Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit

Abstract

Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.

Physicochemical and prebiotic properties of resistant starch from Musa sapientum Linn., ABB group, cv. Kluai Namwa Luang

“…The ratio of 1022/995 cm À1 for URB, PRB, and BS were similar at 0.90, 0.88, and 0.88 μm, respectively. The results of all the sample agreed well with a previous study by Li et al (2018), who reported that for the ratio 1022/995 cm À1 , it also had no significant differences between the flesh starch (0.90) and peel starch (0.88) in other green banana varieties [55].…”

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

“…Despite of the banana starch is widely studied, these studies focus mainly on banana starch from flesh. However, the banana peel contains significant amounts of starch (≈30%) and therefore, can also be isolated, expanding its application and contributing to the reduction of the environmental impact caused by waste accumulation …”

“…Li et al . proposed a comparison of the physicochemical properties between starches from the flesh and peel of green banana.…”

Structure and Morphological Properties of Starch Macromolecule Using Biophysical Techniques

“…The granules also exhibited the eccentric hilum region and the maltese cross was observed under the polarization microscope. [ 13 ] Figure depicts the structure of starch granules under optical and polarization microscope.…”