Integrative approach to modifying banana starch: The role of physical treatment and polyphenol enrichment on physicochemical and digestive characteristics

文献类型： 外文期刊

第一作者： Sun, Ying

作者： Sun, Ying;Xiao, Dao;Zheng, Xiaoyan;Yang, Yang;Zheng, Lili;Ai, Binling;Sun, Ying;Sheng, Zhanwu;Sun, Ying;Xiao, Dao;Zheng, Xiaoyan;Yang, Yang;Zheng, Lili;Ai, Binling

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关键词： Banana starch; Resveratrol; Plasma; Ultrasound; Heat-moisture; Resistant starch

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 202 卷

页码：

收录情况： SCI

摘要： This study assessed the effects of three physical methods-dielectric barrier discharge (DBD) plasma, ultrasound, and heat-moisture treatment-coupled with resveratrol enrichment, on the physicochemical and digestive properties of banana starch. The findings indicated that each physical treatment enhanced the complex index between starch and resveratrol. Scanning electron microscopy and X-ray diffraction analyses revealed that the inherent A-type crystallinity of the starch remained unchanged after modifications. Heat-moisture treatment induced the most profound alterations in the long-range and short-range order. While DBD plasma and ultrasound did not affect the granular morphology, heat-moisture treatment caused the most significant disruption. Furthermore, DBD plasma and ultrasound treatments significantly enhanced the solubility, gelatinization temperature, and viscoelastic properties of banana starch, while having a negligible effect on its digestibility. After heat-moisture treatment, banana starch exhibited significantly higher gelatinization temperatures (To = 72.13 degrees C, Tp = 82.56 degrees C, Tc = 83.69 degrees C) and a digestion rate of 82.37 %, compared to those observed with DBD plasma and ultrasound treatments, despite reduced solubility and viscoelasticity. Additionally, all three treatments improved the oil absorption capacity of the starch. The integration of resveratrol not only consolidated starch structure but also augmented its thermal stability and resistant starch content. These findings provide empirical support for modifying banana starch and expanding its application in food industry.

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