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Starch Modification: New Strategies, Techniques and Applications
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Starch Modification: New Strategies, Techniques and Applications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (25 February 2023) | Viewed by 16973

Special Issue Editors

Prof. Dr. Long Yu

E-Mail Website
Guest Editor
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: natural polymers; environmentally friendly materials; packaging
Special Issues, Collections and Topics in MDPI journals
Dr. Hongsheng Liu

E-Mail Website
Guest Editor
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: food science; functional carbohydrates; starch digestion
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Starch is one of the most popular food ingredients, and is a very attractive natural biodegradable material. Various starch modification techniques have been developed in both food and non-food industries. For example, resistant starch has various functions including the regulation of blood sugar level and prevention of cardio-cerebrovascular diseases and colorectal cancer. On the other hand, starch-based materials have attracted a great deal of attention because of their low cost and ability to be processed with conventional plastic processing equipment. Furthermore, the study of the unique microstructures of different starches and their multiphase transitions during thermal processing have increased fundamental knowledge of polymeric science, in particular to understand the structure–processing–property relationships in natural polymers. Improving properties and performances of starch-based products is an ongoing challenge due to various new applications.

To address these challenges and explore new application areas, some new strategies and techniques must be studied and developed. This Research Topic aims to present advances in new technologies and developments in both fundamental and applied aspects.

Prof. Dr. Long Yu
Dr. Hongsheng Liu
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • starch
  • digestion
  • medicine
  • film
  • edible
  • packaging
  • function
  • hydrogels
  • materials
  • processing

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Published Papers (6 papers)

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Research

17 pages, 3373 KiB  
Article
Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments
by Ying Sun, Yang Yang, Lili Zheng, Xiaoyan Zheng, Dao Xiao, Shenwan Wang, Zhengke Zhang, Binling Ai and Zhanwu Sheng
Foods 2022, 11(22), 3741; https://doi.org/10.3390/foods11223741 - 21 Nov 2022
Cited by 11 | Viewed by 3331
Abstract
Ultrasonic treatment combined with resveratrol modification was used to improve banana starch’s solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, and the gelatinization temperatures increased from 64.10–73.92 [...] Read more.
Ultrasonic treatment combined with resveratrol modification was used to improve banana starch’s solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, and the gelatinization temperatures increased from 64.10–73.92 °C to 70.77–75.83 °C. The storage modulus (G′) and loss modulus (G″) increased after ultrasound and resveratrol treatment, and the proportion of viscosity was increased after composition with resveratrol. Additionally, the in vitro digestibility decreased from 44.12% to 40.25%. The modified complexes had release-control ability for resveratrol. X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy demonstrated that complex structures became more compact and organized, whereas crystalline patterns were unchanged. Scanning electron microscopy (SEM) showed that the resveratrol modification caused physical change on the granular surface by creating pores and fissures. The findings can help develop antioxidant functional foods using banana starch. Full article
(This article belongs to the Special Issue Starch Modification: New Strategies, Techniques and Applications)
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8 pages, 1872 KiB  
Article
Synergizing Multi-Plasticizers for a Starch-Based Edible Film
by Jun Fu, Mahafooj Alee, Mao Yang, Hongsheng Liu, Yanan Li, Zhongxian Li and Long Yu
Foods 2022, 11(20), 3254; https://doi.org/10.3390/foods11203254 - 18 Oct 2022
Cited by 7 | Viewed by 2206
Abstract
Synergized multi-plasticizers for a starch-based edible film were developed for food packaging. The most popular edible plasticizers, water, glycerol, and sorbitol were used as modal materials to demonstrate the synergized function of multi-plasticizers. The efficiency, stability, and compatibility of each plasticizer, as well [...] Read more.
Synergized multi-plasticizers for a starch-based edible film were developed for food packaging. The most popular edible plasticizers, water, glycerol, and sorbitol were used as modal materials to demonstrate the synergized function of multi-plasticizers. The efficiency, stability, and compatibility of each plasticizer, as well as their synergized functions were investigated based on the characterizations of tensile properties after storing under different humidity conditions and for different times. The relationship between the microstructures of the plasticizers and their performances was studied and established. The results showed that water is an efficient plasticizer but is not stable, which results in it becoming brittle under lower humidity conditions; glycerol has a stronger moisture-retaining and absorption capability, which results in a weaker tensile strength under higher humidity conditions; and sorbitol is an efficient and stable plasticizer but needs to work with water, and its function can be synthesized by mixing it with water and glycerol. Full article
(This article belongs to the Special Issue Starch Modification: New Strategies, Techniques and Applications)
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18 pages, 2423 KiB  
Article
Effects of Cross-Linking on Physicochemical and Film Properties of Lotus (Nelumbo nucifera G.) Seed Starch
by Ankita Chandak, Sanju Bala Dhull, Sneh Punia Bangar and Alexandru Vasile Rusu
Foods 2022, 11(19), 3069; https://doi.org/10.3390/foods11193069 - 3 Oct 2022
Cited by 27 | Viewed by 2775
Abstract
Lotus seed starch was cross-linked using sodium trimetaphosphate (STMP) in varying amounts (1, 3, and 5%), and its rheological, pasting, thermal, and physicochemical properties were investigated. These cross-linked lotus seed starches (CL-LS-1, CL-LS-3, CL-LS-5) were also used to produce films (CL-LSFs), which were [...] Read more.
Lotus seed starch was cross-linked using sodium trimetaphosphate (STMP) in varying amounts (1, 3, and 5%), and its rheological, pasting, thermal, and physicochemical properties were investigated. These cross-linked lotus seed starches (CL-LS-1, CL-LS-3, CL-LS-5) were also used to produce films (CL-LSFs), which were then examined for their mechanical characteristics, water vapor permeability, moisture content, opacity, thickness, and water solubility. After cross-linking, the solubility, amylose content, and swelling power of all the starch samples decreased. Cross-linking resulted in an increased pasting temperature, while peak viscosity (PV) decreased, with CL-LS-5 exhibiting the lowest peak viscosity (1640.22 MPa·s). In comparison to native starch, the thermal characteristics of CL-LS demonstrated greater gelatinization temperatures (To, Tp, Tc) and gelatinization enthalpy (ΔHgel). The gelatinization enthalpy of CL-LS varied between 152.70 and 214.16 J/g, while for native LS the value was 177.91 J/g. Lower moisture content, water solubility, and water vapor permeability were observed in the CL-LSFs. However, the cross-linking modification did not produce much effect on the film thickness. The highest tensile strength (12.52 MPa) and lowest elongation at break (26.11%) were found in CL-LSF-5. Thus, the starch films’ barrier and mechanical qualities were enhanced by cross-linking. Full article
(This article belongs to the Special Issue Starch Modification: New Strategies, Techniques and Applications)
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20 pages, 2689 KiB  
Article
Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study
by Ankita Chandak, Sanju Bala Dhull, Prince Chawla, Melinda Fogarasi and Szabolcs Fogarasi
Foods 2022, 11(19), 2969; https://doi.org/10.3390/foods11192969 - 22 Sep 2022
Cited by 16 | Viewed by 2458
Abstract
A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by [...] Read more.
A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G′ and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications. Full article
(This article belongs to the Special Issue Starch Modification: New Strategies, Techniques and Applications)
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15 pages, 1862 KiB  
Article
Dual Modification of Starch by Physical Methods Based on Corona Electrical Discharge and Ionizing Radiation: Synergistic Impact on Rheological Behavior
by Mirela Braşoveanu and Monica R. Nemţanu
Foods 2022, 11(16), 2479; https://doi.org/10.3390/foods11162479 - 17 Aug 2022
Cited by 6 | Viewed by 1943
Abstract
The present paper focuses on evaluating the synergistic effects of dual modification with corona electric discharge (CED) and electron beam irradiation (EBI) on the rheological behavior of starch. Combined treatments were applied successively (CED/EBI and EBI/CED) and compared with single treatments. The outcomes [...] Read more.
The present paper focuses on evaluating the synergistic effects of dual modification with corona electric discharge (CED) and electron beam irradiation (EBI) on the rheological behavior of starch. Combined treatments were applied successively (CED/EBI and EBI/CED) and compared with single treatments. The outcomes showed that the rheological features of starch were altered by the dual modification in correlation with the irradiation dose mainly as a result of radiation-induced degradation. Decreases in apparent viscosity were described by exponential-like-models according to the order of application of the treatment sequences. The mathematical models allowed the estimation of the irradiation doses for which the viscosity decreased by e times for the dual modified starches (3.3 ± 1.3 kGy for CED/EBI and 5.6 ± 0.5 kGy for EBI/CED, respectively) and the fraction (f) of 0.47 ± 0.10 corresponding to starch granule considered to be affected by plasma. Both dual treatments yielded a synergistic effect, regardless of the order of application of the treatment sequences, being more effective in decreasing starch apparent viscosity than single EBI. However, synergism evaluation proved that the use of plasma as a pre-treatment to irradiation processing could provide benefits up to 20 kGy. These findings support the practical goals of technologists with valuable information that may facilitate or simplify the experimental design of starch dual modification with plasma and ionizing radiation. Full article
(This article belongs to the Special Issue Starch Modification: New Strategies, Techniques and Applications)
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19 pages, 2430 KiB  
Article
Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication
by Paramee Chumsri, Worawan Panpipat, Ling-Zhi Cheong and Manat Chaijan
Foods 2022, 11(16), 2430; https://doi.org/10.3390/foods11162430 - 12 Aug 2022
Cited by 25 | Viewed by 3154
Abstract
Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention for improving the quantity of resistant starch (RS) [...] Read more.
Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention for improving the quantity of resistant starch (RS) content in starchy-based foods. The purpose of this research was to apply ultrasonication to produce intermediate amylose rice (Oryza sativa L.) cv. Noui Khuea (NK) starch–fatty acid (FA) complexes. The effects of ultrasonically synthesized conditions (ultrasonic time, ultrasonic amplitude, FA chain length) on the complexing index (CI) and in vitro digestibility of the starch–FA complex were highlighted. The optimum conditions were 7.5% butyric acid with 20% amplitude for 30 min, as indicated by a high CI and RS contents. The ultrasonically treated starch–butyric complex had the highest RS content of 80.78% with a V-type XRD pattern and an additional FTIR peak at 1709 cm−1. The increase in the water/oil absorption capacity and swelling index were observed in the starch–lipid complex. The pasting viscosity and pasting/melting temperatures were lower than those of native starch, despite the fact that it had a distinct morphological structure with a high proportion of flaky and grooved forms. The complexes were capable of binding bile acid, scavenging the DPPH radical, and stimulating the bifidobacterial proliferation better than native starch, which differed depending on the FA inclusion. Therefore, developing a rice starch–lipid complex can be achieved via ultrasonication. Full article
(This article belongs to the Special Issue Starch Modification: New Strategies, Techniques and Applications)
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