Novel OSA‐Modified Starch from Gros Michel Banana for Encapsulation of Andean Blackberry Concentrate: Production and Storage Stability

Effect of Drying Methods on the Phenolic Profile and Antioxidant Capacity of Pithecellobium dulce (Roxb.) Benth. Aril and Its Inhibitory Properties on Human SW480 Colon Adenocarcinoma Cells

Pithecellobium dulce (P. dulce) is a Mexican plant that is consumed raw or in different preparations, and its anti-inflammatory and antioxidant properties have traditionally been useful in treating several conditions. However, the post-harvest drying process can alter the content of bioactive compounds in P. dulce. This study aims to evaluate the impact of different drying methods on the phenolic profile and antioxidant capacity of this plant, as well as its inhibitory effect on human SW480 colon adenocarcinoma cells. After oven drying, the samples showed a higher amount (p < 0.05) of phenolic compounds, up to 1149.45 ± 69.27 mg GAE/100 g LE, which is 80% more than the freeze-dried samples. Also, the antioxidant capacity was higher in oven-dried samples, with 44.63 ± 2.00 µmol Trolox equivalents/g LE, 108% more than the freeze-dried method. Methanolic extraction, in turn, yielded better results than aqueous and ethanolic extractions. Up to 14 polyphenolic compounds were detected in oven-dried samples. For in vitro assays in SW480 cells, the 50% v/v methanolic extract was used. From this extract, the median lethal concentration (LC50) was determined to be 13.76 mg/mL, which represents the concentration necessary to inhibit the growth of half of the cancer cells of this cell line. The extract led to cell cycle arrest in the G1 phase and an increase in apoptosis-induced cell death. The P. dulce extract augmented p53 and decreased KRAS gene expressions. Results suggested pro-apoptotic mechanisms in colon cancer cells in vitro linked to P. dulce bioactive compounds, which are better preserved when oven-dried plants are subjected to methanolic extraction.

Structural, morphological, compositional, thermal, pasting, and functional properties of isolated Achira (Canna indica L.) starch: Review

The aim of this study was to analyze the physicochemical properties of native Colombian Achira starch (Canna indica L.). Achira starch, with an amylose content of 49.07 % is classified as high amylose starch. Scanning electron microscopy (SEM) revealed grains with an average size of 54.34 μm in length and 34.93 μm in width, with spherical, ellipsoidal, and ovoid shapes. Mineral analysis identified phosphorus (P) and potassium (K) as the most important elements. For the first time, transmission electron microscopy (TEM) and X-ray diffraction (XRD) confirmed the presence of nanocrystals with a length of 23.95 nm, a width of 6.44 nm, and a hexagonal crystal structure (B-type starch). Thermogravimetric analysis (TGA) showed mass losses associated with water, lipids, and protein carbohydrates. Differential scanning calorimetry (DSC) showed gelatinization at 61.17 °C. The pasting profile indicated hydrogel behavior with a high peak viscosity of 13,690 cP due to the amylose content. The water absorption index (WAI) was 2.07 g/g, the water solubility index (WSI) was 3.04 g/g, and swelling power (SP) was 2.19 g/g. The presence of nanocrystals and the high amylose content indicate potential in the food industry.

Starches in the encapsulation of plant active ingredients: state of the art and research trends

As a natural polymer, starches and their derivatives have received widespread attention in the cosmetic and pharmaceutical industries, particularly for their use as a coating material. In this sense, as an encapsulating agent, starches stand out, considering the number of compounds that they can trap. Additionally, they provide a nutritional contribution and may improve acceptance by patients. As such, this type of material may serve as an alternative to overcome gaps such as loss of activity of the active principles, low assimilation, or deterioration under environmental and physiological conditions. In this paper, we aim to present the state of the art and research trends on the use of starch as a wall material for the encapsulation of active principles of plant origin. It was found that the most-encapsulated active principles are essential oils and polyphenols; native or modified starches are typically used, either as the sole wall material or in combination with other polymers; and the most widely used methodology is spray drying. The reviewed studies indicate the potential of starches for their use in active ingredient encapsulation processes, improving their viability and expanding their range of applications in different industries, as well as showing a clearly increasing publication trend over the last 10 years.

Graphical abstract

The Properties, Modification, and Application of Banana Starch

Banana is a tropical fruit crop that is consumed at large, not only because of the quantity produced but also because it serves the calorific needs of millions of people. Banana is a potential source of high starch content (more than 60%). The application of starch for various purposes is dependent upon its structural, physicochemical, and functional properties. A native starch does not possess all required properties for specific use in the food product. To improve its application, starch can be modified physically, chemically, and enzymatically. Each of these modification methods provides different characteristics to the modified starch. This review aims to examine the chemical composition, granule morphology, crystallinity, pasting, thermal properties, and digestibility of banana starch, and discusses the various modifications and potential applications of banana starch in the food industry.

Technological Applications of Natural Colorants in Food Systems: A Review

Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.