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Characterization of rejected green banana flour: morphological, structural, and techno-functional properties
Caracterización de la harina de banano verde de rechazo: propiedades morfológicas, estructurales y tecnofuncionales
DOI:
https://doi.org/10.15446/rfnam.v78n2.114205Keywords:
Cavendish, Isotherms, Microstructure, Starch, Thermal properties (en)Cavendish, Isotermas, Microestructura, Almidón, Propiedades térmicas (es)
Green banana flour (GBF) stands out as a promising raw material for agribusiness due to its techno-functional and nutritional properties. In this study, the characterization of flour obtained from rejected green bananas (Musa acuminata AAA, cv. Cavendish) produced in the department of Magdalena, Colombia, located north of the country on the Caribbean coast, was made. Physicochemical, proximate, morphological, structural, and techno-functional parameters were evaluated, as well as their thermal properties and pasting parameters. GBF had a high ash content (2.89%) and a low-fat content (0.6%), which contributes to a high mineral content and flour stability, respectively. The BET mathematical model showed the best fit to describe water absorption in GBF. X-ray diffraction analysis showed a combination of type A and B starch crystallinity. Raman spectroscopy analyses identified characteristic bands, functional groups and molecular interactions related to starch, amylose, and amylopectin (476, 941, and 2,914 cm-1) in the flour. GBF had a pasting temperature around 79.58 °C, good resistance to shear stress at high temperature, and a high tendency to retrogradation. The GBF gelatinization had an enthalpy value of 12.97 J g-1, while the retrogradation enthalpy was 8.19 J g-1. The thermal and pasting values support the starch tendency in GBF to retrograde; this is an attractive property to use GBF as a functional ingredient. This study established the potential of GBF as a promising solution to reduce post-harvest losses of rejected green bananas.
La harina de plátano verde (HBV) se destaca como una materia prima prometedora para la agroindustria por sus propiedades tecnofuncionales y nutricionales. En este estudio, se realizó la caracterización de una harina obtenida de plátano verde de rechazo (Musa acuminata AAA, cv. Cavendish) producido en el departamento de Magdalena, Colombia, ubicado al norte del país, en la costa Caribe. Se evaluaron parámetros fisicoquímicos, proximales, morfológicos, estructurales y tecnofuncionales, así como sus propiedades térmicas y parámetros de empastamiento. La HBV tuvo un alto contenido de cenizas (2,89%) y bajo contenido de grasas (0,6%), que contribuyen a un alto contenido mineral y estabilidad, respectivamente. El modelo matemático BET mostró el mejor ajuste para describir la absorción de agua en la HBV. El análisis de difracción de rayos X mostró una combinación de cristalinidad de almidón tipo A y B. Los análisis de espectroscopía Raman identificaron bandas características, grupos funcionales e interacciones moleculares relacionadas con el almidón, la amilosa y la amilopectina (476, 941 y 2.914 cm-1) en la harina. La HBV tuvo una temperatura de gelatinización cercana al 79,58 °C, buena resistencia al esfuerzo cortante a alta temperatura y tendencia a la retrogradación. La gelatinización de la HBV tuvo un valor de entalpía de 12,97 J g-1, mientras que la entalpía de retrogradación fue de 8,19 J g-1. Los valores térmicos y de empastamiento apoyan la tendencia a la retrogradación del almidón en la HBV; esta es una propiedad atractiva para utilizar la HBV como ingrediente funcional. Este estudio estableció el potencial de la HBV como una solución prometedora para reducir las pérdidas postcosecha de plátanos verdes de rechazo.
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1. Eduardo Rodriguez-Sandoval, Jesus Gil-Gonzalez, Sebastian Arias-Giraldo, Katherine Manjarres-Pinzon, Guillermo Correa-Londoño. (2025). The effects of extrusion on the techno-functional, physicochemical, pasting and microstructural properties of green banana flour. International Journal of Food Science and Technology, 61(1) https://doi.org/10.1093/ijfood/vvaf285.
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