Abstract
Native starches do not have the desired physicochemical properties for developing novel food and non-food products. Therefore, they are usually modified physically, enzymatically, chemically, or through a combination of these methods for industrial application. Nowadays, researchers and industry are focusing on physical modification of starch due to the residual effect of chemicals in food product. Ultrasonication treatment of starch serves as an effective method for modification, due to its advantage as less processing time, chemically safe and environment-friendly processing method. Ultrasonication changes the amorphous region of starch granules and enhance their physicochemical properties, which helps to improve food quality and the properties of starch-based packaging materials. However, more research is needed to investigate the use of modified starch in product development and packaging materials. This chapter summarised the mechanism of ultrasonication treatment of starch and discussed the impact of ultrasonication on the physical, functional, and structural properties of various starches. Furthermore, the digestibility and application of treated starch have been thoroughly discussed.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
Alcázar-Alay, S. C., & Meireles, M. A. A. (2015). Physicochemical properties, modifications and applications of starches from different botanical sources. Food Science and Technology (Campinas), 35(2), 215–236. https://doi.org/10.1590/1678-457x.6749
BeMiller, J. N., & Whistler, R. L. (2009). Starch: Chemistry and technology (Food science and technology) (3rd ed.). Academic.
Bonto, A. P., Tiozon, R. N., Sreenivasulu, N., & Camacho, D. H. (2021). Impact of ultrasonic treatment on rice starch and grain functional properties: A review. Ultrasonics Sonochemistry, 71, 105383. https://doi.org/10.1016/j.ultsonch.2020.105383
Boufi, S., Bel Haaj, S., Magnin, A., Pignon, F., Impéror-Clerc, M., & Mortha, G. (2018). Ultrasonic assisted production of starch nanoparticles: Structural characterization and mechanism of disintegration. Ultrasonics Sonochemistry, 41, 327–336. https://doi.org/10.1016/j.ultsonch.2017.09.033
Dabhi, M. N., & Hirpara, N. J. (2021). A review on effect of amylose/amylopectin, lipid and relative humidity on starch based biodegradable films. International Journal of Current Microbiology and Applied Sciences, 10(4), 500–531. https://doi.org/10.20546/ijcmas.2021.1004.051
Falsafi, S. R., Maghsoudlou, Y., Rostamabadi, H., Rostamabadi, M. M., Hamedi, H., & Hosseini, S. M. H. (2019). Preparation of physically modified oat starch with different sonication treatments. Food Hydrocolloids, 89, 311–320. https://doi.org/10.1016/j.foodhyd.2018.10.046. https://doi.org/10.1007/s11947-010-0434-1
Flores-Silva, P. C., Roldan-Cruz, C. A., Chavez-Esquivel, G., Vernon-Carter, E. J., Bello-Perez, L. A., & Alvarez-Ramirez, J. (2017). In vitro digestibility of ultrasound-treated corn starch. Starch – Stärke, 69(9–10), 1700040. https://doi.org/10.1002/star.201700040
Han, L., Cao, S., Yu, Y., Xu, X., Cao, X., & Chen, W. (2021). Modification in physicochemical, structural and digestive properties of pea starch during heat-moisture process assisted by pre- and post-treatment of ultrasound. Food Chemistry, 360, 129929. https://doi.org/10.1016/j.foodchem.2021.129929
Karwasra, B. L., Kaur, M., & Gill, B. S. (2020). Impact of ultrasonication on functional and structural properties of Indian wheat (Triticum aestivum L.) cultivar starches. International Journal of Biological Macromolecules, 164, 1858–1866. https://doi.org/10.1016/j.ijbiomac.2020.08.013
Kaur, H., & Gill, B. S. (2019). Effect of high-intensity ultrasound treatment on nutritional, rheological and structural properties of starches obtained from different cereals. International Journal of Biological Macromolecules, 126, 367–375. https://doi.org/10.1016/j.ijbiomac.2018.12.149
Kishore, A., Mithul Aravind, S., & Singh, A. (2023). Bionanocomposites for active and smart food packaging: A review on its application, safety, and health aspects. Journal of Food Process Engineering, 46(5), e14320.
Li, M., Li, J., & Zhu, C. (2018). Effect of ultrasound pretreatment on enzymolysis and physicochemical properties of corn starch. International Journal of Biological Macromolecules, 111, 848–856. https://doi.org/10.1016/j.ijbiomac.2017.12.156
Magallanes-Cruz, P. A., Flores-Silva, P. C., & Bello-Perez, L. A. (2017). Starch structure influences its digestibility: A review. Journal of Food Science, 82(9), 2016–2023. https://doi.org/10.1111/1750-3841.13809
Manchun, S., Nunthanid, J., Limmatvapirat, S., & Sriamornsak, P. (2012). Effect of ultrasonic treatment on physical properties of tapioca starch. Advanced Materials Research, 506, 294–297. https://doi.org/10.4028/www.scientific.net/AMR.506.294
Monroy, Y., Rivero, S., & GarcĂa, M. A. (2018). Microstructural and techno-functional properties of cassava starch modified by ultrasound. Ultrasonics Sonochemistry, 42, 795–804.
Oyeyinka, S. A., Akintayo, O. A., Adebo, O. A., Kayitesi, E., & Njobeh, P. B. (2021). A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. International Journal of Biological Macromolecules, 176, 87–95. https://doi.org/10.1016/j.ijbiomac.2021.02.066
Raghunathan, R., Pandiselvam, R., Kothakota, A., & Mousavi Khaneghah, A. (2021). The application of emerging non-thermal technologies for the modification of cereal starches. LWT, 138, 110795. https://doi.org/10.1016/j.lwt.2020.110795
Rahaman, A., Kumari, A., Zeng, X. A., Adil Farooq, M., Siddique, R., Khalifa, I., Siddeeg, A., Ali, M., & Faisal Manzoor, M. (2021). Ultrasound based modification and structural-functional analysis of corn and cassava starch. Ultrasonics Sonochemistry, 80, 105795. https://doi.org/10.1016/j.ultsonch.2021.105795
Satmalawati, E. M., Pranoto, Y., Marseno, D. W., & Marsono, Y. (2020). The physicochemical characteristics of cassava starch modified by ultrasonication. IOP Conference Series: Materials Science and Engineering, 980(1), 012030. https://doi.org/10.1088/1757-899x/980/1/012030
Sid, S., Mor, R. S., Kishore, A., & Sharanagat, V. S. (2021). Bio-sourced polymers as alternatives to conventional food packaging materials: A review. Trends in Food Science & Technology, 115, 87–104.
Singh, R., & Sharanagat, V. S. (2020). Physico-functional and structural characterization of ultrasonic-assisted chemically modified elephant foot yam starch. International Journal of Biological Macromolecules, 164, 1061–1069. https://doi.org/10.1016/j.ijbiomac.2020.07.185
Vela, A. J., Villanueva, M., Solaesa, N. G., & Ronda, F. (2021). Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features. Food Hydrocolloids, 113, 106480. https://doi.org/10.1016/j.foodhyd.2020.106480
Wang, N., Maximiuk, L., Fenn, D., Nickerson, M. T., & Hou, A. (2020a). Development of a method for determining oil absorption capacity in pulse flours and protein materials. Cereal Chemistry, 97(6), 1111–1117. https://doi.org/10.1002/cche.10339
Wang, M., Wu, Y., Liu, Y., & Ouyang, J. (2020b). Effect of ultrasonic and microwave dual-treatment on the physicochemical properties of chestnut starch. Polymers, 12(8), 1718.
Wang, H., Xu, K., Ma, Y., Liang, Y., Zhang, H., & Chen, L. (2020c). Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch. Ultrasonics Sonochemistry, 63, 104868. https://doi.org/10.1016/j.ultsonch.2019.104868
Yang, W., Kong, X., Zheng, Y., Sun, W., Chen, S., Liu, D., Zhang, H., Fang, H., Tian, J., & Ye, X. (2019a). Controlled ultrasound treatments modify the morphology and physical properties of rice starch rather than the fine structure. Ultrasonics Sonochemistry, 59, 104709. https://doi.org/10.1016/j.ultsonch.2019.104709
Yang, Q. Y., Lu, X. X., Chen, Y. Z., Luo, Z. G., & Xiao, Z. G. (2019b). Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation. Ultrasonics Sonochemistry, 51, 350–358. https://doi.org/10.1016/j.ultsonch.2018.09.001
Zhu, F. (2015). Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch. Trends in Food Science & Technology, 43(1), 1–17. https://doi.org/10.1016/j.tifs.2014.12.008
Zhu, J., Li, L., Chen, L., & Li, X. (2012). Study on supramolecular structural changes of ultrasonic treated potato starch granules. Food Hydrocolloids, 29(1), 116–122. https://doi.org/10.1016/j.foodhyd.2012.02.004
Acknowledgments
The authors are thankful to the National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat (Haryana), India, for providing the infrastructure and other support for this work.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2023 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Patil, R.J., Kishore, A., Singh, A., Kumari, K., Kumar, P. (2023). Ultrasonication of Starch. In: Sharanagat, V.S., Saxena, D.C., Kumar, K., Kumar, Y. (eds) Starch: Advances in Modifications, Technologies and Applications. Springer, Cham. https://doi.org/10.1007/978-3-031-35843-2_11
Download citation
DOI: https://doi.org/10.1007/978-3-031-35843-2_11
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-35842-5
Online ISBN: 978-3-031-35843-2
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)