Changes in resistant starch from two banana cultivars during postharvest storage

Area of Science:

• Food Science
• Carbohydrate Chemistry
• Agricultural Science

Background:

• Resistant starch (RS) is a type of dietary fiber with potential health benefits.
• Banana is a rich source of resistant starch, but its properties vary with cultivar and ripening stage.

Purpose of the Study:

• To investigate the structural and physicochemical characteristics of resistant starch from two banana cultivars (Musa AAA group, Cavendish subgroup and Musa ABB group, Pisang Awak subgroup) at seven ripening stages.
• To provide data for the potential applications of banana resistant starches.

Main Methods:

• Extraction and isolation of resistant starch samples.
• Microscopy (light, polarizing, scanning electron) for structural analysis.
• X-ray diffraction and infrared spectroscopy for structural characterization.
• Determination of physicochemical properties (water-holding capacity, solubility, swelling power, transparency, starch-iodine absorption, Brabender microviscoamylograph).

Main Results:

• Significant differences in microstructure and physicochemical properties were observed among banana resistant starch samples.
• Ripening stage significantly influenced the characteristics of resistant starch.
• Variations were noted between the two banana cultivars studied.

Conclusions:

• Banana resistant starches exhibit diverse microstructural and physicochemical profiles influenced by cultivar and ripening.
• Understanding these variations is crucial for optimizing the use of banana resistant starch in food applications.
• This research provides valuable data for the food industry regarding banana resistant starch functionality.