Enzymatic extraction of green banana resistant starch for future food preparation: Structural, physicochemical and functional characterization

•Resistant starch (RS) extracted from peeled green bananas exhibited higher purity compared to that obtained from unpeeled green bananas.•Scanning electron micrograph (SEM) showed elongated and rounded shapes particles with smooth surfaces.•B-type crystals of extracted RS was confirmed by X-ray diffraction.•Peeled banana RS exhibited excellent functional and antioxidant properties.•Peeled banana RS is more suitable than unpeeled banana RS for health-promoting food products formulation.