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Ngoh Newilah G, Wambo P, Vepowo CK, Ngouno AT, Ngoungoure SUM, Tembe JT, Nkouandou M, Ngombi EN, Fokou E, Etoa FX, Dufour D. Influence of contrasting cultivation altitudes on the physicochemical, digestive, and functional properties of four Musa starches produced in Cameroon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4829-4837. [PMID: 37092339 DOI: 10.1002/jsfa.12651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 04/18/2023] [Accepted: 04/24/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND Bananas and plantains are important food sources for many people in the world. Their high starch content places them among the highest energy providers. This study aimed to determine the effects of altitude on banana starch properties in Cameroon. A dessert banana, a cooking banana, a plantain cultivar, and a plantain-like hybrid were grown at low and high altitudes (respectively at 80 m and 1300 m above sea level). RESULTS Starch analyses showed an increase in moisture and pH values against a drop in total titratable acidity and dry matter content with respect to altitude. Amylose content, as well as water absorption capacity, oil absorption capacity and syneresis of high-altitude plantain and plantain-like hybrid, were significantly higher. Starch digestibility was low and ranged between 13.4% and 37.9% after 2 h of incubation. High-altitude plantain starches contained more amylose and were more resistant to enzymatic hydrolysis. CONCLUSION Starches from CARBAP K74 and Kelong mekintu, grown at high altitude, showed good water and oil absorption capacities, low digestibility, and high resistance. The adequate properties of these banana starches predispose them for use as thickeners and gelling agents as well as ingredients for the formulation of low-calorie foods. This study highlights the importance of altitude when discussing banana and plantain starch properties. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Gérard Ngoh Newilah
- Biochemistry Department, University of Dschang, Dschang, Cameroon
- CARBAP, Post-Harvest Technology Laboratory, Douala, Cameroon
| | - Pascal Wambo
- Biochemistry Department, University of Dschang, Dschang, Cameroon
| | - Cédric Kendine Vepowo
- CARBAP, Post-Harvest Technology Laboratory, Douala, Cameroon
- Biochemistry Department, University of Douala, Douala, Cameroon
| | | | | | | | - Mama Nkouandou
- CARBAP, Post-Harvest Technology Laboratory, Douala, Cameroon
| | | | - Elie Fokou
- Biochemistry Department, University of Yaoundé I, Yaoundé, Cameroon
| | | | - Dominique Dufour
- UMR QualiSud, F-34398 Montpellier, France. QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, CIRAD, Montpellier, France
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Wang J, Li Y, Ma W, Zhang J, Yang H, Wu P, Li J, Jin Z. Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages. Food Chem X 2024; 21:101004. [PMID: 38434694 PMCID: PMC10907157 DOI: 10.1016/j.fochx.2023.101004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 03/05/2024] Open
Abstract
This study aimed to compare the changes in physicochemical properties of the starch isolated from three banana cultivars (Musa AAA group, Cavendish subgroup; Musa ABB group, Pisang Awak subgroup; Musa AA group, Huangdijiao subgroup) at five different maturity stages. The results revealed both similarities and significant differences in micromorphology and physicochemical characteristics of the three banana varieties during different growth stages. Apparent amylose content and particle size of the three starches increased with the ripeness of banana. Light microscopy and scanning electron microscopy revealed that starch particles of the three starches had different microscopic characteristics, and that banana starch morphology was basically unchanged at various growth stages. Moreover, the pasting and thermal properties of the banana starches were significantly different at various growth stages. The resistant starch content of the three banana cultivars was about 80% at all growth stages. Musa AAA group, Cavendish subgroup had the highest resistant starch content at stage Ⅴ. This study provides insights into the starch changes of three banana cultivars during ripening.
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Affiliation(s)
- Jiashui Wang
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Yanxia Li
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Weihong Ma
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Jiali Zhang
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Hongbin Yang
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Peicong Wu
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Jingyang Li
- Tropical Crops Genetic Resources Institutes, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rual Affairs, Haikou, 571101, China
| | - Zhiqiang Jin
- Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences, Sanya 572024, China
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Cahyana Y, Annisa NDN, Khoerunnisa TK, Sulastri S, Marta H, Rialita T, Yuliana T, Aït-Kaddour A, Şumnu G. Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity. Int J Biol Macromol 2024; 258:128771. [PMID: 38101675 DOI: 10.1016/j.ijbiomac.2023.128771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 11/26/2023] [Accepted: 12/11/2023] [Indexed: 12/17/2023]
Abstract
Starch modification by annealing (ANN) and heat-moisture treatment (HMT) results in a lower crystallinity compared to native but the change of B crystalline type to A type is only observed in HMT starch. All starches possess two different digestion rate constants i.e. k1 (at rapid phase) and k2 (at slow phase) which may be linked to the preserved intact starch granule following thermal treatment. HMT starch contains higher content of slowly digestible starch (C2∞) compared to the C2∞ of the other starches. The lower enzyme binding to HMT starch (Kd value increases from 0.12 mg/mL in native starch to 0.83 mg/mL) may be linked to the increase in the degree of ordered structure of the granule surface (observed from the absorption band ratio of 1000 cm-1/1022 cm-1). The lower affinity may lead to a lower k1 value. This holds true for ANN and native starch which displays similar k1, Kd value and degree of ordered to disordered structure. Lower k2 in HMT starch compared to the corresponding k2 in the other starches may be linked to the slower enzyme diffusion into the core of starch granule due to the tightly packed structure of A crystalline type in HMT starch.
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Affiliation(s)
- Yana Cahyana
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia.
| | - Nadia Dewi Nur Annisa
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Tiara Kurnia Khoerunnisa
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Sri Sulastri
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Herlina Marta
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Tita Rialita
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Tri Yuliana
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Abderrahmane Aït-Kaddour
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia; VetAgro Sup, INRAE (National Institute for Agriculture, Food, and Environment), Université Clermont-Auvergne, 63370 Lempdes, France
| | - Gülüm Şumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
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Khoza M, Kayitesi E, Dlamini BC. Functional properties and in vitro starch digestibility of infrared-treated (micronized) green banana flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4329-4339. [PMID: 36799097 DOI: 10.1002/jsfa.12511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 12/20/2022] [Accepted: 02/17/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND The consumption of green banana flour (GBF) products has been linked to reduced glycemic index (GI) and low risk of type 2 diabetes and obesity. The purpose of this study was to investigate the effect of micronization (high-intensity infrared heating method) on the molecular, microstructure and in vitro starch digestibility of five GBF cultivars grown in South Africa. The GBF was micronized at three surface temperatures (90, 120 and 150 °C for 30 min) and the in vitro starch digestibility was determined with Megazyme kits. RESULTS Micronization at the highest temperature (150 °C) increased the swelling power by 6.00% in all five GBF cultivars when compared to control (unmicronized GBF). Micronization slightly reduced the resistant starch (RS) of the GBF cultivars by up to 8.63%. The FHIA-01 cultivar showed the highest RS (86.50%), whereas Grande Naine - 150 °C cultivar had the lowest RS (76.00%). Both micronized and control GBF exhibited similar X-ray diffraction patterns with all cultivars and at all micronization temperatures. Similarly, the functional properties of the GBF were not altered by micronization when observed with Fourier transform infrared spectroscopy. Scanning electron microscopy showed changes in the surface morphology of starch granules after micronization and these were dependent on temperature. CONCLUSION Overall, micronization at 120 °C showed the best improvement in functional properties of GBF and this makes it suitable for potential application for the manufacture of instant breakfast products, baked goods and pasta. In addition, the micronized GBF cultivars retained high RS, suggesting potential health benefits for people with diabetes and obesity. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Minenhle Khoza
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Johannesburg, South Africa
| | - Eugenie Kayitesi
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - Bhekisisa C Dlamini
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Johannesburg, South Africa
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Zhang H, Su J, Wang Q, Yuan M, Li C. Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2147943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Haifeng Zhang
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, JP, P. R. China
| | - Jiamin Su
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Qiuyu Wang
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Meng Yuan
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Chunmei Li
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, JP, P. R. China
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6
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Li B, Xie B, Liu J, Chen X, Zhang Y, Tan L, Wang Y, Zhu L, Zhu K, Huang C. A study of starch resources with high-amylose content from five Chinese mutant banana species. Front Nutr 2022; 9:1073368. [PMID: 36545465 PMCID: PMC9760827 DOI: 10.3389/fnut.2022.1073368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Accepted: 11/08/2022] [Indexed: 12/12/2022] Open
Abstract
Investigation on staple crop starch of new species has been becoming the research focus of scholars at present. Based on this, the physicochemical properties and microstructural characteristics of starches isolated from Chinese mutant Musa acuminata Colla acuminata and double balbisiana (MA), Musa double acuminata cv. Pisang Mas (MAM), Musa acuminata cv. Pisang Awak (MAA), and Musa Basjoo Siebold (MBS), and Musa double acuminata and balbisiana-Prata (MAP) were investigated. Results exhibited that all starches exhibited high content of amylose (34.04-42.59%). According to the particle size, they were divided into medium (MA, MAM) (14.54-17.71 μm) and large (MAA, MBS, MAP) (23.01-23.82 μm) group. The medium group with A-type crystallization showed higher peak viscosity (PV), final viscosity, gel fracturability and gel hardness. For large group with B-type crystallization, the compact particle morphology, higher degree of crystallinity, short range order, gelatinization enthalpy, pasting temperature, lower porosity, water absorption capacity (WAC) and oil absorption capacity were found. In addition, the medium group with higher PV and gel hardness could be used as food thickening or gelling agents. The large group with higher Rc, short-range order, lower porosity and WAC could be potential to become raw material for resistant starch. All results showed the amylose content, had significant effect on the microstructure and physicochemical properties of starch samples. Outcomes in this investigation might provide a basis of theoretical application for industrial food production.
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Affiliation(s)
- Bo Li
- Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan, China,College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, China,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Baoguo Xie
- Reproductive Medicine Center, The First Affiliated Hospital of Hainan Medical University, Haikou, China
| | - Jin Liu
- Women's and Children's Hospital of Wanning, Wanning, Hainan, China
| | - Xiaoai Chen
- Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan, China,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Yanjun Zhang
- Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan, China,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China,*Correspondence: Yanjun Zhang
| | - Lehe Tan
- Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan, China,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Yitong Wang
- School of Forest, Northeast Forestry University, Haerbing, Heilongjiang, China
| | - Libin Zhu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, China
| | - Kexue Zhu
- Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan, China,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, China,Chongxing Huang
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Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8208572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Green banana (Musa spp.) is a significant source of starch (resistant starch ∼50%), phenolics and flavonoid compounds, and minerals (K, Mg, Zn, and Fe). The utilization of green bananas in their fresh form is limited, whereas the drying of bananas provides the opportunity to use them for various purposes. Drying temperature and slice thickness are important to be optimized for drying of bananas as they affect the quality parameters. The present study was conducted using response surface methodology to optimize tray-drying temperatures (50–80°C) and slice thicknesses (2–8 mm) on the basis of phytochemical and physical parameters of dried green banana slices. The cubic model was found to be the best fit for most of the responses (R2 = 0.95–1), and the quadratic model was fit for water activity (
) (R2 = 0.92). The optimized drying conditions were found as drying temperature of 50°C and slice thickness of 4.5 mm. Experimental responses exhibited maximum L
(84.06), C
(13.73), and ho(83.53) and minimum losses of total phenolic content (89.22 mg GAE/100 g) and total flavonoid content (3.10 mg QE/100 g) along with lower
(0.25). The optimized green banana flour was rich in carbohydrates (77.25 ± 0.06%) and low in fat (1.79 ± 0.11%). The flour obtained had good flowability with a mean particle size of 60.75 ± 1.99 µm. Flour’s gelatinization and decomposition temperatures were 102.7 and 292°C, respectively. In addition, flour’s water absorption, oil absorption, and solubility were 5.19 ± 0.01, 1.58 ± 0.01, and 0.14 ± 0.02 g/g, respectively. Green bananas dried at optimized conditions resulted in a better product with less phytochemical loss than dried with other methods.
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Structural, physicochemical and rheological properties of starches isolated from banana varieties ( Musa spp.). Food Chem X 2022; 16:100473. [PMID: 36277869 PMCID: PMC9579327 DOI: 10.1016/j.fochx.2022.100473] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 09/16/2022] [Accepted: 10/11/2022] [Indexed: 11/08/2022] Open
Abstract
High starch content in green banana can be extracted for industry and avoid waste. Banana starch from Tanzania was rich in amylose and resistant starch. Banana starch paste presented great structural stability. Banana starch had potential to produce edible films and replace chemical binder.
Banana starches were isolated from five banana varieties in Tanzania to analyze the proximate composition, structure, physicochemical and rheological properties. The amylose content of banana starches was 29.92 ± 0.17 %–39.50 ± 0.08 % and the resistant starch content of cooked banana starches ranged from 44.74 ± 1.72 % to 55.43 ± 1.52 %. Banana starch granules presented irregular shapes with particle size of 21.73 to 24.67 μm and showed B-type or C-type crystalline patterns with crystallinity of 36.69 % to 41.83 %. The solubility and the swelling power were 2.5 ± 0.42 %–4.4 ± 0.57 % and 11.27 ± 0.04 %–12.48 ± 0.71 %, respectively. Mzuzu and Malindi starches possessed lower gelatinization temperature. The high gelatinization peak viscosity (2248 ± 67–2897 ± 71 cP), low breakdown (556 ± 7–960 ± 41 cP) and low setback (583 ± 29–864 ± 118 cP) indicated banana starch could replace chemically cross-linked starch for applications that require stable viscosity. The rheological analysis showed that banana starches exhibited shear thinning behavior and had great processing adaptability. The results all above will provide basic data for the development and utilization of banana starch.
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Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions. Int J Biol Macromol 2022; 219:824-834. [PMID: 35963347 DOI: 10.1016/j.ijbiomac.2022.08.031] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 07/16/2022] [Accepted: 08/07/2022] [Indexed: 11/20/2022]
Abstract
Both the effects of enzymolysis condition on the microstructures and emulsifying property of enzymatic modified quinoa starch (EMQS) and the effects of emulsion formulation on the EMQS based emulsions were investigated. The emulsifying capacity (EC) and stability (ES) of EMQS were positive correlated with enzyme amount (0-2.4 % w/wstarch). The particle sizes of EMQS decreased and its hydrophobicity increased with increasing enzyme amount (0-2.4 % w/wstarch), which were the main reasons for the increasing emulsifying performance of EMQS. With the increasing starch concentration, the EC of the EMQS increased, the oil droplet size of the emulsion decreased. With the oil/water ratios ranging from 1:9 to 6:4, the emulsification index (EI) and oil droplet size of the emulsion increased. EMQS based emulsion had a relatively good stability in the pH range of 2-10. This study lays the foundation for the application of EMQS as a stable clean-label Pickering emulsifier.
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The Properties, Modification, and Application of Banana Starch. Polymers (Basel) 2022; 14:polym14153092. [PMID: 35956607 PMCID: PMC9370678 DOI: 10.3390/polym14153092] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/26/2022] [Accepted: 07/27/2022] [Indexed: 12/04/2022] Open
Abstract
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.
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11
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Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasonic and pH-shift treatments on physical and oxidative stability of algae oil emulsions. Food Res Int 2022; 156:111161. [DOI: 10.1016/j.foodres.2022.111161] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 11/20/2022]
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12
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Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise. Foods 2022; 11:foods11030363. [PMID: 35159516 PMCID: PMC8834298 DOI: 10.3390/foods11030363] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/11/2022] [Accepted: 01/19/2022] [Indexed: 12/14/2022] Open
Abstract
This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation as fat replacers and emulsifier. CSG, FSG, and RSG solutions showed shear-thinning flow behavior at all concentrations. The K values ranged between 0.209 and 49.028 Pa·sn for CSG, FSG, and RSG solutions and significantly increased with increased gum concentration. The percentage recovery for the G′ was significantly affected by gum type and concentrations. CSG, FSG, and RSG showed a solid-like structure, and the storage modulus (G′) was higher than the loss modulus (G″) in all frequency ranges. The rheological characterization indicated that CSG, FSG, and RSG could be evaluated as thickeners and gelling agents in the food industry. In addition, the rheological properties, zeta potential, and particle size and oxidative stability (at 90 °C) of low-fat vegan mayonnaise samples prepared with CSG, FSG, and RSG were compared to samples prepared with guar gum (GG), Arabic gum (AG), and xanthan gum (XG). As a result, CSG, FSG, and RSG could be utilized for low-fat vegan mayonnaise as fat and egg replacers, stabilizers, and oxidative agents. The results of this study indicated that this study could offer a new perspective in adding value to flaxseed, chia seed, and rocket seed cold-press oil by-product.
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Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.). Int J Biol Macromol 2021; 191:1056-1067. [PMID: 34599989 DOI: 10.1016/j.ijbiomac.2021.09.172] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 09/09/2021] [Accepted: 09/25/2021] [Indexed: 11/21/2022]
Abstract
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.
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Cortés-Viguri V, Hernández-Rodríguez L, Lobato-Calleros C, Cuevas-Bernardino JC, Hernández-Rodríguez BE, Alvarez-Ramirez J, Vernon-Carter EJ. Annatto (Bixa orellana L.), a potential novel starch source: antioxidant, microstructural, functional, and digestibility properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01228-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Khoza M, Kayitesi E, Dlamini BC. Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour. Foods 2021; 10:2894. [PMID: 34945445 PMCID: PMC8700615 DOI: 10.3390/foods10122894] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate composition, Finger Rose and Pisang Awak had the highest protein (4.33 g/100 g) and fat (0.85 g/100 g) content, respectively. The highest ash content (3.50 g/100 g) occurred with both Grand Naine and FHIA-01 cultivars. Potassium and copper were the most abundant and least minerals, respectively. Pisang Awak cultivar had the highest water absorption capacity (67.11%), while Du Roi had the highest swelling power (0.83 g/g) at 90 °C. Scanning electron microscopy (SEM) images revealed that starch granules from all GBF cultivars were irregular in shape and they had dense surfaces with debris. All the GBF cultivars had similar diffraction patterns with prominent peaks from 15°-24° diffraction angles. The resistant starch (RS) and amylose content of the FHIA-01 cultivar indicates that the GBF has the potential to lower risks of type 2 diabetes and obesity. The highest TPC, TFC and antioxidant activity occurred with the Grande Naine cultivar. Based on their functional characteristics, the Grand Naine and FHIA-01 GBF cultivars could potentially be used as raw materials for bakery products as well as for the fortification of snacks.
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Affiliation(s)
- Minenhle Khoza
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Doornfontein, Johannesburg 2028, South Africa;
| | - Eugenie Kayitesi
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria 0028, South Africa;
| | - Bhekisisa C. Dlamini
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Doornfontein, Johannesburg 2028, South Africa;
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16
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How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Foods 2021; 10:foods10081749. [PMID: 34441527 PMCID: PMC8393996 DOI: 10.3390/foods10081749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/24/2021] [Accepted: 07/26/2021] [Indexed: 11/17/2022] Open
Abstract
The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples.
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17
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Functional Properties of Banana Starch ( Musa spp.) and Its Utilization in Cosmetics. Molecules 2021; 26:molecules26123637. [PMID: 34198695 PMCID: PMC8232301 DOI: 10.3390/molecules26123637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 11/26/2022] Open
Abstract
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.
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18
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Azfaralariff A, Farahfaiqah F, Joe LS, Fazry S, Mohamed M, Nazar MF, Lazim AM. Sago starch nanocrystal-stabilized Pickering emulsions: Stability and rheological behavior. Int J Biol Macromol 2021; 182:197-206. [PMID: 33774073 DOI: 10.1016/j.ijbiomac.2021.03.132] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 03/21/2021] [Accepted: 03/23/2021] [Indexed: 12/16/2022]
Abstract
This study presents the isolation of SNC from sago starch and its performance as proficient particle emulsifier. It highlights the impact of SNC on the stability and rheological properties of oil-in-water (o/w) emulsions. The percentage yield of the SNC obtained was equivalent to 25 ± 0.1% (w/w) with particle diameters ranging from 25 to 100 nm. A series of Pickering emulsion at different ratios of oil (5%-35% v/v) and SNC (1%-4% w/v) was prepared for further investigations. The mean droplet diameter of emulsions obtained was ranged from 19.12 to 35.96 μm, confirming the effects of both SNC and oil content on the droplet's diameter distribution. Formulations with 4.0 wt% of SNC exhibited the maximum stability against coalescence. Results obtained have justified that the SNC can be used as an alternative solid emulsifier in producing stable emulsion with desired properties for various applications.
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Affiliation(s)
- Ahmad Azfaralariff
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
| | - Fazial Farahfaiqah
- Faculty of Chemical Engineering, Universiti Malaysia Perlis, Kampus UniCITI Alam, 02100 Padang Besar, Perlis, Malaysia
| | - Lim Seng Joe
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
| | - Shazrul Fazry
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
| | - Mazlan Mohamed
- Faculty of Bioenginering and Technology, Universiti Malaysia Kelantan, 17600 Jeli, Kelantan, Malaysia
| | - Muhammad Faizan Nazar
- Department of Chemistry, University of Education Lahore, Multan Campus, 60700, Pakistan
| | - Azwan Mat Lazim
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia.
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19
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The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106351] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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20
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Physicochemical and functional properties of mangalô bean (Lablab purpureus L.) starch. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125706] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Hoyos-Leyva J, Bello-Pérez LA, Chávez-Salazar A, Castellanos-Galeano FJ, Álvarez-Barreto C. Effect of drying process of esterified plantain starch on sorption, thermodynamic and shelf-life characteristics. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2019.1664911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Javier Hoyos-Leyva
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Fundación Universitaria Agraria de Colombia , Bogotá D.C , Colombia
| | | | - Andrés Chávez-Salazar
- Departamento de Ingeniería, Facultad de Ingenierías, Universidad de Caldas , Manizales , Caldas , Colombia
| | | | - Cristina Álvarez-Barreto
- Departamento de Ingeniería, Facultad de Ingenierías, Universidad de Caldas , Manizales , Caldas , Colombia
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22
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Kaur L, Dhull SB, Kumar P, Singh A. Banana starch: Properties, description, and modified variations - A review. Int J Biol Macromol 2020; 165:2096-2102. [DOI: 10.1016/j.ijbiomac.2020.10.058] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/24/2020] [Accepted: 10/08/2020] [Indexed: 12/18/2022]
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23
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Dhull SB, Malik T, Kaur R, Kumar P, Kaushal N, Singh A. Banana Starch: Properties Illustration and Food Applications—A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.202000085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology CDLU Sirsa 125055 India
| | - Tanu Malik
- Centre of Food Science and Technology CCS HAU Hisar 125001 India
| | - Ramandeep Kaur
- Department of Food Science and Technology PAU Ludhiana 141001 India
| | - Pradyuman Kumar
- Department of Food Engineering and Technology SLIET Sangrur 148106 India
| | - Naveet Kaushal
- Department of Agriculture Mata Gujri College Fatehgarh Sahib 140406 India
| | - Ajay Singh
- Department of Food Technology Mata Gujri College Fatehgarh Sahib 140406 India
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24
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Cahyana Y, Rangkuti A, Siti Halimah T, Marta H, Yuliana T. Application of heat-moisture-treated banana flour as composite material in hard biscuit. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1805514] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Yana Cahyana
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, Indonesia
| | - Abdurrohman Rangkuti
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, Indonesia
| | - Tien Siti Halimah
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, Indonesia
| | - Herlina Marta
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Tri Yuliana
- Laboratory of Food Microbiology, Department of Food Technology, Universitas Padjadjaran, Sumedang, Indonesia
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25
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Pinzon MI, Sanchez LT, Villa CC. Chemical, structural, and thermal characterization of starches from four yellow Arracacha ( Arracacia xanthorriza) roots produced in Colombia. Heliyon 2020; 6:e04763. [PMID: 32904330 PMCID: PMC7452578 DOI: 10.1016/j.heliyon.2020.e04763] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/19/2020] [Accepted: 08/18/2020] [Indexed: 12/03/2022] Open
Abstract
In recent years, interest has increased in the search for new starch sources, especially among Andean tubers, such as Arracacha (or Peruvian Carrot). This work studied the chemical composition, structural features, and thermal and adsorption properties of four sub-varieties of yellow Arracacha grown in Colombia: comun (Com), cartagenera (Car), yema de huevo (YH) and clon 22 (C22). Starches from the Com, Car and YH sub varieties presented similar properties, amylose content around 30%, relative crystallinity around 31% and gelatinization temperature around 60 °C. On the other hand, starch from the Clon 22 (C22) variety presented the highest amylose content, leading to an increase in gelatinization temperature (63 °C), and lower relative crystallinity (24%). Furthermore, digestibility studies show that C22 presented a higher resistant starch content. Our results show that Arracacha is a very interesting starch source, despite few studies on the properties of the different sub-varieties.
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Affiliation(s)
- Magda I Pinzon
- Programa de Ingenieria de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindio, Carrera 15 Calle 12N, Armenia, Quindío, Colombia
| | - Leidy T Sanchez
- Programa de Ingenieria de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindio, Carrera 15 Calle 12N, Armenia, Quindío, Colombia
| | - Cristian C Villa
- Programa de Quimica, Facultad de Ciencias Basicas y Tecnologias, Universidad del Quindio, Carrera 15 Calle 12N, Armenia, Quindío, Colombia
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26
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Kringel DH, El Halal SLM, Zavareze EDR, Dias ARG. Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.201900234] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas 96010–900 Brazil
| | | | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas 96010–900 Brazil
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27
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Almeida MCBDM, Costa SDS, Cavalcanti MT, Almeida EL. Characterization of
Prata
Banana (
Musa
AAB‐
Prata
) Starch: Native and Modified by Annealing. STARCH-STARKE 2020. [DOI: 10.1002/star.201900137] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Maria Climene Bezerra de Medeiros Almeida
- Food Technology Academic Unit, Agrifood Science and Technology CenterFederal University of Campina Grande (UFCG) Rua Jairo Vieira Feitosa, 1770, Bairro Pereiros Pombal CEP 58840‐000 Paraíba Brazil
| | - Sabrina dos Santos Costa
- Food Technology Academic Unit, Agrifood Science and Technology CenterFederal University of Campina Grande (UFCG) Rua Jairo Vieira Feitosa, 1770, Bairro Pereiros Pombal CEP 58840‐000 Paraíba Brazil
| | - Mônica Tejo Cavalcanti
- Food Technology Academic Unit, Agrifood Science and Technology CenterFederal University of Campina Grande (UFCG) Rua Jairo Vieira Feitosa, 1770, Bairro Pereiros Pombal CEP 58840‐000 Paraíba Brazil
| | - Eveline Lopes Almeida
- Department of Biochemical Engineering, School of Chemistry, Technology CenterFederal University of Rio de Janeiro (UFRJ) Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Ilha do Fundão Rio de Janeiro CEP 21941‐909 Rio RJ Brazil
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28
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Marta H, Cahyana Y, Djali M, Arcot J, Tensiska T. A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1657447] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Herlina Marta
- Agricultural Sciences, Faculty of Agriculture, Universitas Padjadjaran, Bandung, Indonesia
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Bandung, Indonesia
| | - Yana Cahyana
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Bandung, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Bandung, Indonesia
| | - Jayashree Arcot
- Food and Health Cluster, School of Chemical Engineering, UNSW Sydney, Sydney, Australia
| | - Tensiska Tensiska
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Bandung, Indonesia
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29
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Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability. STARCH-STARKE 2019. [DOI: 10.1002/star.201900112] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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30
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Wang JS, Wang AB, Ma WH, Xu BY, Zang XP, Tan L, Jin ZQ, Li JY. Comparison of physicochemical properties and in vitro digestibility of starches from seven banana cultivars in China. Int J Biol Macromol 2019; 121:279-284. [DOI: 10.1016/j.ijbiomac.2018.09.140] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 09/03/2018] [Accepted: 09/22/2018] [Indexed: 10/28/2022]
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31
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Wang Y, Ye F, Liu J, Zhou Y, Lei L, Zhao G. Rheological nature and dropping performance of sweet potato starch dough as influenced by the binder pastes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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32
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Li Z, Guo K, Lin L, He W, Zhang L, Wei C. Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit. Molecules 2018; 23:E2312. [PMID: 30208563 PMCID: PMC6225278 DOI: 10.3390/molecules23092312] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2018] [Revised: 09/04/2018] [Accepted: 09/10/2018] [Indexed: 11/22/2022] Open
Abstract
Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.
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Affiliation(s)
- Zheng Li
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Ke Guo
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Wei He
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Long Zhang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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33
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Shrestha S, Sadiq MB, Anal AK. Culled banana resistant starch-soy protein isolate conjugate based emulsion enriched with astaxanthin to enhance its stability. Int J Biol Macromol 2018; 120:449-459. [PMID: 30118768 DOI: 10.1016/j.ijbiomac.2018.08.066] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 08/06/2018] [Accepted: 08/13/2018] [Indexed: 12/21/2022]
Abstract
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.
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Affiliation(s)
- Smriti Shrestha
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani, Thailand
| | - Muhammad Bilal Sadiq
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani, Thailand.
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34
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Gordillo-Cruz E, Gómez-Luría D, Valdés-Martínez OU, De los Reyes-Heredia JA, Alvarez-Ramirez J, Vernon-Carter EJ. Corn Starch Hydrolysis by Alumina and Silica-Alumina Oxides Solid Acid Catalysts. STARCH-STARKE 2018. [DOI: 10.1002/star.201800144] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Elizabeth Gordillo-Cruz
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa; Av. San Rafael Atlixco 186, Col. Vicentina Iztapalapa, CDMX 09340 México
| | - Daniel Gómez-Luría
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa; Av. San Rafael Atlixco 186, Col. Vicentina Iztapalapa, CDMX 09340 México
| | - Omar U. Valdés-Martínez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa; Av. San Rafael Atlixco 186, Col. Vicentina Iztapalapa, CDMX 09340 México
| | - José A. De los Reyes-Heredia
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa; Av. San Rafael Atlixco 186, Col. Vicentina Iztapalapa, CDMX 09340 México
| | - Jose Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa; Av. San Rafael Atlixco 186, Col. Vicentina Iztapalapa, CDMX 09340 México
| | - Eduardo J. Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa; Av. San Rafael Atlixco 186, Col. Vicentina Iztapalapa, CDMX 09340 México
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35
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Physicochemical and nutritional characteristics of banana flour during ripening. Food Chem 2018; 256:11-17. [DOI: 10.1016/j.foodchem.2018.02.113] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 02/15/2018] [Accepted: 02/20/2018] [Indexed: 01/25/2023]
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36
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Mesquita CDB, Garcia ÉL, Bolfarini ACB, Leonel S, Franco CML, Leonel M. Phosphate fertilization changes the characteristics of ‘Maçã’ banana starch. Int J Biol Macromol 2018; 112:1138-1145. [DOI: 10.1016/j.ijbiomac.2018.02.065] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 02/05/2018] [Accepted: 02/11/2018] [Indexed: 01/26/2023]
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37
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Li J, Ye F, Lei L, Zhou Y, Zhao G. Joint Effects of Granule Size and Degree of Substitution on Octenylsuccinated Sweet Potato Starch Granules As Pickering Emulsion Stabilizers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4541-4550. [PMID: 29664628 DOI: 10.1021/acs.jafc.7b05507] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The granules of sweet potato starch were size fractionated into three portions with significantly different median diameters ( D50) of 6.67 (small-sized), 11.54 (medium-sized), and 16.96 μm (large-sized), respectively. Each portion was hydrophobized at the mass-based degrees of substitution (DSm) of approximately 0.0095 (low), 0.0160 (medium), and 0.0230 (high). The Pickering emulsion-stabilizing capacities of modified granules were tested, and the resultant emulsions were characterized. The joint effects of granule size and DSm on emulsifying capacity (EC) were investigated by response surface methodology. For small-, medium-, and large-sized fractions, their highest emulsifying capacities are comparable but, respectively, encountered at high (0.0225), medium (0.0158), and low (0.0095) DSm levels. The emulsion droplet size increased with granule size, and the number of freely scattered granules in emulsions decreased with DSm. In addition, the term of surface density of the octenyl succinic group (SD-OSG) was first proposed for modified starch granules, and it was proved better than DSm in interpreting the emulsifying capacities of starch granules with varying sizes. The present results implied that, as the particulate stabilizers, the optimal DSm of modified starch granules is size specific.
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Affiliation(s)
- Jinfeng Li
- College of Food Science , Southwest University , Chongqing 400715 , People's Republic of China
| | - Fayin Ye
- College of Food Science , Southwest University , Chongqing 400715 , People's Republic of China
| | - Lin Lei
- College of Food Science , Southwest University , Chongqing 400715 , People's Republic of China
| | - Yun Zhou
- College of Food Science , Southwest University , Chongqing 400715 , People's Republic of China
| | - Guohua Zhao
- College of Food Science , Southwest University , Chongqing 400715 , People's Republic of China
- Chongqing Sweet Potato Research Centre , Chongqing 400715 , People's Republic of China
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38
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Afolabi TA, Opara AO, Kareem SO, Oladoyinbo FO. In vitro digestibility of hydrothermally modified Bambara groundnut ( Vigna subterranean L.) starch and flour. Food Sci Nutr 2018; 6:36-46. [PMID: 29387359 PMCID: PMC5778218 DOI: 10.1002/fsn3.510] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2017] [Revised: 06/26/2017] [Accepted: 07/06/2017] [Indexed: 11/05/2022] Open
Abstract
In-vitro digestibility and functional properties of Bambara groundnut (Vigna subterranean) (BG) flour, and its native and hydrothermally modified starches were investigated. The isolated native starch (BNS) was modified by annealing at 50°C for 48 hr (BAS), and heat-moisture treated at 100°C for 16 hr at 25% moisture level (BHS). The crude protein of BG flour was 16.88%. The amylose content of the flour and native starch was 6.10% and 27.70%, respectively. Hydrothermal modification increased the gelatinization profile of the starch but reduces its pasting properties. Swelling and solubility of the flour and starches increased with increase in temperature. X-ray diffraction revealed BNS and BAS exhibited "Type C" crystallinity pattern while BHS was "Type A." The BNS granule was oval, its diameter between 22 and 30 μm, with no significant change in the morphology of BAS and BHS. The BG flour had 33% resistant starch and 11.63% digestible starch. Heat-moisture treatment enhanced the resistant starch content of the native starch significantly.
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Affiliation(s)
- T Adeniyi Afolabi
- Department of Chemistry Federal University of Agriculture Abeokuta Nigeria
| | - Amarachi O Opara
- Department of Chemistry Federal University of Agriculture Abeokuta Nigeria
| | | | - Fatai O Oladoyinbo
- Department of Chemistry Federal University of Agriculture Abeokuta Nigeria
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39
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Bi Y, Zhang Y, Jiang H, Hong Y, Gu Z, Cheng L, Li Z, Li C. Molecular structure and digestibility of banana flour and starch. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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40
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Rodriguez-Ambriz SL, Mendez-Montealvo G, Velazquez G, Bello-Perez LA. Thermal, rheological, and structural characteristics of banana starches isolated using ethanol. STARCH-STARKE 2017. [DOI: 10.1002/star.201600360] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | | | - Gonzalo Velazquez
- Instituto Politécnico Nacional; CICATA Querétaro; Santiago de Querétaro, Querétaro México
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41
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FONTES SDM, CAVALCANTI MT, CANDEIA RA, ALMEIDA EL. Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore). FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.18916] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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Miao H, Sun P, Liu Q, Jia C, Liu J, Hu W, Jin Z, Xu B. Soluble Starch Synthase III-1 in Amylopectin Metabolism of Banana Fruit: Characterization, Expression, Enzyme Activity, and Functional Analyses. FRONTIERS IN PLANT SCIENCE 2017; 8:454. [PMID: 28424724 PMCID: PMC5371607 DOI: 10.3389/fpls.2017.00454] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Accepted: 03/15/2017] [Indexed: 05/26/2023]
Abstract
Soluble starch synthase (SS) is one of the key enzymes involved in amylopectin biosynthesis in plants. However, no information is currently available about this gene family in the important fruit crop banana. Herein, we characterized the function of MaSSIII-1 in amylopectin metabolism of banana fruit and described the putative role of the other MaSS family members. Firstly, starch granules, starch and amylopectin content were found to increase during banana fruit development, but decline during storage. The SS activity started to increase later than amylopectin and starch content. Secondly, four putative SS genes were cloned and characterized from banana fruit. Among them, MaSSIII-1 showed the highest expression in banana pulp during fruit development at transcriptional levels. Further Western blot analysis suggested that the protein was gradually increased during banana fruit development, but drastically reduced during storage. This expression pattern was highly consistent with changes in starch granules, amylopectin content, and SS activity at the late phase of banana fruit development. Lastly, overexpression of MaSSIII-1 in tomato plants distinctly changed the morphology of starch granules and significantly increased the total starch accumulation, amylopectin content, and SS activity at mature-green stage in comparison to wild-type. The findings demonstrated that MaSSIII-1 is a key gene expressed in banana fruit and responsible for the active amylopectin biosynthesis, this is the first report in a fresh fruit species. Such a finding may enable the development of molecular markers for banana breeding and genetic improvement of nutritional value and functional properties of banana fruit.
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Affiliation(s)
- Hongxia Miao
- Key Laboratory of Tropical Crop Biotechnology, Ministry of Agriculture, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural SciencesHaikou, China
| | - Peiguang Sun
- Key Laboratory of Genetic Improvement of Bananas, Hainan Province, Haikou Experimental Station, Chinese Academy of Tropical Agricultural SciencesHaikou, China
| | - Qing Liu
- Commonwealth Scientific and Industrial Research Organization Agriculture and FoodCanberra, ACT, Australia
| | - Caihong Jia
- Key Laboratory of Tropical Crop Biotechnology, Ministry of Agriculture, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural SciencesHaikou, China
| | - Juhua Liu
- Key Laboratory of Tropical Crop Biotechnology, Ministry of Agriculture, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural SciencesHaikou, China
| | - Wei Hu
- Key Laboratory of Tropical Crop Biotechnology, Ministry of Agriculture, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural SciencesHaikou, China
| | - Zhiqiang Jin
- Key Laboratory of Tropical Crop Biotechnology, Ministry of Agriculture, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural SciencesHaikou, China
- Key Laboratory of Genetic Improvement of Bananas, Hainan Province, Haikou Experimental Station, Chinese Academy of Tropical Agricultural SciencesHaikou, China
| | - Biyu Xu
- Key Laboratory of Tropical Crop Biotechnology, Ministry of Agriculture, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural SciencesHaikou, China
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43
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Chang Y, Lv Y. Structure, functionality, and digestibility of acetylated hulless barley starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1220013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Yaning Chang
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, China
| | - Yuandi Lv
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, China
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44
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Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp. Carbohydr Polym 2016; 147:426-435. [DOI: 10.1016/j.carbpol.2016.04.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 03/31/2016] [Accepted: 04/06/2016] [Indexed: 11/23/2022]
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45
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Marques PAR, de Oliveira DS, Aguiar-Oliveira E, Maldonado RR. Development and Sensorial Analysis of Food Products Using Green Banana Biomass. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2016. [DOI: 10.1080/15428052.2016.1204972] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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46
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Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9376-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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47
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de Angelis-Pereira MC, Barcelos MDFP, Pereira RC, Pereira JDAR, de Sousa RV. Chemical composition of unripe banana peels and pulps flours and its effects on blood glucose of rats. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-11-2015-0150] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Flours obtained from pulps and peels of unripe banana were evaluated regarding their chemical composition and glycemic responses in rats. Moreover, this study aims to propose a new assay to measure glycemic responses using animals.
Design/methodology/approach
Proximal composition, total dietary fiber and its insoluble and soluble fractions, mineral content and tannins were evaluated. Glycemic responses were measured using albino Wistar rats (seven animals/group).
Findings
Flours from pulp and peel of unripe banana presented high content of carbohydrates and minerals. Moreover, flour from peel was rich in insoluble fiber, whereas flour from pulp had adequate proportion of insoluble and soluble fractions. Consumption of banana flours from peel and pulp did not affect fasting blood glucose of normoglycemic rats. Flour from pulp, when consumed in concentrations of 10 and 15 per cent of the diet, significantly stimulated lower glycemic responses in the animals.
Originality/value
Results presented in this study disclose unripe banana flour as an interesting food source, which may be indicated for preventing some types of diseases, such as diabetes, obesity and dyslipidemia. Moreover, the glycemic index assay using animals promoted accurate answers, as the diets were standardized, unlike studies with humans, which do not control variations related to omission and distortion of information regarding food intake.
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48
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Characterization of banana starches obtained from cultivars grown in Brazil. Int J Biol Macromol 2016; 89:632-9. [PMID: 27180297 DOI: 10.1016/j.ijbiomac.2016.05.040] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2015] [Revised: 05/09/2016] [Accepted: 05/10/2016] [Indexed: 11/23/2022]
Abstract
The starch market is constantly evolving and studies that provide information about the physical and rheological properties of native starches to meet the diverse demands of the sector are increasingly necessary. In this study starches obtained from five cultivars of banana were analyzed for size and shape of granules, crystallinity, chemical composition, resistant starch, swelling power, solubility, thermal and paste properties. The granules of starch were large (36.58-47.24μm), oval, showed crystallinity pattern type B and the index of crystallinity ranged from 31.94 to 34.06%. The phosphorus content ranged from 0.003 to 0.011%, the amylose ranged from 25.13 to 29.01% and the resistant starch ranged from 65.70 to 80.28%. The starches showed high peak viscosity and breakdown, especially those obtained from 'Nanicão' and 'Grand Naine'. Peak temperature of gelatinization was around 71°C, the enthalpy change (ΔH) ranged from 9.45 to 14.73Jg(-1). The starch from 'Grand Naine' showed higher swelling power (15.19gg(-1)) and the starch from 'Prata-Anã' higher solubility (11.61%). The starches studied are highlighted by their physical and chemical characteristics and may be used in several applications.
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49
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Hu L, Zheng Y, Peng Y, Yao C, Zhang H. The optimization of isoamylase processing conditions for the preparation of high-amylose ginkgo starch. Int J Biol Macromol 2016; 86:105-11. [DOI: 10.1016/j.ijbiomac.2016.01.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Revised: 01/04/2016] [Accepted: 01/12/2016] [Indexed: 11/24/2022]
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50
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Ding Y, Kan J. Characterization of nanoscale retrograded starch prepared by a sonochemical method. STARCH-STARKE 2016. [DOI: 10.1002/star.201500313] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yongbo Ding
- College of Food Science; Southwest University; Chongqing P.R. China
- Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing); Ministry of Agriculture; P.R. China
| | - Jianquan Kan
- College of Food Science; Southwest University; Chongqing P.R. China
- Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing); Ministry of Agriculture; P.R. China
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