ACS Food Science & Technology· 2026Q2
Optimization of Ultrasound and Acid Assisted Pretreatment Combined with Drying to Improve Resistant Starch, Structural Characteristics, and Bioactive Functionality of Green Banana Flour
- 0citations
- Q2SCImago
- 2026year
Short summary
Combining ultrasound, citric acid, and freeze-drying significantly increased resistant starch (RS) to 75.73% and lowered the glycemic index (GI) to 36.58% in green banana flour (GBF).
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Key points
- Optimized ultrasound and citric acid pretreatment combined with freeze-drying resulted in 75.73% resistant starch in green banana flour.
- The optimized process significantly reduced the glycemic index to 35.58%.
- Freeze-dried treated GBF showed enhanced hydration, oil absorption, and antioxidant capacity.
- Structural analysis indicated a more compact microstructure, reduced crystallinity, and confirmed functional groups.
- HPLC identified gallic acid, catechin, and chlorogenic acid as major phenolics.
AI-generated from the title and abstract; the full text is not read.
Abstract
Abstract This study optimized combined ultrasound and acid pretreatments and drying to regulate starch digestibility, structural organization, and bioactive functionality of green banana flour (GBF). Citric acid, sodium metabisulfite, and ultrasound were optimized using central composite design (CCD) to improve resistant starch (RS) content and reduce glycemic index (GI). Optimized pretreatments were integrated with freeze, vacuum, and oven drying to evaluate their effect on flour quality. Freeze-dried treated (FDT) GBF exhibited the highest RS content (75.73%), lowest GI (36.58%), improved hydration, and oil absorbing capacity. SEM revealed a compact microstructure, while FTIR confirmed functional groups, and XRD indicated reduced crystallinity. Antioxidant capacity was highest in FDT. HPLC identified gallic acid, catechin, and chlorogenic acid as predominant phenolics. While Principal component analysis (PCA) demonstrated clear separation of treatments based on structural and functional attributes. Overall, the optimized processing approach enhances GBF’s physicochemical and nutritional properties, supporting its application in functional food and nutraceutical formulations.
The authors' abstract, as published at the source. ACS Food Science & Technology, 2026 · DOI ↗
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Field: Nutrition and Dietetics
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