Banana Starch: Properties Illustration and Food Applications—A Review

Abstract

Bananas are a valuable crop that are embedded with various micronutrients. Unripe bananas are of interest because they are used by commercial interests as a source of starch. These starches can be modified to resistant forms to slow digestibility and lower glycemic index. In this context, they are of interest in diabetes, obesity, and cardiovascular disease research. Additionally, there is pharmaceutical interest in modified banana starches in terms of drug delivery and in the textile industry as filler in yarn. Due to the texturizing capacity, mouthfeel, and palatability of banana starches, the beverage, bakery, and confectionery industries have investigated their use for novel formulations. This Review summarizes the properties and applications of banana starches.

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

“…[ 19 ] For climacteric products such as banana, 3‐α‐amylases and 4‐β‐amylases glucosidases have been linked to starch to sucrose conversion. [ 13 ] Other authors have informed increases in the protein content from unripe to ripe dates due to biological synthesis. [ 20 ]…”

“…However, most of the research work considering chontaduro flour or starch has not considered the ripeness effect on the physicochemical properties of the resulting product, an open problem with strong influences on its end applications. [ 13 ] For instance, it has been reported increased crystallinity index, different viscoelastic properties, and decreases in the amylose content of certain varieties of banana starches during ripening. [ 14,15 ] Other authors reported decreases in the amylose content and the number of short amylopectin chains, resulting in a higher gelatinization temperature of starch from ripe rice.…”

Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector

“…The components of a banana change drastically as it matures, and starch is an integral constituent in the green unripe stage that undergoes required changes during maturation. The typical starch content decreases from 70% to 80% in the preclimacteric (before starch collapsing) stage to ≤1% at the end of the climacteric stage, while the sugars accumulate to ≥10% in the sparkling amount of the fruit (Dhull et al, 2021). In addition to its sweet taste (De Souza et al, 2018), banana pulp provides the emulsion structure of the cakes, which improves the starch's gelatinization temperature and increases the batter consistency (measured by rheometer), resulting in a hard cake with high volume (Segundo et al, 2017).…”

Physicochemical properties and in vitro digestibility of starches from different Taiwanese banana cultivars

“…Starch isolated from banana is considered an alternative source of indigestible carbohydrates because of its high dietary fibres and resistant starch which could protect against colon cancer, diarrhoea, intestinal disorders, and control diabetes and obesity (Bi et al, 2017;Dhull et al, 2021). Research on the digestion of banana carbohydrates in the human small intestine showed the amount of indigestible starch to be eight times higher than non-starch polysaccharides, which could be related to banana ripeness (Englyst and Cummings, 1986).…”

“…Research on the digestion of banana carbohydrates in the human small intestine showed the amount of indigestible starch to be eight times higher than non-starch polysaccharides, which could be related to banana ripeness (Englyst and Cummings, 1986). Nutritionally, starch digestion is divided into rapidly digestible (RDS), slowly digestible (SDS), and resistant starch (RS) fractions (Dhull et al, 2021). Research on human subjects showed that RDS has a high glycaemic index that is purported to increase the likelihood of diabetes/pre-diabetes, cardiovascular disease, and obesity.…”