Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

Fontes, Sabrina de Medeiros; Cavalcanti, Mônica Tejo; Candeia, Roberlucia Araújo; Almeida, Eveline Lopes

doi:10.1590/1678-457x.18916

Cited by 29 publications

(28 citation statements)

References 26 publications

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“…Low yields are related to the process of separating non‐starch products, which can influence the properties of this product (Orsuwan & Sothornvit, 2017). In addition, the different extraction methods, as well as differences in banana cultivars, are other factors that can influence the yield of the final product (Fontes et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

Alves

Lima

Chaves

et al. 2020

J Food Process Preserv

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The development of smart biodegradable films emerges as an alternative capable of indicating the correlation between the pH of a product and the color changes related to the degradation processes. Therefore, the aim of this investigation was to develop smart biodegradable films using biopolymers, green banana starch, gelatin, alginate, and red cabbage extract as a quality indicator in sheep meat. The polymeric indicator films were prepared from three formulations: (I) 2% starch + 0.5 grams of glycerol + 5% of red cabbage extract; (II) 2% starch + 2% gelatin + 0.7 grams of glycerol + 5% red cabbage extract; (III) 1.5% alginate + 0.5% starch + 2% gelatin + 1% glycerol + 15% red cabbage extract and evaluated for light sensitivity, swelling index, water vapor transmission, and pH activation. The films showed changes in hydrophilicity according to their formulation. In addition, the alginate/starch/gelatin formulation added with 15% of red cabbage extract showed the highest swelling rate (91.30%), activation of water vapor transmission (5.3 g mm m2/h/Pa), and pH, in addition to activation in sheep meat the formulation with the best potential as a pH indicator package. Thus, smart biodegradable films with red cabbage extract have high biodegradability and allow consumers to choose a product with higher preservation quality. Practical applications The deterioration of food is directly related to changes in the pH of the product, therefore, the use of smart biodegradable films incorporated with plant extracts, such as red cabbage, appears as an excellent alternative for the consumer to detect changes in the product. In this investigation, the use of natural polymers, starch, and alginate performed well in the production of films with plant extract. Therefore, the application of biodegradable polymers and red cabbage extract in the development of intelligent films, emerges as a new approach of satisfactory potential for insertion in the market, being a viable alternative for application in the food industry, with regard to the quality and conservation of food matrices.

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Section: Resultsmentioning

confidence: 99%

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

Alves

Lima

Chaves

et al. 2020

J Food Process Preserv

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“…A recent study showed that starch produced from the green banana variety of Mysore (Musa AAB-Mysore) had good physicochemical features and functional properties [37]. It is observed that starch from green variety of Mysore exhibited good swelling power which shows potential for its use in products that require water retention, such as meat and jellies.…”

Section: Functional Properties Of Resistant Starch Produced From Exotmentioning

confidence: 99%

“…It is observed that starch from green variety of Mysore exhibited good swelling power which shows potential for its use in products that require water retention, such as meat and jellies. In addition, the low percentage of water loss during storage and low setback obtained by a folder profile study showed that starch is less prone to syneresis, which is one of the important factors to be considered during development of food products which require to be kept under refrigeration [37]. Fontes et al [37] described the shape of starch granules of banana from the green variety of Mysore as ellipsoidal in shape with irregular diameters that range between axes of 10 μm and 100 μm and smooth surface.…”

Section: Functional Properties Of Resistant Starch Produced From Exotmentioning

confidence: 99%

“…In addition, the low percentage of water loss during storage and low setback obtained by a folder profile study showed that starch is less prone to syneresis, which is one of the important factors to be considered during development of food products which require to be kept under refrigeration [37]. Fontes et al [37] described the shape of starch granules of banana from the green variety of Mysore as ellipsoidal in shape with irregular diameters that range between axes of 10 μm and 100 μm and smooth surface. Another study done by Khawas and Deka [38] indicated that isolated culinary banana starch experienced restricted swelling and solubility profile and was unstable during freezing and thawing cycles.…”

Section: Functional Properties Of Resistant Starch Produced From Exotmentioning

confidence: 99%

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Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research

Ho¹,

Wong²

2020

Chemical Properties of Starch

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Resistant starch is a functional food ingredient that can resist enzymatic digestion in the small intestine and fermentation in large intestine. Resistant starch has many benefits to human health by promoting a balanced blood sugar and beneficial gut bacteria. This review highlighted the sources of different exotic fruit starch, such as banana, jackfruit, cempedak, durian, and breadfruit. The functional properties of these exotic fruit resistant starches were covered in this review. The effect of resistant starch on glycaemic index of food was revealed. This review also discussed on the applications of resistant starch in the production of food products and their effects on food quality. The provided information through the overall review could especially benefit the food industry in producing functional food products with great consumer acceptability.

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“…Figura 6. Curva de calorimetría diferencial de barrido de un almidón (Fontes, Cavalcanti, Candeia, & Almeida, 2017).…”

Section: Gelatinizaciónunclassified

Interacciones proteína-almidón y su aplicación en sistemas modelo

Núñez¹

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Introducción Necesidades proteicas de la población El almidón y su funcionalidad El almidón Propiedades físico-químicas del almidón Proteínas y su funcionalidad Aspectos generales de las proteínas y clasificación Propiedades nutricionales de las proteínas Propiedades funcionales de las proteínas Proteínas presentes en productos horneados a base de cereales Enriquecimiento proteico de productos horneados a base de cereales Efecto de diferentes proteínas sobre las propiedades del almidón Panes sin gluten enriquecidos proteicamente Bizcochos enriquecidos proteicamente Galletas "Sugar-snap" enriquecidas proteicamente

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Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

Cited by 29 publications

References 26 publications

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research

Interacciones proteína-almidón y su aplicación en sistemas modelo

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