Banana Starch Research Articles

Morphological, structural and digestibility properties of RS4 enriched octenyl succinylated sweet potato, banana and lentil starches

Resistant starch (RS), RS4 type, has been synthesized by octenyl succinylation of sweet potato, lentil and banana starches and comparatively evaluated for their physicochemical and digestibility properties. The effect of substitution level and physicochemical properties of the modified starches were correlated with their in vitro starch digestibility, rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents. The modified starches were characterized by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and X-ray diffraction analysis (XRD) analyses. The three starches showed distinctly different digestibility and functional properties along with different crystalline pattern, granule shape and sizes. The octenyl succinylated starches showed a significant increase in RS and SDS when compared to the corresponding native starches. Correlation analysis showed that degree of substitution, swelling power and gelatinization temperatures of the modified starches were positively correlated to RS whereas negative correlation was observed for syneresis, setback viscosity and loss modulus with RS.

Non-starch contents affect the susceptibility of banana starch and flour to ozonation.

The properties of native flour and starch were compared and the changes in their properties were evaluated following ozonation at 100 and 200ppm. X-ray diffraction analysis indicated that crystallinity index of both ozonated banana flour and starch decreased by 1.6%, B-type pattern of native banana flour and starch did not change following ozonation. The presence of higher amounts of non-starch components decreased the sensitivity of flour to the oxidation, as indicated by the lower carboxyl content compared to that of starch. The flour also required higher ozone concentration than starch to alter its properties, particularly pasting properties. Ozonation tended to increase peak, hold and final viscosity of both. A prominent change in the freeze thaw stability of both flour and starch following ozonation was the most encouraging result. Ozonation also improved the solubility of flour which was important to reduce cooking loss when applied in a range of food products. The solubility improvement in the flour might be linked to the formation of new binding following ozonation presumably involving protein present in the granule surface.

Phosphate fertilization changes the characteristics of ‘Maçã’ banana starch

The unripe banana has been studied as a potential source of starch for use in various applications. Considering the importance of phosphorus in the biosynthesis of the starch and also the interference of this mineral in starch properties, in this study it was evaluated the effect of rates of phosphate fertilizer applied in the cultivation of ‘Maçã’ banana on the characteristics of the starch. Starches extracted from fruits from different treatments were analyzed for morphological characteristics, X-ray diffraction pattern, relative crystallinity, granule size, amylose, resistant starch and phosphorus levels, as well as, for pasting and thermal properties. Results showed that the phosphate fertilization has interference on the characteristics of the banana starch led to increase of phosphorus content and size of the granules, reduction of crystallinity and resistant starch content, decrease of viscosity peak, breakdown, final viscosity, setback, transitions temperatures and enthalpy. These changes caused by phosphate fertilizer conditions can be increase the applications of the ‘Maçã’ banana starch.

The effect of feeding bull Bali cattle kept in extensive husbandry system with concentrates contained gliricidia sepium leaf meal and banana strach tuber meal on their feed consumption and dried organic matter digestability

This study aimed to evaluate the effect of feeding bull Bali Cattle kept in extensive husbnadry system with concentrates contained gliricidia sepium leaf meal and banana strach tuber meal in their feed consumptions and dried organic matter digestibility. Three bull Bali cattle aged 1 – 2 years old with an initial body weight of 135.5 kg – 168.0 kg were used in this study. The three treatments used were T0 = local feeds (consisted of Leucaena leucocephala, Acasia leochophloea, and Ficus sp. leaves as commonly used by local farmers); T1 = T0 + 1 kg concentrate (contained banana strach tuber meal + gliricidia sepium leaf meal); T2 = T1 +2 kg concentrate (contained banana strach tuber meal + gliricidia sepium leaf meal). The results showed that the dry matter intake were: 2.40, 3.52, and 4.14; organic matter intake were: 2.17, 3.32, and 3.62; dry matter digestible was 64.63%, 72.45%, 77.28% and organic matter digestible was 66.79%, 74.66%, 79.33% for T0, T1, and T2, respectively. There was no effect (P>0.05) of treatments on the three parameters observed on bull Bali cattle kept in extensive husbandry system and fed with concentrates contained leaf gliricidia sepium meal and banana starch tuber meal.

Development of native and modified banana starch nanoparticles as vehicles for curcumin

In recent years, starch nanoparticles have been of great interest for drug delivery due to their relatively easy synthesis, biocompatibility, and vast amount of botanical sources. Native and acetylated starch obtained from green bananas were used for synthesis of curcumin-loaded starch nanoparticles. Mean particle size, encapsulation efficiency, and curcumin release in simulated gastric and intestinal fluids were studied. Both nanosystems showed sizes lower than 250 nm and encapsulation efficiency above 80%, with acetylated banana starch nanoparticles having the capacity to encapsulate more curcumin molecules. Both FTIR and XRD analyses showed that starch acetylation allows stronger hydrogen bond interaction between curcumin and the starch matrix, thus, higher encapsulation efficiency. Finally, curcumin release studies showed that acetylated banana starch nanoparticles allowed more controlled release, probably due to their stronger hydrogen bond interaction with curcumin.

Morphological and Physicochemical Changes in Great Dwarf Banana (Musa cavendish AAA) Starch Modified by Pyrodextrinization and Enzymatic Hydrolysis

Resistant starch have a low glycemic index and its consumption have been associated with the prevention and reduction of colon cancer, diabetes mellitus, and cardiovascular disease, among other diseases. An evaluation is done of the changes in resistant starch content and physicochemical characteristics in Musa cavendish native starch after pyrodextrinization and enzymatic hydrolysis. The factors considered during pyrodextrinization were starch/acid (2.2 M HCl) ratio (80:1 to 160:1 w/v); temperature (90 and 110 °C), and reaction time (1 and 3 h). All three factors positively affected resistant starch yield at the lowest levels. Maltodextrin was produced using two enzyme concentrations (0.01% and 0.05%) and reaction times (10 and 30 min); the lowest enzyme concentration resulted in the lowest dextrose equivalents values. Crystallinity is progressively lost during native starch modification, meaning resistant starch content is reduced in the modified starches. Water solubility increased in the pyrodextrin and maltodextrin. The studied enzyme‐resistant maltodextrins are a promising ingredient for improving dietary fiber content in a wide range of foods, especially drinks, dairy products, creams, and soups.

The Impact of Heat-Moisture Treatment on the Properties of Musa paradisiaca L. Starch and Optimization of Process Variables.

SUMMARYStarch stability under the processing conditions can be improved by modifying the granule structure using chemical and/or physical processes. The effect of heat-moisture treatment (HMT) on the physicochemical, morphological, pasting and thermal properties of green banana (Musa paradisiaca L.) starch was investigated. To analyze the changes in starch properties due to the combined effect of the process variables, time (h), moisture (%), and temperature (°C) were considered as independent variables using a central composite rotatable design. The native starch extracted using ammonium hydroxide as an antioxidant contained 80.4% total carbohydrates, 53.7% apparent amylose, 11.46% moisture, and other constituents (ash, protein, lipids), which accounted for less than 1%. The granule morphology was affected by the moisture and temperature used in HMT. A and B type X-ray diffraction patterns were observed in the native and modified starch. Mathematical models that describe the behaviour of modified starch properties as a function of the evaluated parameters were obtained. The variables time and temperature significantly affected the physicochemical, rheological and digestibility properties of starch.

The important role of crystallinity and amylose ratio in thermal stability of starches

The thermal features of potato, banana, corn and cassava starches were correlated with structural properties. These starches were characterized by SEM, XRD, FTIR-ATR, DSC and TG. The crystalline index of starches was evaluated, and the banana starch presented the highest. Infrared ratios of amorphous/crystalline regions were close to XRD data for potato and corn starches. The amylose ratio was correlated with T g and gelatinization measurements by DSC, with some restrictions. TG experiments demonstrated that the crystalline array affects the thermal stability of starches, but the major component is the amylose ratio.

Thermal, rheological, and structural characteristics of banana starches isolated using ethanol

Starch is used to modify the properties of several food and non‐food products. There is an increasing interest in isolating starch from several sources, employing different methods, including alkaline and non‐alkaline treatments. The isolation method has an important effect on the physicochemical properties of the starch. Here, the effect of a different isolation method, using only ethanol for the extraction on the thermal, rheological, and structural characteristics of starch from four varieties of banana was evaluated. The proposed isolation process was easy and required a minimum of steps to follow. The isolated starches showed less purity, resulting in a lower capacity in pasting formation. The structural parameters were slightly affected by the isolation method; nevertheless, a better response in gel formation was obtained as a typical behavior of stronger gels was observed. This might be an advantage to the use of these starches as additives or ingredients in food products.

Acute Consumption of Resistant Starch Reduces Food Intake but Has No Effect on Appetite Ratings in Healthy Subjects.

Previous studies have shown the benefits of native banana starch (NBS) supplementation in improving glucose metabolism and reducing body weight (BW) in humans. However, the effect of this starch on appetite regulation is unknown. The aim of this study was to examine the effects of NBS rich resistant starch on subjective measurements of appetite, energy intake, and appetite hormones in healthy subjects. Postprandial glucose and insulin responses were also assessed. In a randomized, single-blind, crossover study, 28 healthy young subjects consumed a beverage containing either 40 g of NBS or 40 g of digestible corn starch (DCS) on two separate occasions. Effects on appetite were estimated using visual analogue scales (VAS) and satiety hormone responses. At the end of the intervention, participants were provided with a pre-weighed ad libitum homogeneous test meal. After a washout period of 1 week, subjects received the alternative treatment. NBS supplementation induced a reduction in food intake, glucose area under the curve (AUC)-180 min, and insulin AUC-180 min. However, there was no associated effect on the subjective appetite ratings or gut hormones. NBS supplementation may help to reduce meal size and control BW.

Development and characterization of banana flour film incorporated with montmorillonite and banana starch nanoparticles

Banana flour film is an alternative biopolymer material but still needs improvement of its mechanical properties and water vapor permeability. Banana starch nanoparticles (BSNs), prepared using miniemulsion cross-linking, make an interesting reinforcing agent. The properties of plasticized banana flour film (PBF) were characterized incorporated with 5% (w/w) of either montmorillonite; MMT-Na+ (PBF-M) or BSN (PBF-B), including a mixture of nanoparticles at 1:1 for 5% (PBF-MB5) and 10% (PBF-MB10). PBF-MB5 provided better improvement in the film mechanical and water barrier properties compared with PBF-B. Moreover, PBF-MB5 exhibited an intercalated structure as confirmed by the shift peak of pristine MMT-Na+ from 2θ=7.3 to 3.9° and the increase in the d-spacing from 1.21 to 2.26nm in X-ray diffraction. Fourier transform-infrared spectra confirmed the intercalated structure. Therefore, the mixture of BSN and nanoclay at 5% was sufficient to reinforce the biopolymer films as a biomaterial packaging for food and pharmaceutical applications.

Effect of banana and plasticizer types on mechanical, water barrier, and heat sealability of plasticized banana-based films

Unripe banana flour and starch were used to formulate plasticized banana-based films (flour film, PBF; starch film, PBS) with two types of plasticizers (glycerol, Gly; sorbitol, Sor) and a mixture of Gly-Sor on film properties. PBS showed greater water barrier, elongation at break, toughness, and transparency, but lower efficiency in heat sealability than PBF. However, the easier and a higher yield in the preparation process of PBF lead to higher UV and visible light barrier than PBS which could be due to its protein content and the presence of phenolic compounds in PBF. Both banana films plasticized with Sor showed high glossiness, high efficiency in heat sealability, and mechanical and water barrier properties; however, the undesirable recrystallization of white crystals resulted in lower film flexibility. Thus, Gly-Sor was preferred without change of water barrier but strengthened heat sealability. Therefore, banana-based film might be considered as a green food packaging material. Practical applications Banana flour and starch from unripe bananas can be used as safe food ingredients for food products and as green biodegradable packaging materials. Banana flour film showed similar mechanical properties as banana starch film but involved easier processing and higher yield in the preparation of banana flour. Moreover, banana flour films had higher efficiency in heat sealability with the potential to protect the packed food from UV–visible light deterioration. Furthermore, an easier way to modify proper film properties is by the proper selection of the plasticizer. A mixture of plasticizers (glycerol and sorbitol) showed high potential to improve long-term physical stability such as through UV–visible light prevention, and improved mechanical properties and heat sealability of plasticized banana-based films. Briefly, plasticized banana flour film with a mixture of plasticizer will be potential, alternative biodegradable packaging material to reduce the use of nonbiodegradable synthetic plastic materials in food applications.

Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB - Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of bananas. The results of studies of its functional properties reveal a less prone to starch retrogradation phenomenon. Starch showed results that indicate its use in many areas of the food industry (chilled foods, soups, pates), especially for the preparation of sauces sector, becoming an alternative technology and development of food products.

Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels

Cellulose nanofibers were isolated from banana peel using a combination of chemical and mechanical treatments with different number of passages through the high-pressure homogenizer (0, 3, 5, and 7 passages). New nanocomposites were then prepared from a mixed suspension of banana starch and cellulose nanofibers using the casting method and the effect of the addition of these nanofibers on the properties of the resulting nanocomposites was investigated. The cellulose nanofibers homogeneously dispersed in the starch matrix increased the glass transition temperature, due to the strong intermolecular interactions occurring between the starch and cellulose. The nanocomposites exhibited significantly increased the tensile strength, Young’s modulus, water-resistance, opacity, and crystallinity as the number of passages through the homogenizer augmented. However, a more drastic mechanical treatment (seven passages) caused defects in nanofibers, deteriorating the nanocomposite properties. The most suitable mechanical treatment condition for the preparation of cellulose nanofibers and the corresponding nanocomposite was five passages through the high-pressure homogenizer. In general, the cellulose nanofibers improved the features of the starch-based material and are potentially applicable as reinforcing elements in a variety of polymer composites.

Application of corona electrical discharge plasma on modifying the physicochemical properties of banana starch indigenous to Taiwan

Corona electrical discharge (CED) belongs to an atmospheric pressure cold plasma. In this study, raw banana starch (indigenous to Taiwan), which contained resistant starch and amylose at a level of 58.4 g/100 g and 14.5 g/100 g, respectively, was treated by CED at 30 kV/cm, 40 kV/cm, and 50 kV/cm for 3 minutes. After the CED treatment, starch analyses showed that there were no apparent changes in the resistant starch and amylose contents. Only surface and nonpenetrative damage caused by plasma etching at different voltage strengths were observed on the starch granules. The CED treatments reduced the total area of diffraction peak, gelatinization enthalpy (by −21% to −38%), and different pasting behaviors including peak viscosity, breakdown, final viscosity, and setback. The CED treatments were capable of increasing relative crystallinity and gelatinization temperature. This study revealed the potential of CED plasma technology as a tool to modify the characteristics of banana starch.

Structural, rheological and in-vitro digestibility properties of composite corn-banana starch custard paste

This study investigated the influence of native or hydrothermally modified banana starch on structural, rheological and in-vitro digestibility properties of corn starch custard pastes. Banana starch was incorporated into the formulation in the ratio 1:4 (g/g) of the composite. Amylose content in the pastes varied significantly (p < 0.05) from 17.61 to 27.27 g/100 g. Scanning electron micrographs revealed similar homogenous, non-continuous, flake-like network structure for all paste samples. Addition of modified banana starch generally reduced the strength of the pastes. Generally, the paste samples showed shear thinning behavior of thermoplastic materials. Banana starch inclusion in the custard formulation significantly (p < 0.05) increased the slowly digestible starch fraction of the pastes, while the addition of annealed or heat moisture treated banana starch significantly (p < 0.05) increased the resistant starch component.

Isolation and partial characterization of starch from banana cultivars grown in Colombia

Banana starch is resistant to hydrolysis by digestive enzymes due to its structure and dietary fibre content. Starch was isolated from the following three cultivars of Colombian Musaceae: Gros Michel (dessert), Dominico Harton and FHIA 20 (cooking); also, the amylose and amylopectin contents, morphology of the granules, thermal properties, pasting, molecular characteristics and digestibility were determined. The total starch content, amylose content and digestibility (gelatinized starch) were higher in cooking varieties; the purity and gelatinization temperature were similar for the three varieties, but the enthalpy was higher in the dessert variety. The three varieties showed higher viscosities in the pasting profile compared to commercial maize starch in both acid and neutral conditions. Starch granules presented with heterogeneous sizes and shapes (elongated and ovals) that had birefringence. The Dominico Hartón variety showed the lowest rapidly digestible starch (RDS) value in the gelatinized sample that is in agreement with the greater proportion of long chains.

Chemical, functional and pasting properties of banana and plantain starches modified by pre-gelatinization, oxidation and acetylation

AbstractStarches extracted from banana (Honduras variety) and plantain (Agbagba variety) were modified by pre-gelatinization, oxidation and acetylation. Native and modified starches were evaluated for chemical, functional and pasting properties. Total starch (TS) and amylose (AM) were higher for native and modified banana starches (TS: 48.78–69.39%; AM: 21.91–42.07%) than for plantain starches (TS: 35.30–63.90%; AM: 13.87–38.79%). Pre-gelatinization significantly (p < 0.05) increased the water absorption capacity of banana and plantain starches by 18.94 and 72.87% respectively and the oil absorption capacity by 51.20 and 4.10% respectively. Modification significantly (p < 0.05) increased the emulsion ability of plantain starch by 66.89% (pre-gelatinization), 64.24% (oxidation) and 11.85% (acetylation). Modification significantly (p < 0.05) reduced the peak, trough, final and setback viscosities of banana and plantain starches but increased the breakdown viscosity of banana starches.

Lineage-Specific Evolutionary Histories and Regulation of Major Starch Metabolism Genes during Banana Ripening.

Starch is the most widespread and abundant storage carbohydrate in plants. It is also a major feature of cultivated bananas as it accumulates to large amounts during banana fruit development before almost complete conversion to soluble sugars during ripening. Little is known about the structure of major gene families involved in banana starch metabolism and their evolution compared to other species. To identify genes involved in banana starch metabolism and investigate their evolutionary history, we analyzed six gene families playing a crucial role in plant starch biosynthesis and degradation: the ADP-glucose pyrophosphorylases (AGPases), starch synthases (SS), starch branching enzymes (SBE), debranching enzymes (DBE), α-amylases (AMY) and β-amylases (BAM). Using comparative genomics and phylogenetic approaches, these genes were classified into families and sub-families and orthology relationships with functional genes in Eudicots and in grasses were identified. In addition to known ancestral duplications shaping starch metabolism gene families, independent evolution in banana and grasses also occurred through lineage-specific whole genome duplications for specific sub-families of AGPase, SS, SBE, and BAM genes; and through gene-scale duplications for AMY genes. In particular, banana lineage duplications yielded a set of AGPase, SBE and BAM genes that were highly or specifically expressed in banana fruits. Gene expression analysis highlighted a complex transcriptional reprogramming of starch metabolism genes during ripening of banana fruits. A differential regulation of expression between banana gene duplicates was identified for SBE and BAM genes, suggesting that part of starch metabolism regulation in the fruit evolved in the banana lineage.

A comparative investigation of the disintegrant efficiency of &lt;i&gt;Musa paradisiaca&lt;/i. L. and &lt;i&gt;Musa sapientum&lt;/i&gt; L. starches in paracetamol tablet formulations

The disintegrant properties of unripe banana (Musa paradisiaca) and plantain (Musa sapientum) starches in comparison with maize starch BP in paracetamol tablet formulation was investigated. Starch from the unripe fruits was extracted with distilled water. The starch powder properties were evaluated. Paracetamol granules and tablets were formulated with the starches as endo- and exo-disintegrants at concentrations of 5 and 10 %w/w using wet granulation. Granules and tablet properties were evaluated. Compatibility studies using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) were also carried out. The flow properties of the granules rank in the order: banana starch &gt; maize starch BP &gt; plantain starch. DSC and FTIR analyses revealed no interaction between the starches and paracetamol. Increase in concentration of starch disintegrants led to an increase in hardness and a decrease in disintegration time and friability of the tablets. Tablets containing banana and plantain starches when compared with those made with maize starch BP produced comparable tablet properties with no significant differences (p &gt; 0.05). All tablet parameters met compendial requirements at 10 % w/w disintegrant concentration. Results revealed that banana and plantain starches were comparable with maize starch BP and these starches can be used as substitutes to maize starch BP as disintegrant in tablet formulation.Keywords: Banana; Plantain; Starch; Characterisation; Tablets