Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.)

Ultrasonic assisted enzymolysis based modification of native banana starch - A comprehensive analyses of the structural, morphological, rheological and textural properties

Native banana starch (NS) has few limitations, such as poor solubility, low resistance to shear, temperature, and inconsistent retrogradation. This study investigates the effects of mono (α-amylase, pullulunase) and sequential enzymatic modifications of NS along with the application of ultrasound to enhance its functional attributes. Starch modified with α-amylase alone and along with ultrasound resulted the lowest amylose (20.23 %), resistant starch (28.22 %), higher rapidly digestible starch (48.92 %). Whereas pullulanase modification resulted in higher amylose (38.14 %), resistant starch (52.72 %) and therefore the better swelling power and water holding capacity. The retrogradation negatively associated with the solubility of these modified starches is outlined through the static viscosity measurements. Ultrasound enhanced the efficiency of enzymes by altering the structure of starch granules, confirmed through SEM analysis and provided differentiated thermal stability as observed through viscosity and enthalpy values from DSC. The dual sequential enzymatic treatment with ultrasound also significantly improved the starch solubility by altering the molecular structure as evidenced through XRD and FTIR analysis. NMR 1H spectra revealed distinct variations in the anomeric peaks and hydroxyl regions of modified starches. Cluster analysis highlighted the unique characteristics of ultrasound-assisted starches.

Influence of additives on the development, mechanical, functional characteristics and biodegradability of banana starch-based bio plastic films

Starch-based bio plastics, due to their abundance, recyclability, and biodegradability, offer a promising alternative to conventional petrochemical-based plastics. Additives significantly influences the functionality of bioplastics. This study investigates the effects of polyvinyl alcohol (PVA) and carboxymethyl cellulose (CMC) at varying concentrations on banana starch-based bioplastic films, using glycerol as a plasticizer. CMC-based films exhibited higher L* values and thickness (0.51-1.55 mm) compared to PVA films. Due to hydrophilicity, CMC films demonstrated 2-3 times greater solubility (17-23 %) and water absorption (75.29 %). Moisture-rich films, C3 and PC2:1, showed the highest WVTR values of 25.73 and 24.10 g/m2/day, respectively, while PVA-rich films (1-1.5 %) had lower WVTR. Increasing CMC concentration reduced OTR values (2.59-3.58 cm3/m2/day) compared to PVA (4.19-5.23 cm3/m2/day). PVA enhanced transparency and smoother morphology, while CMC imparted texture and fibrous structures. Gloss values ranged from 9.82 (P1) to 40.88 (PC2:1), with CMC films exhibiting 3-4 times higher gloss. Tensile strengths varied from 8.34 MPa (C1) to 24.73 MPa (C2), highlighting CMC's mechanical enhancement, while P1 achieved the highest elongation of 90.23 %. FTIR spectra confirmed banana starch matrices, and CMC's crystalline nature at 2θ = 23° reduced polarity and crystallinity, influencing water absorption. These insights support designing banana starch-based bioplastics for a sustainable future.

Physicochemical, Structural, and Digestive Properties of Green Banana Starch from Five Chinese Mutant Banana Species

This study provides a comprehensive analysis of the physicochemical, structural, and functional properties of starches extracted from five distinct banana varieties. The starches were labeled as follows: 'Nan Tian Huang' starch (NS), 'Da jiao' starch (DS), 'Gui jiao' starch (GS), 'Gong jiao' starch (OS), and 'Hong jiao' starch (HS). The results show that all starches have A-type crystalline structures and contain high levels of resistant starch, ranging from 88.3% to 93.5%. The amylose content ranges from 21.97% to 55.46%. The starches isolated from the five banana varieties are predominantly flat, rod-shaped, and spherical. Particle sizes vary significantly, ranging from 19.75 to 28.65 µm, which contributes to differences in their functional properties. For example, DS demonstrates exceptional functional properties, including high RS content, a low glycemic index, and excellent thermal stability. In contrast, HS starch, despite its high amylose content, exhibits higher enzymatic digestibility and lower freeze-thaw stability. Principal component analysis and correlation analysis revealed that amylose content, thermal properties, and particle morphology are key determinants of the physicochemical and digestive properties of banana starch, emphasizing their interdependence. Additionally, notable differences were observed in the gelatinization properties, thermal characteristics, crystallization, and textural parameters. These findings offer valuable insights into the potential applications of banana starch in functional foods and industrial products, highlighting the importance of starch type in optimizing its functionality.

Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches

Starch, a polysaccharide primarily composed of amylose and amylopectin, serves as a critical energy source in plants. However, its native properties often limit its application in the food industry. To overcome these limitations, starch modification is essential for enhancing its technological characteristics. In this context, this review explored the impacts of pulsed electric field (PEF) technology on starch modification. PEF, along with other electrotechnologies, utilizes high-voltage electrical pulses to induce structural and chemical changes in starch granules, leading to improvements in properties such as gelatinization, solubility, viscosity, and swelling capacity. Although PEF is a non-thermal process, it enables significant structural and physicochemical modifications in starch. By avoiding high temperatures that can cause changes in color, flavor, and degradation of essential nutrients, PEF-modified starch results in better preservation of nutritional and sensory qualities, while also enhancing its performance in various industrial processes. Despite its advantages, challenges such as the need for standardized protocols and potential unwanted side reactions at high intensities remain. This review examined the effectiveness of PEF in modifying starch for enhanced technological applications in the food industry, addressing both its benefits and limitations. Additionally, the article provided a foundational overview of starch, including its chemical structure, functionalities, and sources, both conventional and non-conventional, ensuring a comprehensive understanding of how PEF can be applied to optimize starch properties for industrial use.

Differences in hydration between high hydrostatic pressure and heat gelatinization of rice starch

The water distribution of high hydrostatic pressure-gelatinized rice starch (HHGS) and heat-gelatinized rice starch (HGS) were investigated under various DGs from 20 % to 100 %, and the effect of hydration on the packing of liquid-crystalline polymer, helix-coil transition, ordered structure change and thermal properties were illustrated. The T2 values at DG25%, the decreased characteristic dimensions of the lamellar structure, the increase of short chains, and the disappeared Maltese cross at DG50% for gelatinized rice starch indicated that the rice starch completed its hydration, which led to the entry of sufficient water to collapse of the crystalline lamellae and ordered structure. LF-NMR results showed that as DG increased, water molecules progressively entered into the tighter structure inside HHGS, and the T2 value decreased and reached a minimum (0.086 ms) at DG75%, while the T2 peak of HGS reached that position at DG25%. Therefore, the collapse of crystalline lamellae, the swelling of granules and the leaching of amylose of HHGS were limited, so the granules were more dispersed. The initial gelatinization temperature (To) and the wide flat DSC peak of HHGS were basically maintained as DG increased. However, the peak of HGS shifted toward higher temperatures and became sharpened and narrowed.

Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch (Musa paradisiaca L.)

Guayabo plantain (GP) starch was chemically modified by acetylation to evaluate its role as a stabilizer and emulsifier in low-fat dressings. Native starch (NS) from GP was chemically modified starch (MS), and its functional properties, such as water absorption index, water solubility index, swelling power, gelatinization temperature (Tg), were evaluated. Additionally, functional groups and morphology were identified using Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy. Low-fat dressings were prepared using NS and MS at two concentrations, 2% and 3% (NS2, NS3, MS2, MS3), and the stability of the dressings was evaluated over a storage period of 28 days at 4 °C ± 2.0 °C. The percentage of acetylation and the degree of substitution obtained were 2.48% and 0.01, respectively, complying with current regulations. MS showed a higher amylose content (23.62 ± 1.89%) than NS (16.01 ± 0.43%). The Tg of MS decreased, and the appearance of bands at 1012 and 1723 cm-1 in the FT-IR spectra suggested a modification in the functional characteristics of starch due to acetylation. Emulsions of MS at 2% and 3% (MS2 and MS3) showed a smaller droplet size and higher interfacial dispersion. However, MS3 had higher viscosity, which contributed to an increase in hydrophobicity and delays in flocculation and subsequent coalescence. This research study provides useful information on the use of 3% MS dressings in new food formulations, reducing fat content while preserving functional characteristics, thus ensuring greater stability.

Variation and Abundance of Resistant Starch in Selected Banana Cultivars in Uganda

The physiochemical, structural, and molecular characteristics of starch influence its functional properties, thereby dictating its utilization. The study aimed to profile the properties and quantity of resistant starch (RS) from 15 different banana varieties, extracted using a combination of alkaline and enzyme treatments. Granular structure and molecular organization were analyzed using light microscopy, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR). The physiochemical and functional properties were also investigated. RS content ranged from 49% to 80% without significant relationship to amylose (AM) (r = -0.1062). SEM revealed significant microarchitectural differences on the granules potentially affecting granule digestibility. FTIR and chemometrics identified differences in the crystalline peaks, yielding varying degrees of the molecular order of the RS polymers that aid in differentiating the RS sources. Despite similar solubility and swelling profiles, the pasting profiles varied across varieties, indicating high paste stability in hydrothermal processing. Clarity ranged from 43% to 93%, attributed to amylose leaching. This study highlights that RS from bananas varies in quantity, structure, and functionality, necessitating individualized approaches for processing and utilization.

Utilization of ripe coconut water in the development of probiotic gelatin

Background

Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow's milk. Fermentation of these matrices by lactic acid bacteria can add greater functionality to the product, improving its nutritional, sensory, and food safety characteristics, as well as creating bioactive components with beneficial effects on health. Concern for health and well-being has aroused interest in byproducts of the industry that have functional properties for the body, such as mature coconut water, a normally discarded residue that is rich in nutrients. This study aimed to develop a probiotic gelatin based on pulp and water from mature coconuts and evaluate the physicochemical characteristics, viability of the Lacticaseibacillus rhamnosus LR32 strain in the medium, as well as the texture properties of the product.

Methods

After collection and cleaning, the physicochemical characterization, mineral analysis, analysis of the total phenolic content and antioxidant activity of mature coconut water were carried out, as well as the centesimal composition of its pulp. Afterwards, the gelling was developed with the addition of modified corn starch, gelatin, sucrose, and probiotic culture, being subjected to acidity analysis, texture profile and cell count, on the first day and every 7 days during 21 days of storage, under refrigeration at 5 °C. An analysis of the centesimal composition was also carried out.

Results

The main minerals in coconut water were potassium (1,932.57 mg L-1), sodium (19.57 mg L-1), magnesium (85.13 mg L-1) calcium (279.93 mg L-1) and phosphorus (11.17 mg L- 1), while the pulp had potassium (35.96 g kg-1), sodium (0.97 g kg-1), magnesium (2.18 g kg-1), 37 calcium (1.64 g kg-1), and phosphorus (3.32 g kg-1). The phenolic content of the water and pulp was 5.72 and 9.77 mg gallic acid equivalent (GAE) 100 g-1, respectively, and the antioxidant capacity was 1.67 and 0.98 39 g of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) mg-1, respectively. The coconut pulp had 2.81 g 100 g-1of protein, 1.11 g 100 g-1 of 40 ash, 53% moisture, and 5.81 g 100 g-1 of carbohydrates. The gelatin produced during the storage period presented firmness parameters ranging from 145.82 to 206.81 grams-force (gf), adhesiveness from 692.85 to 1,028.63 gf sec, cohesiveness from 0.604 to 0.473, elasticity from 0.901 to 0.881, gumminess from 86.27 to 97.87 gf, and chewiness from 77.72 to 91.98 gf. Regarding the viability of the probiotic microorganism, the dessert had 7.49 log CFU g-1 that remained viable during the 21-day storage, reaching 8.51 CFU g-1. Acidity ranged from 0.15 to 0.64 g of lactic acid 100 g-1. The centesimal composition of the product showed 4.88 g 100 g-1 of protein, 0.54 g 100 g-1 of ash, 85.21% moisture, and 5.37g 100 g-1 of carbohydrates. The development of the gelatin made it possible to obtain a differentiated product, contributing to diversification in the food sector, providing a viable alternative for maintaining consumer health and reducing costs compared to desserts already available on the market.

Rod-Shaped Starch from Galanga: Physicochemical Properties, Fine Structure and In Vitro Digestibility

This work investigated the physicochemical properties, structural characteristics, and digestive properties of two non-conventional starches extracted from Galanga: Alpinia officinarum Hance starch (AOS) and Alpinia galanga Willd starch (AGS). The extraction rates of the two starches were 22.10 wt% and 15.73 wt%, which is lower than widely studied ginger (Zingiber officinale, ZOS). But they contained similar amounts of basic constituents. AOS and AGS showed a smooth, elongated shape, while ZOS was an oval sheet shape. AOS and ZOS were C-type starches, and AGS was an A-type starch. AOS showed the highest crystallinity (35.26 ± 1.02%) among the three starches, possessed a higher content of amylose (24.14 ± 0.73%) and a longer amylose average chain length (1419.38 ± 31.28) than AGS. AGS starch exhibits the highest viscosity at all stages, while AOS starch shows the lowest pasting temperature, and ZOS starch, due to its high amylose content, displays lower peak and trough viscosities. Significant differences were also found in the physicochemical properties of the three starches, including the swelling power, solubility, thermal properties, and rheological properties of the three starches. The total content of resistant starch (RS) and slowly digestible starch (SDS) in AOS (81.05%), AGS (81.46%), and ZOS (82.58%) are considered desirable. These findings proved to be valuable references for further research and utilization of ginger family starch.

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

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

Relationship among gelatinization, retrogradation behavior, and impedance characteristics of potato starch

In this study, the physicochemical properties of potato starch from different varieties were investigated. Furthermore, the relationships among gelatinization, retrogradation behavior, and impedance characteristics of potato starch gels were evaluated by texture analysis, low-field nuclear magnetic resonance spectroscopy, and electrical impedance spectroscopy. The results indicated amylose content was positively correlated with setback viscosity, and negatively correlated with T_o and ΔH. In addition, impedance values of potato starch gels differed in a frequency-dependent manner. Notably, higher frequencies resulted in low diffusion of ions in prepared gels, which combined with the concentration of mobile ions in free water, led to a gradual decrease in impedance module. Compared with phase values, impedance module showed high correlation with gelatinization parameters (T_o, T_p, and T_c) and viscosity parameters (peak temperature and setback viscosity), more notably at frequencies below 100 Hz. In this context, the electric current flowed through mobile ions that interacted with bound water attached to the starch molecules at lower voltage frequencies, and were repressed by the formation of an ordered and compact gel network during retrogradation. Collectively, these results indicate that impedance spectroscopy can be potentially used as an efficient and reliable method to predict gelatinization and retrogradation behavior of potato starch.