Exploration of Food Industry Waste for Extraction of Resistant Starch: A Step Towards the Sustainable Approach

Jessica Bohra, Rishika Choudhary, Anuradha Saini, Shweta Kulshreshtha, Arpit Shrivastava and Akhilesh Kumar

Abstract

Resistant starch (RS) has gained considerable attention due to its health benefits, bioavailability, and potential as a dietary fiber source. It resists enzymatic degradation and remains intact as it passes through the large intestine. This unique property of RS offers several potential health benefits, including improved bowel function, enhanced satiety, better glycemic control, and increased production of beneficial fatty acids with a short chain by gut bacteria which have been connected to modifications in the body metabolism. Furthermore, it has been associated with controlling fasting plasma triglycerides, improving cholesterol profiles, and enhancing mineral absorption. This review focuses on RS, exploring its composition, structure, and factors contributing to its indigestibility. Additionally, it introduces the utilization of agricultural waste, such as pseudo-stem banana, potato, jackfruit, and black longan seeds, for extracting RS which can be used in various food applications.

Published on: March 07, 2024
doi: 10.17756/jfcn.2024-s1-003
Citation: Bohra J, Choudhary R, Saini A, Kulshreshtha S, Shrivastava A, et al. 2024. Exploration of Food Industry Waste for Extraction of Resistant Starch: A Step Towards the Sustainable Approach. J Food Chem Nanotechnol 10(S1): S13-S22.

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