Comparative characterization of banana peel starches from three cultivars

The increase in agro-industrial waste, such as banana peels, presents an environmental challenge, but also a sustainable and promising source of starch with potential for industrial valorization. However, there is limited information on the influence of variety on the physicochemical, functional, and structural properties of starch extracted from banana peels. In this context, the present study aimed to characterize the physicochemical, functional, and structural properties of starch extracted from the peels of three banana varieties. The methodology included the analysis of yield, pH, moisture content, color, water absorption capacity, swelling power, solubility, minimum gelation concentration, thermal properties, granular morphology using scanning electron microscopy, and molecular structure using Raman spectroscopy, complemented by multivariate analysis (PCA and PLS-DA). The main result showed that variety significantly influences the functional properties of the starch. The Seda variety exhibited the highest water absorption capacity (166.87%), the lowest minimum gelation concentration (6%), and the greatest thermal stability (70.64 °C). Harton, on the other hand, showed greater swelling power (12.70 g/g) and solubility (11.53%), while Isla presented the highest extraction yield (1.28%). Multivariate analysis allowed for clear differentiation between varieties at the molecular level. In conclusion, banana peel is an alternative source of starch with properties that vary according to the variety, suggesting potential for future industrial applications.