2026-10-14T04:45:37Z https://api.figshare.com/v2/oai

oai:figshare.com:article/34028292 2026-09-30T00:04:19Z category_4 category_146 category_7 category_15 category_19 category_21 category_272 category_873 category_64 category_133 portal_63 item_type_6 month_year_09_2026

Optimization of Ultrasound and Acid Assisted Pretreatment Combined with Drying to Improve Resistant Starch, Structural Characteristics, and Bioactive Functionality of Green Banana Flour Anam Mushtaq (11611030) Mohamed Ghamry (25139571) Li Li (14993) Wei Zhao (14321) Biochemistry Space Science Medicine Neuroscience Pharmacology Biotechnology Environmental Sciences not elsewhere classified Chemical Sciences not elsewhere classified Cancer Plant Biology regulate starch digestibility reduce glycemic index principal component analysis improve resistant starch demonstrated clear separation green banana flour oil absorbing capacity highest rs content flour quality antioxidant capacity treatments based sodium metabisulfite sem revealed predominant phenolics optimized pretreatments nutritional properties nutraceutical formulations gi ). gbf exhibited gbf ). functional food functional attributes dried treated compact microstructure citric acid chlorogenic acid bioactive functionality acid pretreatments This study optimized combined ultrasound and acid pretreatments and drying to regulate starch digestibility, structural organization, and bioactive functionality of green banana flour (GBF). Citric acid, sodium metabisulfite, and ultrasound were optimized using central composite design (CCD) to improve resistant starch (RS) content and reduce glycemic index (GI). Optimized pretreatments were integrated with freeze, vacuum, and oven drying to evaluate their effect on flour quality. Freeze-dried treated (FDT) GBF exhibited the highest RS content (75.73%), lowest GI (36.58%), improved hydration, and oil absorbing capacity. SEM revealed a compact microstructure, while FTIR confirmed functional groups, and XRD indicated reduced crystallinity. Antioxidant capacity was highest in FDT. HPLC identified gallic acid, catechin, and chlorogenic acid as predominant phenolics. While Principal component analysis (PCA) demonstrated clear separation of treatments based on structural and functional attributes. Overall, the optimized processing approach enhances GBF’s physicochemical and nutritional properties, supporting its application in functional food and nutraceutical formulations. 2026-09-29T00:00:00Z Text Journal contribution 10.1021/acsfoodscitech.6c00548.s001 https://figshare.com/articles/journal_contribution/Optimization_of_Ultrasound_and_Acid_Assisted_Pretreatment_Combined_with_Drying_to_Improve_Resistant_Starch_Structural_Characteristics_and_Bioactive_Functionality_of_Green_Banana_Flour/34028292 CC BY-NC 4.0