Effect of ultrasound amplitude on the complexation of green banana starch with two types of fatty acids
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Abstract
This work aimed to investigate the influence of different ultrasound amplitudes (20%, 40%, 60%, 80%, 100%) on the complexation of green Saba banana starch with two types of fatty acids (lauric acid, C12:0 and stearic acid, C18:0). The complex index (CI), swelling power, solubility and in vitro digestibility were determined. In general, ultrasonication promoted more starch-fatty acid complexes with shorter chain lauric acid (LA) than stearic acid (SA). Increasing ultrasound amplitudes from 20% to 40% promoted higher CI, but higher amplitudes caused severe starch degradation that reduced the complexing efficiency. Significant correlations were found between CI and swelling power (r = -0.848, p < 0.01), solubility (r = -0.754, p < 0.01), rapidly digestible starch (r = -0.745, p < 0.01) and resistant starch (r = 0.947, p < 0.05). This study concludes that selecting the optimal amplitude is crucial for successfully complexing green Saba banana starch with fatty acids and reducing its digestibility. While current results demonstrate key functional and digestibility effects, further research is required to evaluate structural and thermal properties to confirm this phenomenon definitively.
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