood pressure (BP), insulin levels, total cholesterol (TC), high-density lipoproteins (HDL), and triglycerides. differential scanning calorimetry and scanning electron microscopy of the modified starches demonstrated that the pyroconversion treatment did not visibly affect the NS granules, while ERM was modified by the action of α-amylase. Starch treatments reduced glucose, insulin, HOMA-IR, and BP in comparison with PC (p < 0.05). Glucose AUC (0-120 min) was also decreased after starch treatments with respect to PC (p < 0.05). NS and its modified products exerted beneficial effects on glycemic control, lipid metabolism, and BP in obese rats fed a HSD. Although the modified starches presented lower resistance to digestion than NS, their expected properties were maintained.

Modelling of heat and water transport in plantain during steeping to predict gelatinization and in vitro starch digestibility

A better understanding of starch-process interactions is the key point to better control banana starch digestibility and degree of cooking. This study aims at investigating and modelling the evolution of both the degree of cooking and in vitro digestibility of plantain starch as a function of steeping conditions. A 2D-axial-symmetric model considering a single Harton plantain cylinder being steeped in water was developed and adjusted to experimental data collected at 25, 50, 75 and 100 °C. Experimental temperature distribution was well predicted, with a thermal diffusivity of 1.5 × 10−7 m2s−1. The model was also validated against degree of starch gelatinization kinetics obtained by DSC at 100 °C. Two modes of water transport were found, depending on the starch state. At 25 °C or high degree of starch gelatinization (α ≥ 0.38), molecular diffusion was observed with an apparent water diffusivity of 2.4 × 10−9 m2.s−1, which may be due to structural cellular effects. At 50 °C, capillary diffusion was observed due to gas desorption, with an apparent water diffusivity of 10 × 10−9 m2.s−1. Starch digestibility was governed by gelatinization process which strongly depends on heat transport. This approach could be used to identify some steeping conditions that modulate both banana starch digestibility and degree of starch gelatinization.