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This review focuses on describing and discussing recent findings regarding the effects of high hydrostatic pressure (HHP) on the supramolecular structure and technofunctional properties of starch, as well as on analyzing the hypothesis to explain these changes. The non-thermal modification of starch through HHP involves complex supramolecular structural changes that depend on the botanical source, amylose content, and treatment intensity. Overall, the granular morphology, lamellar and crystalline structures, and double helices undergo different degrees of modification/disorganization during HHP, but these changes are distinguished from thermal modification by an improvement at the same gelatinization degree. The HHP-induced supramolecular modifications determine the properties of starch, including water solubility, swelling power, pasting, water and oil holding capacity, thermal properties, and in vitro digestibility., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Cookies are one of the most consumed bakery products and the formulation could be modified to consider them as a functional food. The high amylose maize starch (HAMS) is considered as resistant starch (RS) type 2. The objective of this work was to assess the starch fractions, texture, sensory properties and acceptability of wheat flour cookies added with HAMS at different percentages. Adding 15% of HAMS into the formulation increased the amount of RS from 2.3 to 12.8%. In sensory analysis, children and adults showed a good acceptability of cookies since the addition of HAMS did not result in significant changes in flavor or color. Cookies made with HAMS could be considered as functional foods since they had an acceptable texture and low caloric content.

In this study, the effect of amylose content and cold plasma treatment on starch films properties was investigated. Films from normal (30%) and high amylose (50 and 70%) starches were subjected to hexamethyldisiloxane (HMDSO) cold plasma treatment. Morphological, structural, mechanical and barrier properties of the films were evaluated. The amount of remnant starch granules (RSG) in the films depended on the amylose content and on the gelatinization extent of the starch. This behavior was corroborated on the films from starch with 50% amylose, where the loss of RSG resulted in poor barrier properties and high hydrophilicity. Moreover, HMDSO cold plasma treatment incorporated methyl groups improving the hydrophobic properties and favored the helix ordering of the starch components resulting in a limited water-film interaction. Furthermore, the simultaneous effect of HMDSO coating and the ordering of the structures reinforced the surface of the films, improving the mechanical properties., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Nanoparticles (montmorillonite, MMT) can enhance biopolymer-based film properties. The structure-property relationship between polymers and nanoparticles may be explained by the rheological tests of nanocomposite forming solutions (NFS). The aim of this work was to study the effect of MMT concentration and amylose content on the rheological properties of NFS based on corn starch and glycerol following two preparation methods, through steady shear and dynamic tests. The organization level of NFS was influenced by the addition order of the components. Decreasing in flow index behavior when increasing amylose content was attributed to interactions between the starch components. In all NFS, G' was higher than G″ indicating a gel-like behavior and suggesting that the MMT reinforced the starch matrix as observed by the increase in the storage modulus of films with MMT. Films obtained from method 2 have better mechanical properties probably due to the starch-MMT interactions., (Copyright © 2018 Elsevier Ltd. All rights reserved.)