Novel OSA-Modified Starch from Gros Michel Banana for Encapsulation of Andean Blackberry Concentrate: Production and Storage Stability

Victor Dumar Quintero-Castaño, José Fernando Vasco-Leal, Liceth Cuellar-Nuñez, Ivan Luzardo-Ocampo, Francisco Castellanos-Galeano, Cristina Álvarez-Barreto, Luis Arturo Bello-Pérez, Misael Cortés-Rodriguez

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Chemically modified starches from underutilized food sources such as Colombian Musaceae can be combined with additives and proper transformation procedures, as wall materials preserving bioactive compounds. This work aims to find the best conditions for encapsulating blackberry concentrate (BBC) using octenyl succinic anhydride (OSA)-modified starch from Gros Michel banana (GMB). Experimental designs are conducted to optimize the BBC emulsion and the spray-drying process. The solubility is the most influenced response in the spray-drying process. Synergistic interactions between the OSA-modified GMB starch and maltodextrin content contribute to the desirability response. OSA-modified GMB starch produces appropriate powders with low particle size (D10: 22.2 µm, D50: 40.7 µm) and hygroscopicity (20.87 g/100 g) while exhibiting a high yield (58.94 g/100 g), total phenolics (TP) content (≈91 mg GAE/g sample), antioxidant capacity (≈89 µg TE/g sample), and encapsulation efficiency (53.01%). The obtained powders in this work have a half-life time (15 °C) of 3.1 months (solubility) and 51.6 months (D10). These results indicate the advantage of using OSA-modified GMB starch to produce spray-dried BBC powders, preserving its TP content. In conclusion, OSA-modified starches from GMB are new materials that can be used in spray drying.

Original languageEnglish
Article number2000180
JournalStarch/Staerke
Volume73
Issue number3-4
DOIs
StatePublished - Mar 2021

Keywords

  • blackberries
  • Gros Michel bananas
  • modified starches
  • octenyl succinic anhydride (OSA)
  • spray drying

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