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BACKGROUND RESULTS CONCLUSION Starch from a non‐conventional source such as cardaba banana is relatively underexplored compared to conventional sources such as potato, maize or tapioca. Its high amylose content, however, suggests its suitability for specific industrial uses. Understanding the flowability, rheology and thermal properties of cardaba banana starch could lead to its novel application in food product formulation and pharmaceutical industry. Therefore, the present study aimed to examine the effect of modification on the bulk material characterization (powder flowability), granule size and shape (measured by light microscope), rheology and thermal properties of cardaba banana starch.The flowability of cross‐linked starch was affected significantly by the granule size (105 892.7 μm), shape (circularity 0.78) and compressibility (0.20), making it a more free‐flowing powder than other starch powders. The rheological behavior of the starch paste revealed that the Herschel–Bulkley model best predicts the rheological behavior with the highest coefficient of determinant (R2 > 0.9).Cross‐linked Cardaba banana starch with an excellent characteristic will find good application in food products that require free‐flowing behavior. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Modification of starch by transglycosylases from glycoside hydrolase families has attracted much attention recently; these enzymes can produce starch derivatives with novel properties, i.e. processability and functionality, employing highly efficient and safe methods. Starch-active transglycosylases cleave starches and transfer linear fragments to acceptors introducing α-1,4 and/or linear/branched α-1,6 glucosidic linkages, resulting in starch derivatives with excellent properties such as complexing and resistance to digestion characteristics, and also may be endowed with new properties such as thermo-reversible gel formation. This review summarizes the effects of variations in glycosidic linkage composition on structure and properties of modified starches. Starch-active transglycosylases are classified into 4 groups that form compounds: (1) in cyclic with α-1,4 glucosidic linkages, (2) with linear chains of α-1,4 glucosidic linkages, (3) with branched α-1,6 glucosidic linkages, and (4) with linear chains of α-1,6 glucosidic linkages. We discuss potential processability and functionality of starch derivatives with different linkage combinations and structures. The changes in properties caused by rearrangements of glycosidic linkages provide guidance for design of starch derivatives with desired structures and properties, which promotes the development of new starch products and starch processing for the food industry. [ABSTRACT FROM AUTHOR]

Taro is a tropical plant and an underutilized root crop that has a good source of carbohydrate. Taro tuber contains 70%–80% of starch on dry basis. This review highlights the extraction of taro starch, latest advancements in the modification such as physical, chemical and enzymatic modification of taro starch. Furthermore, after modification of taro starch, molecular weight and amylopectin branch chain length distribution, granular shape, percentage crystallinity, swelling and solubilization, pasting and thermal properties and in vitro digestibility of taro starch were significantly affected. Additionally, researchers have explored novel methods to modify the physicochemical characteristics of taro starch, enhancing its functionality as a thickening, gelling, and stabilizing agent in various food formulations. However, fabrication of nanoparticles from taro starch was also studies. Various health benefits of taro starch have been reported in this study. One significant health benefit of taro starch is its potential to improve blood sugar management. Furthermore, the versatility of taro starch in food applications has expanded, ranging from traditional staples to modern convenience foods. Its gluten‐free nature makes it an attractive option for individuals with gluten sensitivity or celiac disease. Taro starch is increasingly incorporated into bakery products, snacks, noodles, and as a thickening agent in soups and sauces. The unique sensory attributes and nutritional profile of taro starch contribute to the development of novel, health‐conscious food products that cater to evolving consumer preferences. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of superheated steam treatment (SST) on rice starch and changes in vitro digestibility, morphostructural, thermal, and functional characteristics were investigated. SST was applied at 150 °C for 3 min (SS150/3) and 5 min (SS150/5) and for the same times at 190 °C (SS190/3 and SS190/5), followed by drying and storage. SST affected the structural order, favoring gelatinization and exposing more of the double helix structure. Results indicated increased mobility of starch chains and disrupted ordered structures. The control shown a higher amount of long branches (DP ≥ 37), whereas thermally treated starches by SST exhibited a higher proportion of small amilopectin molecules, with SS190/5 being particularly noteworthy. Longer treatment times and higher temperatures caused pronounced morphological changes, including gelatinization, agglomeration, granule destruction, and surface roughness. SST also increased water and oil absorption, reduced syneresis index, and altered crystallinity. Crystallinity experienced a significant reduction for all starches subjected to SS, with SS190/5 standing out with a maximum reduction of 55.07%, as confirmed by the IR (1047/1022) cm−1. The results demonstrated the feasibility of structural and morphological modification of starch with superheated steam, mainly SS150/5 and SS190/5, obtaining properties distinct from native starch. [ABSTRACT FROM AUTHOR]

Abstract Taro is a tropical plant and an underutilized root crop that has a good source of carbohydrate. Taro tuber contains 70%–80% of starch on dry basis. This review highlights the extraction of taro starch, latest advancements in the modification such as physical, chemical and enzymatic modification of taro starch. Furthermore, after modification of taro starch, molecular weight and amylopectin branch chain length distribution, granular shape, percentage crystallinity, swelling and solubilization, pasting and thermal properties and in vitro digestibility of taro starch were significantly affected. Additionally, researchers have explored novel methods to modify the physicochemical characteristics of taro starch, enhancing its functionality as a thickening, gelling, and stabilizing agent in various food formulations. However, fabrication of nanoparticles from taro starch was also studies. Various health benefits of taro starch have been reported in this study. One significant health benefit of taro starch is its potential to improve blood sugar management. Furthermore, the versatility of taro starch in food applications has expanded, ranging from traditional staples to modern convenience foods. Its gluten‐free nature makes it an attractive option for individuals with gluten sensitivity or celiac disease. Taro starch is increasingly incorporated into bakery products, snacks, noodles, and as a thickening agent in soups and sauces. The unique sensory attributes and nutritional profile of taro starch contribute to the development of novel, health‐conscious food products that cater to evolving consumer preferences.

BACKGROUND: Banana flour can provide a solution to people with gluten intolerance, as it is gluten‐free. Native banana flour may have limited functionality in certain applications. In this study, banana flour was modified by ultrasonic (US) and annealing (ANN) treatments at four incubation time spans, namely 12, 24, 36 and 72 h, separately or combined sequentially (US–ANN) to enhance the physicochemical and digestive properties. RESULTS: US led to exposed granular surfaces and damaged non‐starch components. Both treatments, at extended incubation time, increased crystallinity, resulting in a narrower starch gelatinization temperature range. The swelling power was significantly lower for ANN and US–ANN compared to US alone, providing a delay of gelatinization temperature. However, none of the treatments affected the gelatinization enthalpy. Furthermore, US increased peak viscosity, breakdown, final viscosity and setback whereas the opposite results were obtained for ANN and US–ANN. Additionally, US prior to ANN significantly increased the resistant starch (RS) content for annealing times over 24 h, especially for the US–ANN treatment for 72 h, which provided the highest RS content (49.3%) compared to ANN treatment for 72 h (44.0%) and native flour (36.3%). CONCLUSIONS: US prior to ANN treatment offers an alternative method to improve the functional and digestive properties of banana flour, extending the range of applications. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Polysaccharide‐based particles present a promising alternative emulsifier to egg yolk to stabilise mayonnaise. Starch granules, inherently hydrophilic, can be modified to enhance their wettability. This study aimed to characterise the rheological and stability of mayonnaise‐based Pickering emulsions stabilised by native and modified rice starch granules. The mayonnaise was formulated with 50% (w/w) olive oil and 50% (w/w) lemon juice, with varying starch concentrations (200 and 400 mg starch mL−1 of oil). The emulsifying capacity and stability of mayonnaise, such as droplet size, morphology, emulsion index, accelerated stability, rheological behaviour and long‐term storage stability of the mayonnaise were investigated at time intervals (1, 7 and 14 days). The result showed that mayonnaise stabilised by pre‐gelatinised rice starch at low‐starch concentrations (200 mg mL−1) exhibited a higher emulsion index of 100% and a smaller droplet size of 17.0 ± 10.55 μm compared to emulsions stabilised by native and OSA rice starch. All mayonnaise‐based Pickering emulsions exhibited shear‐thinning properties, with emulsions stabilised by pre‐gelatinised rice starch exhibited the highest viscosity and viscoelastic properties (G′ > G″). Thus, it contributed to greater stability in the Pickering emulsion system with longer storage stability. This study offers valuable insights into the potential of modified starch granules as an alternative plant‐based emulsifier in food applications. The use of plant‐based emulsifier (solid particles) instead of egg yolk as emulsifiers provide an insight for food industry in providing healthy plant‐based emulsion formulations. [ABSTRACT FROM AUTHOR]

Starch derived from plants plays an essential role in pharmaceuticals due to its components Amylose and Amylopectin, which form essential granules for drug delivery. Its biocompatibility and cost-effectiveness make it indispensable in pharmaceutical formulations, facilitating controlled drug release and tablet breakdown. The effectiveness and safety of drug formulations are often hindered by challenges such as low solubility and stability. In order to overcome these obstacles, current research is focused on modifying the properties of starch. The goal is to improve its solubility, swelling, erosion, stability, and ability to release drugs. A promising solution that has emerged is ultrasound-based modification. This technique has shown great potential in transforming starch granules, leading to improved solubility, degradability, and control over drug release. Not only is this method efficient and quick, but it also has the added benefit of being eco-friendly. This discussion will explore the mechanisms behind the modification of starch based on ultrasound, delving into both the physical and chemical changes that occur in starch granules. The analysis explores the utilization of modified starch induced by ultrasound in the field of drug delivery, investigating its stability and compatibility with biological systems. By exploring the capabilities and difficulties associated with the use of ultrasound to change starch for the delivery of drugs, we highlighted its potential as a leading and effective methodology. [ABSTRACT FROM AUTHOR]

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Starch from cardaba banana is modified using octenyl succinic anhydride (OSA), the modification process is modeled using response surface methodology and partial least square regression analysis with the aim of optimizing the starch modification process to produce low digestibility starch. The modified starch is analyzed for digested starch (DS) as well as the starch digestibility index (SDI). The starch digestogram of the optimized starch, as well as the native, is also investigated using a multiphasic approach. The modeling revealed that both the response surface methodology (RSM) and partial least square regression (PLS‐R) model predict with high accuracy (r2 [coefficient of determinant] > 0.9) the dependent variables. According to the statistical indices, the RSM model makes a better prediction when compared to the PLS‐R model. The optimized conditions for the production of modified starch with low starch digestibility are an OSA concentration of 3.98%, reaction time of 47.45 min, and pH of 10 with a predicted DS of 45.99% and SDI value of 29.86%. Modeling the optimized and native starch digestogram reveals the digestogram follows a multiphasic digestogram with the digestion occurring in three (3) segments. The digestion rate of the starch follows a rapid‐slow and slow‐rapid in vitro starch digestion rate. [ABSTRACT FROM AUTHOR]

AbstractShort-chain fatty acids (SCFAs) are the primary energy source of colonic epithelial cells, but oral SCFAs are digested, absorbed, or degraded before reaching the colon. The acylated starch with SCFAs can be fermented and release specific SCFAs under the action of colonic intestinal microbiota. This review first introduces the preparation method, reaction mechanism, and substitution factors. Second, the structure, physical and chemical properties, in vitro function, and mechanism of acylated starch were expounded. Finally, the application of acylated starch in foods is introduced, and its safety is evaluated, providing a basis for the further development of acylated starch-based foods. The acylated starch obtained by different acylation types and preparation methods is different in particle, molecular, and crystal structures, leading to changes in the function and physicochemical properties. Meanwhile, acylated starch has the functional potential of targeted delivery of SCFAs to the colon, which can increase SCFAs in feces and intestine, selectively regulate the intestinal microbiota, and produce a prebiotic effect conducive to host health. The safety of acetylated starch has been supported by relevant studies, which have been widely used in various food fields and have great potential in the food industry. [ABSTRACT FROM AUTHOR]

Barnyard millet starch (Echinochloa frumentacea) has been investigated for its potential in drug delivery systems due to its unique properties. This study examined the physicochemical and physiological properties of cross‐linked barnyard millet starch (BMS) using varying concentrations of sodium tripolyphosphate (STPP). Physicochemical and physiological properties of the cross‐linked starches are analyzed. Cross‐linking resulted in reduced swelling capacity and solubility of starch samples. Morphological analysis revealed rough surfaces with cavities and minute cracks in cross‐linked starches. Acute and sub‐acute toxicity studies in test animals indicated no adverse effects, with LD50 values within acceptable limits at 2000 mg kg−1. Hematological, biochemical, and lipid profiles showed no significant alterations compared to the control group. The study demonstrated a low acute toxicity level and favorable safety profile for STPP‐cross‐linked starch. These findings highlighted the potential of cross‐linked barnyard millet starch as a carrier in drug delivery system and for food applications. This study supports the potential of cross‐linked barnyard millet starch in pharmaceutical formulations. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, waxy corn starch was modified with 230 U or 460 U of amylosucrase (AS) from Neisseria polysaccharea (NP) to elongate the glucan. The amylose content of the AS-modified starches was determined using iodine and concanavalin A (Con A) methods, and their in vivo digestion, thermal, swelling, and pasting properties were evaluated. The amylose content of AS-treated starches was not significantly different (p > 0.05) when using the Con A method but was significantly higher than that of non-AS-treated samples when using the iodine method. In vivo, rats fed AS-treated starch had significantly lower blood glucose levels at 15 min than other rats; rats fed 460 U AS had lower blood glucose levels at 30 and 60 min than non-AS-treated rats. DSC analysis revealed that AS-treated starches exhibited higher initial, melting, and completion temperatures. Minimal volume expansion was observed by swelling factor analysis, while a Rapid Visco Analyzer assessment revealed that they had higher pasting onset temperatures, lower peak viscosities, and no trough viscosity compared to native starch. The elongated glucans in AS-treated starch reinforced their crystalline structure and increased slowly digestible and enzyme-resistant starch content. Overall, AS-treated starch showed unique thermal properties and a reduced blood glucose index upon administration. This distinctive characteristic of NPAS-treated starch makes it a good candidate food or non-food material for cosmetic products, medical materials, and adhesives. [ABSTRACT FROM AUTHOR]

To increase the specific surface area of corn starch and remove the anion contaminant in water, STP-OGG-DD, which is composed of porous corn starch (Stp), methylpropenoxyethyl trimethyl ammonium chloride (DMC) and dimethyldiallyl ammonium chloride (DMDAAC), was prepared and used for the flocculation of humic acid (HA). In this preparation, ferrous sulfate and hydrogen peroxide act as initiators for free radicals that attract cationic monomers to gather on starch chains. The effects of reaction time, reaction temperature, dosage of cationic monomer, and initiator on the reaction performance were investigated. The results showed that the conversion rate of starch monomer was 97.69 %, the grafting rate was 96.47 %, and the grafting efficiency was 95.85 %. Stp-OG-DD was characterized by scanning electron microscopy, and its structure was characterized by X-ray diffraction and infrared spectroscopy. In the flocculation test. The flocculation effect of 30 mg/L flocculants with different grafting rates on 30 mg/L humic acid was investigated, and the relationship between the two was studied. The results showed that the flocculant with a high starch grafting rate had a better removal effect on humic acid and was positively correlated. Different from the traditional gelatinization method, the enzymatic hydrolysis method is used to pretreat starch, which not only saves energy but also enlarges the specific surface area of molecules. In addition, adding two cationic monomers improved the grafting effect of starch. DMC and DMDAAC could be polymerized alternately onto the starch backbone, providing long molecular chains and abundant positive charge for enzymatic hydrolysis of starch molecular chains. In addition to exploring the grafting of samples under reaction conditions, flocculants prepared under different conditions were used to flocculate 30 mg/L humic acid to further determine the role of grafting rate in the removal effect. [ABSTRACT FROM AUTHOR]

Faba bean is a protein-rich starchy grain that is underutilised in the UK. The starch of faba bean can be modified using environmentally friendly methods like dry heat treatment (DHT) to enhance functional and its physicochemical properties. This study investigated the impact of dry heat temperature and time on the structure, functional and physicochemical properties of faba bean starch (FBS) using a two-factor central composite rotatable design. Factors (DHT temperature:100–150 °C and DHT time:0.5–5 h) with their respective α mid-point values led to 13 experimental runs. Selected pasting and functional properties were measured as response variables. Corn starch was included as a reference and compared with the FBS modified using the optimized conditions. DHT increased peak (approx. 2205–2267 cP), final (approx. 3525–3642 cP) and setback (approx. 1887–1993 cP) viscosities but decreased the amylose content of FBS. Colour, as measured by lightness value, morphology and crystalline type were not altered but the starches showed a loss of order and an increase in crystallinity after DHT. FBS appeared resilient to DHT but showed higher swelling power and pasting properties compared to the corn starch control. The optimum DHT conditions to produce starch with desirable properties are a temperature of 100 °C for 0.1716 h, with a desirability factor of 66 %.

ABSTRACT Moth bean (Vigna aconitifolia) is considered an underutilized legume but has drawn considerable attention to researchers in recent years owing to its good nutritional value, lower glycemic index, and numerous health benefits. Despite the dietary importance of mung bean as well as starch, the starch extraction processes from moth bean seeds remain inadequately understood. This review discusses recent developments in starch extractability, physico‐chemical and structural characteristics, and different food and non‐food application to utilize moth bean as potential starch source. The starch properties depend mainly on its composition (amylose and amylopectin) and branched chains distribution. Moth bean starch (MBS) exhibited around 15% amylose content and a typical C‐type crystalline structure with granules of diverse sizes and shapes. Different studies exhibited a positive correlation among amylose content and different characteristics of MBS including pasting profile, thermal properties, and its cooking quality. The modification of MBS has been done using some chemical treatments for functionality improvement. MBS possesses good techno‐functional properties that can be exploited for different food product development and non‐food applications. Owing to the promising potential exhibited by native and modified MBS, these can be explored as valuable functional ingredients in various food and non‐food products. Finally, an outlook on potential utilization of MBS in the future is given.

The processing techniques on millets have a significant impact on the nutritional and functional qualities of millets, especially their glycemic behavior is often overlooked. Therefore, this work aims to serve as a resource covering the state-of-the-art known information about the effects of both conventional and emerging processing techniques on the glycemic index of millets. Structural interaction of starch with polyphenols or lipids tends to alter the semi-crystalline layer leading to the formation of V-type starch thereby decreasing the GI. Heat treatment in general results in depolymerisation of dietary fibres resulting in more alcohol soluble fragments and decreased dietary fibre content increasing the GI. However, when moisture is involved, the amylose gets solubilized and forms a gel network which strengthens the fiber content. In the case of novel processing methods, pressure-treated starch shows higher compactness than heat-treated starch which decreases the GI. Alternative non-thermal processing techniques can harm starch structures, leading to elevated GI. However, this impact is contingent on the dosage and treatment duration, suggesting that hurdle technology may offer the potential to achieve a different GI outcome. Understanding structural alterations while lowering the GI of millet can link with increased consumer demand, market share, and health claims. Overall, the field remains underexplored, and future research on the development of value-added products from millets must consider this aspect.

Three-dimensional (3D) printing, also known as additive manufacturing, is an emerging manufacturing technology that enables personalized product design and precise modeling through digital control. In recent years, 3D printing technology has gained significant attention in the food industry due to its potential advantages, especially in the field of customized food processing. Starch is an important component of human diet, especially in the eastern diet structure primarily based on plant-based foods. Most starches possess excellent rheological, hydration, and gel properties, making them have natural advantages in outflow nozzle and printing molding and thus have great application potential in food 3D printing. In this article, recent progress in starch-based 3D printing is reviewed with respect to printing equipment types commonly used in starch-based 3D printing, printing technology using common starches as raw materials, the correlation between starch physicochemical properties and printing performance, starch modification for quality improvement of 3D printed products, the post-processing of starch-based 3D printed products and the influence of printing on starch structure. Furthermore, future prospects in the 3D printing field are presented.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Crosslinking is a promising method to modulate the gel properties of food-grade starch gels. Still, the poor crosslinking effect of a single type of crosslinker limits the application of this method in starch gel modification. In this study, an Ca2+ synergistic multiple crosslinking modification method was proposed to prepare crosslinked starches with good gel properties and setting. The rheological properties of the samples were tested. The modified sample (SC-Ca-N3, G′ = 1347 ± 27) showed a 79% improvement compared to the starch without synergistic crosslinking modification (SC-N, G′ = 752 ± 6). The elastic modulus of starch gels can be adjusted by changing the degree of the crosslinking reaction. The results of nonlinear rheological Lissajous curve analysis showed that the synergistically crosslinked gel system strongly resisted deformation. In addition, the microstructure of the modified samples was characterized using scanning electron microscopy. The XPS, FTIR, and XRD results indicated that multiple molecular forces participate in the synergistic crosslinking reaction. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Acha is rich in pentosan; a carbohydrate compound with good water absorption capacity properties that could be utilized in production of pasta products like noodles. This study investigated the effect of chemical modification (oxidation, acetylation, pre-gelatinization and dual) on proximate composition, functional, pasting, mineral, color and antioxidant properties of acha (Digitaria exilis) starch and its resultant noodles making potential. Starch was extracted from acha grains and then dried, milled and sieved through a 75-micron screen and the native and modified acha starch were substituted into wheat flour at 15% to produce noodles. Results showed that modified acha starches have significant influenced (p

This paper presents the simulation results for dielectric barrier discharge (DBD) at atmospheric pressure in argon gas for different relative permittivity, granule shape, thickness layer, and granule diameter measurements for starch on the breakdown voltage. DBD is commonly utilized to generate cold plasma for starch modification. The electric field was computed using COMSOL Multiphysics 5.3a software. The breakdown voltage was calculated employing Paschen's law for this electric field. The voltage was found according to the breakdown criterion for gap distance 0.2–1.0 cm, and then the Paschen curve could be plotted. The results show that the top electrode of the plasma system may be replaced with the parallel plate electrode by a mesh electrode with a bigger mesh size to achieve a lower breakdown voltage. In addition, increasing the relative permittivity and decreasing the thickness layer can reduce the applied voltage for plasma formation. When compared to the sphere and ellipsoid shapes, starch with a polyhedral granule shape requires a significantly lower voltage for breakdown. The starch granule diameter does not affect the breakdown voltage. These findings can be utilized to determine the optimal breakdown voltage for each type of starch modification, contributing to the construction of a high-efficiency plasma production system for starch modification. [ABSTRACT FROM AUTHOR]

The present research is undertaken to study the effect of ozonation on isolated pearl millet starch (PMS) and sorghum starch (SS), at various concentrations (0.06, 0.08, and 0.1 L min−1) for 60 minutes. The ozonated starches is evaluated for the techno‐functional properties, in vitro starch digestibility, pasting properties, morphological characteristics, X‐ray diffraction, and FTIR interactions. Functional properties such as water and oil absorption capacity and solubility, paste clarity (PC), gel consistency (GC), and freeze‐thawing stability (FTS) increased significantly (p ≤ 0.05). However, swelling power (SP) increased for all treatments with rise in temperature but a reverse trend is observed with an increase in ozone treatment. Although, reduction in vitro starch digestibility (IVSD) for treated PMS i.e. 44.59 to 29.20 g 100 g−1 maltose and 30.80–28.76 g 100 g−1 maltose for SS is observed. Slight difference is observed for the color values is observed. Higher values of peak and final viscosity whereas, lower breakdown viscosity, and setback viscosity are observed for all treatments. The crystalline pattern of PMS and SS remained unaffected with ozone treatment, whereas relative crystallinity (RC) decreased with ozone treatment. SEM images confirmed indentations, and enlargement of surface pores for ozonated starches. While, FTIR spectroscopy revealed a slight decrease in the peak intensity. [ABSTRACT FROM AUTHOR]

Resistant starch (RS) is a non‐digestible carbohydrate that has numerous biological benefits. However, the amounts of RS are limited in most native cereal starches, thus developing RS‐fortified starch sources and food products is necessary. This review summarizes the effectiveness of RS improvement by chemical, enzymatic, and physical modification approaches in starches from various origins. The functions of RS in regulating the metabolisms and the influences of RS on the nutritional and textural properties of various foods are also elucidated. After modification, the molecular structures are altered and the starch granules became more resistant to enzymatic digestion. However, the comparison of the RS contents between raw and cooked starch is absent in many studies. In addition, RS plays an essential role in attenuating postprandial glycemia, inhibiting glucose and lipid synthesis and promoting glucose tolerance, insulin sensitivity, and lipid degradation, which are controlled by the enriched diversity and abundance of the beneficial microbiota in the colon, together with more short‐chain fatty acids. The incorporation of RS in food products significantly increases nutritional value without unacceptable quality loss, which provides a new direction for manufacturing functional foods. [ABSTRACT FROM AUTHOR]

Background and Aim: Resistant starch (RS) is difficult to digest in the digestive tract. This study aimed to evaluate the effects of heat-moisture treatment (HMT) on RS in cassava and examined its impact on rumen fermentation. Materials and Methods: Cassava flour was used as a raw material and used in a randomized block design with four different cycles of HMT as the treatments and four different rumen incubations in vitro as blocks. Treatments included: HMT0: without HMT (control), HMT1: one HMT cycle, HMT2: two HMT cycles, and HMT3: three HMT cycles. Heat-moisture treatment processes were performed at 121°C for 15 min and then freezing at -20°C for 6 h. Analyzed HMT cassava starch characteristics included components, digestibility, and physicochemical properties. In in vitro rumen fermentation studies (48 h incubation) using HMT cassava, digestibility, gas production, methane, fermentation profiles, and microbial population assessments were performed. Results: Heat-moisture treatment significantly reduced (p < 0.05) starch, amylopectin, rapidly digestible starch (RDS), and slowly digestible starch levels. In contrast, amylose, reducing sugars, very RDS, RS, and protein digestion levels were significantly increased (p < 0.05). Additionally, a reduced crystallinity index and an increased amorphous index were observed in starch using Fourier-transform infrared analyses, while a change in crystalline type from type A to type B, along with a reduction in crystallinity degree, was observed in X-ray diffraction analyses. Heat-moisture treatment significantly (p < 0.05) reduced rumen dry matter (DM) degradation, gas production, methane (CH4 for 12 h), volatile fatty acid (VFA), and propionate levels. In addition, acetate, butyrate, and acetate/propionate ratios, as well as population of Streptococcus bovis and Bacteroides were significantly increased (p < 0.05). However, pH, ammonia, and organic matter digestibility were unaffected (p < 0.05) by HMT. Conclusion: Cassava HMT altered starch characteristics, significantly increased RS, which appeared to limit rumen digestion activity, decreased rumen DM degradation, gas production, VFAs, and CH4 production for 12 h, but increased S. bovis and Bacteroides levels.

In this study, waxy corn starch was modified with 230 U or 460 U of amylosucrase (AS) from Neisseria polysaccharea (NP) to elongate the glucan. The amylose content of the AS-modified starches was determined using iodine and concanavalin A (Con A) methods, and their in vivo digestion, thermal, swelling, and pasting properties were evaluated. The amylose content of AS-treated starches was not significantly different (p > 0.05) when using the Con A method but was significantly higher than that of non-AS-treated samples when using the iodine method. In vivo, rats fed AS-treated starch had significantly lower blood glucose levels at 15 min than other rats; rats fed 460 U AS had lower blood glucose levels at 30 and 60 min than non-AS-treated rats. DSC analysis revealed that AS-treated starches exhibited higher initial, melting, and completion temperatures. Minimal volume expansion was observed by swelling factor analysis, while a Rapid Visco Analyzer assessment revealed that they had higher pasting onset temperatures, lower peak viscosities, and no trough viscosity compared to native starch. The elongated glucans in AS-treated starch reinforced their crystalline structure and increased slowly digestible and enzyme-resistant starch content. Overall, AS-treated starch showed unique thermal properties and a reduced blood glucose index upon administration. This distinctive characteristic of NPAS-treated starch makes it a good candidate food or non-food material for cosmetic products, medical materials, and adhesives.

Starch has been a convenient, economically important polymer with substantial applications in the food and processing industry. However, native starches present restricted applications, which hinder their industrial usage. Therefore, modification of starch is carried out to augment the positive characteristics and eliminate the limitations of the native starches. Modifications of starch can result in generating novel polymers with numerous functional and value-added properties that suit the needs of the industry. Here, we summarize the possible starch modifications in planta and outside the plant system (physical, chemical, and enzymatic) and their corresponding applications. In addition, this review will highlight the implications of each starch property adjustment. [ABSTRACT FROM AUTHOR]

Native starch has many functional disadvantages that limit its wide commercial application as a renewable biopolymer. Therefore, starch modification is needed. Esterification/compounding/polymerization modification of starch using microwave combined with acid (anhydride) (MCA) to introduce new groups and give new functional properties to the starch. In the process, the structural and physicochemical properties of the starch are changed. The study of changes in the structure and physicochemical properties of starch by MCA is particularly significant to guide the application of modified starches and to modify them more effectively. This review describes the changes in the structure and physicochemical properties of starch ester/copolymer/complex synthesized by MCA and the applications for which the relevant modified starches were obtained. Future directions for MCA modification are also discussed. The structure and physicochemical properties of the starch obtained after modification of the starch by MCA are mainly related to the degree of substitution (DS) of the modified starch and the type of acid (anhydride). The physicochemical properties and structural changes of the starch appear differently depending on the modification method. Most starch modifications show the same trends in the structural and physicochemical properties of the starch. The DS of the modified starch obtained after modification of the starch by MCA is low, so other techniques can be combined to increase the DS of the modified starch and obtain a suitable modified starch. • Excessive microwave power/time will reduce the DS of modified starch. • The modification of starch by MCA can endow starch with new functional properties. • MCA modification can improve the DS of starch and shorten the reaction time. • The properties of the modified starch are related to the acids (anhydrides) used. [ABSTRACT FROM AUTHOR]

Minor millet grains are the abode of healthy constituents of human concern that contribute to healthy longevity. Additionally, they are excellent in nutritional value including macronutrients namely, protein (7–13%), carbohydrates (60–70%), fat (1.5–5%), fiber (2–7%) and for micronutrients as well namely; iron, calcium, phosphorus, and magnesium, etc. All these beneficial traits along with the availability of bioactive constituents (polyphenols and antioxidants) prove them to be therapeutic in action and also uplift the immunity among users. Employed isolation tactics for starch also govern yield characteristics and is usually preferred by way of wet method. Minor millets are abundant in starch (50–70%) thus application broadness is another attribute which could be addressed in vivid food segments. In case, native starches somehow possess least application credentials in food and non‐food sectors thus modification is the only alternative to eliminate shortcomings. As in trend, modification using physical, chemical, and enzymatic ways have a wide impact on the properties of millet starch. The present review summarizes the nutritional, bioactive and therapeutic potential of minor millets, along with ways of starch modification and product development through millet involvement. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Sago starch is rich in resistant starch (RS) but less utilised than other commercial starches. Hence, modification is essential to give an add-on value to the starch. Thus, the objective was to determine the influence of microwave heat treatment (MHT) on the digestibility and probiotic growth rates of sago starch. In this study, the starch was treated by MHT for durations of up to 20 min. The digestibility and bacterial growth rates increase as the treatment duration increases to 15 min. It implies the potential of the MHT in increasing the digestibility of the sago starch and improving its prebiotic property based on probiotic growth rates. [ABSTRACT FROM AUTHOR]

Acha is rich in pentosan; a carbohydrate compound with good water absorption capacity properties that could be utilized in production of pasta products like noodles. This study investigated the effect of chemical modification (oxidation, acetylation, pre-gelatinization and dual) on proximate composition, functional, pasting, mineral, color and antioxidant properties of acha (Digitaria exilis) starch and its resultant noodles making potential. Starch was extracted from acha grains and then dried, milled and sieved through a 75-micron screen and the native and modified acha starch were substituted into wheat flour at 15% to produce noodles. Results showed that modified acha starches have significant influenced (p<0.05) in all the quality attributes evaluated. The modified acha starches showed least moisture content with an increase in protein and ash contents, while carbohydrates decreases when compared to the native starch. Modification increases and improved the functional characteristics of the acha starches. Pasting properties of native starch was significantly higher than modified starches. Some minerals element of native starch was most predominant than the modified starches. There was a slight reduction in phenolic and flavonoid compounds while colour of the acha sample was relatively higher due to modification. Conclusively, this study showed that starch modification improved the quality of acha and sensory scores revealed that the most preferred acha noodles are from pregelatinized acha starch. Thus, chemical modification could serve as alternative food grade starch additive for the possibility of new food applications. [ABSTRACT FROM AUTHOR]

This study was conducted to modify yam starch to create slowly digestible starch (SDS) by the acid method to create the highest SDS starch on the basis of evaluating the effect of citric acid concentration (15 – 45%), temperature (37.5 – 52.5oC) and hydrolysis time (1.5 – 10.5 h) was performed based on the multivariable model by CCD method, and the starch content SDSmax was the dependent response. The results showed that the quadratic model obtained is significant (p < 0.05), the reliability of the model R2 = 0.979 showed that the built regression model is suitable for the data set whether 97.9%. As a result, the highest SDS starch content is 18.052% at an acid concentration of 40,009%, a temperature of 39.962oC and a hydrolysis time of 8.933 h. Solubility increases due to temperature, swelling increases in the range temperature of 50 – 70oC and decreases from 70 – 90oC; the viscosity of starch tends to decrease after denaturation.

The structural modification of starch improves its physicochemical and functional properties and develops new material. Our study aimed to modify rice starch obtained from three varieties using a solvent-free system involving gulupa seed oil and lipase B from Candida antarctica. We characterized six starches (native and modified), performed a digestibility test, and determined the particle sizes, zeta potentials, and calorimetric differences between the materials. All the starches presented a charged surface between −41.6 and −58.9 mV. The modified starches’ fatty acid profiles changed according to the rice variety used, namely, the proportions of C14, C16, and C18 acids. The modified Clearfield, F60, and Oryzica 1 starches showed fatty acid content increased 85%, 23%, and 73%, respectively. The features presented by the three varieties of starch open up the possibility of their industrial application; furthermore, the starch modification process presents economic and environmental advantages.

Probiotics are a non-digestible food ingredient that promotes the growth of beneficial microorganisms in the intestines. One of the functional food ingredients, Momala corn flour, is a source of prebiotics with a resistant starch content of 4.42%. Thi s study aimed to improve the prebiotic properties and resistant starch content of modified corn flour (MCF) Momala Gorontalo by using physical, chemical, and enzymatic modification processes. The research methods include physical modification (heat moisture treatment, annealing, autoclaving-cooling cycling, microwave), chemical modification (acid hydrolysis), and enzymatic modification (debranching pullulanase). The results showed that the modified by heat moisture treatment (HMT) increased RS levels 1-fold, annealing modification (ANN) 8.9-fold, autoclaving-cooling one cycle modification (AC-1C) 2.9-fold, autoclaving-cooling two cycles modification (AC-2C) 2.0- fold, microwave modification (MW) 1.3-fold, acid hydrolysis (HA) modification 5.0-fold, and debranching pullulanase (DP) modification 3.8-fold compared with corn flour control without modification. The value of the prebiotic activity of MCF hydrolysed acid (HA) is 0.03, and debranching pullulanase (DP) is 0.02 against Enteropathogenic Escherichia coli (EPEC). The prebiotic effect value of MCF HA and DP were 0.76 and 0.60, respectively. The prebiotic index value of MCF HA and DP were 0.60 and 0.48, respectively. This study confirms that MCF HA and DP are good prebiotic candidates because they have resistant starch content, low starch digestibility, and resistance to simulated gastric fluid hydrolysis than unmodified corn flour. [ABSTRACT FROM AUTHOR]

Attachment of Silicon quantum dots (Si QDs) onto starch via sol-gel controlled covalent bonding to form hybrid starch particles was developed to modulate the optical, physical, and mechanical features of starch. Fabricated Si QDs chemically interacted with –OH side groups due to the sol-gel reactions on the starch molecules providing a detectable new molecular bonding to result in fluorescent emission. The produced structures formed nonlinear morphological orientations that provide a nanocomposite material platform for a facile molecular marking in daily applications. Fluorescent tag attachment onto the starch structures by Si quantum dots via covalent bonding was developed for the varying implications including fluorescent materials, sensors, surface coating purposes. A well designed quantum dot synthesis and starch treatment was applied to vary the optical, physical, and mechanical features of the starch particles on molecular level resulting a promising new material for visible light fluorescent material applications. [ABSTRACT FROM AUTHOR]