Journal
CURRENT OPINION IN FOOD SCIENCE
Volume 37, Issue -, Pages 26-36Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.cofs.2020.09.003
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Funding
- Sao Paulo Research Foundation (FAPESP, Brazil) [2019/05043-6]
- National Council for Scientific and Technological Development (CNPq, Brazil) [306557/2017-7]
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This paper discusses the use of emerging technologies to modify starch for improved performance, presenting promising techniques and their specific mechanisms for starch modification. It also highlights the limitations and future perspectives of these technologies, suggesting a focus on specific applications for further studies.
This opinion paper discusses the use of emerging technologies for modifying starches, in order to achieve new properties and applications, thus enhancing their performance. We selected the promising emerging technologies: ozone, ultrasound, high-pressure processing, high homogenization processing, pulsed electric field, and cold plasma. In this paper, we present a brief description of each technology, and then a discussion about the main results when used for starch modification. Each technology has specific mechanisms of interaction with starch, resulting in different levels of starch modification and functionalities. Also, some techniques are more explored and ready for industrial implementation (e.g. ozonation), while others still need more studies (e.g. pulsed electric field). Limitations and future perspectives are also discussed, such as studies involving scale-up and combination of technologies. Finally, we suggested further studies focusing on specific applications for the modified starches.
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