Extraction, Physicochemical Properties, and Potential Applications of Starches Isolated From Cooking Plantains

ABSTRACT Contrary to dessert plantains and bananas, most cooking plantain varieties are consumed cooked and can be considered an unconventional starch source with industrial applications that remain largely unexplored. Several plantain varieties (e.g., Macho , Hembra , Criollo , Dominico Hartón , and Manzano ) can be used for starch extraction. Generally, conventional extraction processes are employed to isolate starch granules. Plantain starch exhibits high purity, a notable amylose content (∼40%), resistant starch (RS) levels exceeding 90 g/100 g, lenticular granule morphology (∼65 µm), gelatinization temperatures below ∼75°C, and a C‐type crystalline structure. Starches derived from plantain sources demonstrate physicochemical properties similar to those of conventional starches, such as corn, cassava, potato, and wheat, including high amylose content and RS—both desirable for producing functional products. Moreover, plantain starch shows superior resistance to enzymatic hydrolysis and greater structural stability than dessert plantains and bananas, making it a promising candidate for low‐glycemic formulations and eco‐friendly materials. Additionally, modifications such as oxidation and acetylation enhance its functional properties, including water absorption, swelling capacity, and thermal stability, thereby broadening its industrial applications. Future research should focus on the utilization of plantain starches in both food and nonfood systems and on identifying the most suitable plantain varieties for starch extraction. This review systematically analyzes the literature on the extraction of starch granules from plantain varieties, their physicochemical properties, and the physical and chemical modifications of these starches.