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



Rostamabadi H1 ; Demirkesen I2 ; Hakguder Taze B3 ; Can Karaca A4 ; Habib M5 ; Jan K5 ; Bashir K5 ; Nemtanu MR6 ; Colussi R7 ; Reza Falsafi S8
Authors

Source: Food Chemistry: X Published:2023


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. © 2023 The Author(s)