Plantain (Muse spp.) is one of the most important fruits in developed countries in Asia, Latin America, and Africa. It is one of the main agricultural crops in Colombia, as the country has a planted area of 378,884 hectares and a production of 3,072,974 tons. Additionally, the plantain is Quindio's most important crop economically, as the department produces 221,929 tons and a participation in the department (plantain and tubers) of 97.04%, representing 7.22% of the national production.
The shell accounts for 35% to 40% of the fruit, so its residues could be used to manufacture various value added products including the extraction of starch for the food industry.
Starch is a major biopolymer composed of amylose and amylopectin. It is a major source of nutrition for humans and animals and it is an important raw material for the industry. It is an abundant, renewable, biodegradable and inexpensive material extracted from various natural sources such as tubers, cereals, legumes and raw fruit that can be used to generate higher value products, once they undergo a hydrolysis process.
Aparicio-Saguilán et al. (2014) stated there was a growing interest in obtaining starch from unconventional sources because they can have different physico-chemical and functional properties than the conventional starches, such as the ones isolated from maize, rice, wheat and potatoes. Plantains have been studied as an alternative source for obtaining starch and its potential has been highlighted by its physical, chemical and functional properties, digestibility, chemical modification and industrial uses.
Utrilla-Coello et al (2014) evaluate the physico-chemical, structural, and functional properties of the starches isolated from several varieties of plantain and its digestibility characteristics. Meanwhile, Bello-Perez et al (2002) and Aparicio-Saguilan et al (2014) obtained modified starches via the hydrolysis of plantain starches through acids enzymatically means. Due to its characteristics and properties, this type of starch can be used to develop new products, especially with as new ingredients with nutraceutical features.
An alternative development of new products can be obtained with maltodextrin, a non-sweet polysaccharide consisting of D-glucose units linked primarily by alpha linkages (1-4) with a dextrose value of less than 20 that can be obtained by enzymatic hydrolysis. Among the enzymes used for hydrolysis of starch is the alpha-amylase enzyme (alpha 1,4-D glucan glucanohydrolase) which allows the conversion of starch to maltose, glucose and dextrins.
The maltodextrin is used in the food and pharmaceutical industry because it allows the binding of flavor and fat, reducing oxygen permeability to the womb's wall and the apparent viscosity of a fluid.
The La Gran Colombia University in Armenia and the Faculty of Engineering of Colombia presented the work that evaluates the effect of enzymatic treatment on starch obtained from pulp and plantain peels (Musa paradisiaca spp.), the Dominican Harton variety to determine the effect that the drying temperature on hydrolyzate starch has on the fruits physical, chemical, and rheological properties.
The enzymatic treatment with the alpha amylase produced a significant effect on the chemical and rheological properties of the starch obtained from pulp and banana peel. The application of this treatment could generate an alternative use for pulp products and the plantain's skin.
The convective drying process is not suitable for obtaining maltodextrin from pulp and banana peels. The temperature increase generated by spray drying decreased the moisture content and water activity, generating stable products that can be stored.
Source: foodnewslatam.com