Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicao)

Autor(es)

Marques, Bianca C. ^{[1, 2]} ; Rayo-Mendez, Lina M. ^{[1, 2]} ; Tadini, Carmen C. ^{[1, 2]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, FoRC NAPAN Food Res Ctr, Sao Paulo - Brazil

^[2] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Main Campus, BR-05508010 Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 367, JAN 15 2022.
• Citações Web of Science: 0

Resumo

In this work, an ingredient containing non-starch polysaccharides (NSP), obtained from overripe bananas, was characterized using differential scanning calorimetry (DSC) and vapor sorption isotherms. Soluble sugars from overripe bananas were extracted using ethanol, resulting in a solid NSP-rich fraction. The physical properties of this new ingredient and its response to temperature and water interactions are needed for its application as a fiber flour aggregate in food preparations. Results from thermal analyses, including gelatinization, glass transition and fusion, allowed building state diagrams, then compared to vapor sorption isotherms which resulted similar to a Brunauer-Emmet-Teller (BET) type III isotherm at 25 degrees C, for NSP and standards samples as arabinoxylan and polygalacturonic acid. A good fit was obtained for the glass transition curves using the Kwei model. This approach enabled us to explore the stability of the material, regarding safety limits for microbial deterioration and structural changes due to glass transition. (AU)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 15/17946-0 - Análise Térmica de polissarídeos não amiláceos
• Beneficiário: Bianca Cristine Marques
• Modalidade de apoio: Bolsas no Brasil - Programa Capacitação - Treinamento Técnico