How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

Udomkun, Patchimaporn; Masso, Cargele; Swennen, Rony; Innawong, Bhundit; Alakonya, Amos; Kuate, Apollin Fotso; Vanlauwe, Bernard

doi:10.3390/foods10081749

Cited by 8 publications

(6 citation statements)

References 83 publications

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“…The micrographs of the treatments can be seen in Figure 10 , showing differences in the topography between the two types of TPS and their respective composite materials. When using a magnification of 500×, TPS exposes a low roughness surface that is homogeneous and does not have porosity or cracks, which is characteristic of starch gelatinization; however, plantain starch possesses the “resistant” condition due to its high amylose content [ 60 , 61 , 62 ]. Residues of starch granules were identified in their native unplasticized state after undergoing the corresponding extrusion profile at 125 °C (see Figure 10 a).…”

Section: Resultsmentioning

confidence: 99%

Characterization and Implementation of Cocoa Pod Husk as a Reinforcing Agent to Obtain Thermoplastic Starches and Bio-Based Composite Materials

Holguín Posso,

Macías Silva,

Castañeda Niño

et al. 2024

Polymers

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When the cocoa pod husk (CPH) is used and processed, two types of flour were obtained and can be differentiated by particle size, fine flour (FFCH), and coarse flour (CFCH) and can be used as a possible reinforcement for the development of bio-based composite materials. Each flour was obtained from chopping, drying by forced convection, milling by blades, and sieving using the 100 mesh/bottom according to the Tyler series. Their physicochemical, thermal, and structural characterization made it possible to identify the lower presence of lignin and higher proportions of cellulose and pectin in FFCH. Based on the properties identified in FFCH, it was included in the processing of thermoplastic starch (TPS) from the plantain pulp (Musa paradisiaca) and its respective bio-based composite material using plantain peel short fiber (PPSF) as a reinforcing agent using the following sequence of processing techniques: extrusion, internal mixing, and compression molding. The influence of FFCH contributed to the increase in ultimate tensile strength (7.59 MPa) and higher matrix–reinforcement interaction when obtaining the freshly processed composite material (day 0) when compared to the bio-based composite material with higher FCP content (30%) in the absence of FFCH. As for the disadvantages of FFCH, reduced thermal stability (323.57 to 300.47 °C) and losses in ultimate tensile strength (0.73 MPa) and modulus of elasticity (142.53 to 26.17 MPa) during storage progress were identified. In the case of TPS, the strengthening action of FFCH was not evident. Finally, the use of CFCH was not considered for the elaboration of the bio-based composite material because it reached a higher lignin content than FFCH, which was expected to decrease its affinity with the TPS matrix, resulting in lower mechanical properties in the material.

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Section: Resultsmentioning

confidence: 99%

Characterization and Implementation of Cocoa Pod Husk as a Reinforcing Agent to Obtain Thermoplastic Starches and Bio-Based Composite Materials

Holguín Posso,

Macías Silva,

Castañeda Niño

et al. 2024

Polymers

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“…The sample's pasting qualities were evaluated using a Quick Visco Analyzer (Udomkun et al., 2021 ). As comparison to rice flour and wheat flour, banana flour had greater peak, hot paste, cold paste, and setback viscosities.…”

Section: Functional Properties Of Green Banana Resistant Starchmentioning

confidence: 99%

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

Munir,

Alam,

Nadeem

et al. 2024

Food Science & Nutrition

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This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat‐moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno‐functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.

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“…Especially unripe banana flour has been proposed as a functional ingredient for the elaboration of breads, cookies, or pasta [12]. This product is usually elaborated by cutting the fruit into slices and drying it in an oven for several hours [13]. In general, these cooking processes induce changes in their organoleptic characteristics, including modifications to the physical and chemical composition of banana products [14].…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Heating Treatments on the Antioxidant Activity and Phenolic Compounds of Ecuadorian Red Dacca Banana

Tuárez-García,

Galván-Gámez,

Erazo Solórzano

et al. 2023

Plants

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The banana is a tropical fruit characterized by its composition of healthy and nutritional compounds. This fruit is part of traditional Ecuadorian gastronomy, being consumed in a wide variety of ways. In this context, unripe Red Dacca banana samples and those submitted to different traditional Ecuadorian heating treatments (boiling, roasting, and baking) were evaluated to profile their phenolic content by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) and the antioxidant activity by ORAC, ABTS, and DPPH assays. A total of sixty-eight phenolic compounds were identified or tentatively identified in raw banana and treated samples, highlighting the content in flavonoids (flavan-3-ols with 88.33% and flavonols with 3.24%) followed by the hydroxybenzoic acid family (5.44%) in raw banana samples. The total phenolic compound content significantly decreased for all the elaborations evaluated, specifically from 442.12 mg/100 g DW in fresh bananas to 338.60 mg/100 g DW in boiled (23.41%), 243.63 mg/100 g DW in roasted (44.90%), and 109.85 mg/100 g DW in baked samples (75.15%). Flavan-3-ols and flavonols were the phenolic groups most affected by the heating treatments, while flavanones and hydroxybenzoic acids showed higher stability against the heating treatments, especially the boiled and roasted samples. In general, the decrease in phenolic compounds corresponded with a decline in antioxidant activity, evaluated by different methods, especially in baked samples. The results obtained from PCA studies confirmed that the impact of heating on the composition of some phenolic compounds was different depending on the technique used. In general, the heating processes applied to the banana samples induced phytochemical modifications. Even so, they remain an important source of bioactive compounds for consumers.

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How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

Cited by 8 publications

References 83 publications

Characterization and Implementation of Cocoa Pod Husk as a Reinforcing Agent to Obtain Thermoplastic Starches and Bio-Based Composite Materials

Characterization and Implementation of Cocoa Pod Husk as a Reinforcing Agent to Obtain Thermoplastic Starches and Bio-Based Composite Materials

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

Effects of Different Heating Treatments on the Antioxidant Activity and Phenolic Compounds of Ecuadorian Red Dacca Banana

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