Gamma radiation as a modifier of starch – Physicochemical perspective

Modification of browntop millet (Brachiaria ramosa) starch: Effects of pulse electric field and gamma-irradiation on morphological, thermal, rheological, and powder flow properties

The study investigates the impact of pulse electric field (PEF) and gamma irradiation (GI) on the physicochemical, structural, thermal, rheological, and powder flow properties of browntop millet starch. Starch was modified using PEF at 10 kV/cm (PEF-1) and 15 kV/cm (PEF-2) and GI at 5 kGy (G-1) and 10 kGy (G-2). Moisture content decreased from 9.83 % (native) to 7.21 % (PEF-2) and 7.29 % (G-2). Apparent amylose content declined, with the lowest values in PEF-2 (23.62 %) and G-2 (20.79 %), indicating amylose degradation. Functional properties improved, with water absorption capacity increasing to 1.89 g/g (G-2), enhancing hydrophilicity. X-ray diffraction revealed reduced crystallinity, particularly in G-2 (27.18 %), suggesting structural disruption. Gelatinization enthalpy (ΔH) decreased from 184.18 J/g (native) to 148.65 J/g (G-2), indicating reduced thermal stability. Peak viscosity declined from 3150 cP (native) to 409 cP (G-2), signifying granular degradation. Rheological analysis confirmed shear-thinning behavior, with significant reductions in G' and G″ for GI samples, indicating a weakened gel structure. Powder flow properties improved, with the cohesion index dropping from 32.91 g·mm (native) to 14.24 g·mm (G-2), enhancing flowability. This study highlights the potential of PEF and GI for modifying starch properties, offering new avenues for food and industrial applications.

Sorghum starch: Composition, structure, functionality, and strategies for its improvement

Sorghum (Sorghum bicolor L. Moench) is increasingly recognized as a resilient and climate-adaptable crop that holds significant potential to enhance global food security sustainably. Compared to other common cereal grains, sorghum boasts a more diverse nutritional profile. The starch component accounts for more than 80% of total sorghum grain weight. Sorghum starch functionality and diverse industrial applications are determined by its physiochemical properties, including pasting, gelatinization, retrogradation, texture, and digestion kinetics. This review provides a comprehensive evaluation of the morphology, minor composition, crystalline structure, fine molecular structure, and structure-function relationships of sorghum starch. It further explores how these properties can be optimized through chemical, physical and enzymatic modifications to extend the applications of sorghum starch. Additionally, the review highlights the role of key enzymes in the biosynthesis of sorghum starch and discusses how biological modifications, enabled by advanced genetic and molecular breeding strategies, can modify starch quality. This review also provides a foundation for developing tailored sorghum varieties with enhanced starch properties that can expand applications of sorghum both in food and non-food industries, potentially contributing to global food security and sustainable agriculture.

Effect of γ-irradiation combined with enzymatic modification on the physicochemical properties of defatted rice bran dietary fiber

This study comprehensively examines how combining γ-irradiation and enzymatic modification influences the microstructure and physicochemical properties of dietary fiber (DF) obtained from defatted rice bran. The resulting yields of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were measured at 13.38 ± 0.40 g/100 g and 52.19 ± 0.97 g/100 g, respectively. The modifications led to a diminish in particle size, an increase in specific surface area, and an improvement in water-holding capacity, oil-holding capacity, swelling capacity, glucose adsorption capacity, and cholesterol adsorption capacity. Furthermore, the modified DF exhibited enhanced anti-digestive properties and probiotic activity. Cluster and principal component analysis results revealed that the modified SDF exhibited superior functional properties. Correlation analysis indicated a noticeable relationship between the monosaccharide composition of DF and its functional characteristics. These findings suggest that γ-irradiation combined with enzymatic modification represents a viable approach for enhancing the quality of rice bran DF.

Effect of gamma ray dose on granular and molecular structures of gamma ray-irradiated cassava starch and its application in bioplastics

In this study, the effect of gamma ray irradiation on the granular and molecular structures of cassava starch was examined. Cassava starch was irradiated with various gamma ray doses of 25, 50, 75, and 100 kGy. After irradiation, the starch turned yellow, but its granular morphological characteristics remained intact. However, the inner part and the 'Maltese cross' of the starch granules irradiated with 100 kGy were broken, and its crystallinity decreased considerably. The pH reduction (from 5.6 to 3.7) and carboxyl content increase (up to 0.38 %) confirmed the formation of carboxyl groups on the irradiated starch chains. Gamma ray irradiation caused glycosidic bond cleavages, resulting in shortened amylose chains and debranched amylopectin chains containing terminal carboxyl groups. The irradiated starches with different molecular weights have high potential for use in food and non-food applications, for example, in bioplastics. Thermoplastic-irradiated starch (TPIS) materials, and their blends with poly(lactic acid) (PLA) were prepared via extrusion. Both TPIS and PLA/TPIS blends exhibited considerably increased melt flow index values compared with those from the unirradiated starch at approximate increases of 420-2260% and 2-55%, respectively. The improved melt flow ability and reduced viscosity are advantages for some plastic conversion processes such as injection molding.

Advancements in Pulse Starches: Exploring Non-Thermal Modification Methods

The surge in the global demand for plant-based proteins has catapulted pulse protein into the spotlight. To ensure economic viability and sustainable production, it is crucial to utilize pulse starch, a by-product of plant protein fractionation. Despite the increasing interest in pulse starches, there is a notable gap in knowledge regarding their modifications and applications compared to cereal and tuber starches. Non-thermal techniques such as electron beam radiation, static high pressure, microfluidization, and cold plasma are emerging as innovative methods for starch modification. These techniques offer significant advantages, including enhanced safety, environmental sustainability, and the development of unique functional properties unattainable through conventional methods. However, challenges such as equipment availability, high costs, and energy consumption hinder their widespread adoption. In light of the growing emphasis on "clean and green labelling" and effective "waste management" in food production, evaluating non-thermal techniques for pulse starch modification is critical. This review aims to thoroughly assess these non-thermal techniques and their combinations, offering valuable insights for researchers and the food industry. By maximizing the potential of pulse starches in innovative food applications, it provides a comprehensive guide for effective non-thermal methods that add value and align with sustainable practices.

Effect of dynamic high-pressure treatments on the multi-level structure of starch macromolecule and their techno-functional properties: A review

Over the past decades, dynamic high-pressure treatment (DHPT) executed by high-pressure homogenization (HPH) or microfluidization (DHPM) technology has received humongous research attention for starch macromolecule modification. However, the studies on starch multi-level structure alterations by DHPT have received inadequate attention. Furthermore, no review comprehensively covers all aspects of DHPT, explicitly addressing the combined effects of both technologies (HPH or DHPM) on starch's structural and functional characteristics. Hence, this review focused on recent advancements concerning the influences of DHPT on the starch multi-level structure and techno-functional properties. Intense mechanical actions induced by DHPT, such as high shear and impact forces, hydrodynamic cavitation, instantaneous pressure drops, and turbulence, altered the multi-level structure of starch for a short duration. The DHPT reduces the starch molecular weight and degree of branching, destroys short-range ordered and long-range crystalline structure, and degrades lamellar structure, resulting in partial gelatinization of starch granules. These structural changes influenced their techno-functional properties like swelling power and solubility, freeze-thaw stability, emulsifying properties, retrogradation rate, thermal properties, rheological and pasting, and digestibility. Processing conditions such as pressure level, the number of passes, inlet temperature, chamber geometry used, starch types, and their concentration may influence the above changes. Moreover, dynamic high-pressure treatment could form starch-fatty acids/polyphenol complexes. Finally, we discuss the food system applications of DHPT-treated starches and flours, and some limitations.

Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties

This work aimed to characterize and compare the physicochemical properties of four pulse starches: bean, chickpea, lentil, and pea. Chemical proximate analysis, elemental composition, morphological grain characterization, crystalline structure, thermal analysis, FTIR analysis, and pasting properties were conducted. The proximate analysis shows that these starches have low fat, mineral, and protein content but high amylose values ranging from 29 to 36 % determined by colorimetry. Despite the high amylose content, the starches did not exhibit the typical behavior of an amylose-rich starch, with high peak viscosity and low breakdown and setback. It was found that this behavior was likely due to the large granule size of the ellipsoidal, spherical, and kidney-shaped granules and the high content of some minerals such as Na, Mg, K, Fe, Mn, P, and Si. The study also found that all pulse starches simultaneously contain monoclinic and hexagonal crystals, making them C-type starches. The findings were verified through the Rietveld analyses of X-ray diffraction patterns and differential scanning calorimetry, in which bimodal endothermic peaks evidenced both types of crystals being gelatinized.

Dielectric barrier discharge cold plasma modifies the multiscale structure and functional properties of banana starch

Banana starch has attracted significant attention due to its abundant content of resistant starch. This study aims to compare the multiscale structure and functional properties of banana starch obtained from five cultivated varieties and investigate the impact of dielectric barrier discharge cold plasma (DBD) treatment on these starch characteristics. All five types of natural banana starch exhibited an elliptical and irregular shape, conforming to the CB crystal structure, with a bimodal distribution of branch chain lengths. The resistant starch content ranged from 88.9 % to 94.1 %. Variations in the amylose content, amylopectin branch chain length distribution, and structural characteristics resulted in differences in properties such as gelatinization behavior and sensitivity to DBD treatment. The DBD treatment inflicted surface damage on starch granules, reduced the amylose content, shortened the amylopectin branch chain length, and changed the relative crystallinity to varying degrees. The DBD treatment significantly increased starch solubility and light transmittance. Simultaneously, it resulted in a noteworthy decrease in peak viscosity and gelatinization enthalpy of starch paste. The in vitro digestibility test showed that 76.2 %-86.5 % of resistant starch was retained after DBD treatment. The DBD treatment renders banana starch with reduced viscosity, increased paste transparency, enhanced solubility, and broadens its potential application.

Production and characterization of melanin pigment from black fungus Curvularia soli AS21 ON076460 assisted gamma rays for promising medical uses

Owing to the growing need for natural materials in different fields, studying melanin production from biological sources is imperative. In the current study, the extracellular melanin pigment was produced by the fungus Curvularia soli AS21 ON076460. The factors that affect the production of melanin were optimized by the Plackett-Burman design (P-BD). The effect of gamma irradiation on melanin productivity was investigated. The maximum melanin yield (3.376 mg/L) was elicited by a stimulus of gamma irradiation at 1.0 kGy. The results evoked that, Curvularia soli AS21 ON076460 melanin exhibited excellent antimicrobial activity against all tested bacteria and fungi. Klebsiella pneumoniae ATCC 13883 and P. digitatum were mostly affected by melanin registering the inhibition zone diameters of 37.51 ± 0.012 and 44.25 ± 0.214 mm, respectively. Moreover, Curvularia soli AS21 ON076460 melanin indicated a significant antiviral efficacy (77% inhibition) of Herpes simplex virus (HSV1). The melanin pigment showed antioxidant activities with IC50 of 42 ± 0.021 and 17 ± 0.02 µg/mL against DPPH and NO, respectively. Melanin had cytotoxic action against human breast cancer and skin cancer cell lines (Mcf7and A431) as well as exerting a low percentage of cell death against normal skin cell lines (Hfb4). Melanin was effective in wound management of human skin cells by 63.04 ± 1.83% compared with control (68.67 ± 1.10%). The novelty in the study is attributed to the possibility of using gamma rays as a safe method in small economic doses to stimulate melanin production from the fungi that have been isolated. In summary, melanin produced from fungi has significant biological activities that encourage its usage as a supportive medical route.

Recent progress in regulating starch digestibility using natural additives and sustainable processing operations

The development of a healthier and more sustainable food supply is a main concern of consumers, industry, governments, and international institutions. Foods containing high levels of rapidly digestible starches have been linked to a rise in the number of people suffering from diet-related chronic diseases. Consequently, there is interest in reducing the digestibility of starch to improve their healthiness. The ability of natural additives including proteins, dietary fibers, and polyphenols, and sustainable processing technologies such as high-intensity ultrasonic, pulsed electric field, non-thermal plasma, γ-ray irradiation that regulate reduce starch digestibility in foods are reviewed. The potential mechanisms of action, advantages, and disadvantages of each approach at inhibiting starch digestibility is highlighted. The potential for commercializing these technologies is discussed, and areas where further research are required are emphasized. Natural additives and sustainable processing operations can effectively reduce the digestibility of starch and inhibit postprandial sugar "spikes" in the bloodstream by adjusting the structural changes, which can be used to create healthier and more sustainable foods and have broad application prospects.

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Thermal processing remains the key processing technology for food products. However, there are some limitations for thermal processing such as loss of sensory and nutritional quality. Furthermore, nowadays consumers are looking forward for fresh like products which are free from chemical preservatives, yet having longer shelf life. Thus, alternative processing techniques are gaining popularity among food processors to replace conventional thermal processing keeping nutritional quality, sensory attributes and food safety in mind. The alternative processing techniques such as ultrasound, gamma irradiation, high pressure processing and microwave treatment causes several modifications (structural changes, effects on swelling and solubility index, gelatinization behaviour, pasting or rheological properties, retrogradation and cooking time) in physicochemical and functional properties of pulse starches which offers several advantages from commercial point of view. This review aims to summarize the effect of different alternative processing techniques on the structure, solubility, gelatinization, retrogradation and pasting properties of various pulse starches.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05557-3.

The effects of high-pressure treatment on the structure, physicochemical properties and digestive property of starch - A review

High hydrostatic pressure (HHP) is a novel technology used in the food-processing industry. Starch is an important renewable natural resource. The applications of starch are determined by its properties, which in turn are determined by its structure. In this study, the effects of HHP treatment on starch structure (granular structure, crystalline structure, molecular structure, and molecular conformation) and properties (pasting, retrogradation, thermal, digestive, rheological, swelling, solubility, water absorption, and oil absorption properties) are summarised. Additionally, the mechanism of HHP-induced gelatinisation is discussed. First, the strong hydration ability of starch molecules under high pressure facilitates the binding of water molecules to starch molecules via hydrogen bonding. These bound water molecules may block the channels inside the starch granules, leading to the formation of a sealed space. Finally, the granules disintegrate because of the intra/extra pressure difference. This study provides a reference for the application of HHP to starch processing and modification.

Recent Trends in the Preparation of Nano-Starch Particles

Starch is affected by several limitations, e.g., retro-gradation, high viscosity even at low concentrations, handling issues, poor freeze-thaw stability, low process tolerance, and gel opacity. In this context, physical, chemical, and enzymatic methods have been investigated for addressing such limitations or adding new attributes. Thus, the creation of biomaterial-based nanoparticles has sparked curiosity. Because of that, single nucleotide polymorphisms are gaining a lot of interest in food packaging technology. This is due to their ability to increase the mechanical and water vapor resistance of the matrix, as well as hide its re-crystallization during storage in high-humidity atmospheres and enhance the mechanical properties of films when binding in paper machines and paper coating. In medicine, single nucleotide polymorphisms (SNPs) are suitable as carriers in the field of drug delivery for immobilized bioactive or therapeutic agents, as well as wastewater treatments as an alternative to expensive activated carbons. Starch nanoparticle preparations can be performed by hydrolysis via acid hydrolysis of the amorphous part of a starch molecule, the use of enzymes such as pullulanase or isoamylase, or a combination of two regeneration and mechanical treatments with the employment of extrusion, irradiation, ultrasound, or precipitation. The possibility of obtaining cheap and easy-to-use methods for starch and starch derivative nanoparticles is of fundamental importance. Nano-precipitation and ultra-sonication are rather simple and reliable methods for nanoparticle production. The process involves the addition of a diluted starch solution into a non-solvent, and ultra-sonication aims to reduce the size by breaking the covalent bonds in polymeric material due to intense shear forces or mechanical effects associated with the collapsing of micro-bubbles by sound waves. The current study focuses on starch nanoparticle manufacturing, characterization, and emerging applications.