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Rice, has long been an inseparable part of the human diet all over the world. As one of the most rapidly growing crops, rice has played a key role in securing the food chain of low-income food-deficit countries. Starch is the main component in rice granules which other than its nutritional essence, plays a key role in defining the physicochemical attributes of rice-based products. However, rice starch suffers from weak techno-functional characteristics (e.g., retrogradability of pastes, opacity of gels, and low shear/temperature resistibility. Green modification techniques (i.e. Non-thermal methods, Novel thermal (e.g., microwave, and ohmic heating) and enzymatic approaches) were shown to be potent tools in modifying rice starch characteristics without the exertion of unfavorable chemical reagents. This study corroborated the potential of green techniques for rice starch modification and provided deep insight for their further application instead of unsafe chemical methods., Competing Interests: Declaration of competing interest None., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study aimed to evaluate the physical and chemical alterations in rice starch modified by heat-moisture treatment (HMT) using an autoclave and a microwave, in association with avocado oil (AO), and evaluate the effects on thermal and structural properties, in vitro digestibility, and estimated glycemic index (eGI). Samples were adjusted to 30 % (w/w) moisture and 2, 4 and 8 % AO. HMT was conducted at 110 °C for 1 h in the autoclave (A0%, A2%, A4%, and A8%) and at 50 °C for 3 min in the microwave (M0%, M2%, M4%, and M8%). Both procedures did not alter the starch crystallinity pattern (type-A). Pasting viscosity, setback, relative crystallinity, and gelatinisation enthalpy decreased as the AO content increased in both HMT processes. The M8% showed reduced digestibility, decreased eGI (72.99, p < 0.05), and lower starch hydrolysis concentration (62.75 %, p < 0.05). The application of HMT with the addition of AO may be an interesting process for obtaining resistant starch since its content increased after both treatments (A8%, M4%, and M8%). The microwave process proved efficient, making it possible to use a lower temperature, less time, and less energy for modification and obtain starches with improved characteristics., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The physicochemical properties of starch vary depending on the botanical sources, thereby influencing the gelatinisation/retrogradation properties and subsequently affecting the hydrogels characteristics. This study aimed to assess the influence of botanical sources influence on starch and hydrogel properties using non-conventional starch derived from guabiju, pinhão, and uvaia seeds. Hydrogels were prepared by starch gelatinisation followed by 6 h ageing period at room temperature (20 ± 2 °C) and subjected to five freeze-thaw cycles. Pinhão starch exhibited a higher viscosity peak and breakdown, along with a lower final viscosity and setback, compared to guabiju and uvaia starches. The significantly different pasting properties influenced the porous microstructure, water absorption (p-value: 0.01), and resistance of the hydrogels (p-value: 0.01). The guabiju starch hydrogels showed a uniform pore structure without cavities, whereas pinhão and uvaia starch hydrogels exhibited agglomerated and spongy pore structures. Furthermore, the guabiju starch hydrogel demonstrated the lowest water absorption (4.56 g/g) and the highest compression resistance (1448.50 g) among all the studied starch hydrogels. In contrast, the pinhão starch hydrogel showed the highest water absorption (7.43 g/; p-value: 0.01) among all studied starch hydrogels. The hardness of uvaia starch hydrogel did not differ significantly from the guabiju and pinhão starch hydrogel. The different non-conventional starches reveal important variations in the hydrogels characteristics. This provides insights into how amylose and amylopectin interact and present alternatives for using these unique starch-based hydrogels in diverse applications., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Oat is a promising grain well-incorporated into human diet due to the presence of multiple nutrients in composition and its unique health-enhancing attributes. Similar to other cereals, starch is the most important component of the oat kernel, which makes up at least 60 % of the grain's dry weight. Considering the need to access new sources of starch with a broad range of capabilities, oat starch has experienced various modifications by physical and chemical strategies. Thus, this study aims to comprehensively review the impacts of various physical and chemical modifications on the physicochemical, functional, as well as digestibility properties of oat starch. Besides, the effects of oat starch combination with other biomacromolecules (whey protein isolate, caseinate, gums and lipids) on mentioned criteria were also reviewed. In conclusion, various modification methods could properly enhance the physicochemical attributes and digestibility of oat starch for its further successful application in food and pharmaceutical formulations., Competing Interests: Declaration of competing interest None., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

This study investigated the association of heat moisture treatment (HMT) with high hydrostatic pressure (HHP) and evaluated its effects on the thermal, pasting, swelling power, solubility, morphology, and crystallinity characteristics, as well as in vitro digestibility of potato starch. The single and dual modifications significantly altered the pasting properties of potato starch except for HHP. When HHP was applied to HMT starches, the peak viscosities, setback, and final viscosities were greatly increased compared to those of the samples processed with HMT alone. Dual modification increased the transition temperatures, swelling power, and altered the relative crystallinity. The modified starch exhibited a slower rate of glucose release which decreased proportionally with increasing moisture in the HMT. Dual modification showed a remarkable ability to modify starches with different characteristics and can be used as an alternative in the elaboration of low glycaemic index foods., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Octenyl succinic anhydride starch (OSA-starch) is often used as an emulsifier to protect bioactive compounds such as essential oils. In this study, rosemary essential oil was encapsulated in OSA-starch capsules via electrospraying an emulsion. Creaming was observed in the emulsions with 40% ethanol (v/v) 2 h after preparation, and phase separation occurred after 4 days. The emulsion with 20% ethanol revealed smaller droplets and lower zeta potential, and remained stable for 7 days. The morphology, loading capacity (LC), and encapsulation efficiency (EE) of the capsules, electrosprayed from the emulsions, were evaluated. The capsules from 20 and 30% aqueous ethanol (v/v) were smooth and spherical in shape with few dimpled. EE values were higher in the emulsions with 20% ethanol (82%-98%) when compared to those with 30% ethanol (89%-96%), except when 30% oil content was used. Fourier-transform infrared spectrometry suggested interaction of essential oil with the wall material. In summary, OSA-starch produced a stable emulsion that was suitable for electrospraying into capsules., (Copyright © 2019. Published by Elsevier B.V.)

The present study aims to evaluate the physicochemical, rheological, and safety properties of starches isolated from maize kernels with different types of defects. Starch isolation showed to be a valuable alternative to defective yellow maize kernels, since the presence of the evaluated kernel defects (broken, fermented, rotten, moldy, germinated, insect-damaged, and shrunken and immature kernels) did not provide significant changes on starch purity and colour. Only starch isolated from shrunken and immature kernels exhibited reduced extractability. Starch obtained from germinated kernels exhibited the greatest solubility. While flour from moldy kernels showed 7.5 ppb of aflatoxin A1, 25.0 ppb of aflatoxin A2, and 1229.4 ppb of fumonisin B1, any of these mycotoxins were detected in isolated starch. In sum, minor changes in pasting, thermal, crystallinity, and morphological properties of the isolated starches from defective kernels were determined, which does not impair its use in industrial processes., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The objective of our study was to evaluate paste clarity, retrogradation (syneresis %), thermal characteristics and kinetics of glucose release during in vitro gastro-small intestinal digestion of freshly cooked and refrigerated potato starch. Freshly cooked starch pastes had a paste clarity of 71%, which decreased to 35.4% whereas syneresis (%) increased after 7days of refrigerated storage. The X-ray and thermal characteristics of native, retrograded and microwave reheated starch samples differed significantly from each other. For the freshly cooked starch pastes, ∼88% starch hydrolysis was observed at the end (150min) of digestion under simulated gastro-small intestinal conditions that decreased to ∼70% for the 7day stored pastes. The hydrolysis (%) of refrigerated pastes increased to 86% and 92% after one and two cycles of microwave reheating, respectively. These results contribute to the understanding of starch retrogradation in relation to starch digestion., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

Biodegradable films from native or acetylated starches with different amylose levels were prepared. The films were characterized according to the mechanical, water vapor barrier, thermal, and biodegradability properties. The films from acetylated high amylose starches had higher moisture content and water solubility than the native high amylose starch film. However, the acetylation did not affect acid solubility of the films, regardless of the amylose content. Films made from high and medium amylose rice starches were obtained; however low amylose rice starches, whether native or acetylated, did not form films with desirable characteristics. The acetylation decreased the tensile strength and increased the elongation of the films. The acetylated starch-based films had a lower decomposition temperature and higher thermal stability than native starch films. Acetylated starches films exhibited more rapid degradation as compared with the native starches films., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Background: Biodegradable films of native or acetylated starches with different concentrations of cellulose fibers (0%, 10% and 20%) were prepared. The films were characterized by morphological, mechanical, barrier, and thermal properties., Result: The tensile strength of the acetylated starch film was lower than those of the native starch film, without fibers. The addition of fibers increased the tensile strength and decreased the elongation and the moisture of native and acetylated starches films. The acetylated starch film showed higher water solubility when compared to native starch film. The addition of cellulose fibers reduced the water solubility of the acetylated starch film. The films reinforced with cellulose fiber exhibited a higher initial decomposition temperature and thermal stability., Conclusion: The mechanical, barrier, solubility, and thermal properties are factors which direct the type of the film application in packaging for food products. The films elaborated with acetylated starches of low degree of substitution were not effective in a reduction of the water vapor permeability. The addition of the cellulose fiber in acetylated and native starches films can contribute to the development of more resistant films to be applied in food systems that need to maintain their integrity. © 2016 Society of Chemical Industry., (© 2016 Society of Chemical Industry.)

Starch and cellulose fibers were isolated from grains and the husk from barley, respectively. Biodegradable films of native starch or oxidized starches and glycerol with different concentrations of cellulose fibers (0%, 10% and 20%) were prepared. The films were characterized by morphological, mechanical, barrier, and thermal properties. Cellulose fibers isolated from the barley husk were obtained with 75% purity and high crystallinity. The morphology of the films of the oxidized starches, regardless of the fiber addition, was more homogeneous as compared to the film of the native starch. The addition of cellulose fibers in the films increased the tensile strength and decreased elongation. The water vapor permeability of the film of oxidized starch with 20% of cellulose fibers was lower than the without fibers. However the films with cellulose fibers had the highest decomposition with the initial temperature and thermal stability. The oxidized starch and cellulose fibers from barley have a good potential for use in packaging. The addition of cellulose fibers in starch films can contribute to the development of films more resistant that can be applied in food systems to maintain its integrity., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Acetylation and oxidation are chemical modifications which alter the properties of starch. The degree of modification of acetylated and oxidized starches is dependent on the catalyst and active chlorine concentrations, respectively. The objective of this study was to evaluate the effect of acetylation and oxidation on the structural, morphological, physical-chemical, thermal and pasting properties of barley starch. Barley starches were acetylated at different catalyst levels (11%, 17%, and 23% of NaOH solution) and oxidized at different sodium hypochlorite concentrations (1.0%, 1.5%, and 2.0% of active chlorine). Fourier-transformed infrared spectroscopy (FTIR), X-ray diffractograms, thermal, morphological, and pasting properties, swelling power and solubility of starches were evaluated. The degree of substitution (DS) of the acetylated starches increased with the rise in catalyst concentration. The percentage of carbonyl (CO) and carboxyl (COOH) groups in oxidized starches also increased with the rise of active chlorine level. The presence of hydrophobic acetyl groups, carbonyl and carboxyl groups caused a partial disorganization and depolymerization of starch granules. The structural, morphological and functional changes in acetylated and oxidized starches varied according to reaction conditions. Acetylation makes barley starch more hydrophobic by the insertion of acetyl groups. Also the oxidation promotes low retrogradation and viscosity. All these characteristics are important for biodegradable film production., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Ozone is a more powerful oxidant than common oxidising agents, such as sodium hypochlorite and hydrogen peroxide. It is considered as a safer starch modification method for both consumers and the environment. However, few studies have investigated the changes in starch properties associated with ozone treatment, particularly when applied in aqueous solution. This work aimed to evaluate the carbonyl and carboxyl contents, the X-ray diffraction patterns, the spectrum profiles of Fourier transform infrared spectroscopy, the pasting properties and the surface morphology of ozone-oxidised cassava starch during 60 min under different pH (3.5, 6.5 and 9.5) at 25°C. The pH 6.5 and 9.5 seemed to favour the cross-linking between the depolymerised starch molecules during ozonation. The pH 3.5 was more effective in reducing the peak viscosity, breakdown, setback and final viscosity of cassava starch during ozonation in aqueous solution. No differences in the granule surface morphology were observed in the ozone-treated cassava starches compared to native starch., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

The effects of single and dual heat-moisture treatment (HMT) of rice, cassava and pinhão starches at 100 °C and 120 °C were investigated. The starches were adjusted to 22% w.b. moisture content and subjected to single HMT (autoclaved for 2 h) or dual HMT (after being autoclaved for 1 h, the material was allowed to stand for 24 h and was autoclaved again for more 1 h). Starch crystallinity, solubility, swelling power, thermal properties, pasting properties, and gel hardness were evaluated. The temperature variation affected more the starch properties than the single or dual HMT. The starch subjected to single HMT at 120 °C was the most applicable to food applications, where low swelling power, low viscosity and high thermal stability are necessary., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Summary: This study aimed to evaluate the physical, chemical, technological, and digestibility of three sorghum cultivars (Mucuvea, Otela, and Tocole) and compared them to a Local variety (criola) grown in Mozambique. Thousand‐grain weight, hectolitre weight, and colour were determined in the grains. Proximal composition, antinutritional factors, starch and protein digestibility, and antioxidant activity were analysed in flours; starch was isolated and characterised by its physical, chemical, morphological, and digestibility properties. The grain characterisation varied among the cultivars compared to the Local variety, but not between the cultivars. The cultivars showed lower amounts of protein, lipids, free phenolics, tannin, soluble protein, digestibility of starch flour and proteins, and higher flavonoids and antioxidant activity. A high content of amylose (~37%), glycaemic index (~82), Tp (64.83 °C), and resistant starch (57.73%) were verified in all cultivars. The peak viscosity of Local variety was higher (343.25 RVU) than the other cultivars, while the breakdown (less than 106.54 RVU) of the cultivars was significantly lower than Local (182.25 RVU). Such data suggest great potential use of Local variety in bakery products and the cultivars in products that require greater viscosity. These results will reinforce the research, production, and manufacture of new products in Africa, especially in sorghum‐producing countries. [ABSTRACT FROM AUTHOR]

Summary: Avocado seed (Persea americana Miller) is a by‐product of fruit processing and is considered a potential alternative source of starch. The use of starches from unconventional sources can be an alternative to replace modified starches as a functional ingredient in food systems. This study aimed to extract and characterise starch from avocado seed varieties Fortuna and Hass and produce aerogels. Starches were characterised by physical, chemical, thermal and morphological properties. The aerogels were produced by physical crosslinking and evaluated for water absorption capacity and physical properties. The starch extraction yield was 12%, and the granules had oval and spherical morphology. Amylose content ranged from 41.95% to 49.46%, and relative crystallinity from 22% to 25% for Hass and Fortuna, respectively. The Fortuna starch showed higher pasting temperature, peak viscosity, peak time and final viscosity values. Aerogels had excellent structural characteristics and had not deformed after 24 h of hydration; the Fortuna starch aerogels showed higher water absorption and mechanical resistance. The properties of avocado seed starch indicate a vast potential for application in food industries and for developing biodegradable packaging with excellent physical properties and excellent water retention capacity. [ABSTRACT FROM AUTHOR]

The characteristics of starch vary according to its origin. The knowledge of these peculiarities is of great importance for the industry to use it. Lately, the capability of starch to form biodegradable films has been discovered, which has aroused the interest of the food and pharmaceutical industry. This study aimed to develop mucoadhesive films using starches from different sources. The mucoadhesive films were made by casting methodology using corn, wheat, Castanea sativa, potato, and cassava starch; and analyzed the thickness, weight, surface pH, moisture, folding endurance, color, hydration index and erosion properties. The mucoadhesive films presented adequate thickness and homogeneous weight, showing uniformity in all formulations, except for cassava starch films. The pH variated when the films are elaborated with different types of starch, showing the lowest pH on corn starch films. The moisture of the films was around 20%, and it is a factor that will be improved in the future. Wheat and potato starch films had the highest percentage of erosion, while Castanea sativa and cassava starch showed the lowest. The hydration percentage varied according to the starch source, the higher hydration was found on cassava film after 240 min on pH 6.8, and the highest folding resistance was found on potato starch films. It was concluded that it is possible to develop mucoadhesive films from different sources of starch and that the choice of raw material must consider, as well as the drug that will be inserted in it due to the specific characteristics of each one. [ABSTRACT FROM AUTHOR]

Pupunha is a palm tree native to the Amazon region, with a high starch content in its fruit. To assess the potential application of this starch, it is crucial to understand its physicochemical and technological properties, directing its use in the food industry. This study aimed to characterize pupunha starch (Bactris gasipaes var. gasipaes), a non-conventional starch source native to the Amazon region, and explore its potential applications, including aerogel production. Physicochemical, technological, and microscopic analyses were conducted on pupunha mesocarp starch, providing insights into its diverse applications. The starch exhibited an amylose content of 32.6% and granules with a bimodal distribution (size 6.1–12.0 μm). The smaller granules had a smooth surface and oval or conical shape, while larger granules were spherical with holes and fissures on the surface. The starch showed an A-type crystalline pattern and a relative crystallinity of 34.5%. The starch presented low pasting viscosity compared to corn and cassava starch but had a high pasting temperature (93.4 °C) and low retrogradation tendency (71.1 cP). The aerogel demonstrated a high water absorption capacity, firmness before and after swelling, and the presence of micropores, suggesting a product with increased water retention during storage. Therefore, based on the results obtained, food products requiring low retrogradation, such as bread, soups, sauces, and porridge, are indicated as potential candidates for incorporating pupunha starch. Additionally, this alternative source showed promise in aerogel development. [Display omitted] • Pupunha starch is a non-conventional alternative for food applications. • Characterization reveals bimodal granule distribution and A-type crystalline pattern. • Despite low viscosity, pupunha starch shows high pasting temperature and low retrogradation. • Due to low retrogradation, pupunha starch can be used in products like bread, soups, and sauces. • Pupunha starch-based aerogels exhibit high water absorption. [ABSTRACT FROM AUTHOR]

Cowpeas were stored for 12 months under a nitrogen‐modified atmosphere at 15, 20, and 25°C. Cowpeas analyzed immediately, without subjection to the storage period, constituted the initial sample. Long‐term storage promoted changes in the cooking characteristics of the cowpeas as a result of a rigidized cotyledon structure. Hardened cowpeas exhibited lower percentages of starch hydrolysis. Even under nitrogen‐modified storage, the higher temperatures of 20 and 25°C favored the structural alterations that hampered the enzymatic digestion of starch. The changes were minimal at 15°C, indicating that the combination of a nitrogen‐modified atmosphere and the indicated temperature not only most accurately maintained the coat color, but also provided the best glucose release results. The storage period and the cooking procedure reduced the free phenolic and proanthocyanidin content of the cowpeas, regardless of the applied storage conditions. Increases in the extractability of bound phenolics were observed, regardless of the storage conditions. Practical applications: Results of the present study contribute to the understanding of the effects of the storage conditions on the cooking and nutritional quality of cowpeas and may help the cowpea production chain to adopt proper technologies in order to guarantee a constant supply of high‐quality cowpeas to consumers from the developed and developing countries. The color, physicochemical properties, and starch digestibility were considered in the determination of the quality of stored cowpeas. [ABSTRACT FROM AUTHOR]

Pinhão seed is an unconventional source of starch and the pines grow up in native forests of southern Latin America. In this study, pinhão starch was adjusted at 15, 20 and 25% moisture content and heated to 100, 110 and 120 °C for 1 h. A decrease in λ max (starch/iodine complex) was observed as a result of increase in temperature and moisture content of HMT. The ratio of crystalline to amorphous phase in pinhão starch was determined via Fourier transform infra red by taking 1045/1022 band ratio. A decrease in crystallinity occurred as a result of HMT. Polarised light microscopy indicated a loss of birefringence of starch granules under 120 °C at 25% moisture content. Granule size distribution was further confirmed via scanning electron microscopy which showed the HMT effects. These results increased the understanding on molecular and structural properties of HMT pinhão starch and broadened its food and nonfood industrial applications. [ABSTRACT FROM AUTHOR]

Wheat kernel hardness is influenced by starch and protein association into the wheat grain. Therefore, starch properties may differ and result in different properties after physical modification. Starches isolated from hard, medium‐hard, and soft Brazilian wheat are modified by annealing and evaluated by physicochemical, pasting and thermal properties, and crystallinity. Soft and hard wheat starches have the highest amylose content and are not influenced by annealing treatment. Relative crystallinity is higher in medium‐hard wheat starch due to the lowest amylose content. However, it is not influenced by annealing treatment. In contrast, soft and hard wheat starches increase the relative crystallinity after annealing. Moreover, annealing reduces the pasting properties profile of all starches by decreasing viscosity (peak and final), breakdown, and setback; consequently, gel texture is also reduced. A decrease in swelling power is also noticed after annealing treatment. Wheat kernel hardness has influenced into properties of both native and annealed starches. [ABSTRACT FROM AUTHOR]

The deleterious influences of thermal treatments on various foods' aspects, like decomposing flavors and nutritional components, plus developing non-healthy compounds (e.g., acrylamides), have provoked the need for novel non-thermal processing (NTP) approaches less detrimental to food products. Hitherto, several non-thermal methods have been developed for the purpose of food processing, among which sonication, high-pressure processing, pulsed electric field, ozonation, plasma treatment as well as irradiation can be mentioned. Like thermal processes, these methods could intentionally/inadvertently induce remarkable changes in the structural characteristics and technofunctional attributes of food macromolecules i.e., proteins, lipids, and starch. Given the ever-increasing application of non-thermal methods in the realm of food processing, this review has deeply focused on the impact of such techniques on the functional and physicochemical characteristics of food macromolecules. The changes in protein structure upon non-thermal treatments were mostly confined to conformational alterations in their secondary, tertiary, and quaternary architecture where non-covalent interactions play the main role in stabilizing the molecular structure. Such techniques are also potent tools to manipulate starch characteristics by diminishing its viscosity, rheological and pasting attributes, enhancing its clarity, and reducing its retrogradability. Besides, there has also been an increasing trend in the simultaneous application of NTPs with other starch modification techniques to facilitate/intensify the modification reactions. Nonetheless, non-thermal processes in most cases have demonstrated inadvertent ability in intensifying lipid oxidation. [Display omitted] • Non-thermal processing (NTP) methods are potent tools in changing food macromolecules' attributes. • Ultrasonication and high pressure processing were the most investigated methods. • NTP treatments are able to change both physicochemical and nutritional attributes of starches and proteins. • High-fat foods could barely tolerate the NTP treatments. • Cold plasma and irradiation cause the most adverse oxidation reactions in foods high in fat. [ABSTRACT FROM AUTHOR]

Given the unique characteristics of the starch extracted from tubers and roots, their successful use in various food and pharmaceutical formulations has been increasingly valued. However, owing to the ever-increasing range of applications of these starches, modifying their physicochemical characteristics through physical, chemical, and enzymatic approaches to engender new capabilities is inevitable. The adverse influences of chemical modifications and the undesirable detrimental reactions upon thermal treatments have arisen the need for novel physical non-thermal approaches to treat food-related components. Accordingly, various non-thermal treatments including ultrasonication, high-hydrostatic pressure, pulsed electric field, ozonation, plasma treatment as well as irradiation have successfully been applied to manipulate the tuber and root starch attributes. The principal theory of these methods plus their impact on tuber and root starch characteristics are reviewed in this study, in detail. Due to the consumer attention toward the healthy diets, this review highlighted the impact of clean-labeled non-thermal modification approaches on physicochemical and structural characteristics of tuber and root starches. These treatments induced a versatile ranges of alterations in various attributes of tuber/root starches including formation of cracks, pores and channels on starch granules (specifically, upon sonication), disintegration of amorphous/crystalline fractions (particularly, at pressures >500 MPa upon HHP), reduction in viscosity, enhancing the paste clarity, formation of gel-like structures through aggregation of deformed granules treated with PEF, fabrication of cross-linked interactions during irradiation of starch with ionizing beams as well as enhancing the resistant starch content of granules upon HHP treatments through generation of amylose-lipid complexes. Moreover, from the systematic point of view of the literature, ultrasonication and HHP were the most applied and investigated methods in modifying tuber and root starches which induced the most promising alterations in starch. [Display omitted] • The impact of US, HHP, PEF, ozonation, cold plasma and irradiation on tuber/root starches was reviewed. • Morphological, physicochemical and nutritional aspect of modified starches were comprehensively overviewed. • Non-thermal modifications were able to alter both physicochemical and nutritional characteristics of tuber/root starches. • Ultrasonication and HHP were the most investigated methods. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the extraction yield and the physicochemical, crystallinity and thermal properties of starch from rice kernels with different types of defects. The defects present in milled rice kernels were separated and classified into five groups: Yellow, Damaged 1, Damaged 2, Red-Streaked and Chalky & Immature. Starch was isolated from the defective kernels, kernels without defects (Non-defective), and original samples (from the industrial electronics selector). The Yellow, Damaged 1 and Chalky & Immature kernels presented higher extraction yield of starch (approximately 66%) as compared to Non-defective kernels (60.1%). The starch from kernels with and without defects differed in pasting properties, indicating that the defects affect the quality of the starch; however, major differences were also observed in the flour. Starches isolated from defective kernels had higher pasting temperatures, peak viscosity and final viscosity than the starches of Non-defective kernels, with the exception of the starch of Red-Streaked kernels, which had a lower peak viscosity and final viscosity and higher breakdown characteristics. [ABSTRACT FROM AUTHOR]

Starch is the major component of legume seeds. Hitherto, legume starches have been incorporated into the formulation of numerous food products to improve nutritional and quality attributes. However, in order to widen such applications, modifications of legume starches through chemical and physical approaches are inevitable. Given the upsurged consumer awareness toward the probable detrimental impacts of using chemical reactants during food processing, various green modification approaches (i.e. conventional/novel thermal techniques plus non-thermal methods) have been investigated to replace the use of chemicals. Such techniques could induce intentional/inadvertent alterations in major components of legume-based products, particularly starch. Therefore, the focus of present review was to provide insights into the changes in legume starch upon various green modification techniques. Unlike chemical approaches, green modification techniques barely affect the stereochemistry of the starch molecules. From the structural point of view, during conventional thermal processes (e.g., heat-moisture treatments, annealing, steaming), the major changes are limited to the rearrangement of starch molecules inside the granule, while novel thermal methods (e.g., microwave, ohmic heating) might cause granular disintegration and drastic morphological alterations. Moreover, non-thermal processing methods (e.g., high-pressure processing, sonication, pulsed electric field) could provoke moderate changes in both morphology and internal structure of starch granules. Furthermore, green modification methods are potent tools in customizing nutritional attributes of starch by enhancing/diminishing its digestibility. [Display omitted] • Physicochemical and technofunctional attributes legume starches treated via green modification methods were overviewed. • Green modification methods are potent tools in altering legume starch attributes. • Through green modifications, no changes occur in the stereochemistry of starch molecules. • Non-thermal methods were the most studied techniques among other green modification methods. [ABSTRACT FROM AUTHOR]

Highlights • Cooking time of brown rice reduced from 23 to 23.6 min to less than 7 min in QCR. • Reduction in cooking time was accompanied by the efficiency of double helices rupture. • 72, 80, and 88 °C were tested for quick cooking brown rice preparation. • Greatest endosperm rupture was observed for Puitá Inta CL genotype. • Starch digestibility was reduced around 15–22% in 88 °C-treated samples. Abstract Three cooking temperatures (72, 80, and 88 °C) were applied to two rice genotypes (Puitá Inta CL and INOV CL) for preparing quick cooking brown rice. Samples were analyzed for cooking time, color, scanning electron microscopy (SEM), damaged grains, amylose, protein content and extractability, differential scanning calorimetry (DSC), X-ray diffraction (XRD), sensory properties, and in vitro digestion. Cooking time was reduced from 23.0–23.6 to 5.5–6.9 min when the highest temperature was applied, depending on genotype. The greatest grain deformation was observed for treatments from Puitá Inta CL. XRD showed greater ability of brown rice from Puitá Inta CL to gelatinize at 88 °C. Appearance, texture, and flavor of quick cooking brown rice prepared at 88 °C was inferior to its brown rice counterparts. Starch digestibility decreased by around 20–22% in 88 °C-prepared-quick cooking brown rice. Lower digestibility values were determined for 88 °C-treated-INOV CL, and were associated with grain integrity. [ABSTRACT FROM AUTHOR]