Banana starch: Modification methods and their effect on starch properties–a recent review

Abstract

Unripe green banana is a valuable and sustainable source of starch that offers numerous health advantages. This starch holds significant potential by being low-cost, flexible, hydrophilic, biodegradable polymeric carbohydrate suited for food and non-food applications. The unique profile of resistant starch found in green banana starch enhances its competitiveness within the global starch market. However, the native starch possesses certain limitations that restricts its ability to meet the growing demands of the food industry. To address these challenges, it is crucial to modify native starch while preserving its beneficial properties. Various modification techniques such as physical, chemical, enzymatic, and dual approaches are being employed to improve the physicochemical properties, gelatinization, thermal stability, shear strength, gelling strength, paste clarity, organoleptic quality, film-forming capabilities, and to reduce retrogradation and syneresis. In addition, the selected modification thrives to standardize the starch properties by reducing the batch variability at industrial scale production. Given the importance of these improvements in the arena of starch modification a comprehensive review of current advances in banana starch is essential. This review begins with the overview of nutritional properties of banana starch and the methods used for its isolation. The subsequent discussion focuses on the modification techniques and their mechanisms to enhance crucial techno-functional parameters with consideration on structural changes and its impact on functional property. The review also covers the potential of banana derived nano-starches mainly driven towards bioactives delivery. Furthermore, the review examines the applications of banana starch in both food and non-food contexts.