AI Article Synopsis
Article Abstract
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.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689167 | PMC |
| http://dx.doi.org/10.3390/foods11223741 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics.
Heliyon
December 2024
Safety and Health Science, Chang Jung Christian University, Tainan City, Taiwan, ROC.
The physicochemical characteristics of noodles prepared using Taiwan Oolong banana were evaluated. To prepare noodles, wheat flour was partially substituted with Oolong banana flour (OBF) in different levels (0, 2.5, 0.
View Article and Find Full Text PDFThe banana MaFLA27 confers cold tolerance partially through modulating cell wall remodeling.
Int J Biol Macromol
December 2024
College of Horticulture, South China Agricultural University, Guangzhou 510642, China. Electronic address:
Article Synopsis
- * Overexpression of MaFLA27 led to increased expression of genes involved in cell wall components and modification, contributing to thicker cell walls and higher levels of cellulose, lignin, and certain pectins in plants.
- * In contrast to wild-type plants, MaFLA27-overexpressing plants showed lower levels of pectin methyl-esterification and reduced reactive oxygen species after cold exposure, indicating a potential mechanism for improved cold tolerance linked to cell wall modifications.
Banana Starch Nanoparticles Disrupt the Integrity of the Intestinal Barrier by Opening Tight Junctions in Mice.
Small
December 2024
Department of food science and engineering, School of agriculture and biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
The banana-derived starch nanoparticles have been extensively used in food and biomedicine industries, due to their unique physicochemical properties and functional benefits. With their pervasive presence in food, people are significantly exposed to these nanoparticles, raising concerns about their potential health risks and impact on intestinal health. However, there is still limited understanding of the direct interaction between native banana starch nanoparticles (BSNs) and the intestinal systems.
View Article and Find Full Text PDFSustainable valorization of agricultural waste into bioplastic and its end-of-life recyclability for biochar production: Economic profitability and life cycle assessment.
Chemosphere
December 2024
Environmental Engineering Department, Egypt-Japan University of Science and Technology (E-JUST), Alexandria, 21934, Egypt.
While the industrial sectors have recently focused on producing bioplastic materials, the utilization of edible feedstocks and the generation of wastes and byproducts during the bioplastic synthesis process might delay achieving the environmental sustainability strategy. To overcome these limitations related to bioplastic industrialization, this study focuses on synthesizing bioplastics from waste sources, followed by recycling its end-of-life (e.g.
View Article and Find Full Text PDFReduction of oil absorption and acrylamide content in banana slices by infrared frying.
J Sci Food Agric
November 2024
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China.
Background: The crust characteristics of fried crisps determine their oil absorption. Starch structures, as the main components of fried starchy fruits and vegetables, influence their crust formation and properties. This study investigated the reduction of oil uptake and acrylamide content in infrared-fried (IF) banana slices by modifying starch structures at varying infrared power levels.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!