Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties
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Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches : Technological Advancements & Effects on Functional Properties. / Singh, Harinder; Blennow, Andreas; Gupta, Arijit Dutta; Kaur, Parvinder; Dhillon, Bhavnita; Sodhi, Navdeep Singh; Dubey, Praveen Kumar.
In: Journal of Food Measurement and Characterization, Vol. 16, 2022, p. 4092-4109.Research output: Contribution to journal › Review › Research › peer-review
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TY - JOUR
T1 - Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches
T2 - Technological Advancements & Effects on Functional Properties
AU - Singh, Harinder
AU - Blennow, Andreas
AU - Gupta, Arijit Dutta
AU - Kaur, Parvinder
AU - Dhillon, Bhavnita
AU - Sodhi, Navdeep Singh
AU - Dubey, Praveen Kumar
PY - 2022
Y1 - 2022
N2 - Pulsed light, pulsed electric field and cold plasma are three different non-thermal and non-chemical sterilization techniques that are becoming exceedingly important in food industry for pushing towards a reduced downstream CO2 footprint. These techniques are found especially promising to alter the physicochemical, thermal, structural, pasting and digestibility characteristics of starch. This review discusses the effects of experimental conditions as well as equipment selected for starch modification using these three methods and discusses plausible mechanisms behind the observed changes in functional properties such as cross linking, depolymerization, esterification and dehydrogenation, of modified starches from different sources. The morphology and crystal polymorph of the treated starch is observed to be retained following physical modification, yet exhibiting similar characteristics as that of depolymerized, crosslinked or esterified starches. The information compiled in this study is evaluated as important for the food industry to select treatment conditions for preparing tailor made functional starches, flours and films with these mild non-thermal and non-chemical approaches.
AB - Pulsed light, pulsed electric field and cold plasma are three different non-thermal and non-chemical sterilization techniques that are becoming exceedingly important in food industry for pushing towards a reduced downstream CO2 footprint. These techniques are found especially promising to alter the physicochemical, thermal, structural, pasting and digestibility characteristics of starch. This review discusses the effects of experimental conditions as well as equipment selected for starch modification using these three methods and discusses plausible mechanisms behind the observed changes in functional properties such as cross linking, depolymerization, esterification and dehydrogenation, of modified starches from different sources. The morphology and crystal polymorph of the treated starch is observed to be retained following physical modification, yet exhibiting similar characteristics as that of depolymerized, crosslinked or esterified starches. The information compiled in this study is evaluated as important for the food industry to select treatment conditions for preparing tailor made functional starches, flours and films with these mild non-thermal and non-chemical approaches.
KW - Pulsed electric field
KW - Pulsed light
KW - Cold plasma
KW - crystallinity
KW - Starch modification
KW - Clean modification
KW - RHEOLOGICAL PROPERTIES
KW - CORN STARCH
KW - PRESSURE PLASMA
KW - AIR PLASMA
KW - STRUCTURAL CHARACTERISTICS
KW - PHYSICOCHEMICAL PROPERTIES
KW - THERMOPLASTIC STARCH
KW - GRANULAR STARCHES
KW - DISCHARGE PLASMA
KW - CASSAVA STARCH
U2 - 10.1007/s11694-022-01487-y
DO - 10.1007/s11694-022-01487-y
M3 - Review
VL - 16
SP - 4092
EP - 4109
JO - Journal of Food Measurement and Characterization
JF - Journal of Food Measurement and Characterization
SN - 2193-4126
ER -
ID: 313867946