Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments
Ultrasonic treatment combined with resveratrol modification was used to improve banana starch’s solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3741 |
| _version_ | 1797465274707869696 |
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| author | Ying Sun Yang Yang Lili Zheng Xiaoyan Zheng Dao Xiao Shenwan Wang Zhengke Zhang Binling Ai Zhanwu Sheng |
| author_facet | Ying Sun Yang Yang Lili Zheng Xiaoyan Zheng Dao Xiao Shenwan Wang Zhengke Zhang Binling Ai Zhanwu Sheng |
| author_sort | Ying Sun |
| collection | DOAJ |
| description | Ultrasonic treatment combined with resveratrol modification was used to improve banana starch’s solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, and the gelatinization temperatures increased from 64.10–73.92 °C to 70.77–75.83 °C. The storage modulus (G′) and loss modulus (G″) increased after ultrasound and resveratrol treatment, and the proportion of viscosity was increased after composition with resveratrol. Additionally, the in vitro digestibility decreased from 44.12% to 40.25%. The modified complexes had release-control ability for resveratrol. X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy demonstrated that complex structures became more compact and organized, whereas crystalline patterns were unchanged. Scanning electron microscopy (SEM) showed that the resveratrol modification caused physical change on the granular surface by creating pores and fissures. The findings can help develop antioxidant functional foods using banana starch. |
| first_indexed | 2024-03-09T18:19:13Z |
| format | Article |
| id | doaj.art-06376c2641264766aa97947db7d61ada |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:19:13Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-06376c2641264766aa97947db7d61ada2023-11-24T08:23:31ZengMDPI AGFoods2304-81582022-11-011122374110.3390/foods11223741Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol TreatmentsYing Sun0Yang Yang1Lili Zheng2Xiaoyan Zheng3Dao Xiao4Shenwan Wang5Zhengke Zhang6Binling Ai7Zhanwu Sheng8Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, ChinaHaikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, ChinaHaikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, ChinaHaikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, ChinaHaikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, ChinaHaikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, ChinaCollege of Food Science and Engineering, Hainan University, Haikou 570228, ChinaHaikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, ChinaHaikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, ChinaUltrasonic treatment combined with resveratrol modification was used to improve banana starch’s solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, and the gelatinization temperatures increased from 64.10–73.92 °C to 70.77–75.83 °C. The storage modulus (G′) and loss modulus (G″) increased after ultrasound and resveratrol treatment, and the proportion of viscosity was increased after composition with resveratrol. Additionally, the in vitro digestibility decreased from 44.12% to 40.25%. The modified complexes had release-control ability for resveratrol. X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy demonstrated that complex structures became more compact and organized, whereas crystalline patterns were unchanged. Scanning electron microscopy (SEM) showed that the resveratrol modification caused physical change on the granular surface by creating pores and fissures. The findings can help develop antioxidant functional foods using banana starch.https://www.mdpi.com/2304-8158/11/22/3741starch modificationthermal stabilityrheological propertiescrystallinitymorphology |
| spellingShingle | Ying Sun Yang Yang Lili Zheng Xiaoyan Zheng Dao Xiao Shenwan Wang Zhengke Zhang Binling Ai Zhanwu Sheng Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments Foods starch modification thermal stability rheological properties crystallinity morphology |
| title | Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments |
| title_full | Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments |
| title_fullStr | Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments |
| title_full_unstemmed | Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments |
| title_short | Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments |
| title_sort | physicochemical structural and digestive properties of banana starch modified by ultrasound and resveratrol treatments |
| topic | starch modification thermal stability rheological properties crystallinity morphology |
| url | https://www.mdpi.com/2304-8158/11/22/3741 |
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