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Journal of Thermal Analysis and Calorimetry

, Volume 134, Issue 3, pp 2065–2073 | Cite as

Brazilian green banana

A thermal, structural and rheological investigation of resistant starch from different cultivars
  • Layse do Prado Cordoba
  • Rafaela Gomes da Silva
  • Daiane de Souza Gomes
  • Egon Schnitzler
  • Nina WaszczynskyjEmail author
Article
  • 91 Downloads

Abstract

Banana is a fruit largely consumed in the world. Unripe banana contains a great quantity of starch, which is in majority the resistant starch type. This biopolymer has several health benefits, and it can be applied in food products and biofilms. The starch properties can vary according to its botanical origin. The aim of this study was to investigate the green banana starch structure obtained from three fruits of two genotypes of genomic groups of banana: Terra Plátano (AAB), Caturra Cavendish (AAA) and Prata Anã (AAB). The samples were studied for resistant starch content using differential scanning calorimetry (DSC), thermogravimetric analysis, viscosity analysis (RVA), X-ray diffraction (XRD), scanning electron microscopy (SEM) and optical microscopy. By the DSC analysis, it was observed that the gelatinization phenomenon occurred at lower temperatures for Caturra Cavendish (AAA) and Prata Anã (AAB) in comparison with Terra Plátano (AAB). Thermogravimetric curves showed three mass losses to Terra Plátano (AAB) and four losses for Caturra Cavendish (AAA) and Prata Anã (AAB). By RVA it was observed that the starch from Terra Plátano (AAB) showed higher viscosity and retrogradation. The XRD indicated that the Caturra Cavendish (AAA) and Prata Anã (AAB) presented the C-type profile and the Terra Plátano (AAB) exhibited profile B-type and significantly higher relative crystallinity. SEM analysis and optical microscopy revealed that the granules have ellipsoidal and flattened shape. Considering the thermal and rheological characteristics presented, the use of banana starch in biofilms production and in food exposed to a cooking process is suggested.

Keywords

Green banana starch Gelatinization Resistant starch DSC TG/DTG 

Notes

Acknowledgements

Authors express their gratitude to CAPES and CNPq for financial support.

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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2018

Authors and Affiliations

  1. 1.Federal University of Paraná - UFPRCuritibaBrazil
  2. 2.State University of Ponta Grossa - UEPGPonta GrossaBrazil

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