In vitro digestibility of octenyl succinic anhydride-starch from the fruit of three Colombian Musa

Victor D. Quintero-Castaño, Francisco J. Castellanos-Galeano, Cristina I. Álvarez-Barreto, Luis A. Bello-Pérez, J. Alvarez-Ramirez

Research output: Contribution to journalArticle

Abstract

Native starch extracted from Musaceae (bananas and plantains) has been widely reported as a contributor of resistant starch in human diet. This study characterized the digestibility of three octenyl succinic anhydride (OSA) modified starches extracted from three Musaceae; namely, FHIA 21, Dominico Hartón (DH) and Gros Michel (GM). The starches were subjected to in vitro digestion. The FHIA and GM starch samples presented the highest (14.42%) and lowest (0.78%) contents of rapidly digestible starch, respectively. On the other hand, the DH and FHIA starch samples presented the highest (86.42%) and lowest (55.72%) contents of slowly digestible starch, respectively. It was found that the slowly digestible starch content is correlated (ρ = 0.92) with the degree of substitution (1.92 for DH and 1.01 for FHIA) of the OSA-modified starch samples. This shows that OSA modification is a reliable approach for obtaining starches with reduced digestibility and low glycemic index.

Original languageEnglish
Article number105566
JournalFood Hydrocolloids
Volume101
DOIs
StatePublished - Apr 2020
Externally publishedYes

Fingerprint

Musa
anhydrides
in vitro digestibility
succinic acid
Fruits
Starch
Fruit
starch
fruits
Musaceae
modified starch
digestibility
plantains (fruit)
Plantago
in vitro digestion
glycemic index
Glycemic Index
In Vitro Techniques
succinic anhydride
resistant starch

Keywords

  • Digestibility
  • Modified starch
  • Musaceae
  • Resistant starch

Cite this

Quintero-Castaño, V. D., Castellanos-Galeano, F. J., Álvarez-Barreto, C. I., Bello-Pérez, L. A., & Alvarez-Ramirez, J. (2020). In vitro digestibility of octenyl succinic anhydride-starch from the fruit of three Colombian Musa. Food Hydrocolloids, 101, [105566]. https://doi.org/10.1016/j.foodhyd.2019.105566
Quintero-Castaño, Victor D. ; Castellanos-Galeano, Francisco J. ; Álvarez-Barreto, Cristina I. ; Bello-Pérez, Luis A. ; Alvarez-Ramirez, J. / In vitro digestibility of octenyl succinic anhydride-starch from the fruit of three Colombian Musa. In: Food Hydrocolloids. 2020 ; Vol. 101.
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abstract = "Native starch extracted from Musaceae (bananas and plantains) has been widely reported as a contributor of resistant starch in human diet. This study characterized the digestibility of three octenyl succinic anhydride (OSA) modified starches extracted from three Musaceae; namely, FHIA 21, Dominico Hart{\'o}n (DH) and Gros Michel (GM). The starches were subjected to in vitro digestion. The FHIA and GM starch samples presented the highest (14.42{\%}) and lowest (0.78{\%}) contents of rapidly digestible starch, respectively. On the other hand, the DH and FHIA starch samples presented the highest (86.42{\%}) and lowest (55.72{\%}) contents of slowly digestible starch, respectively. It was found that the slowly digestible starch content is correlated (ρ = 0.92) with the degree of substitution (1.92 for DH and 1.01 for FHIA) of the OSA-modified starch samples. This shows that OSA modification is a reliable approach for obtaining starches with reduced digestibility and low glycemic index.",
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Quintero-Castaño, VD, Castellanos-Galeano, FJ, Álvarez-Barreto, CI, Bello-Pérez, LA & Alvarez-Ramirez, J 2020, 'In vitro digestibility of octenyl succinic anhydride-starch from the fruit of three Colombian Musa', Food Hydrocolloids, vol. 101, 105566. https://doi.org/10.1016/j.foodhyd.2019.105566

In vitro digestibility of octenyl succinic anhydride-starch from the fruit of three Colombian Musa. / Quintero-Castaño, Victor D.; Castellanos-Galeano, Francisco J.; Álvarez-Barreto, Cristina I.; Bello-Pérez, Luis A.; Alvarez-Ramirez, J.

In: Food Hydrocolloids, Vol. 101, 105566, 04.2020.

Research output: Contribution to journalArticle

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T1 - In vitro digestibility of octenyl succinic anhydride-starch from the fruit of three Colombian Musa

AU - Quintero-Castaño, Victor D.

AU - Castellanos-Galeano, Francisco J.

AU - Álvarez-Barreto, Cristina I.

AU - Bello-Pérez, Luis A.

AU - Alvarez-Ramirez, J.

PY - 2020/4

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N2 - Native starch extracted from Musaceae (bananas and plantains) has been widely reported as a contributor of resistant starch in human diet. This study characterized the digestibility of three octenyl succinic anhydride (OSA) modified starches extracted from three Musaceae; namely, FHIA 21, Dominico Hartón (DH) and Gros Michel (GM). The starches were subjected to in vitro digestion. The FHIA and GM starch samples presented the highest (14.42%) and lowest (0.78%) contents of rapidly digestible starch, respectively. On the other hand, the DH and FHIA starch samples presented the highest (86.42%) and lowest (55.72%) contents of slowly digestible starch, respectively. It was found that the slowly digestible starch content is correlated (ρ = 0.92) with the degree of substitution (1.92 for DH and 1.01 for FHIA) of the OSA-modified starch samples. This shows that OSA modification is a reliable approach for obtaining starches with reduced digestibility and low glycemic index.

AB - Native starch extracted from Musaceae (bananas and plantains) has been widely reported as a contributor of resistant starch in human diet. This study characterized the digestibility of three octenyl succinic anhydride (OSA) modified starches extracted from three Musaceae; namely, FHIA 21, Dominico Hartón (DH) and Gros Michel (GM). The starches were subjected to in vitro digestion. The FHIA and GM starch samples presented the highest (14.42%) and lowest (0.78%) contents of rapidly digestible starch, respectively. On the other hand, the DH and FHIA starch samples presented the highest (86.42%) and lowest (55.72%) contents of slowly digestible starch, respectively. It was found that the slowly digestible starch content is correlated (ρ = 0.92) with the degree of substitution (1.92 for DH and 1.01 for FHIA) of the OSA-modified starch samples. This shows that OSA modification is a reliable approach for obtaining starches with reduced digestibility and low glycemic index.

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