Ionizing and Nonionizing Radiations Can Change Physicochemical, Technofunctional, and Nutritional Attributes of Starch

Overview

Journal Food Chem X

Date 2023 Oct 2

PMID 37780299

Authors

Hadis Rostamabadi

Ilkem Demirkesen

Bengi Hakguder Taze

Asli Can Karaca

Mehvish Habib

Kulsum Jan

Khalid Bashir

Monica R Nemtanu

Rosana Colussi

Seid Reza Falsafi

Affiliations

Soon will be listed here.

Abstract

Challenges for the food/non-food applications of starch mostly arise from its low stability against severe processing conditions (i.e. elevated temperatures, pH variations, intense shear forces), inordinate retrogradability, as well as restricted applicability. These drawbacks have been addressed through the modification of starch. The escalating awareness of individuals toward the presumptive side effects of chemical modification approaches has engrossed the attention of scientists to the development of physical modification procedures. In this regard, starch treatment via ionizing (i.e. gamma, electron beam, and X-rays) and non-ionizing (microwave, radiofrequency, infrared, ultraviolet) radiations has been introduced as a potent physical strategy offering new outstanding attributes to the modified product. Ionizing radiations, through dose-dependent pathways, are able to provoke depolymerization or cross-linking/grafting reactions to the starch medium. While non-ionizing radiations could modify the starch attributes by changing the morphology/architecture of granules and inducing reorientation/rearrangement in the molecular order of starch amorphous/crystalline fractions.

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