Non-Conventional Starches: Properties and Potential Applications in Food and Non-Food Products

被引:3
作者
Carvalho, Hugo Jose Martins [1 ]
Barcia, Milene Teixeira [2 ]
Schmiele, Marcio [1 ,3 ]
机构
[1] Fed Univ Jequitinhonha & Mucuri Valleys, Inst Sci & Technol, BR-39100000 Diamantina, MG, Brazil
[2] Univ Fed Santa Maria, Dept Food Technol & Sci, Ave Roraima 1000, BR-97105900 Santa Maria, RS, Brazil
[3] Univ Campinas UNICAMP, Sch Food Engn, BR-13083862 Campinas, SP, Brazil
来源
MACROMOL | 2024年 / 4卷 / 04期
关键词
sustainability; unexplored; starch modification; industry; starch; FUNCTIONAL-PROPERTIES; STRUCTURAL-PROPERTIES; PHYSICOCHEMICAL PROPERTIES; MOLECULAR-STRUCTURE; EXTRACTION; DIGESTIBILITY; FLOUR; LENTIL; POTATO; SEEDS;
D O I
10.3390/macromol4040052
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
The increasing industrial demand and the search for novel ingredients in food and non-food sectors have driven research efforts toward alternatives to traditional commercial starches, emphasizing sustainability and the valorization of native crops, thereby promoting income generation for small-scale farmers. The extraction of these starches through aqueous methods, employing reductive and/or alkaline agents, can impact their structure and technological properties. These starches exhibit distinct physicochemical, morphological, crystalline, thermal, and nutritional characteristics, influenced by factors such as botanical origin. Although certain limitations may exist in their technological applications, physical, chemical, and/or enzymatic modification methods, or a combination thereof, are employed to enhance these properties for specific uses. These alternative starch sources present potential applications across the food, pharmaceutical, paper, medicinal, and cosmetic industries, underscoring their versatility and unique advantages. Nonetheless, ongoing research is essential to fully explore their composition and potential applications. This review serves as a valuable resource for researchers and professionals interested in sustainable and innovative alternatives to conventional starches.
引用
收藏
页码:886 / 909
页数:24
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