| Full text | |
| Author(s): |
Maniglia, Bianca C.
[1]
;
Castanha, Nanci
[1]
;
Rojas, Meliza Lindsay
[2]
;
Augusto, Pedro E. D.
[1, 3]
Total Authors: 4
|
| Affiliation: | [1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil
[2] Univ Privada Norte UPN, Direcc Invest & Desarrollo, Trujillo - Peru
[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil
Total Affiliations: 3
|
| Document type: | Review article |
| Source: | CURRENT OPINION IN FOOD SCIENCE; v. 37, p. 26-36, FEB 2021. |
| Web of Science Citations: | 1 |
| Abstract | |
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. (AU) | |
| FAPESP's process: | 19/05043-6 - NewDRYING: new strategies to enhance food drying |
| Grantee: | MARIA ANTONIA CALORI |
| Support Opportunities: | Regular Research Grants |