Effect of plasma-activated water on the supramolecular structure and techno-functional properties of starch: A review.

Autor: Sifuentes-Nieves I; Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253, Saltillo, Coahuila, Mexico. Electronic address: israel.sifuentes@ciqa.edu.mx., Soler A; Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090 Santiago de Querétaro, Querétaro, Mexico., Flores-Silva PC; Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253, Saltillo, Coahuila, Mexico. Electronic address: pamela.flores@ciqa.edu.mx.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139997. Date of Electronic Publication: 2024 Jun 05.
DOI: 10.1016/j.foodchem.2024.139997
Abstrakt: This review discusses the changes in the multi-scale structure and functionality of starch after its hydrothermal modification using plasma-activated water (PAW). PAW contains reactive species that decrease the pH of the water and increase the oxidation-reduction potential, which promotes the oxidation and degradation of the surface of the starch granules to varying extents, depending on the botanical source and treatment conditions. In this article, we compile the information published so far on the effects of using PAW during heat-moisture and annealing treatments and discuss the results of the substitution of water with PAW on the long and short-range crystallinity, helical order, thermal behavior, functional properties, and digestibility. Additionally, we highlighted the possible application of PAW-modified starches. Finally, we provided an overview of future challenges, suggesting several potential directions to understand the mechanisms behind PAW use for developing sustainable modified starches for the food industry.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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