Effect of modified resistant starch of culinary banana on physicochemical, functional, morphological, diffraction, and thermal properties

Abstract

Resistant starch has received much attention for both its potential health benefits and functional properties. The present study revealed that the culinary banana can be a potential source for production of resistant starch type III. The results showed that resistant starch yield can be increased using debranching enzyme (Pullulanase EC 3.2.1.41) and hydrothermal process. The three repeated autoclaving and cooling (hydrothermal) cycles followed by storage at-20ºC, increased the resistant starch yield from 12.3 to 26.4%. The use of debranching enzyme and subsequent retrogradation at-20ºC increased the resistant starch yield up to 31.2%. The modified resistant starch when compared to culinary banana starch evinced better stability. The modified resistant starch was analyzed using scanning electron microscopy, Fourier transform infrared, x-ray diffraction, and thermogravimetric diffraction analysis to determine the structural changes which proved that the modification occurred substantially.

Effect of ultrasound assisted extraction of dietary fiber from pineapple peel and its application with anthocyanin rich black rice

“…In addition, TDF content of AUEDF was higher than culinary banana bract (78.73 g/100 g), yellow passion fruit (71.79 g/100 g) and mango (74 g/100 g) (Begum & Deka, 2019;López-Vargas et al, 2014). Moisture content of PP, AEDF and AUEDF ranged from 8% to 10.23%, which is within the allowed range for storage without quality degradation (Khawas & Deka, 2017). Protein content in AUEDF was less as compared to PP and AEDF and might be due to high intensity ultrasound treatment in AUEDF which led to protein denaturation (Reis et al, 2015).…”

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

“…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. However, the starch demonstrated a high pasting temperature which indicated that culinary banana starches have high gelatinisation temperature and resistance towards swelling.…”

“…Culinary banana starch exhibited a mixture of A-type and B-type polymorphs when observed under X-ray diffractometer. In addition, culinary banana starch has various functional groups which suggest C-type starch with a mixture of spherical and elliptical granules [38].…”

“…According to González-Soto et al [23], banana starch without treatment has higher available starch (80.5%) and lower RS content (9.1%) than the banana starch that was debranched for 5 h and longer (70.0-77.5% for available starch and 14.5-18.5% for RS). A recent study done by Khawas and Deka [38] indicated that the RS III produced from culinary banana starch through enzyme debranching and hydrothermal process showed remarkable changes in physicochemical, functional, morphological, and thermal characteristics when different processing conditions were employed. It was reported that the modification of starch to RS III occurred due to retrogradation of the amylose fraction.…”

“…Accordingly, the temperature and storage conditions enhanced its formation. Through analyses of scanning electron microscopy, Fourier transform infrared spectra, and thermogravimetric analysis, the results revealed various significant morphological changes and was observed with increase in starch concentration and elicited prominent modifications in enzyme-debranched RS [38]. Furthermore, starch from the peel of Agung banana, variety of Semeru, was isolated and characterised by Hadisoewignyo et al [2].…”