Physicochemical, Structural, and Digestive Properties of Green Banana Starch from Five Chinese Mutant Banana Species

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 706 - 706

Published: Feb. 19, 2025

This study provides a comprehensive analysis of the physicochemical, structural, and functional properties starches extracted from five distinct banana varieties. The were labeled as follows: 'Nan Tian Huang' starch (NS), 'Da jiao' (DS), 'Gui (GS), 'Gong (OS), 'Hong (HS). results show that all have A-type crystalline structures contain high levels resistant starch, ranging 88.3% to 93.5%. amylose content ranges 21.97% 55.46%. isolated varieties are predominantly flat, rod-shaped, spherical. Particle sizes vary significantly, 19.75 28.65 µm, which contributes differences in their properties. For example, DS demonstrates exceptional properties, including RS content, low glycemic index, excellent thermal stability. In contrast, HS despite its exhibits higher enzymatic digestibility lower freeze-thaw Principal component correlation revealed particle morphology key determinants physicochemical digestive emphasizing interdependence. Additionally, notable observed gelatinization characteristics, crystallization, textural parameters. These findings offer valuable insights into potential applications foods industrial products, highlighting importance type optimizing functionality.

Language: Английский

Chitosan/OSA starch composite-stabilized Pickering emulsions: characterization and its application in curcumin

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117661 - 117661

Published: March 1, 2025

Language: Английский

Effect of emulsifier type on camellia oil-based nanostructured lipid carriers for delivery of curcumin

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144193 - 144193

Published: April 1, 2025

Language: Английский