Ball-milling: A sustainable and green approach for starch modification

Ball-milling is a low-cost and green technology that offers mechanical actions (shear, friction, collision, and impact) to modify and reduce starch to nanoscale size. It is one of the physical modification techniques used to reduce the relative crystallinity and improve the digestibility of starch to their better utility. Ball-milling alters surface morphology, improving the overall surface area and texture of starch granules. This approach also can improve functional properties, including swelling, solubility, and water solubility, with increased energy supplied. Further, the increased surface area of starch particles and subsequent increase in active sites enhance chemical reactions and alteration in structural transformations and physical and chemical properties. This review is about current information on the impact of ball-milling on the compositions, fine structures, morphological, thermal, and rheological characteristics of starch granules. Furthermore, ball-milling is an efficient approach for the development of high-quality starches for applications in the food and non-food industries. There is also an attempt to compare ball-milled starches from various botanical sources.

Automated summary

Ball-milling is a cost-effective and environmentally friendly technology that can modify and decrease starch to nanoscale size through mechanical actions. It improves the digestibility and functional properties of starch by reducing relative crystallinity and increasing surface area. This review discusses the impact of ball-milling on the composition, structure, morphology, thermal and rheological characteristics of starch granules. It also highlights the potential of ball-milling for producing high-quality starches in both food and non-food industries.