{"title":"The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: A review","authors":"","doi":"10.1016/j.foodhyd.2024.110646","DOIUrl":null,"url":null,"abstract":"<div><p>Starch plays a main role in food and non-food applications, which explains the continuous search for alternative sources. The use of non-conventional sources to isolate starch has been a topic of interest to obtain this polysaccharide with novel or improved functionality. Unripe bananas fall within the category of non-conventional starchy sources. Studies on banana starch showed the unique characteristics of the polysaccharides, but their hierarchical structure deserves more investigation to understand varietal and crop variability. The multi-scale structure of either native or modified banana starch is responsible for the functional, physicochemical, rheological, and digestibility characteristics. The understanding of the different levels of the organization of the banana starch structure will support the optimal processing conditions, besides the interactions between starch and other biomolecules (proteins, lipids, bioactive compounds) to suggest the best applications. The hierarchical structure of banana starch underpins its physicochemical and functional properties directly affecting its digestibility. Studies of the multi-scale structure of banana starch are scarce and expanding the knowledge in this area will enhance the utilization of this starchy food crop and exploit its unique properties.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24009202","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Starch plays a main role in food and non-food applications, which explains the continuous search for alternative sources. The use of non-conventional sources to isolate starch has been a topic of interest to obtain this polysaccharide with novel or improved functionality. Unripe bananas fall within the category of non-conventional starchy sources. Studies on banana starch showed the unique characteristics of the polysaccharides, but their hierarchical structure deserves more investigation to understand varietal and crop variability. The multi-scale structure of either native or modified banana starch is responsible for the functional, physicochemical, rheological, and digestibility characteristics. The understanding of the different levels of the organization of the banana starch structure will support the optimal processing conditions, besides the interactions between starch and other biomolecules (proteins, lipids, bioactive compounds) to suggest the best applications. The hierarchical structure of banana starch underpins its physicochemical and functional properties directly affecting its digestibility. Studies of the multi-scale structure of banana starch are scarce and expanding the knowledge in this area will enhance the utilization of this starchy food crop and exploit its unique properties.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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