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Munir H, Alam H, Nadeem MT, Almalki RS, Arshad MS, Suleria HAR. Green banana resistant starch: A promising potential as functional ingredient against certain maladies. Food Sci Nutr 2024; 12:3787-3805. [PMID: 38873476 PMCID: PMC11167165 DOI: 10.1002/fsn3.4063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 02/14/2024] [Accepted: 02/21/2024] [Indexed: 06/15/2024] Open
Abstract
This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat-moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno-functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.
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Affiliation(s)
- Haroon Munir
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Hamza Alam
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Tahir Nadeem
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Riyadh S. Almalki
- Department of Pharmacology and Toxicology, Faculty of PharmacyUmm AL‐Qura UniversityMakkahSaudi Arabia
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
- Department of Agriculture and Food SystemsThe University of MelbourneMelbourneVictoriaAustralia
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Sultana A, Aghajanzadeh S, Thibault B, Ratti C, Khalloufi S. Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13347. [PMID: 38650473 DOI: 10.1111/1541-4337.13347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 04/25/2024]
Abstract
The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best-suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin-film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision-making in selecting the appropriate one. It was found that active freeze drying is effective in producing free-flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze-dried, spray freeze-dried, and foam mat-dried powders exhibit higher porosity than spray-dried ones, whereas supercritical drying produces nano-porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean-label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.
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Affiliation(s)
- Afroza Sultana
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
- Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
| | - Sara Aghajanzadeh
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Bruno Thibault
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Cristina Ratti
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
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Cortés Rodríguez M, Gil G JH, Ortega-Toro R. Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture. Heliyon 2023; 9:e19577. [PMID: 37809402 PMCID: PMC10558842 DOI: 10.1016/j.heliyon.2023.e19577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
The research objective was to experimentally optimize the fluidized bed agglomeration process of an agglomerated blackberry powder mixture (ABPM) using the response surface methodology. As a raw material, a powdered mixture of blackberry from Castile (Rubus glaucus Benth) obtained by spray drying (SD) was used. In the evaluation of the agglomeration process, the response surface methodology was applied using a central design with a face-centered composition (α = 1), considering the independent variables: fluidisation air inlet temperature (T) (50-70 °C), the binder solution atomization air pressure (P) (1-2 bar) and process time (t) (20-35 min); and the dependent variable: moisture content (Xw), solubility (S), wettability (We), apparent density (ρa), total phenols (TP), radical scavenging (ABTS·+ and DPPH· methods), anthocyanins (Ant) (cyanidin-3-glucoside (C3G)), ellagic acid (EA) and vitamin C (Vit. C). In general, the ABPM exhibited higher porosity and particle size, which generated changes in S, We and ρa, and a better rehydration capacity of the ABPM. The optimal process conditions (T = 70 °C, P = 1.7 bar and t = 21.7 min) defined the most favourable attributes of the ABPM (Xw = 9.7 ± 0.1%, S = 74.9 ± 4.9%, We = 13.7 ± 3.6 min, ρa = 0.312 ± 0.009 g/mL, TP = 4084.6 ± 30.6 mg AGE/100g dry base (db), ABTS·+ = 4511.4 ± 124.5 mg TE/100 g db, DPPH· = 4182.7 ± 66.4 mg TE/100 g db, Ant = 213.6 ± 15.9 mg C3G/100 g db, EA = 1878.2 ± 45.9 mg/100 g db and Vit. C = 29.8 ± 7.4 mg/100 g db. The agglomeration process improved the instantaneous properties and the flow behaviour of the ABPM. Additionally, it offers significant nutritional value with potential use as an instant drink and raw material for the food industry.
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Affiliation(s)
- Misael Cortés Rodríguez
- Universidad Nacional de Colombia sede Medellín, Facultad Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Cra. 65 No. 59A – 110, Medellín, CP 050034, Antioquia, Colombia
| | - Jesús Humberto Gil G
- Universidad Nacional de Colombia sede Medellín, Facultad Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Cra. 65 No. 59A – 110, Medellín, CP 050034, Antioquia, Colombia
| | - Rodrigo Ortega-Toro
- Universidad de Cartagena, Programa de Ingeniería de Alimentos, Food Packaging and Shelf Life Research Group (FP&SL), Avenida del Consulado Calle 30 No. 48 – 152, Cartagena de Indias D.T. y C., Colombia
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Physical, Morphological, and Rheological Properties of Agglomerated Milk Protein Isolate Powders: Effect of Binder Type and Concentration. Polymers (Basel) 2023; 15:polym15020411. [PMID: 36679289 PMCID: PMC9865926 DOI: 10.3390/polym15020411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/06/2023] [Accepted: 01/10/2023] [Indexed: 01/13/2023] Open
Abstract
Milk protein isolate powder (MPIP), a high protein-based powder, is a common dietary ingredient but has poor physical properties due to its cohesive nature. Powder agglomeration is one of the most widely used methods to improve and modify the quality of MPIP structures. In this study, the physical, morphological, and rheological properties of MPIPs agglomerated in a fluidized-bed agglomeration process were investigated as a function of sugar binder type and concentration. The physical properties of MPIP were evaluated by their flowability, cohesiveness, porosity, particle size distribution (PSD), and water-holding properties (wettability, solubility, and water-binding capacity). The density values of the agglomerated MPIPs decreased with increasing the binder concentration, whereas the porosity, wettability, and solubility values increased. Such trends were consistent with SEM observations. The MPIP agglomerated with 10% sorbitol had the largest particle diameter (D50) and showed better physical properties compared to the other sugar binders. The viscosity values (ηa,50) of the MPIPs agglomerated with sugar binders showed lower values than the control (no sugar binder). The agglomeration process enhanced the viscoelasticity of the MPIP, but the viscoelasticity decreased with increasing the sugar binder concentration. These observations suggested that the physical, morphological, and rheological properties of MPIP can be greatly affected by the binder type and concentration in the agglomeration process.
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Optimization of fluidized bed agglomeration process of a pineapple powder mixture using a binder solution of ginger extract and vitamin C. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8208572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Green banana (Musa spp.) is a significant source of starch (resistant starch ∼50%), phenolics and flavonoid compounds, and minerals (K, Mg, Zn, and Fe). The utilization of green bananas in their fresh form is limited, whereas the drying of bananas provides the opportunity to use them for various purposes. Drying temperature and slice thickness are important to be optimized for drying of bananas as they affect the quality parameters. The present study was conducted using response surface methodology to optimize tray-drying temperatures (50–80°C) and slice thicknesses (2–8 mm) on the basis of phytochemical and physical parameters of dried green banana slices. The cubic model was found to be the best fit for most of the responses (R2 = 0.95–1), and the quadratic model was fit for water activity (
) (R2 = 0.92). The optimized drying conditions were found as drying temperature of 50°C and slice thickness of 4.5 mm. Experimental responses exhibited maximum L
(84.06), C
(13.73), and ho(83.53) and minimum losses of total phenolic content (89.22 mg GAE/100 g) and total flavonoid content (3.10 mg QE/100 g) along with lower
(0.25). The optimized green banana flour was rich in carbohydrates (77.25 ± 0.06%) and low in fat (1.79 ± 0.11%). The flour obtained had good flowability with a mean particle size of 60.75 ± 1.99 µm. Flour’s gelatinization and decomposition temperatures were 102.7 and 292°C, respectively. In addition, flour’s water absorption, oil absorption, and solubility were 5.19 ± 0.01, 1.58 ± 0.01, and 0.14 ± 0.02 g/g, respectively. Green bananas dried at optimized conditions resulted in a better product with less phytochemical loss than dried with other methods.
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Agglomerate Growth of Xanthan Gum Powder during Fluidized-Bed Agglomeration Process. Polymers (Basel) 2022; 14:polym14194018. [PMID: 36235966 PMCID: PMC9571349 DOI: 10.3390/polym14194018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/21/2022] [Accepted: 09/22/2022] [Indexed: 11/20/2022] Open
Abstract
Xanthan gum (XG) powder was agglomerated via a fluidized-bed agglomeration process using water and maltodextrin (MD) binder solution, after which the products were examined. The agglomerated XG samples were collected every 10 min during agglomeration (50 min) to characterize particle growth behavior. Here, we investigated the particle size distribution, morphological characteristics, and rheological properties of agglomerates obtained at different agglomeration times. The particle size gradually increased with agglomeration time from 0 to 50 min. The porous agglomerates showed rapid growth after 40 min. The particle size of the final products tended to decrease in the dry phase for 10 min due to particle attribution during drying. Using MD as a binder solution instead of water resulted in larger XG particles. The dynamic moduli (G′ and G″) of the final product with water binder were higher than those of the native powder, whereas those of the final product with MD binder solution were lower. The G′ values of the agglomerates with MD increased gradually with agglomeration time. Native XG powders exhibited small and dense particles with a smooth surface, whereas the XG agglomerates had large and porous particles with rough surfaces and became more irregular and rougher as the agglomeration progressed.
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Padhi S, Dwivedi M. Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of Refractance window drying. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2021.100101] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Khoza M, Kayitesi E, Dlamini BC. Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour. Foods 2021; 10:2894. [PMID: 34945445 PMCID: PMC8700615 DOI: 10.3390/foods10122894] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate composition, Finger Rose and Pisang Awak had the highest protein (4.33 g/100 g) and fat (0.85 g/100 g) content, respectively. The highest ash content (3.50 g/100 g) occurred with both Grand Naine and FHIA-01 cultivars. Potassium and copper were the most abundant and least minerals, respectively. Pisang Awak cultivar had the highest water absorption capacity (67.11%), while Du Roi had the highest swelling power (0.83 g/g) at 90 °C. Scanning electron microscopy (SEM) images revealed that starch granules from all GBF cultivars were irregular in shape and they had dense surfaces with debris. All the GBF cultivars had similar diffraction patterns with prominent peaks from 15°-24° diffraction angles. The resistant starch (RS) and amylose content of the FHIA-01 cultivar indicates that the GBF has the potential to lower risks of type 2 diabetes and obesity. The highest TPC, TFC and antioxidant activity occurred with the Grande Naine cultivar. Based on their functional characteristics, the Grand Naine and FHIA-01 GBF cultivars could potentially be used as raw materials for bakery products as well as for the fortification of snacks.
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Affiliation(s)
- Minenhle Khoza
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Doornfontein, Johannesburg 2028, South Africa;
| | - Eugenie Kayitesi
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria 0028, South Africa;
| | - Bhekisisa C. Dlamini
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Doornfontein, Johannesburg 2028, South Africa;
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De Farias Silva CE, Vieira RC, da Silva ICC, de Oliveira Cerqueira RB, Andrade NP, Claudino da Silva F, de Andrade FP, de Souza Abud AK, Andreola K, Taranto OP. Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food: particle characterization, pulp formulation and sensory analysis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4194-4204. [PMID: 34538904 DOI: 10.1007/s13197-020-04892-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2020] [Accepted: 11/06/2020] [Indexed: 10/22/2022]
Abstract
In this study, agglomeration process was applied in concentrated rice protein (RP) powder using hydrolyzed collagen (HC) as binder to improve wetting time and flowability, aiming at its application in the food industry, namely for fruit pulp supplementation. Fruit pulps from acerola (Malpighia emarginata), cashew (Anarcadium occidentale), guava (Psidium guajava), soursop (Annona muricate), passion fruit (Passiflora edulis) and mandarin (Citrus reticulata) replaced in 1-5% (w/w) by RP or RP agglomerated with collagen were evaluated in terms of viscosity/color and sensory attributes. The addition of RP led to changes in the color of the pulps analyzed, resulting in a red and yellowish color. Viscosity analysis showed that the agglomeration process increased RP dispersion as a function of collagen concentration. The percentage of concentrated RP and RP agglomerated with collagen was limited to 1-3% in order to generate acceptance levels higher than 80%, which is similar to the acceptance rate of pulps without any addition (control-NA).
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Affiliation(s)
| | | | | | | | | | | | | | | | - Kaciane Andreola
- Faculty of Chemical Engineering, Mauá Institute of Technology, São Caetano do Sul, São Paulo Brazil
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Salazar D, Arancibia M, Casado S, Viteri A, López-Caballero ME, Montero MP. Green Banana ( Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications. Polymers (Basel) 2021; 13:polym13183183. [PMID: 34578084 PMCID: PMC8472418 DOI: 10.3390/polym13183183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 11/25/2022] Open
Abstract
In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as Enterobacteria and Staphylococcus aureus were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is a promising material to develop edible films for food applications.
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Affiliation(s)
- Diego Salazar
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
- Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
- Correspondence: (D.S.); (M.P.M.)
| | - Mirari Arancibia
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
| | - Santiago Casado
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
| | - Andrés Viteri
- Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (S.C.); (A.V.)
| | - María Elvira López-Caballero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Calle José Antonio Novais 10, 28040 Madrid, Spain;
| | - María Pilar Montero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Calle José Antonio Novais 10, 28040 Madrid, Spain;
- Correspondence: (D.S.); (M.P.M.)
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How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Foods 2021; 10:foods10081749. [PMID: 34441527 PMCID: PMC8393996 DOI: 10.3390/foods10081749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/24/2021] [Accepted: 07/26/2021] [Indexed: 11/17/2022] Open
Abstract
The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples.
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Marques BC, Rayo-Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chem 2021; 367:130639. [PMID: 34348199 DOI: 10.1016/j.foodchem.2021.130639] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 06/14/2021] [Accepted: 07/17/2021] [Indexed: 11/18/2022]
Abstract
In this work, an ingredient containing non-starch polysaccharides (NSP), obtained from overripe bananas, was characterized using differential scanning calorimetry (DSC) and vapor sorption isotherms. Soluble sugars from overripe bananas were extracted using ethanol, resulting in a solid NSP-rich fraction. The physical properties of this new ingredient and its response to temperature and water interactions are needed for its application as a fiber flour aggregate in food preparations. Results from thermal analyses, including gelatinization, glass transition and fusion, allowed building state diagrams, then compared to vapor sorption isotherms which resulted similar to a Brunauer-Emmet-Teller (BET) type III isotherm at 25 °C, for NSP and standards samples as arabinoxylan and polygalacturonic acid. A good fit was obtained for the glass transition curves using the Kwei model. This approach enabled us to explore the stability of the material, regarding safety limits for microbial deterioration and structural changes due to glass transition.
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Affiliation(s)
- Bianca C Marques
- Universidade de São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; Universidade de São Paulo, FoRC/NAPAN-Food Research Center, Brazil
| | - Lina M Rayo-Mendez
- Universidade de São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; Universidade de São Paulo, FoRC/NAPAN-Food Research Center, Brazil
| | - Carmen C Tadini
- Universidade de São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; Universidade de São Paulo, FoRC/NAPAN-Food Research Center, Brazil.
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Lee D, Min G, Roh W, Yoo B. Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration. Foods 2021; 10:foods10061387. [PMID: 34208442 PMCID: PMC8233982 DOI: 10.3390/foods10061387] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 06/08/2021] [Accepted: 06/11/2021] [Indexed: 11/16/2022] Open
Abstract
Particle agglomeration of fine gum powders to improve their physical and morphological characteristics is of crucial importance. Changes in the physical properties of guar gum, locust bean gum, and carboxymethyl cellulose powders subjected to fluidized-bed agglomeration with various sugar types as the binder were examined. The agglomerates with sugar binders had much larger particles (D50) and higher porosity (ε) than the corresponding fine gum powders, as confirmed by particle-size-distribution analysis and scanning electron microscopy. In particular, the carboxymethyl cellulose agglomerate exhibited much higher D50 and ε values than the original fine gum powder, with sorbitol as the binder resulting in the highest D50 and ε values. Except for guar gum with sorbitol as the binder, the guar gum and locust bean gum agglomerates with the other sugar binders showed lower Carr index and Hausner ratio values (thus exhibiting better flowability and lower cohesiveness) than the original powders, whereas those of the carboxymethyl cellulose agglomerates were higher. These findings indicate that the physical and structural properties of gum powders can be greatly improved according to the type of gum and sugar solution used in the agglomeration process.
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15
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Lee D, Yoo B. Cellulose derivatives agglomerated in a fluidized bed: Physical, rheological, and structural properties. Int J Biol Macromol 2021; 181:232-240. [PMID: 33775758 DOI: 10.1016/j.ijbiomac.2021.03.142] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/26/2022]
Abstract
Understanding the agglomeration of cellulose derivatives is crucial for the production of instant gum-based food thickeners. In the present study, physical, rheological, and structural properties of agglomerated water-soluble cellulose gums (CGs), such as carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), and methylcellulose (MC), were investigated at different concentrations of maltodextrin (MD) as a binder for fluidized-bed agglomeration. Among the CG agglomerates in the presence of MD, CMC exhibited better flowability and lower cohesiveness, showing lower Carr index and Hausner ratio values. The MC agglomerates with 20% MD exhibited higher porosity than the other CGs due to the size enlargement of MC particles, which was confirmed via scanning electron microscopy images and size distribution profiles. The dynamic moduli of the CG agglomerates were significantly decreased by the addition of MD and also decreased with increasing MD concentration. The tan δ values of the agglomerates increased with increasing MD concentration, indicating the enhancement of their viscous properties. These results suggest that the physical, rheological, and structural properties of cellulose derivatives with different types of CG can be greatly influenced by their agglomerate growths during fluidized-bed agglomeration of particles with the different concentrations of MD binder.
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Affiliation(s)
- D Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 410-820, Republic of Korea
| | - B Yoo
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 410-820, Republic of Korea.
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16
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Atalar İ, Kurt A, Saricaoğlu FT, Gül O, Gençcelep H. Agglomerated mushroom (
Agaricus bisporus
) powder: Optimization of top spray fluidized bed agglomeration conditions. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- İlyas Atalar
- Department of Food Engineering, Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
| | - Abdullah Kurt
- Department of Food Engineering, Aksehir Faculty of Engineering and Architecture Selcuk University Konya Turkey
| | - Furkan Türker Saricaoğlu
- Department of Food Engineering, Faculty of Engineering and Natural Science Bursa Technical University Bursa Turkey
| | - Osman Gül
- Department of Food Engineering, Faculty of Engineering and Architecture Kastamonu University Kastamonu Turkey
| | - Hüseyin Gençcelep
- Department of Food Engineering, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
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17
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Rayo-Mendez LM, Koshima CC, Pessoa Filho PA, Tadini CC. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110356] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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18
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Pandey S, Kumar A, Rao PS. Optimization, modeling, and characterization study for the physicochemical properties of raw banana and defatted soy composite extrudates. Food Chem 2020; 339:127865. [PMID: 32861929 DOI: 10.1016/j.foodchem.2020.127865] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 08/14/2020] [Accepted: 08/15/2020] [Indexed: 10/23/2022]
Abstract
Novel raw banana and defatted soy composite extrudates were formulated to combat celiac enteropathy. The influence of four independent parameters viz. barrel temperature (BT: 60-80 °C), screw speed (SS: 200-300 rpm), moisture content (MC: 10-20%, wb), and defatted soy flour content (SFC: 0-32%) on physicochemical properties of extrudates were evaluated. Response surface methodology (RSM) identified the optimum extrusion conditions (80 °C BT, 200 rpm SS, 10% MC, and 32% SFC). Compared to RSM (R2:0.379-0.918), artificial neural network (R2:0.909-0.991) proved as a better tool for response prediction. Scanning electron microscopy confirmed the antagonistic effect of SFC addition on extrudate porosity. The addition of SFC decreased the crystallinity of the starch granules (71 to 49%), whereas, storage time had a positive effect (49 to 53%) on crystallinity of the composite extrudates. Fourier transform infrared spectroscopy analysis elucidated the secondary structures of protein in the composite flour which were degraded during the extrusion cooking.
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Affiliation(s)
- Surabhi Pandey
- Bioresource Engineering, McGill University, 21111 Lakeshore, H9X3V9, Canada.
| | - Amit Kumar
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Pavuluri Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
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19
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Irie KR, Petit J, Gnagne EH, Kouadio OK, Gaiani C, Scher J, Amani GN. Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AA
B Musa
spp) powders. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14620] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Kady Rosine Irie
- Laboratoire de Biochimie Alimentaire et Technologies des Produits Tropicaux UFR STA Université Nangui Abrogoua 02 BP 801 Abidjan 02 Abidjan Côte d'Ivoire
- LIBio (Laboratoire d’Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
| | - Jérémy Petit
- LIBio (Laboratoire d’Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
| | - Eliane Hadiowe Gnagne
- Laboratoire de Biochimie Alimentaire et Technologies des Produits Tropicaux UFR STA Université Nangui Abrogoua 02 BP 801 Abidjan 02 Abidjan Côte d'Ivoire
| | - Olivier Kouadio Kouadio
- Laboratoire de Biochimie Alimentaire et Technologies des Produits Tropicaux UFR STA Université Nangui Abrogoua 02 BP 801 Abidjan 02 Abidjan Côte d'Ivoire
| | - Claire Gaiani
- LIBio (Laboratoire d’Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
| | - Joël Scher
- LIBio (Laboratoire d’Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
| | - Georges N’Guessan Amani
- Laboratoire de Biochimie Alimentaire et Technologies des Produits Tropicaux UFR STA Université Nangui Abrogoua 02 BP 801 Abidjan 02 Abidjan Côte d'Ivoire
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20
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Amini Khoozani A, Birch J, Bekhit AEDA. Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00402-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts. Processes (Basel) 2020. [DOI: 10.3390/pr8030307] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Developing circular value chains for continuing the use of and reducing the waste of the resources of industrial processing would eliminate impairments to the environment. The generation of nutrient-dense byproducts and coproducts with high-moisture contents are considered to be an issue for global food industries. These byproducts and coproducts spontaneously undergo chemical, biochemical, or microbial deteriorations due to high storage-temperatures, and consequently are turned into direct animal feed sources or even just treated as waste with eutrophication activity. This review provides an overview of selected mass-produced botanical food byproducts and coproducts (BFBC) including soybean okara, wheat germ, banana, and spent coffee grounds, with respect to value-added sustainable processing via proper drying technologies being employed. This review includes the current production of the above-mentioned agricultural products, the nutritional aspects of them, and the sustainable utilization of their coproducts. Additionally, the possible drying kinetics for value-added prospects are discussed.
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22
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Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2019.11.124] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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23
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Biernacka B, Dziki D, Różyło R, Gawlik-Dziki U. Banana Powder as an Additive to Common Wheat Pasta. Foods 2020; 9:foods9010053. [PMID: 31948070 PMCID: PMC7023123 DOI: 10.3390/foods9010053] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 12/05/2019] [Accepted: 12/17/2019] [Indexed: 02/07/2023] Open
Abstract
This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality parameters including texture, colour, cooking characteristics and sensory evaluation were determined. Total phenolics content and antioxidant activity were also evaluated. The increase in BP in the pasta recipe resulted in an increase in the weight increase index (from 2.88 to 3.55) and cooking loss (from 5.2% to 6.4%). The effects of the addition of bananas were also observed in changes in colour coordinates. It was shown that BP slightly decreased the lightness of cooked pasta and had little influence on colour coordinates of raw pasta. It was also found that the addition of BP higher than 3% decreased pasta firmness. The total phenolics content and antioxidant capacity of pasta increased with the addition of BP. Sensory evaluation of pasta showed that the replacement of common wheat flour with BP should not exceed 3%.
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Affiliation(s)
- Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
- Correspondence: ; Tel.:+48-81-445-61-25
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland;
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
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24
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Alonso-Gómez LA, Heredia-Olea E, Serna-Saldivar SO, Bello-Pérez LA. Whole unripe plantain (Musa paradisiaca L.) as raw material for bioethanol production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5784-5791. [PMID: 31162677 DOI: 10.1002/jsfa.9847] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 05/05/2019] [Accepted: 05/30/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The use of byproducts such as rejected plantain with final disposition problems and conversion processes with 'green' technologies are important research topics. Bioethanol production from crops with a high content of fermentable sugars is an alternative to that from traditional crops (corn and sugar cane). The aim of this work was to study the use of whole (peel and pulp) unripe plantain (WP) for bioethanol production. RESULTS Lab-scale liquefaction and saccharification of both materials released mainly three carbohydrates, glucose (9.02 mg g-1 ), maltose (0.45 mg g-1 ) and xylose (0.25 mg g-1 ). The WP saccharification required the use of pectinase and cellulase because of the high amounts of pectin and cellulose associated with the peel. Fermentation for 11 h produced similar ethanol concentration for both samples, but at the end of fermentation (32 h), the ethanol production was higher in the WP (58.6 mL L-1 ) compared with the plantain pulp (PP) (45.5 mL L-1 ). The theoretical ethanol yield was lower with WP (67%) than with PP (90%). CONCLUSION WP can be an alternative raw material for bioethanol production. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | - Erick Heredia-Olea
- Centro de Biotecnología-FEMSA, Tecnológico de Monterrey, Monterrey, Mexico
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25
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Yan S, Chen G, Hou Y, Chen Y. Improved solubility of banana starch by dielectric barrier discharge plasma treatment. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14318] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Si‐Liang Yan
- State Key Laboratory of Food Nutrition and Safety College of Food Engineering and Biotechnology Tianjin University of Science and Technology No. 29, No. 13 Ave., TEDA Tianjin 300457 China
| | - Gui‐Yun Chen
- State Key Laboratory of Food Nutrition and Safety College of Food Engineering and Biotechnology Tianjin University of Science and Technology No. 29, No. 13 Ave., TEDA Tianjin 300457 China
| | - Ya‐Jie Hou
- State Key Laboratory of Food Nutrition and Safety College of Food Engineering and Biotechnology Tianjin University of Science and Technology No. 29, No. 13 Ave., TEDA Tianjin 300457 China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety College of Food Engineering and Biotechnology Tianjin University of Science and Technology No. 29, No. 13 Ave., TEDA Tianjin 300457 China
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26
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Giraldo-Gómez GI, Rodríguez-Barona S, Sanabria-González NR. Preparation of instant green banana flour powders by an extrusion process. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.05.050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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27
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Mohammed NK, Tan CP, Abd Manap MY, Muhialdin BJ, Meor Hussin AS. Production of Functional Non-dairy Creamer using Nigella sativa oil Via Fluidized Bed Coating Technology. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02294-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Khoozani AA, Bekhit AEDA, Birch J. Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. Int J Biol Macromol 2019; 130:938-946. [DOI: 10.1016/j.ijbiomac.2019.03.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2018] [Revised: 02/15/2019] [Accepted: 03/02/2019] [Indexed: 01/22/2023]
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29
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Amini Khoozani A, Birch J, Bekhit AEDA. Production, application and health effects of banana pulp and peel flour in the food industry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:548-559. [PMID: 30906012 PMCID: PMC6400781 DOI: 10.1007/s13197-018-03562-z] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/15/2018] [Accepted: 12/26/2018] [Indexed: 12/20/2022]
Abstract
The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.
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Affiliation(s)
- Amir Amini Khoozani
- Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054 New Zealand
| | - John Birch
- Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054 New Zealand
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30
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Jeong G, Bak J, Yoo B. Physical and rheological properties of xanthan gum agglomerated in fluidized bed: Effect of HPMC as a binder. Int J Biol Macromol 2019; 121:424-428. [DOI: 10.1016/j.ijbiomac.2018.10.048] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 10/02/2018] [Accepted: 10/11/2018] [Indexed: 10/28/2022]
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31
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Li Z, Guo K, Lin L, He W, Zhang L, Wei C. Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit. Molecules 2018; 23:E2312. [PMID: 30208563 PMCID: PMC6225278 DOI: 10.3390/molecules23092312] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2018] [Revised: 09/04/2018] [Accepted: 09/10/2018] [Indexed: 11/22/2022] Open
Abstract
Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.
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Affiliation(s)
- Zheng Li
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Ke Guo
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Wei He
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Long Zhang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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Andreola K, Silva CA, Taranto OP. Agglomeration process of rice protein concentrate using glucomannan as binder: In-line monitoring of particle size. Chem Eng Res Des 2018. [DOI: 10.1016/j.cherd.2018.05.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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33
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Feltre G, Silva CA, Lima GB, Menegalli FC, Dacanal GC. Production of Thermal-Resistant Cornstarch-Alginate Beads by Dripping Agglomeration. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0296] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This work investigated the agglomeration of native cornstarch and production of microcapsules by dripping of sodium alginate suspensions into calcium chloride solution. The crosslinking reaction formed a calcium alginate that worked as an encapsulation matrix and coated the cornstarch granules. The spherical beads produced were rigid and compact, and resistant to mechanical handling. The differential scanning calorimetry (DSC) computed the thermal resistance of the cornstarch-alginate beads. Particles containing 50 % w/w calcium alginate showed an increased gelatinization peak compared to particles with a higher starch content. The increase in alginate fraction resulted in beads with a higher particle density. Scanning electron micrographs showed the coating of cornstarch by the calcium alginate matrix. The beads were compact and with no superficial pores. DSC thermograms of native cornstarch showed a gelatinization temperature of 70.0 °C, and the gelatinization range was 64.6–80.4 °C, while beads containing 50 % alginate had an increased peak at 79.5 °C and the gelatinization interval was 71.0–90.2 °C. When compared with the native cornstarch, cornstarch-alginate beads had a lower water absorption, and the gelatinization occurred at a higher temperature and over a wider temperature range.
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Affiliation(s)
- Gabriela Feltre
- Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of São Paulo , FZEA-USP, 13635-900 Pirassununga , SP, Brazil
- Laboratory of Process Engineering, School of Food Engineering , University of Campinas , UNICAMP, 13083-862 , Campinas , SP, Brazil
| | - Cassiane A. Silva
- Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of São Paulo , FZEA-USP, 13635-900 Pirassununga , SP, Brazil
| | - Gisele B. Lima
- Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of São Paulo , FZEA-USP, 13635-900 Pirassununga , SP, Brazil
| | - Florencia C. Menegalli
- Laboratory of Process Engineering, School of Food Engineering , University of Campinas , UNICAMP, 13083-862 , Campinas , SP, Brazil
| | - Gustavo C. Dacanal
- Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of São Paulo , FZEA-USP, 13635-900 Pirassununga , SP, Brazil
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34
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Combined effects of ultrasound and pulsed-vacuum on air-drying to obtain unripe banana flour. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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35
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La Fuente CI, Tadini CC. Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound – Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this research the application of ultrasound, prior to air-drying, describing the phenomena in two approaches: unripe banana slices immersed in water (hydrated) and vacuum packaged (non-hydrated) were investigated. The results showed two falling rate periods during the air-drying. For the second rate period, an increase of water effective diffusivity due to the “sponge effect” (direct effect of ultrasound) and the microscopic channels formation (indirect effect) was observed. Scanning electron microscopy images showed that untreated dried slices were less porous, characterized by small cavities and high density, while ultrasound pretreated slices resulted in a porous structure with more free volume between cells. An increase in porosity decreased the resistance for diffusion, influencing positively the water effective diffusivity. Moreover, ultrasound produced partial disorder of the crystalline structure within the starch granules, reducing the amount of energy required for gelatinization. Moreover, reduction of resistant starch content was not observed.
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36
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Batista A, Silva R, Cappato L, Ferreira M, Nascimento K, Schmiele M, Esmerino E, Balthazar C, Silva H, Moraes J, Pimentel T, Freitas M, Raices R, Silva M, Cruz A. Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.037] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Türker B, Savlak N, Kaşıkcı M. Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2016. [DOI: 10.12944/crnfsj.4.special-issue-october.25] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Celiac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is rich in starch but poor in terms of other nutrients, functional and health benefitial ingredients. Green (unripe) banana is a good source of resistant starch, non-starch polysaccharides including dietary fiber, antioxidants, poliphenols, essential minerals such as potassium, various vitamins e.g. provitamin A, carotenoid, B1, B2, C which are important for human health. In this research, it is aimed to develop nutritious and functional gluten free cake formulations by substituting green banana peel flour (GBPF) with rice flour (5%, 10%, 15% and 20%) and to investigate physical properties of GBPF substituted cakes. Cake volume, specific volume, density, baking loss and height of the cakes were in the range of 831.44 – 1034.11 cm3, 1.91-2.41 cm3/g, 0.41-0.52 g/cm3, 16.38-18.14% and 4.36-5.77 cm respectively. As a result, GBPF substituted gluten free cakes were successfully produced. Physical analyses of gluten free cakes showed that 5% and 10% GBPF substitution did not affect gluten free cake volume, specific volume, density and baking loss negatively. 5% and 10% GBPF substituted cakes were not different from control cake statistically (p>0.05). However, substitution levels of 15% and 20% resulted in poorer physical properties. Sensory analysis (data not shown) indicated that all GBPF substitution levels were acceptable, as determined by hedonic scala tests. By developing a nutritious gluten free cake alternative, it is expected to provide an alternative in the dietary diversity of individuals with celiac disease.
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Affiliation(s)
- Burcu Türker
- Department of Food Engineering, Celal Bayar University, Manisa, Turkey, 45140
| | - Nazlı Savlak
- Department of Food Engineering, Celal Bayar University, Manisa, Turkey, 45140
| | - Müzeyyen Kaşıkcı
- Department of Food Engineering, Celal Bayar University, Manisa, Turkey, 45140
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Savlak N, Türker B, Yeşilkanat N. Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour. Food Chem 2016; 213:180-186. [PMID: 27451170 DOI: 10.1016/j.foodchem.2016.06.064] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2016] [Revised: 06/20/2016] [Accepted: 06/20/2016] [Indexed: 12/23/2022]
Abstract
The objective of this study was to examine the effect of particle size distribution on physical, chemical and functional properties of unripe banana flour for the first time. A pure triploid (AAA group) of Musa acuminata subgroup Cavendish (°Brix;0.2, pH;4.73, titratable acidity; 0.56g/100g malic acid, total solids; 27.42%) which was supplied from Gazipaşa, Antalya, Turkey from October 2014 to October 2015 was used. Size fractions of <212, 212-315, 316-500 and 501-700μm were characterized for their physical, functional and antioxidant properties. Particle size significantly effected color, water absorbtion index and wettability. L(∗) value decreased, a(∗) and b(∗) values decreased by increasing particle size (r(2)=-0.94, r(2)=0.72, r(2)=0.73 respectively). Particles under 212μm had the lowest rate of wettability (83.40s). A negative correlation between particle size and wettability (r(2)=-0.75) and positive correlation between particle size and water absorption index (r(2)=0.94) was observed.
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Affiliation(s)
- Nazlı Savlak
- Celal Bayar University, Faculty of Engineering, Department of Food Engineering, 45140 Manisa, Turkey.
| | - Burcu Türker
- Celal Bayar University, Faculty of Engineering, Department of Food Engineering, 45140 Manisa, Turkey.
| | - Nazlıcan Yeşilkanat
- Celal Bayar University, Faculty of Engineering, Department of Food Engineering, 45140 Manisa, Turkey.
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Impact of resistant starch from unripe banana flour on hunger, satiety, and glucose homeostasis in healthy volunteers. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
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Hoffmann Sardá FA, de Lima FN, Lopes NT, Santos ADO, Tobaruela EDC, Kato ET, Menezes EW. Identification of carbohydrate parameters in commercial unripe banana flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.11.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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