首页|The application of emerging non-thermal technologies for the modification of cereal starches

The application of emerging non-thermal technologies for the modification of cereal starches

扫码查看
原文链接
  • NSTL
  • Elsevier
The burgeoning demand for starches has resulted in an interest in developing new polysaccharide sources for the food industry. However, starches cannot be used in native form because of some limitations associated with their physicochemical and functional properties. In this regard, it is vital to find effective starch modification procedures that would impart thermal stability, decrease retrogradation, and, consequently, further enhance performance. Modified starch can be produced by chemical, physical or enzymatic methods. A feasible alternative to chemical modifications is physical treatments that are simple, inexpensive, and non-toxic. The physical modification techniques are classified into thermal and non-thermal methods. Pregelatinization, heat-moisture treatment, and annealing are common methods of thermal treatment. An interest in non-thermal processing methods is gaining importance because these emerging innovative techniques are clean, environment-friendly, sustainable, and demand only low energy. This review attempts to elucidate the underlying principles, current developments, and potential applications of non-thermal processing methods like ozone, cold plasma (CP), ultrasonication (US), and high hydrostatic pressure (HHP).

StarchOzoneCold plasmaUltrasonicationPhysicochemical properties

Kothakota, Anjineyulu、Raghunathan, R.、Pandiselvam, R.、Khaneghah, Amin Mousavi

展开 >

CSIR Natl Inst Interdisciplinary Sci & Technol NI, Agroproc & Technol Div, Trivandrum 695019, Kerala, India

Mem Univ Newfoundland, St John, NF A1C 5S7, Canada

ICAR Cent Plantat Crops Res Inst, Physiol Biochem & Post Harvest Technol Div, Kasaragod 671124, Kerala, India

Univ Estadual Campinas, UNICAMP, Fac Food Engn, Dept Food Sci, Campinas, SP, Brazil

展开 >

2021

10.1016/j.lwt.2020.110795

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.138
  • 35
  • 59