The Properties, Modification, and Application of Banana Starch

Marta, Herlina; Cahyana, Yana; Djali, Mohamad; Pramafisi, G

doi:10.3390/polym14153092

Cited by 37 publications

(22 citation statements)

References 123 publications

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“…Therefore, due to their perishable nature, bananas must undergo additional processing to create other goods, such as banana flour. The advantages of processing bananas into banana flour include lengthening the period of storage, using them as adaptable raw materials, enhancing distribution security, and making them a useful material for processing [4]. As in our previous study, the unripe old banana fruit demonstrated higher anti-shigellosis activity than the ripe ones and it is more easier to make it into banana flour.…”

Section: Introductionsupporting

confidence: 58%

“…Banana flour is produced primarily for the following reasons: it is more durable in storage, can be utilized as a flexible raw material, increases distribution process safety, and is a useful material for processing [4]. Making it into banana flour also has the advantage of obtaining additional nutrients, including starch (84%), protein (6.8%), fat (0.3%), ash (0.5%), and food fiber (7.6%) [5].…”

Section: Discussionmentioning

confidence: 99%

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Effect of Heat Treatment on Potassium Content and Anti-Shigellosis Activity of Klutuk Bananas (Musa Balbisiana Colla) Fruit Flour

Kusuma

Ramdhani²,

SETIAFIANTI³

2022

Int J App Pharm

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Objective: to investigate the effect of heat treatment on the potassium content and anti-shigellosis action of klutuk banana fruit flour. Methods: The klutuk banana fruit slices were heat-treated using a validated oven under varied parameters of 30-50 °C for 15–40 h. Based on its minimum inhibitory concentration (MIC) value and the potassium analysis, the selected condition was then applied to the processing of bananas to produce stable flour. Atomic Absorption Spectrophotometry (AAS) was used to quantify the potassium concentration after the MIC value was calculated using the microbroth dilution method. Results: The best heat treat for the anti-shigellosis activity with a MIC of 3.125 mg/ml was at 50 °C for 20 h. The amount of potassium in the flour of klutuk banana fruit that had the best anti-dysentery activity was 0.3773 mg/ml or 9.76% of the total potassium content. But according to our research, the lower water content of banana flour caused by longer drying times and higher temperatures had no effect on the existence of antimicrobial metabolites. Conclusion: The potassium gain and anti-shigellosis action of klutuk banana fruit were thus significantly impacted by heat during the flour-processing stage.

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Section: Introductionsupporting

confidence: 58%

Section: Discussionmentioning

confidence: 99%

Effect of Heat Treatment on Potassium Content and Anti-Shigellosis Activity of Klutuk Bananas (Musa Balbisiana Colla) Fruit Flour

Kusuma

Ramdhani²,

SETIAFIANTI³

2022

Int J App Pharm

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“…fruit is recorded as one of the most economically important food sources and it is ranked as the fourth most cultivated crop, following rice, wheat, and maize in a worldwide level [ 1 , 2 ]. Banana is characterized as a low-cost food, providing high levels of energy because of its high composition in starch [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques

Kritsi

Tsiaka

Sotiroudis

et al. 2023

Life

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Banana ranks as the fifth most cultivated agricultural crop globally, highlighting its crucial socio-economic role. The banana’s health-promoting benefits are correlated with its composition in bioactive compounds, such as phenolic compounds. Thus, the present study attempts to evaluate the potential health benefits of banana phenolic content by combing analytical and in silico techniques. Particularly, the total phenolic content and antioxidant/antiradical activity of banana samples during ripening were determined spectrophotometrically. In parallel, liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis was implemented to unravel the variations in the phenolic profile of banana samples during ripening. Chlorogenic acid emerged as a ripening marker of banana, while apigenin and naringenin were abundant in the unripe fruit. In a further step, the binding potential of the elucidated phytochemicals was examined by utilizing molecular target prediction tools. Human carbonic anhydrase II (hCA-II) and XII (hCA-XII) enzymes were identified as the most promising targets and the inhibitory affinity of phenolic compounds was predicted through molecular docking studies. This class of enzymes is linked to a variety of pathological conditions, such as edema, obesity, hypertension, cancer, etc. The results assessment indicated that all assigned phenolic compounds constitute great candidates with potential inhibitory activity against CA enzymes.

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“…Como se observa en la tabla 1 el porcentaje de amilosa está cercano al 30,2 %, parámetro dentro de los porcentajes presentados en otras musáceas. (Marta et al, 2022). Es de anotar que el contenido de amilosa depende del origen botánico al que pertenece.…”

Section: Discussionunclassified

“…El plátano es un fruto del género Musa, el cual consiste en plantas herbáceas de origen asiático. (Marta et al, 2022) En Colombia se ha caracterizado por ser una actividad tradicional de la economía campesina y puede ser una alternativa para el aislamiento de almidón y posterior uso en la industria. (Moreno et al, 2021) El almidón es considerado como un polímero natural, con la capacidad de ser renovable y además biodegradable.…”

Section: Introductionunclassified

Caracterización del almidón de plátano pompo rayado (Mussa Manini)

Arboleda‐Murillo

Cañon-Ibarra

Baena-Jurado

et al. 2022

Rev. Invest. Univ. Quindío

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En este trabajo se realizó la caracterización del almidón de plátano pompo rayado extraído a través del método húmedo. El material obtenido se caracterizó de acuerdo con sus propiedades fisicoquímicas como contenido de humedad, fibra cruda y relación amilosa/amilopectina y adicionalmente se estudiaron sus propiedades funcionales: índice de Blancura (IB), índice de absorción de agua (IAA), índice de solubilidad en agua (ISA) y el poder de hinchamiento (PH). Los resultados indican que porcentaje de amilosa fue aproximadamente del 30,2 %, porcentaje dentro de encontrado para musáceas, pues, el contenido de amilosa depende del origen botánico. Por su parte, presenta un contenido de fibra alto encontrándose en 6,68%, superior a lo encontrado para otras variedades de plátano, las cuales se encuentran entre 2.5 – 4,0%. El estudio de las propiedades funcionales del material obtenido evidencia un índice de blancura mayor en comparación con las otras musáceas. Los valores para IAA que son aceptados por la FAO oscilan entre 0,82 y 15,52. Sin embargo, para los ISA se encontraron índices bajos cercanos a 0.333. El PH es un parámetro que va de la mano con el IAA en consecuencia, presenta el mismo comportamiento, con lo cual se pudo establecer que el almidón a tratar se encontró dentro de los rangos considerándose de buena calidad.

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The Properties, Modification, and Application of Banana Starch

Cited by 37 publications

References 123 publications

Effect of Heat Treatment on Potassium Content and Anti-Shigellosis Activity of Klutuk Bananas (Musa Balbisiana Colla) Fruit Flour

Effect of Heat Treatment on Potassium Content and Anti-Shigellosis Activity of Klutuk Bananas (Musa Balbisiana Colla) Fruit Flour

Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques

Caracterización del almidón de plátano pompo rayado (Mussa Manini)

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