Effects of Low Heat-Moisture Treatment in Prata Green Banana Starch (Musa AAB-Prata)

Costa, Sabrina dos Santos; Almeida, Maria Climene Bezerra de Medeiros; Almeida, Eveline Lopes; Cavalcanti, Mônica Tejo

doi:10.1007/s11947-019-02352-5

Cited by 12 publications

(3 citation statements)

References 32 publications

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“…3b). The decrease in swelling and solubility that can relate to the denser structure of starch (dos Santos Costa et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…The increase in gelatinisation temperatures (Fig. 2b) is linked to a reinforcement of interactions between amylose and amylopectin branching (dos Santos Costa et al ., 2019; Fida et al ., 2020). Additionally, there is a reorganisation of polymer chains with the non‐crystalline regions of starch after HMT, resulting in the formation of a stable configuration (Zavareze & Dias, 2011).…”

Section: Discussionmentioning

confidence: 99%

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Preparation of resistant starch‐type III from jackfruit seed starch as a promising prebiotic for the treatment of diabetes

Vu,

Nguyen,

Nguyen

et al. 2024

Int J of Food Sci Tech

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SummaryIn efforts to treat diabetics, foods containing anti‐digestible ingredients are a promising approach. Resistant starch (RS) is one of the prebiotic ingredients that has the ability to resist digestion and pass through the colon, reducing fat accumulation. The production of RS from natural ingredients is of interest. The results of producing RS from jackfruit seeds show that the RS content increased from 25.97% to 52.26% by heat‐moisture treatment. After the modification process, the starch granules remained undeformed but exhibited agglomeration and the crystalline structure changed from type A to type C. The thermal properties of the starch were improved (85.16–90.42 °C), and higher gelatinisation temperature, around 2–7 °C. However, its swelling and solubility decreased by 35.32–72.59% and 15.83–79.10%, corresponding.

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“…3b). The decrease in swelling and solubility that can relate to the denser structure of starch (dos Santos Costa et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Preparation of resistant starch‐type III from jackfruit seed starch as a promising prebiotic for the treatment of diabetes

Vu,

Nguyen,

Nguyen

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Banana peel contains pectin, cellulose, starch, and other substances, which will promote the ability of cells to increase adhesion so that the fruit shows a state of vertical hardness. However, during the ripening process of banana fruit, cellulose, pectin, starch, and other substances are hydrolyzed by enzymes, which weakens the adhesion ability between cells and loosens the structure, making bananas show different degrees of softening and resulting in decreased hardness (dos Santos Costa et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

Low oxygen concentration alleviates banana peel browning by inhibiting membrane lipid oxidation and polyphenol oxidase activity

Ren,

Liu,

Huang

et al. 2024

Int J of Food Sci Tech

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SummaryBananas, a common fruit in our daily diet, often develop physiological disorders during the late ripening period, resulting in browning, which reduces their suitability for consumption. In this study, we inhibited the browning phenomenon by reducing the oxygen concentration to improve their storage period. Compared with banana fruit treated with high oxygen concentration, banana fruit treated with low oxygen concentration had higher hardness and significantly delayed weight loss. The analysis showed that low oxygen concentration enhanced the antioxidant capacity of banana skin cells by maintaining the DPPH scavenging capacity of antioxidant substances in the banana peel. The activity of the membrane‐degrading enzyme LOX is reduced, and the permeability of the cells is reduced, thus maintaining the structural integrity of the cells. Scanning electron microscope analysis showed that the integrity of the cell membrane was well maintained under low oxygen concentration, which restricted the reaction of phenols and PPO enzymes to produce quinones under the action of oxygen, and inhibited the browning phenomenon. These results suggest that low oxygen concentrations inhibit banana Browning by maintaining the structural integrity of cell membranes.

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Banana spoilage benchmark determination method and early warning potential based on hyperspectral data during its storage

et al. 2021

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Effects of Low Heat-Moisture Treatment in Prata Green Banana Starch (Musa AAB-Prata)

Cited by 12 publications

References 32 publications

Preparation of resistant starch‐type III from jackfruit seed starch as a promising prebiotic for the treatment of diabetes

Preparation of resistant starch‐type III from jackfruit seed starch as a promising prebiotic for the treatment of diabetes

Low oxygen concentration alleviates banana peel browning by inhibiting membrane lipid oxidation and polyphenol oxidase activity

Banana spoilage benchmark determination method and early warning potential based on hyperspectral data during its storage

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