Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp

Structural, physicochemical and rheological properties of starches isolated from banana varieties (Musa spp.)

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High starch content in green banana can be extracted for industry and avoid waste.

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Banana starch from Tanzania was rich in amylose and resistant starch.

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Banana starch paste presented great structural stability.

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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.

Potential Uses of Musaceae Wastes: Case of Application in the Development of Bio-Based Composites

The Musaceae family has significant potential as a source of lignocellulosic fibres and starch from the plant's bunches and pseudostems. These materials, which have traditionally been considered waste, can be used to produce fully bio-based composites to replace petroleum-derived synthetic plastics in some sectors such as packaging, the automotive industry, and implants. The fibres extracted from Musaceae have mechanical, thermal, and physicochemical properties that allow them to compete with other natural fibres such as sisal, henequen, fique, and jute, among others, which are currently used in the preparation of bio-based composites. Despite the potential use of Musaceae residues, there are currently not many records related to bio-based composites' developments using starches, flours, and lignocellulosic fibres from banana and plantain pseudostems. In this sense, the present study focusses on the description of the Musaceae components and the review of experimental reports where both lignocellulosic fibre from banana pseudostem and flour and starch are used with different biodegradable and non-biodegradable matrices, specifying the types of surface modification, the processing techniques used, and the applications achieved.

The Effects of Gelatinized Wheat Starch and High Salt Diet on Gut Microbiota and Metabolic Disorder

Diets high in gelatinized starch and high in gelatinized starch supplemented with salt-induced metabolic disorders and changes in gut microbiota have scarcely been studied. In this study, mice on wheat starch diets (WD) exhibited significantly higher body weight, white adipose tissue (WAT), and gut permeability compared to those on normal diet (ND). However, gelatinized wheat starch diet (GWD) and NaCl-supplemented gelatinized wheat starch diet (SGW) mice did not increase body and WAT weights or dyslipidemia, and maintained consistent colon pH at ND levels. WD mice showed higher levels of Desulfovibrio, Faecalibaculum, and Lactobacillus and lower levels of Muribaculum compared to ND mice. However, GWD and SGW mice showed a significantly different gut microbial composition, such as a lower proportion of Lactobacillus and Desulfovibrio, and higher proportion of Faecalibaculum and Muribaculum compared to WD mice. High starch diet-induced dysbiosis caused increase of lipid accumulation and inflammation-related proteins' expression, thereby leading to non-alcoholic fatty liver disease. However, GWD and SGW showed lower levels than that, and it might be due to the difference in the gut microbial composition compared to WD. Taken together, diets high in gelatinized starch and high in gelatinized starch supplemented with salt induced mild metabolic disorders compared to native starch.

Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties

Processing has major impacts on both the structure and composition of food and hence on nutritional value.