Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch

Fractionation on debranched waxy maize starch by gradient ethanol combined with annealing to improve in vitro digestion resistance and hydrothermal stability of type 3 resistant starch

Retrograded resistant starch (RS3), as a prebiotic, has attracted great attention owing to a good stability and an edible feature. This study aims to demonstrate how molecular weights, structural properties, in vitro digestibility and hydrothermal behaviors of RS3 are influenced by gradient ethanol fractionation assisted with annealing. Waxy maize dextrin (WMD) was sequentially precipitated by different volume ratios of dextrin solution to absolute ethanol in an order of 0.5:1, 1:1, and 1.5:1. RS3 prepared from WMD through tertiary precipitation (RWMD 1.5) exhibited higher resistance to digestibility and hydrothermal stability. This was attributed to the high production of slowly digestible starch (SDS, 63.1 %) and resistant starch (RS, 32.1 %), together with the highest peak temperature (101.3 °C) and gelatinization enthalpy (16.2 J/g). Moreover, RWMD 1.5 was largely formed by uniform and short WMD (weight-average molecular weight, 2.990 kDa), which thus caused the formation of homogeneous A-type crystals with ordered structures.

Physico-chemical and nutritional properties of breadfruit pulp and peel flours: Insights into starch molecular characteristics and their impact on starch digestibility

Breadfruit is an underutilized crop with significant nutritional potential as a gluten-free starch-rich food ingredient. This study evaluated the chemical, molecular, structural, and nutritional properties of breadfruit (BF) flours derived from both pulp and peel, along with banana flour as a reference. Starch digestibility, estimated in vitro, was linked to these properties. Both BF flours showed high starch and fiber contents, with low amylose levels. Flow Field-Flow Fractionation-MALS-dRI analysis revealed similar amylopectin molecular weights (MW = 1.04-1.15·108g/mol) and root mean square radius (rrms = 172-174 nm) in both BF flours, which were lower than those of banana flour (MW = 1.73·108 g/mol; rrms = 187 nm). Scanning electron micrographs revealed that BF starch granules were smaller (3-15 μm) and rougher compared to those found in the banana sample (15-50 μm). X-ray diffraction showed a B-type crystalline pattern in BF samples. Fourier-transform infrared spectroscopy showed a higher ordered crystallinity of starch and a significantly higher amount of disordered structures in the Amide I region in BF flours compared to banana. BF flours also exhibited higher gelatinization temperatures with a narrower range, indicating increased granular thermostability and amylopectin crystallite homogeneity. Peel flour contained high levels of polyphenols and minerals. The lower amylopectin molecular weight and size, smaller starch granules and lower amylose content of BF flours compared to banana flour could explain the higher starch-digestion-rate-index (SDRI) of their uncooked samples. Cooked BF flours, however, showed an SDRI 10 % lower than banana, suggesting a reduced glycemic index after gelatinization. This study provides valuable insights into BF flours composition, molecular and structural properties, and their relationship with digestibility. These findings are relevant for developing novel gluten-free foods. Further research is needed to assess the starch digestibility of real food products made with BF flours and to investigate their functional properties and technological performance.

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.

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.

Exploring the effects of enzymatic and thermal treatments on banana starch characteristics

Banana starch has a highly resistant starch (RS) and slow-digested starch (SDS) content, making it attractive as a functional ingredient. Unfortunately, banana starch requires modification processes due to the loss of RS and SDS during gelatinization because of its thermolabile characteristics. This study explores the effect of banana starch modification by enzymatic, heat moisture treatment (HMT) and dual modification (HMT+ enzymatic) on its nutritional (RS, SDS) and functional properties (hydration, structural, gelation, rheological). HMT and dual modifications decrease RS (from 44.62 g/100 g to 16.62 and 26.66 g/100 g, respectively) and increase SDS (from 21.72 g/100 g to 33.91 and 26.95 g/100 g, respectively) in raw starch but induce structural changes that enhance RS (from 3.10 g/100 g to 3.94 and 4.4 g/100 g, respectively) and SDS (from 2.58 g/100 g to 9.58 and 11.48 g/100 g) thermo-resistance in gelled starch. Also, changes in the functional properties of starches were evidenced, such as weaker gels (hardness < 41 g), lower water absorption (<12.35 g/g), high starch solubility (>1.77 g/100 g) and increased gelatinization temperature. Improved gelatinization temperature and RS thermostability resulted from modifications that could expand banana starch applications as a beverage and compote thickener agent.

Compound probiotics producing cellulase could replace cellulase preparations during solid-state fermentation of millet bran

Low-value agricultural by-products can be converted into high-value biological products by fermentation with probiotic strains or by enzymatic hydrolysis. However, the high costs of enzyme preparations significantly limit their applications in fermentation. In this study, the solid-state fermentation of millet bran was performed using a cellulase preparation and compound probiotics producing cellulase (CPPC), respectively. The results showed that both factors effectively destroyed the fiber structure, reduced the crude fiber content by 23.78% and 28.32%, respectively, and significantly increased the contents of beneficial metabolites and microorganisms. Moreover, CPPC could more effectively reduce the anti-nutrient factors and increase the content of anti-inflammatory metabolites. The correlation analysis revealed that Lactiplantibacillus and Issatchenkia had synergistic growth during fermentation. Overall, these results suggested that CPPC could replace cellulase preparation and improve antioxidant properties while reducing anti-nutrient factors of millet bran, thus providing a theoretical reference for the efficient utilization of agricultural by-products.

Functional properties and in vitro starch digestibility of infrared-treated (micronized) green banana flour

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.

Effects of three biological combined with chemical methods on the microstructure, physicochemical properties and antioxidant activity of millet bran dietary fibre

The effects of cellulase hydrolysis separately combined with hydroxypropylation, carboxymethylation and phosphate crosslinking on the physicochemical properties and antioxidant activity of millet bran dietary fibre (MBDF) were investigated. Compared to cellulase hydrolysis alone, these dual modifications more effectively improved the soluble fibre content, water-swelling ability, viscosity, emulsifying capacity and cation-exchange capacity of MBDF but reduced the emulsion stability, brightness and polyphenol content of MBDF (P < 0.05). MBDF modified by cellulase hydrolysis combined with hydroxypropylation showed the highest emulsifying capacity (60.03 m²/g) and oil-adsorption capacity (3.32 g/g) but the lowest nitrite ion-adsorbing ability (NIAA). MBDF modified by cellulase hydrolysis with carboxymethylation showed the highest surface hydrophobicity, cation-exchange capacity (0.352 mmol/g) and NIAA (152.89 μg/g). MBDF modified by cellulase hydrolysis combined with phosphate crosslinking exhibited excellent copper ion-adsorbing ability (19.97 mg/g) and viscosity (19.33 cp). Moreover, these dual modifications all enhanced the Fe²⁺ chelating ability and reducing power of MBDF (P < 0.05).

Octenyl Succinic Anhydride-Modified Starch Attenuates Body Weight Gain and Changes Intestinal Environment of High-Fat Diet-Fed Mice

Effects of octenylsuccinate (OS) starch on body composition and intestinal environment in high-fat diet-fed mice were investigated. C57BL/6J mice were treated with a regular-fat (RF) diet, a high-fat (HF) diet, or a high-fat diet supplemented with OS starch (HFOSS). Fecal short-chain fatty acids (SCFAs) were quantified using gas chromatography, and the fecal microbiota profile was analyzed by 16S rDNA sequencing. One-way ANOVA and metastats analysis were performed for statistical analysis. After 22 weeks of feeding, mice in the HFOSS group had significantly lower body weight, body fat, liver weight, and cumulative food intake than those in the HF group but higher than that of the RF group. Fecal total SCFA, acetic, propionic, and butyric acid concentrations were significantly higher in the HFOSS group than that in the HF and RF groups. OS starch intervention increased the relative abundance of Parabacteroides, Alistipes, and Ruminiclostridium_5 and decreased that of Tyzzerella, Oscillibacter, Desulfovibrio, and Anaerotruncus compared with the RF and HF groups. The relative abundance of Lachnospiraceae_UCG-006 in the HFOSS group was lower than that in the HF group but higher than that in the RF group. In conclusion, OS starch prevents fat accumulation in high-fat diet-fed mice and might provide potential health benefits due to its fermentability in the gut and its ability to regulate gut microbial community structure.

Lignocellulose, dietary fibre, inulin and their potential application in food

In recent years, due to food insecurity, lignocellulose, dietary fibre as well as inulin have received wider attention owing to their abundance and being relatively low-cost indigestible polysaccharides. Since the recognition, acceptance of the consumption and utilization of these polysaccharides, as well as their attraction in science and industry has grown tremendously. There have been further researches carried out to ascertain the fact that people who consume or utilize these polysaccharides have low exposure to some fatal life-threatening illnesses. Rich sources of indigestible polysaccharides such as vegetables, cereals, fruits and nuts are beneficial to good health as consuming them reduce the occurrence of degenerating diseases such as colon cancer, heart disease, diabetes, etc. Despite these increasing facts depicting their advantages in the state of human health, their intake and utilization still fall below the acceptable limit and the knowledge of how they work in the human body are minimal with their explicit actions not easily shown. Hence, this review gives a better understanding of the significance of lignocellulose, dietary fibre and inulin, their functions, classifications, types and applications in the food industry, thereby exposing their various uses as these polycarbohydrates were considered a waste before now.