Native Banana Starch Research Articles

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.

Influence of chemical modifications on dynamic rheological behaviour, thermal techno-functionalities, morpho-structural characteristics and prebiotic activity of banana starches

Banana starch is explored for its use in food and pharmaceutical applications. In this study, in order to improve the techno-functional properties of native banana starch (NS), different chemical modifications namely acid thinning (AT), oxidation (OX), sodium-trimetaphosphate method (STMP), cross linking phosphorylation (CLP), hydroxypropylation (HYP) were employed. Among the modified starches, amylose content was higher in CLP starch and the least was observed in AT. Resistant starch (RS) of HYP (65.38 %) and CLP starches (62.76 %) were significantly higher than other modified starches. Lesser amylose, higher water solubility and lower swelling of AT starch resulted in inferior paste clarity and inability to make a firm gel. Non-Newtonian behaviour of starch gels were observed from static viscosity observations. The dynamic rheological behaviour of the starch gels affirmed the higher gel strength of STMP (0.46) and CLP (0.56) starches. Imperfection and exo-corrosion in starch morphology was observed through SEM and influence of chemicals on the starch structure was elucidated through FTIR and XRD analyses. Except AT starch, modified starches with higher RS resulted in lowering glycemic index (57–69 %). STMP starches recorded highest prebiotic activity score of 0.88. Chemical modifications enable to enhance the functionalities of banana starch and offers potential industrial uses.

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.

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.

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.

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.

MECANISMO DE GELATINIZACIÓN DEL ALMIDÓN NATIVO DE BANANO EXPORTABLE DEL ECUADOR

&lt;p&gt;El presente trabajo tuvo como objetivo fundamental estudiar el mecanismo de gelatinización del almidón nativo de banano de la especie Musa sapientum L. exportable del Ecuador. Se estudiaron las variedades Cavendish, Filipino, Valery y Orito, y a su vez, se estudió su potencial para ser añadido en alimentos que demanden características tecnológicas funcionales deseables como agentes espesantes, gelificantes y estabilizantes. También se determinó el tamaño, la forma de gránulos de almidón, temperatura de gelatinización y viscosidad máxima; obteniéndose los siguientes valores: de 25 a 35 μm; 77,7 a 80 °C y de 259 a 270 UB, respectivamente. Según los resultados obtenidos, el almidón nativo de banano de las variedades estudiadas, puede ser incorporado en la elaboración de alimentos que demanden las características mencionadas.&lt;/p&gt;

Thermal Properties of Banana Starch Nanocrystals Prepared by Acid Hydrolysis as Reinforcing Filler

Banana is one of the most important tropical fruits in Thailand. It is available throughout the year, i.e., no specific growing season, resulting to the low cost. All parts of banana plant can be used, particularly its fruit has several adaptable in term of how to eat it. However, banana is ripe and perishable easily. Therefore, it is a potential resource that can be utilized and developed in order to add more value to this raw material. In this work, green banana fruits were used as a raw material for preparing a starch nanocrystal reinforcing filler in bio-nanocomposites. The green banana was extracted into banana starch by using 0.05 N sodium hydroxide solution. The composition of the obtained banana starch contained 90.61% of starch, 18.82% of amylose, 0.19% of protein, 0.11% of ash, and 0.03% of lipid. The banana starch composition exhibited low content of protein, ash, and lipid (&lt;0.5%) indicating that the obtained banana starch was pure enough to be used. After that, starch nanocrystal (SNC) was prepared from banana starch by acid hydrolysis with 3.5 M sulfuric acid and 3.0 M hydrochloric acid at 40°C for 7 and 5 hours, repectively. The obtained banana SNC showed an increase in the degree of crystallinity from 28.03% for native banana starch to 47.13% and 40.15% for banana SNC prepared from sulfuric and hydrochloric acid hydrolysis, respectively. Furthermore, the thermal properties of banana SNC were investigated by differential scanning calorimeter (DSC) and thermogravimetric analyzer (TGA) in order to assess thermal stability of banana SNC for using as reinforcing filler in bio-nanocomposite. The decomposition temperature of native banana starch and SNC was in the range of 260-315°C. The gelatinization temperature of banana SNC increased as a result of the increment of its degree of crystallinity when comparing with native starch.

Effects of Acute Ingestion of Native Banana Starch on Glycemic Response Evaluated by Continuous Glucose Monitoring in Obese and Lean Subjects.

An abnormal glycemic profile, including postprandial glycemia and acute glucose spikes, precedes the onset of overt diabetes in obese subjects. Previous studies have shown the beneficial effects of chronic native banana starch (NBS) supplementation. In this study, we examined the effects of acute ingestion of NBS on glycemic profiles by means of continuous glucose monitoring in obese and lean subjects. In a crossover study, obese and lean subjects consumed beverages containing either 38.3 g of NBS or 38.3 g of digestible corn starch (DCS) twice daily during 4 days. On day 5, a 3-h meal tolerance test (MTT) was performed to evaluate glucose and insulin responses. After 1 week of washout period, treatments were inverted. NBS supplementation reduced the 48-h glycemia AUC in lean, obese, and in the combined group of lean and obese subjects in comparison with DCS. Postprandial glucose and insulin responses at MTT were reduced after NBS in comparison with DCS in all groups. However, no changes were observed in glycemic variability (GV) indexes between groups. In conclusion, acute NBS supplementation improved postprandial glucose and insulin responses in obese and lean subjects during 48 h of everyday life and at MTT. Further research to elucidate the mechanism behind these changes is required.

Effect of miniemulsion cross‐linking and ultrasonication on properties of banana starch

SummaryMiniemulsion technique has been widely used to prepare cross‐linked starch microsphere for food application. The objective of this study was to examine the effect of miniemulsion and ultrasonic treatment on the morphological, physicochemical and thermal properties of banana starch. Results showed that the miniemulsion cross‐linked banana starch (MCBS) exhibited lower swelling power (SP) and solubility (S) but higher gelatinisation enthalpy (ΔHgel) than native banana starch. Ultrasonic treatment conditions (amplitude and time) did not show any significant difference in SP and ΔHgel of MCBS. Ultrasonicated MCBS showed rough surfaces and slight fragmentations without any change in particle size. At gelatinisation temperature (80 °C), the SP and S of MCBS were higher than those at 29 °C. Moreover, MCBS with ultrasonic treatment showed a lower range in the gelatinisation temperature (ΔT) than untreated. The FT‐IR spectrums revealed that MCBS were fully cross‐linked and had high extent of hydrogen bonding.

Effects of acute ingestion of native banana starch on postprandial glucose metabolism in obese and normal-weight subjects

Objectives: Postprandial glucose, together with related hyperinsulinemia have been implicated in the etiology of diabetes and cardiovascular disease. Obesity is the most important risk factor for the development of these metabolic diseases. Previous studies have shown benefits from banana resistant starch supplementation in improving glucose metabolism. The aim of the present study was to examine the effects of an acute ingestion of native banana starch (NBS) on postprandial glucose and insulin responses in obese and normal-weight subjects.

The effect of the structure of native banana starch from two varieties on its acid hydrolysis

Two banana starches were studied to analyze the effect of the acid hydrolysis on their molecular structure, and the impact in their physicochemical features. The native banana starches exhibit differences in the amylose content, molar mass, gelatinization parameters, X-ray diffraction pattern, and pasting profile. These results suggested that different acid hydrolysis mechanisms may be operative in these two starches. The kinetic hydrolysis is different in both banana starches that are related to the crystalline packing of the starch molecules. This was confirmed by the amylose content, the X-ray diffraction pattern, and the thermal study in the acid hydrolyzed starches at different times. The acid-treated Roatan starch showed higher retrogradation than Macho starch, a phenomenon that increases in the sample hydrolyzed for the longer time. This pattern is related to the amylose/amylopectin ratio, the reduction in the molar mass and the gyration radius. The acid hydrolysis of banana starches, although they have some similarities, they are different.

Physicochemical and mechanical properties of extruded laminates from native and oxidized banana starch during storage

Changes in some mechanical and physicochemical properties of extruded Laminates, made from native (NBS) and oxidized banana starch (OBS) with 3 g/100 g of sodium hypochlorite, as affected by storage time (0–45 days) were evaluated. Micrographs showed cracks and pores with some continuity on the surface of both OBS and native banana starch (NBS) laminates. Extruded Laminates of OBS were more transparent, soluble and homogeneous than those from NBS. Little differences were observed in water vapor permeability between NBS and OBS Laminates. Laminates solubility decreased with storage time. The X-ray diffraction from NBS and OBS Laminates, showed similar type B patterns and percent of crystallinity. Throughout storage time, an increase in temperature and enthalpy of melting was observed for all Laminates, however, the enthalpy values for OBS Laminates were lower than those of NBS. The tensile strength, percent of elongation and elasticity modulus values of OBS Laminates, were higher than those of NBS. Overall, OBS might be a suitable raw material to produce extruded Laminates with adequate functional properties.

Oxidized banana starch–polyvinyl alcohol film: Partial characterization

AbstractComposites of polyvinyl alcohol, native banana starch, oxidized banana starch using glycerol like plasticizer, were studied by mechanical tests (MT), scanning electronic microscopy (SEM), differential scanning calorimetry (DSC) and solubility in water. The oxidized banana starch showed higher level of carboxyl groups than of carbonyl groups. Composites of native banana starch/polyvinyl alcohol and oxidized banana starch/polyvinyl alcohol showed irregularities, indicating incomplete dispersion of the polymers. However, the film elaborated with the blend oxidized banana starch/polyvinyl alcohol showed the highest mechanical properties and the melting temperature of the first transition, as well as the lowest water vapor permeability, indicating higher interaction between both polymers. The composite oxidized banana starch/polyvinyl alcohol showed higher water solubility than the one of its counterpart with native banana starch at 25°C, and similar values were obtained for both films at 60°C. The oxidation of banana starch in order to elaborate a film blended with polyvinyl alcohol improved some mechanical and barrier properties, and this composite could be used for specific applications in the packing of food.

Effects of Native Banana Starch Supplementation on Body Weight and Insulin Sensitivity in Obese Type 2 Diabetics

Few fiber supplements have been studied for physiological effectiveness. The effects of native banana starch (NBS) and soy milk (control) on body weight and insulin sensitivity in obese type 2 diabetics were compared using a blind within-subject crossover design. Subjects undertook two phases of 4-week supplementation either with NBS or soy milk. Patients on NBS lost more body weight than when they were on control treatment. Plasma insulin and HOMA-I were reduced after NBS consumption, compared with baseline levels, but not significantly when compared to the control treatment. Results support the use of NBS as part of dietary fiber supplementation.

Biodegradation of low‐density polyethylene‐banana starch films

AbstractFilms were prepared by extrusion using acetylated and oxidized banana starches at different concentrations mixed with low‐density polyethylene, and their biodegradation (buried in soil) at different storage times was studied. Morphological, thermal, and mechanical characteristics of the films after degradation were tested. Films made of acetylated banana starch degraded most rapidly and those prepared with oxidized starch had the slowest degradation time. The type of chemically modified starch plays an important role in degradation of film. Burying the films produced a decrease in degradation temperature at the longest storage time, and there was a longer interval in the films prepared with native banana starch, followed by those made of acetylated starch. The buried in soil films had a broad phase transition and, consequently, an increase in enthalpy. This is due to degradation of amorphous starch zones with an increase in the crystallinity. Electron scanning microscopy analysis revealed greater degradation at longer storage time and a more marked effect in the films made of modified banana starch. Mechanical properties of the films were affected by degradation, and these varied depending on the modified banana starch used. The use of biodegradable polymers such as chemically modified banana starch might be feasible for making films with a high rate of degradation. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008

Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

The development of nutraceutical ingredients is of current interest for the food industry. A fibre-rich powder (FRP) was prepared by liquefaction of raw banana flour (RBF) and its chemical composition, water- and oil-holding capacity, and antioxidant capacity were evaluated. Total dietary fibre (TDF) was higher in FRP than in the RBF, but the total starch (TS), potentially available starch (AS) and resistant starch (RS) contents were lower in the processed product, since the liquefaction process involves granular disruption and starch hydrolysis, resulting in reduced TS and AS and increased TDF. The reduced RS content is also explained by the loss of granular integrity, which is the main factor responsible for the indigestibility of native banana starch. Total indigestible fraction content of FRP was relatively high, the soluble fraction being lower than the insoluble portion. A very fast reduction of DPPH was observed in the presence of FRP, indicating that polyphenols in this preparation efficiently quench free radicals. Tested at various temperatures, the FRP and RBF exhibited similar water-and oil-holding capacities. The main difference was observed in water-holding capacity at 80 °C, where FRP was less efficient than the raw material, a fact associated with starch gelatinization in RBF treated at that temperature. FRP might be a potential ingredient for development of products with high TDF and indigestible fraction contents, as well as important antioxidant capacity.