Emerging technologies to enhance starch performance

Autor(es)

Maniglia, Bianca C. ^[1] ; Castanha, Nanci ^[1] ; Rojas, Meliza Lindsay ^[2] ; Augusto, Pedro E. D. ^{[1, 3]}

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo de Revisão
• Fonte: CURRENT OPINION IN FOOD SCIENCE; v. 37, p. 26-36, FEB 2021.
• Citações Web of Science: 1

Resumo

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)

• Processo FAPESP: 19/05043-6 - NewDRYING: novas estratégias para melhoria da secagem de alimentos
• Beneficiário: Maria Antonia Calori
• Modalidade de apoio: Auxílio à Pesquisa - Regular