Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties

Research output: Contribution to journal › Review › Research › peer-review

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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

Harvard

Singh, H, Blennow, A, Gupta, AD, Kaur, P, Dhillon, B, Sodhi, NS & Dubey, PK 2022, 'Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties', Journal of Food Measurement and Characterization, vol. 16, pp. 4092-4109. https://doi.org/10.1007/s11694-022-01487-y

APA

Singh, H., Blennow, A., Gupta, A. D., Kaur, P., Dhillon, B., Sodhi, N. S., & Dubey, P. K. (2022). Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties. Journal of Food Measurement and Characterization, 16, 4092-4109. https://doi.org/10.1007/s11694-022-01487-y

Vancouver

Singh H, Blennow A, Gupta AD, Kaur P, Dhillon B, Sodhi NS et al. Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties. Journal of Food Measurement and Characterization. 2022;16:4092-4109. https://doi.org/10.1007/s11694-022-01487-y

Author

Singh, Harinder ; Blennow, Andreas ; Gupta, Arijit Dutta ; Kaur, Parvinder ; Dhillon, Bhavnita ; Sodhi, Navdeep Singh ; Dubey, Praveen Kumar. / Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches : Technological Advancements & Effects on Functional Properties. In: Journal of Food Measurement and Characterization. 2022 ; Vol. 16. pp. 4092-4109.

Bibtex

@article{020391515fe6431eb8388e7313fc2726,
title = "Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties",
abstract = "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.",
keywords = "Pulsed electric field, Pulsed light, Cold plasma, crystallinity, Starch modification, Clean modification, RHEOLOGICAL PROPERTIES, CORN STARCH, PRESSURE PLASMA, AIR PLASMA, STRUCTURAL CHARACTERISTICS, PHYSICOCHEMICAL PROPERTIES, THERMOPLASTIC STARCH, GRANULAR STARCHES, DISCHARGE PLASMA, CASSAVA STARCH",
author = "Harinder Singh and Andreas Blennow and Gupta, {Arijit Dutta} and Parvinder Kaur and Bhavnita Dhillon and Sodhi, {Navdeep Singh} and Dubey, {Praveen Kumar}",
year = "2022",
doi = "10.1007/s11694-022-01487-y",
language = "English",
volume = "16",
pages = "4092--4109",
journal = "Journal of Food Measurement and Characterization",
issn = "2193-4126",
publisher = "Springer Science+Business Media",

}

RIS

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