Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes

• Published in: Food chemistry Vol. 464; no. Pt 2; p. 141718
• Main Authors: Almeida, Raphael Lucas Jacinto, Santos, Newton Carlos, de Brito, Ana Carla Oliveira, Leite, Ana Carolina Nóbrega, Morais, Jessica Renaly Fernandes, de Oliveira, Bárbara Freire, da Silva, Paloma Benedita, da Silva, Ynis Thaciane Felix, da Silva Freitas, Raimunda Valdenice, do Bonfim, Karina Soares, de Sousa, Alison Bruno Borges, de Figueiredo, Maria José, da Costa, Gilsandro Alves, de Assis Cavalcante, Josilene, dos Santos Pereira, Tamires
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2025
• Subjects: Combined treatments; Double modification; Green processing; Non-thermal techniques; Green processing; Non-thermal techniques; Double modification; Combined treatments
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141718

Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25–36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O3. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods. [Display omitted] •O3 + PEF altered granule geometry, causing agglomeration and partial gelatinization.•Crystallinity changes noted; peaks flattened but type A classification remained.•Oxidized starches showed greater solubility and lower apparent viscosity (Oz2P).•P30 excelled in water absorption with 7.51 μm granules, larger with O3 (8.25 μm).•Ozonation led to slight amylose/amylopectin changes, being more effective with PEF.