Brazilian green banana
- 91 Downloads
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.
KeywordsGreen banana starch Gelatinization Resistant starch DSC TG/DTG
Authors express their gratitude to CAPES and CNPq for financial support.
- 3.Food and Agriculture Organization of the United Nations. Banana market review - 2015-2016. Rome, 2017. http://www.fao.org/3/a-i7410e.pdf. Accessed 15 Sep 2017.
- 7.Dantas JLL, Filho WSS. Classificação botânica, origem e evolução. In: Alves EJ, et al., editors. Banana para exportação: aspectos técnicos de produção. Brasília: Embrapa; 1997. p. 9–13.Google Scholar
- 16.Von Loesecke HW. Bananas. 2nd ed. New York: Interscience Publishers; 1950.Google Scholar
- 18.Ito VC, Bet CD, Wojeicchowski JP, Demiate IM, Spoto MHF, Schnitzler E, Lacerda LG. Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour. J Thermal Anal Calorim. 2017. https://doi.org/10.1007/s10973-017-6766-6.CrossRefGoogle Scholar
- 22.Gomes DS, Cordoba LP, Rosa LS, Spier MR, Schnitzler E, Waszczynskyj N. Thermal, pasting properties and morphological characterization of pea starch (Pisum sativum L.), rice starch (Oryza sativa) and arracacha starch (Arracacia xanthorrhiza) blends, established by simplex-centroid design. Thermochim Acta. 2018;662:90–9.CrossRefGoogle Scholar
- 25.Liao HJ, Hung CC. Chemical composition and in vitro starch digestibility of green banana (cv. Giant Cavendish) flour and its derived autoclaved/debranched powder. LWT-Food. Sci Technol. 2015;64(2):639–44.Google Scholar