Banana and Plantain Starches: Exploring Differences and Potential Applications

The diversification of cultivars and sustainable production in banana and plantain cultivation, with a view to reducing losses and differentiating derivative products, are of great importance for productive advances linked to sustainable development. In this study, the morphological, physicochemical, and functional characteristics of starches isolated from four dessert cultivars of Prata subgroup (BRS Platina, Gorutuba Biocell, Prata-Anã, BRS Gerais) and plantain cultivars (Tipo Velhaca, Mongolo, and BRS Terra-Anã) were evaluated. All starches exhibited a B-type crystalline pattern, with variations in granule shape and in amylose and resistant starch contents, which particularly differentiated plantains. Differences in viscosity and gelatinization properties highlighted the potential of certain cultivars for specific industrial applications. Multivariate analysis emphasized the diversity among starches, reinforcing their importance as versatile and sustainable raw materials for industry, with the potential to add value and reduce losses in the production chain.