Physicochemical and prebiotic properties of resistant starch from Musa sapientum Linn., ABB group, cv. Kluai Namwa Luang

Patthanakorn Jaiturong; Nachtharinee Laosirisathian; Busaban Sirithunyalug; Sukum Eitssayeam; Sasithorn Sirilun; Wantida Chaiyana; Jakkapan Sirithunyalug

doi:10.1016/j.heliyon.2020.e05789

Physicochemical and prebiotic properties of resistant starch from Musa sapientum Linn., ABB group, cv. Kluai Namwa Luang

Heliyon. 2020 Dec 21;6(12):e05789. doi: 10.1016/j.heliyon.2020.e05789. eCollection 2020 Dec.

Authors

Patthanakorn Jaiturong^{1

2}, Nachtharinee Laosirisathian², Busaban Sirithunyalug², Sukum Eitssayeam³, Sasithorn Sirilun^{2

4}, Wantida Chaiyana^{2

5}, Jakkapan Sirithunyalug^{2

5}

Affiliations

¹ Graduate School, Chiang Mai University, Chiang Mai, 50200, Thailand.
² Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand.
³ Department of Physics and Materials, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.
⁴ Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceutical, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand.
⁵ Research Center of Pharmaceutical Nanotechnology, Chiang Mai University, Chiang Mai 50200, Thailand.

Abstract

Resistant starch (RS), a current health trend, can be obtained from various natural sources. Musa sapientum Linn., ABB group, cv. Kluai Namwa Luang is a good source of RS. This is the first study to investigate the physicochemical properties, RS contents, and prebiotic properties of unpeeled raw banana powder (URB), peeled raw banana powder (PRB), and banana starch (BS) from Kluai Namwa Luang. Their physicochemical properties were characterized by scanning electron microscope, differential scanning calorimeter, and X-ray diffractometer. The RS contents were determined using the Megazyme Resistant Starch Assay Kit. The prebiotic properties are reported as a prebiotic index (PI). The particle morphology of URB, PRB, and BS granules showed a smooth surface with irregular size and shape. Their gelatinization temperatures were 74-78 °C. All samples exhibited typical B-type diffraction patterns. URB contained the highest dietary fiber (9.7 ± 0.2 g per 100 g of dried sample), whereas BS contained the highest RS content (74.1 ± 0.1 g per 100 g of dried sample). Both URB and BS possessed excellent probiotic growth promotion, prebiotic properties with PI values comparable to the commercial inulin, and were highly resistant to digestive enzymes. Therefore, BS from Kluai Namwa Luang is suggested as functional nutrient in health promotion products.

Keywords: Banana starch; Musa sapientum; Prebiotic; Raw banana; Resistant starch.