INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 9, ISSUE 03, MARCH 2020 ISSN 2277-8616

Modifications Of Banana Starch And Its

Characteristics: A Review
Tsani Adiyanti, Edy Subroto
Abstract: Banana is a potential source of starch. Many researchers have studied banana flour as a source of starch with various modifications, including
physical, chemical, and biological modifications. This review aims to discuss several methods of modification of banana starch, characteristics of
modified banana starch, and the benefits and applications of modified banana starch. Physical modification can be conducted by the heating method,
including through heat moisture treatment (HMT), dual retrogradation (DR), annealing (ANN), drying modification by oven method and freezing method.
Chemical modification can be conducted by esterification of octenyl succinic anhydride (OSA) and oxidation, and biological modification is performed by
adding enzymes in banana starch. All the modification treatments were compared with the native starch so that it can be shown changes in starch
characteristics from each modification. This modification in banana starch caused changes in the morphology of starch granules, amylase content,
starch crystal structure, emulsifier properties, and even digestibility. Changes in the modification have better benefits compared to native banana starch
and can be applied more broadly for various food and other products.

Index Terms: Banana starch, starch modification, resistant starch, digestibility

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1 INTRODUCTION Apart from these changes, modified starch can also turn into
Bananas are a potential source of starch, but bananas are resistant starch. Resistant starch is starch that can not be
subject to changes in physicochemical properties during the digested, which has a low glycemic index that is often used in
ripening process. This fruit has a short shelf life after a variety of functional food preparations and is well consumed
harvesting until the beginning of ethylene production. In by diabetics [12].
addition, in terms of the food industry, native banana starch
applications have several disadvantages, including low heat 2 MODIFICATION OF BANANA STARCH
stability, and ease of retrogradation during storage [1], [2].
However, it is necessary to modify banana starch, both 2.1 Physical modification
physically, chemically, or enzymatically [3], [4]. The process of Physical modification is generally by heating treatment,
modification of banana starch can be done through the including the method of heat moisture treatment (HMT), dual
modification of environmental conditions, especially the retrogradation (DR), and Annealing (ANN). Hydrothermal
temperature and atmosphere to extend the shelf life [5]. treatment such as HMT is conducted by adjusting the initial
Modification of banana starch can also be done physically like water content of flour/starch to a low water content followed by
the Heat Moisture Treatment (HMT), Dual Retrogradation heating at high temperatures [13]–[15]. In the research
(DR), and Annealing (ANN) methods [1]. HMT modified starch conducted by Cahyana et al. [1], banana flour was added to
is usually used for foods with low water content, while the ANN 30% distilled water; then, the flour was conditioned in a
method can be used for materials that have a higher water refrigerator at 4-5 ºC for 24 hours, then heated at 100 ºC for 8
content where the temperature is adjusted below the hours. Modification of Annealing (ANN) is conducted by the
gelatinization temperature but above the glass transition addition of distilled water in high amounts, but heating using
temperature [6]. Various modifications of banana starch affect relatively low temperatures [16], [17]. A study conducted by
several characteristics of banana starch. Physical methods Cahyana et al. [1] modified banana flour with the ANN method
can change the morphological shape of granules, crystallinity, through the addition of distilled water up to 70%, followed by
viscosity, and digestibility [1], [7]. In addition to physical heating on a water bath at 55 ºC. While the modification of
modification, chemical modification, and biological Dual Retrogradation (DR) is conducted on flour by adding less
modification, especially enzymatically, are also widely carried water than the HMT method, then heated to high temperatures
out [8], [9]. Biological and enzymatic modification has more with a shorter time than the HMT method. In his research, the
effect on the amylose content in starch [5], [9], while the ratio of water and flour was (1:5 w/v) then heated at 100 ºC for
chemical modification is very influential on the chemical 30 minutes, followed by storage at 4 ºC for 48 hours [1]. In
structure, which results in an increase in the hydrophobic addition to the heating method, physical modification of
nature of starch and is used to stabilize the emulsifier [10]. banana starch can be conducted by the drying method [18],
The physicochemical characteristics of starch, such as [19]. Pico et al. [20] conducted a study of fresh bananas that
amylose content and crystallinity, are believed to be were stored at 4 °C for 4 hours before peeling and slicing. This
responsible for the susceptibility of starch to enzymatic temperature was used to minimize the effects of the α-
degradation [11]. amylase activity and to avoid oxidation reactions during the
heating process. Bananas are then processed by two different
methods, namely the oven-based drying method and freeze-
drying method. The results showed that the dried banana flour
_____________________________________ in the oven produced banana flour containing a phenolic
compound, especially Epicatechin, which experienced a
• Tsani Adiyanti and Edy Subroto: Department of Food Industrial
Technology, Faculty of Agro-Industrial Technology, Universitas significant decrease whereas freeze-drying treatment
Padjadjaran, Jl.Raya Bandung-Sumedang Km. 21, Jatinangor, produced digestible starch, which can be digested faster than
Sumedang 40600, Indonesia. E-mail: [email protected]; oven drying. In another study, it was explained that cold
[email protected] storage before the heating process affected starch
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degradation during processing at high temperatures [5]. was found that the native banana flour granules had a size of
around 10-40 µM. Granules appear as elongated oval-shaped
2.2 Chemical Modification solids. These results were not significantly different from the
Chemical modification of banana flour/starch can be carried Annealing (ANN) method, but there were significant changes
out by esterification using octenyl succinate anhydride (OSA). in the HMT and DR treatment. In the HMT treatment obtained
This modification produces biopolymers that can be used to an amorphous-like shape with a cohesive structure and not
stabilize emulsions in various products [21]–[23]. OSA starch too dense, while the results of the DR treatment showed a
can be obtained by the esterification reaction between the cohesive structure. In the DR treatment, the results of SEM
starch hydroxyl group and octenyl succinate anhydride. The showed that the morphology of the starch granules was almost
most widely used synthesis pathway is the reaction in liquid the same as the HMT treatment, but more aggregated or
media with slightly alkaline conditions. This modification clustered. These morphological changes can cause
basically reduces hydrogen bonds between starch chains differences in enzymatic digestibility. In addition to changes in
through the formation of alkoxide functional groups and starch the morphology of the granules, also changes in decreasing
-OH groups, causing swelling of the starch granules and solubility [1], [4], [28].The pasting properties of banana flour
diffusion of OSA molecules in starch granules [8]. Other were analyzed using Rapid Visco Analyzer (RVA), the results
chemical modifications of banana starch include oxidation showed that the characteristics of the modified banana starch
method, which can produce banana starch which is a low paste changed by heating. The treatment of HMT was the
viscosity, excellent adhesive capacity, stable to heating, and most influential in changing the pasting properties compared
high clarity [2], [24], [25]. to other treatments. This is due to the chain of starch
polysaccharides is disrupted and reconnected during the
2.3 Biological modification heating process, then interactions between starch molecules
Biological modification of flour or starch is using enzymes. are stronger than other treatments, so higher heat is needed
Reddy et al. [9] in their research modified banana starch by to disrupt the structure of starch [1]. The drying method also
adding the enzyme pullulanase (40 U/g dried starch), then affects the characteristics of bananas flour/starch, including
incubated in a water bath at 60 ºC for 10 hours while stirring. the starch crystal structure [18]–[20]. The characteristics of
Pullulanase is an enzyme used to break α-1,6 bonds in starch obtained by the drying method also affect the phenolic
carbohydrate macromolecular groups such as starch. This profile present in the starch. The best quality banana flour in
enzyme collaborates with α-amylase to hydrolyze terms of the content of phenolic compounds is obtained by the
carbohydrate or starch molecules completely. This method can combination of freeze-drying and extrusion methods. This is
be done by heating the starch in water for 10 minutes using a due to the freeze-drying can help preserve secondary
water bath before enzymatic hydrolysis. The addition of this metabolites such as epicatechin and extrusion, thereby
enzyme can be used for preparations in making retrogradation increasing the bioavailability of flavonols in phenolic acids. In
banana starch [9]. Another biological modification is through the case of food fiber, the freeze-drying method is also a better
enzymatic hydrolysis of banana starch using amylase to alternative than conventional oven drying. This is due to the
produce maltodextrin and glucose syrup. The results obtained inactivation of the effective endogenous α-amylase enzyme,
show that the physical and chemical properties of maltodextrin which results in higher amounts of resistant starch [20]. In the
and glucose syrup from banana starch are almost the same as modification of the drying method, it is first incubated at low
those obtained from maize starch [26]. Apart from some of temperatures before processing with the dry or freeze method.
these modifications, the addition of phosphate fertilizer was This is due to incubation at low temperatures affects the
also able to affect the characteristics of banana starch as was characteristics of the resulting banana starch. This is related to
conducted in the study by Mesquita et al. [27] which reported the activity of α-amylase and β-amylase enzymes. Low
that bananas cultivated in experimental gardens were first temperature is more likely to stimulate degradation of starch
analyzed in the soil, then phosphating was fertilized. In this through the α-amylase pathway compared to the β-amylase
treatment, we must pay attention to the process of irrigation, pathway, which results in a different structure on the starch
thinning and removal of dry leaves, weed control, fertilizing, granules. At low temperatures, there are many rounded
controlling pests and diseases, eliminating banana hearts, granules with holes in the surface and have a higher amylose
removing pistils, and cutting pseudostem after harvest. The content during incubation [5]. Biological modification with the
results showed that fertilization with phosphate causes an addition of the pullulanase enzyme has been shown to
increase in granule size and phosphorus content, decreased increase the amylose content in banana starch. In addition,
the degree of crystallinity and resistant starch content, the results of the modification showed reduced viscosity and
changed the pasting properties, including decreased in the high thermal stability when compared to the native starch
peak viscosity, final viscosity, breakdown viscosity, and without modification [9]. The results of the esterification
setback viscosity. modification using OSA showed that the modified banana
starch could be used as an emulsion stabilizer because this
3 CHARACTERISTICS OF MODIFIED BANANA modification results in increased hydrophobic properties.
STARCH Besides being able to be used as an emulsion stabilizer, this
The results of the modification of banana starch by heating the modified banana starch also has increased elastic properties
process can be seen from the characteristics of crystallization compared to the native banana starch [10]. Modification
using X-Ray Diffractometry (XRD). Banana flour treated with through the addition of phosphate fertilizer during banana
Annealing shows the results that the flour still maintains its planting also affects several characteristics of the resulting
crystallinity structure [1]. While the morphological starch. In experiments conducted Mesquita et al. [27], the
characteristics of the granules were observed using a addition of phosphate fertilizers gave changes in crystallinity,
scanning electron microscope (SEM) of 1000x magnification, it granule size, amylose, and resistant starch, as well as the
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pasting properties and starch heat properties. 3 CONCLUSION

Some modification processes are carried out to get modified
4 BENEFITS AND APPLICATIONS OF banana starch, which is better in terms of benefits and its
MODIFIED BANANA STARCH components. Modifications can be conducted by physical,
chemical, and biological methods. The physical modification
4.1 Benefits of modified banana starch on digestibility was carried out by the method of heat moisture treatment
Modified banana starch can experience changes related to the (HMT), annealing (ANN), and dual retrogradation (DR), as well
digestibility of its starch, especially to resistant starch (RS) and as oven drying and freeze-drying methods. In several studies,
slowly digestability starch (SDS). Resistant starch is a starch the effect of heating affects the morphology of starch granules,
that is beneficial for health and still has proper nutrition. crystallinity, and other characteristics. Chemical modification is
Resistant starch is starch that escapes in the small intestine conducted by esterification by octenyl succinate anhydride
digestion then fermented by microflora in the large intestine (OSA) to produce biopolymers that can be used to stabilize
resulting in the formation of short-chain fatty acids, especially emulsions in various products. Biological modification is one of
butyric acid [29]–[31]. This resistant starch can also be used them through enzymatic modification using pullulanase which
as food fiber. There are several factors that affect starch will form resistant starch and increase the amylose content in
resistant to digestion, so resistant starch is divided into 4 [30], banana starch.
namely:
a. RS1: Starch which is physically inaccessible to digestion 4 ACKNOWLEDGMENTS
because it is trapped in a matrix that is difficult to digest The authors would like to thank you to the Rector of
b. RS2: Starch that is not gelatinized in the cooking process Universitas Padjadjaran, and The Ministry of Education and
c. RS3: Starch retrogradation after being gelatinized Culture of the Republic of Indonesia for the support provided.
d. RS4: starch that is chemically modified so that the body's
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