Functional Properties of Banana Starch (Musa spp.) and Its Utilization in Cosmetics
Open accessAbstract
Unripe banana fruit of Musa acuminata (Musa AAA; Hom Khieo) and Musa sapientum L. (Musa ABB; Namwa) growing in Chiang Rai (Thailand) were used for extraction. The yield of the starches was 16.88% for Hom Khieo (HK) and 22.73% for Namwa (NW) based on unripe peeled banana fruit. The amylose contents of HK and NW were 24.99% and 26.23%, respectively. The morphology of starch granules was oval shape with elongated forms for large granules and round shape for small granules. The HK and NW showed B-type crystalline structure and the crystallinities were 23.54% and 26.83%, respectively. The peak temperature of gelatinization was around 77 °C and the enthalpy change (ΔH) was 3.05 and 7.76 J/g, respectively. The HK and NW banana starches showed 1.27 ± 0.12 g/g and 1.53 ± 0.12 g/g water absorption capacity, and 1.22 ± 0.11 g/g and 1.16 ± 0.12 g/g oil absorption capacity, respectively. The swelling power of the banana starches was 17.23 ± 0.94 g/g and 15.90 ± 0.15 g/g, respectively, and the percentage of solubility in water showed 26.43 ± 2.50 g/g and 20.54 ± 0.94 g/g, respectively. The banana starches showed very poor flow character. The HK and NW starches have the potential to be used in powder base preparations with no effect on the sensory texture of the product at 15% w/w maximum.
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About 70-80% of banana (without skin) dry weight is starch, which can be extracted for further processing in the food, pharmaceutical, or beauty industries.
“Such an approach is not economical, since about 70-80% of banana (without skin) dry weight is starch, which can be extracted for further processing in the food, pharmaceutical, or beauty industries.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [22]
The Introduction states that starch makes up about 70–80% of green bananas by dry weight and describes uses for starch in food, pharmaceutical, and cosmetic industries. The claim omits the green-banana qualifier, which matters because the paper says starch changes dramatically to sugar during ripening. Its 70–80% statement also does not explicitly specify peeled bananas. (LLM, conf=0.88)
Experimental — accuracy not yet measuredIn the cosmetic industry, banana starch can be used as a thickening and gelling agent as well as a stabilizer to avoid phase separation in emulsions.
“In the cosmetic industry, banana starch can be used as a thickening and gelling agent as well as a stabilizer to avoid phase separation in the emulsions.”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [113]
The Introduction (no page provided) says starch can act as a thickening, gelling, and stabilizing agent and can prevent phase separation in emulsions. The Results and Discussion, §2.7 (no page provided), show that the banana starches form gels, but the paper does not establish that banana starch thickens or stabilizes cosmetic emulsions; its cosmetic formulations were powders. (LLM, conf=0.84)
Experimental — accuracy not yet measuredBanana starch can replace talc in formulations of face and body powders.
“Starch also improves smoothness of the emulsions during application on the skin, and it can replace talc in formulations of face and body powders.”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [113]
The Cosmetic Formulation results report that banana starch could substitute for talc in body and compact powders. The Conclusions describe this as a potential use at no more than 15% w/w, and the tested formulations still contained talc. The unqualified claim overstates the extent of replacement demonstrated. (LLM, conf=0.85)
Experimental — accuracy not yet measuredThe main component of green banana peels is starch, which constitutes about 70-80% of the dry weight.
“The main component of the green bananas peels is starch, which constitutes about 70–80% of the dry weight.”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [113]
The Introduction states that starch makes up about 70–80% of green bananas by dry weight, but it does not give that figure for banana peels. The Materials and Methods section describes removing the peels before extracting starch, so the cited paper does not support applying the percentage to peels. (LLM, conf=0.90)
Experimental — accuracy not yet measuredThe amylose content was 24.99% and 26.23%, respectively.
“The amylose content was 24.99% and 26.23%, respectively.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [22]
For cosmetic purposes, both starches provided a smooth feel and acceptable spreading properties.
“For cosmetic purposes, both starches provided a smooth feel and acceptable spreading properties.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [22]
Starches from both banana varieties showed a B-type crystalline structure, and their gelatinization temperature was at about 77 °C.
“Starches from both banana varieties showed a B-type crystalline structure, and their gelatinization temperature was at about 77 ◦ C.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [22]
Generally, plants with a high proportion of M. balbisiana (B genes) accumulate more starch than plants with a high proportion of M. acuminata (A genes).
“Generally, plants with a high proportion of M. balbisiana (B genes) accumulate more starch than plants with a high proportion of M. acuminata (A genes).”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [22]
Starch may be used as a substitute for talcum without any sensorial changes if the starch concentration does not exceed 15% (w/w).
“Moreover, starch may be used as a substitute for talcum without any sensorial changes if the starch concentration does not exceed 15% ( w / w ).”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [22]
Thanyapanich et al. evaluated the percentage yield of starch from Musa acuminata (Musa AAA; Hom Khieo) and Musa sapientum L. (Musa ABB; Namwa) unripe banana plant varieties; the yield was 16.88% and 22.73%, respectively.
“Thanyapanich et al. [22] evaluated the percentage yield of starch from Musa acuminata (Musa AAA; Hom Khieo) and Musa sapientum L. (Musa ABB; Namwa) unripe banana plant varieties. The yield was 16.88% and 22.73%, respectively.”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [22]
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- Authors
- Thanyapanich, N., Jimtaisong, A., & Rawdkuen, S.
- Affiliations
- Mae Fah Luang University (TH)
- Corresponding author
- Jimtaisong, Ampa
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2021-06-14
- Volume
- 26
- Issue
- 12
- Pages
- 3637
- ISSN
- 1420-3049 (ISSN-L)
- PMC
- PMC8232301
- OpenAlex
- W3173041644
- Cited by
- 57
- References
- 73
- Citations by year
- 2026: 13 · 2025: 15 · 2024: 15 · 2023: 10 · 2022: 4
- FWCI
- 4.62
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Molecules (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Mae Fah Luang University (622A04055)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Keywords
- banana starch, Musa acuminata, Musa sapientum, unripe banana, starch extraction, amylose content, starch granule morphology, B-type crystallinity, gelatinization, water absorption capacity, oil absorption capacity, swelling power, starch solubility, flow characteristics
- MeSH terms
- Amylose, Cosmetics, Fruit, Solubility, Starch, Temperature, Thermodynamics, Water, X-Ray Diffraction, Musa
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