Starch isolation and partial characterization of commercial cooking and dessert banana cultivars growing in Mexico

Abstract

Four types of banana were collected from one of the main areas of production in the south of Mexico; three were classified as dessert bananas and one as a cooking banana. The starch was isolated from the unripe fruit, and the morphological and physicochemical features were analyzed. The isolated starches presented high purity (92–98%). The cooking banana cultivar showed the highest RS content (63.1%) following the one isolated from the dessert banana cultivar (58.1%). The morphology of the starch granules was different in the banana starches, highlighting the Morado cultivar (dessert banana) with long and narrow starch granules. The starch of the cooking banana cultivar presented higher gelatinization temperatures and enthalpy compared to the starch in the dessert banana cultivars. However, no tendency to enthalpy of retrogradation was found related to the consumption mode of the fruit. The physicochemical and morphology features of the banana starches can explain the consumption mode of the fruit. Additionally, banana cultivars should be used for starch isolation, and these banana starches can be used for specific products.

Thermal, rheological, and structural characteristics of banana starches isolated using ethanol

“…Significant differences in the values were found among starches isolated from the banana varieties. In general, the temperature and the enthalpy values found in this work were lower than those reported using a different isolation method . Small differences in the temperatures describing the retrogradation process, were observed although the temperature range ( T c – T o ) was shorter with lower enthalpy value for this phase transition compared to published data .…”

“…The breakdown, setback, and peak viscosity obtained from the pasting profile in both studies showed differences, indicating that the starch isolation method influenced the pasting characteristics. Starch purity as reported by Agama-Acevedo et al [13] was found between 92.08 and 98.63%; meanwhile, in this work, the purity values ranged from 82.82 to 89.56% (Macho 88.89%, Enano 83.75%, Morado 82.82%, and Valery 89.56%). The isolation method used in this study is a simple procedure yielding a product with lower purity, although the obtained starches showed suitable properties to be used as a food ingredient.…”

“…The amylose content has an important effect on the rheological properties of banana starch (Morado had the highest value, followed by Macho and in the same proportion Valery and Enano, as reported by Mendez-Montealvo et al [22]), and the granule size (33, 30, 25, and 24 mm for Valery, Enano, Macho, and Morado, respectively, as reported by Agama-Acevedo et al [13]). The viscosity values for the isolated starches were lower compared to those reported by Casarrubias-Castillo et al [23] using a similar procedure.…”

Compositional, morphological, and physicochemical properties of starches from red adzuki bean, chickpea, faba bean, and baiyue bean grown in China

“…The DSC curves of red adzuki bean starches exhibited wider peaks than those from other three legume starch (Figure ), which suggested its broader range of gelatinization temperature (Δ T r ) as shown in Table . The Δ T r is related to the heterogeneity of the starch granule sizes and the distribution of amylose and amylopectin, which produce a semi‐crystalline arrangement inside the granule (Agama‐Acevedo et al., ). A wide melting range might imply crystals with a large variation in stability, whereas a narrow range could suggest crystals of a more homogeneous quality and similar stability.…”

Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties

“…Thus, the molecular and structural features of banana starch are different for each variety [30]. This issue can be related to the consumption type, as previously reported [31][32][33]. The banana variety influences the crystalline arrangement because the chain-length distribution is important during chemical modification of starch.…”