Impact of high intensity ultrasound on the physicochemical, functional, thermal, and structural properties of banana cv. Poovan ( Musa sp. AAB) starch

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In the present study, the native banana starch of cv. Poovan (Musa sp. AAB) was modified by subjecting to high-intensity ultrasound treatment at amplitude levels (40, 60, and 80 %) with power 80 W for 60 min. Ultrasonic modification not only created cracks and micropores to the starch surface but also weakened the amorphous regions and orderly molecular structures. The observed impacts were linearly correlated with amplitude levels and was limited to surface modification which had no negative impact at molecular level. The modified starches showed a higher L * (lightness) as compared with the native starch which signifies better pigment oxidation. Sonicated banana starch at 80 % amplitude drastically reduced the syneresis (%), which is justified by enhanced freeze-thaw stability value. The modified starch had a reduced relative crystallinity % (RC) on account of erosion of few crystalline matrices upon exposure to cavitation. The cumulative effect led to an improvement in the hydration, emulsification and foaming properties. The ultrasound aided modification in the native banana starch of cv. Poovan was able to bring about positive impacts in the physicochemical, and techno-functional properties of native green banana starch which can be used in enhanced freeze thaw applications and processing operations requiring a slower retrogradation behavior.