Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch
The purpose of this study was to explore the effect of treatment with dielectric barrier discharge (DBD) plasma followed by complexation with resveratrol on the physicochemical properties and digestibility of green banana starch. The results showed that DBD plasma treatment improved the complexation...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-005.pdf |
| _version_ | 1827998367649628160 |
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| author | SUN Ying, ZHENG Lili, ZHENG Xiaoyan, YANG Yang, XIAO Dao, AI Binling, ZHANG Zhengke, SHENG Zhanwu |
| author_facet | SUN Ying, ZHENG Lili, ZHENG Xiaoyan, YANG Yang, XIAO Dao, AI Binling, ZHANG Zhengke, SHENG Zhanwu |
| author_sort | SUN Ying, ZHENG Lili, ZHENG Xiaoyan, YANG Yang, XIAO Dao, AI Binling, ZHANG Zhengke, SHENG Zhanwu |
| collection | DOAJ |
| description | The purpose of this study was to explore the effect of treatment with dielectric barrier discharge (DBD) plasma followed by complexation with resveratrol on the physicochemical properties and digestibility of green banana starch. The results showed that DBD plasma treatment improved the complexation between banana starch and resveratrol. Compared with unmodified banana starch, the solubility, retrogradation properties, oil-holding capacity, gelatinization temperature (the onset gelatinization temperature (To), peak gelatinization temperature (Tp) and conclusion gelatinization temperature (Tc) increased from 64.10, 71.14 and 73.92 ℃ to 70.18, 75.79 and 82.53 ℃, respectively) and digestibility of the complex were significantly improved, while the swelling power and freeze-thaw stability were reduced. Scanning electron microscopy (SEM) showed that DBD plasma treatment produced more starch fragments and etched the starch surface. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) showed that resveratrol combined with banana starch through CH-π bond, which made the structure of the complex more compact and orderly, forming a non V-type inclusion complex with high crystallinity. Therefore, plasma treatment and then complexation with polyphenols can improve the processing properties of banana starch, which will contribute to the development of new health foods. |
| first_indexed | 2024-04-10T05:42:22Z |
| format | Article |
| id | doaj.art-9c22ea5d312d4b5e8c0dd8262f42a10f |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-10T05:42:22Z |
| publishDate | 2023-02-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-9c22ea5d312d4b5e8c0dd8262f42a10f2023-03-06T07:13:33ZengChina Food Publishing CompanyShipin Kexue1002-66302023-02-01444324110.7506/spkx1002-6630-20211011-104Effects of Combined Plasma and Polyphenol Modification on Properties of Banana StarchSUN Ying, ZHENG Lili, ZHENG Xiaoyan, YANG Yang, XIAO Dao, AI Binling, ZHANG Zhengke, SHENG Zhanwu0(1. College of Food Science and Engineering, Hainan University, Haikou 570228, China; 2. Haikou Experimental Station of Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China)The purpose of this study was to explore the effect of treatment with dielectric barrier discharge (DBD) plasma followed by complexation with resveratrol on the physicochemical properties and digestibility of green banana starch. The results showed that DBD plasma treatment improved the complexation between banana starch and resveratrol. Compared with unmodified banana starch, the solubility, retrogradation properties, oil-holding capacity, gelatinization temperature (the onset gelatinization temperature (To), peak gelatinization temperature (Tp) and conclusion gelatinization temperature (Tc) increased from 64.10, 71.14 and 73.92 ℃ to 70.18, 75.79 and 82.53 ℃, respectively) and digestibility of the complex were significantly improved, while the swelling power and freeze-thaw stability were reduced. Scanning electron microscopy (SEM) showed that DBD plasma treatment produced more starch fragments and etched the starch surface. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) showed that resveratrol combined with banana starch through CH-π bond, which made the structure of the complex more compact and orderly, forming a non V-type inclusion complex with high crystallinity. Therefore, plasma treatment and then complexation with polyphenols can improve the processing properties of banana starch, which will contribute to the development of new health foods.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-005.pdfbanana starch; dielectric barrier discharge plasma; resveratrol |
| spellingShingle | SUN Ying, ZHENG Lili, ZHENG Xiaoyan, YANG Yang, XIAO Dao, AI Binling, ZHANG Zhengke, SHENG Zhanwu Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch Shipin Kexue banana starch; dielectric barrier discharge plasma; resveratrol |
| title | Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch |
| title_full | Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch |
| title_fullStr | Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch |
| title_full_unstemmed | Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch |
| title_short | Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch |
| title_sort | effects of combined plasma and polyphenol modification on properties of banana starch |
| topic | banana starch; dielectric barrier discharge plasma; resveratrol |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-005.pdf |
| work_keys_str_mv | AT sunyingzhenglilizhengxiaoyanyangyangxiaodaoaibinlingzhangzhengkeshengzhanwu effectsofcombinedplasmaandpolyphenolmodificationonpropertiesofbananastarch |