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Starch and Starch-Based Products: Processing, Functions and Applications
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Starch and Starch-Based Products: Processing, Functions and Applications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 20224

Special Issue Editor

Dr. Jinpeng Wang

E-Mail Website
Guest Editor
College of Food and Health, Beijing Technology and Business University, Beijing, China
Interests: starch and starchy food; cyclodextrin; delivery related emulsion; hydrogel; nanoparticles
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Starch, which is the primary component of natural foodstuffs, has been a focus of increasing attention due to its extended functions in food products. This is because of its unique properties, which render it suitable for a wide range of applications in the food industry. Resistant starch, in particular, can provide a longer lasting effect in the body, which is beneficial for individuals who need to control their blood sugar levels or lose weight. By slowing down the digestion process, starch can help to reduce the glycemic index (GI) of a food, making it a more suitable choice for individuals with diabetes or those who are trying to maintain a healthy weight.

Furthermore, starch's ability to combine with other components in food products to create complex structures offers exciting possibilities for the development of new textures and characteristics that are not feasible with traditional ingredients. For instance, by utilizing starch in combination with other components to form nanoparticles, emulsions, or lipsomes, it is possible to create foods that have a chewier or more textured consistency, thereby enhancing the overall eating experience.

The unique properties of starch render it an essential component in natural food products. Its resistance to digestion, ability to form complex structures, and processing and digestion characteristics offer valuable benefits to both food manufacturers and consumers. As the demand for healthier and more sustainable food products continues to grow, the role of starch in the food industry is likely to expand.

The aim of this Special Issue is to present the latest research in the fields of (i) starch and starch-based food processing, and starch structure modification; (ii) the application of modified starch; (iii) the function of starch-based food; (iv) starch-based novel materials, including nanoparticles, emulsions, lipsomes, hydrogels, etc.  

Dr. Jinpeng Wang
Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • starch and starch-based food processing, and starch structure modification
  • the application of modified starch
  • the function of starch-based food
  • starch-based novel materials, including nanoparticles, emulsions, lipsomes, hydrogels, etc.

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Published Papers (10 papers)

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Research

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14 pages, 957 KiB  
Article
Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions
by Viviane de Souza Silva, Luna Valentina Angulo Arias, José Ignacio Velasco, Farayde Matta Fakhouri and Rafael Augustus de Oliveira
Foods 2025, 14(11), 1895; https://doi.org/10.3390/foods14111895 - 26 May 2025
Viewed by 358
Abstract
Peruvian carrot is a root with a pleasant taste but a short shelf life. Developing Peruvian carrot snacks with appealing sensory characteristics, a crunchy texture, and reduced lipid content aligns with modern consumer demands and represents an innovative approach to food diversification. To [...] Read more.
Peruvian carrot is a root with a pleasant taste but a short shelf life. Developing Peruvian carrot snacks with appealing sensory characteristics, a crunchy texture, and reduced lipid content aligns with modern consumer demands and represents an innovative approach to food diversification. To ensure product quality, snacks must have a low water content to prevent microbial growth and maintain crispness. Therefore, optimizing process variables through pre-treatments is essential to achieving the desired characteristics. This study aimed to evaluate the influence of frying conditions on the water content, lipid absorption, and sensory acceptance of Peruvian carrot snacks. The preparation process involved sanitizing and slicing the roots, air-drying them at room temperature, and frying them according to an experimental design. The optimal frying conditions were 160 °C for 18 s and 174 °C for 30 s. Three different treatments were tested: two with edible coatings made from Peruvian carrot starch at concentrations of 3:20 and 5:10 (starch %/glycerol %) and one control sample without a coating. Sensory evaluation showed significant differences between coated and uncoated snacks, with all samples receiving high consumer acceptance. Notably, coated snacks exhibited a 50% reduction in lipid absorption compared to the control while also retaining a lower water content, key factors in maintaining texture, preserving quality, and extending shelf life. Furthermore, the application of edible coatings proved effective in reducing the caloric content of the snacks, making them a healthier alternative. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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21 pages, 4203 KiB  
Article
Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy
by Aunchalee Aussanasuwannakul and Suparat Singkammo
Foods 2025, 14(11), 1862; https://doi.org/10.3390/foods14111862 - 23 May 2025
Viewed by 467
Abstract
Okara, the soybean residue from soy milk and tofu production, offers significant potential as a sustainable, fiber-rich ingredient for starch-based and gluten-free food systems. This study investigates the comparative effects of whole okara and its extracted dietary fiber (DF) on the retrogradation, rheological [...] Read more.
Okara, the soybean residue from soy milk and tofu production, offers significant potential as a sustainable, fiber-rich ingredient for starch-based and gluten-free food systems. This study investigates the comparative effects of whole okara and its extracted dietary fiber (DF) on the retrogradation, rheological properties, and nanostructural organization of rice starch (RS) gels. Rice starch suspensions were blended with 5–20% (dry basis) of either whole okara or DF, thermally gelatinized, and analyzed using dynamic rheology, synchrotron-based Wide-Angle X-ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) spectroscopy. DF markedly reduced the gelation temperature and enhanced storage modulus (G′), indicating earlier and stronger gel network formation. WAXS analysis showed that DF more effectively disrupted long-range molecular ordering, as evidenced by suppressed crystallinity development and disrupted molecular ordering within the A-type lattice. FTIR spectra revealed intensified O–H stretching and new ester carbonyl bands, with progressively higher short-range molecular order (R1047/1022) in DF-modified gels. While whole okara provided moderate retrogradation resistance and contributed to network cohesiveness via its matrix of fiber, protein, and lipid, DF exhibited superior retrogradation inhibition and gel stiffness due to its purity and stronger fiber–starch interactions. These results highlight the functional divergence of okara-derived ingredients and support their targeted use in formulating stable, fiber-enriched, starch-based foods. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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19 pages, 2411 KiB  
Article
Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation
by Dongliang Shao, Jigang Zhang, Tiantian Shao, Yuhui Li, Hongkui He, Yanli Wang, Jintong Ma, Runjie Cao, Anjun Li and Xianfeng Du
Foods 2025, 14(3), 367; https://doi.org/10.3390/foods14030367 - 23 Jan 2025
Viewed by 1145
Abstract
This research evaluated the effect of fermentation with Lactobacillus plantarum 11122, Lactobacillus casei 23184, and Lactobacillus lactis 1011 on structure, pasting, and in vitro digestion properties of glutinous rice starch varying in TN and HY genotype, respectively. The results showed that fermentation decreased [...] Read more.
This research evaluated the effect of fermentation with Lactobacillus plantarum 11122, Lactobacillus casei 23184, and Lactobacillus lactis 1011 on structure, pasting, and in vitro digestion properties of glutinous rice starch varying in TN and HY genotype, respectively. The results showed that fermentation decreased the weight-average molecular weight and increased the radius of gyration. The short chain was increased by degrading the medium chain (B2, DP 24−35) of amorphous in starch, which directly led to the increase of branching degree and rearrangement of the starch chain. LAB fermentation increases the short-range ordered structure, helix structure, and crystallinity by polymerization or interactions of short chains between intermolecular and intramolecular. Furthermore, the pasting characteristic of the fermented starch sample obtained obvious improvement in terms of hydration capacity, including breakdown and setback value. Fermentation facilitated the forming of both slowly digestible starch (17.1–30.79%) and resistant starch (32.3–46.8%) in TN but caused a decline in the content of rapidly digestible starch (25.47–43.6% in TN, 9.36–17.8% in HY). The result of Pearson’s correlation tests and PCA showed the variety of structural and physicochemical of fermentation-treated starch depend highly on the starter culture and starch resources. These results provided new data support for the potential application of modified starch by fermentation with LABs. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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14 pages, 3312 KiB  
Article
Revisiting the Evolution of Multi-Scale Structures of Starches with Different Crystalline Structures During Enzymatic Digestion
by Simin Chen, Zihui Qiu, Ying Yang, Jianfeng Wu, Wenjuan Jiao, Ying Chen and Chengzhi Jin
Foods 2024, 13(20), 3291; https://doi.org/10.3390/foods13203291 - 17 Oct 2024
Cited by 1 | Viewed by 1364
Abstract
Porous starch has been created through hydrolysis by amyloglucosidase and α-amylase. However, little information is known about the precise evolution of multi-scale structures of starch during digestion. In this study, rice starch and potato starch, containing different crystalline structures, were hydrolyzed by amyloglucosidase [...] Read more.
Porous starch has been created through hydrolysis by amyloglucosidase and α-amylase. However, little information is known about the precise evolution of multi-scale structures of starch during digestion. In this study, rice starch and potato starch, containing different crystalline structures, were hydrolyzed by amyloglucosidase and α-amylase for 20 and 60 min, respectively, and their resulting structural changes were examined. The digestion process caused significant degradation of the molecular structures of rice and potato starches. In addition, the alterations in the ordered structures varied between the two starches. Rice starch exhibited porous structures, thicker crystalline lamellae as determined by small-angle X-ray scattering, and enhanced thermostability after digestion using differential scanning calorimetry. For rice starch, the extent of crystalline structures was analyzed with an X-ray diffractometer; it was found to first increase after 20 min of digestion and then decrease after 60 min of digestion. In contrast, potato starch did not display porous structures but exhibited thicker crystalline lamellae and a reduction in ordered structures after digestion. These findings suggest that it is possible to intentionally modulate the multi-scale structures of starch by controlling the digestion time, thereby providing valuable insights for the manipulation of starch functionalities. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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24 pages, 5452 KiB  
Article
Cassava Starch/Carboxymethyl Cellulose Edible Coating Added of Tocopherol: A Strategy to Preserve the Oxidative Stability of Brazil Nuts
by Danusa Silva da Costa, Kalebe Ferreira Furtado, Ariane Mendonça Kluczkovski, Katiuchia Pereira Takeuchi and Alessandra Santos Lopes
Foods 2024, 13(17), 2732; https://doi.org/10.3390/foods13172732 - 28 Aug 2024
Cited by 1 | Viewed by 2159
Abstract
The aim was to apply a cassava starch/carboxymethyl cellulose blend-based edible coating added to a tocopherol mix to Brazil nuts and evaluate oxidative levels during storage. The edible coatings were prepared from a cassava starch/carboxymethyl cellulose blend and identified as control B (no [...] Read more.
The aim was to apply a cassava starch/carboxymethyl cellulose blend-based edible coating added to a tocopherol mix to Brazil nuts and evaluate oxidative levels during storage. The edible coatings were prepared from a cassava starch/carboxymethyl cellulose blend and identified as control B (no soy lecithin and no tocopherol mix), L (with soy lecithin and no tocopherol mix), and LT and LT2 (with soy lecithin and tocopherol mix). In the forming solutions of the coatings, stability, viscosity, pH, and color were analyzed. The Brazil nuts were immersed in the solutions for 30 s, dried at 45 °C, and placed in an incubator at 25 °C. At 1, 7, 15, 30, 45, 60, 90, and 120 days of storage, mass loss, the browning index, conjugated dienes and trienes, the oxidative state by official methods, and the accelerated oxidation index were evaluated. The blend-forming solutions B, L, LT, and LT2 showed non-Newtonian and pseudoplastic behavior, excellent resistance to flow, and stability. The diene, triene, iodine value, peroxide value, p-anisidine value, and total oxidation indices showed that the application of the cassava starch/carboxymethyl cellulose blend-based edible coating added tocopherol mix, LT, and LT2 preserved the Brazil nuts up to 90 days of storage at 25 °C. PCA shows that all coatings applied to Brazil nuts promoted oil preservation in some evaluation periods, especially those added with a tocopherol mix. It is concluded that cassava starch/CMC added tocopherol mix edible coatings have a potential application as active packaging for foods, especially nuts. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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15 pages, 3883 KiB  
Article
Design and Characterization of a Novel Core–Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin
by Zhiwei Lin, Linjie Zhan, Kaili Qin, Yang Li, Yang Qin, Lu Yang, Qingjie Sun, Na Ji and Fengwei Xie
Foods 2024, 13(12), 1837; https://doi.org/10.3390/foods13121837 - 11 Jun 2024
Cited by 5 | Viewed by 2331
Abstract
Curcumin is a naturally occurring hydrophobic polyphenolic compound with a rapid metabolism, poor absorption, and low stability, which severely limits its bioavailability. Here, we employed a starch–protein-based nanoparticle approach to improve the curcumin bioavailability. This study focused on synthesizing nanoparticles with a zein [...] Read more.
Curcumin is a naturally occurring hydrophobic polyphenolic compound with a rapid metabolism, poor absorption, and low stability, which severely limits its bioavailability. Here, we employed a starch–protein-based nanoparticle approach to improve the curcumin bioavailability. This study focused on synthesizing nanoparticles with a zein “core” and a carboxymethylated short-chain amylose (CSA) “shell” through anti-solvent precipitation for delivering curcumin. The zein@CSA core–shell nanoparticles were extensively characterized for physicochemical properties, structural integrity, ionic stability, in vitro digestibility, and antioxidant activity. Fourier-transform infrared (FTIR) spectroscopy indicates nanoparticle formation through hydrogen-bonding, hydrophobic, and electrostatic interactions between zein and CSA. Zein@CSA core–shell nanoparticles exhibited enhanced stability in NaCl solution. At a zein-to-CSA ratio of 1:1.25, only 15.7% curcumin was released after 90 min of gastric digestion, and 66% was released in the intestine after 240 min, demonstrating a notable sustained release effect. Furthermore, these nanoparticles increased the scavenging capacity of the 1,1-diphenyl-2-picrylhydrazyl (DPPH•) free radical compared to those composed solely of zein and were essentially nontoxic to Caco-2 cells. This research offers valuable insights into curcumin encapsulation and delivery using zein@CSA core–shell nanoparticles. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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14 pages, 7719 KiB  
Article
The Construction of Sodium Alginate/Carboxymethyl Chitosan Microcapsules as the Physical Barrier to Reduce Corn Starch Digestion
by Linjie Zhan, Zhiwei Lin, Weixian Li, Yang Qin, Qingjie Sun, Na Ji and Fengwei Xie
Foods 2024, 13(9), 1355; https://doi.org/10.3390/foods13091355 - 28 Apr 2024
Cited by 2 | Viewed by 2589
Abstract
To enhance the resistant starch (RS) content of corn starch, in this work, carboxymethyl chitosan/corn starch/sodium alginate microcapsules (CMCS/CS/SA) with varying concentrations of SA in a citric acid (CA) solution were designed. As the SA concentration increased from 0.5% to 2%, the swelling [...] Read more.
To enhance the resistant starch (RS) content of corn starch, in this work, carboxymethyl chitosan/corn starch/sodium alginate microcapsules (CMCS/CS/SA) with varying concentrations of SA in a citric acid (CA) solution were designed. As the SA concentration increased from 0.5% to 2%, the swelling of the CMCS/CS/SA microcapsule decreased from 15.28 ± 0.21 g/g to 3.76 ± 0.66 g/g at 95 °C. Comparatively, the onset, peak, and conclusion temperatures (To, Tp, and Tc) of CMCS/CS/SA microcapsules were higher than those of unencapsulated CS, indicating that the dense network structure of microcapsules reduced the contact area between starch granules and water, thereby improving thermal stability. With increasing SA concentration, the intact and dense network of CMCS/CS/SA microcapsules remained less damaged after 120 min of digestion, suggesting that the microcapsules with a high SA concentration provided better protection to starch, thereby reducing amylase digestibility. Moreover, as the SA concentration increased from 0.5% to 2%, the RS content of the microcapsules during in vitro digestion rose from 42.37 ± 0.07% to 57.65 ± 0.45%, attributed to the blocking effect of the microcapsule shell on amylase activity. This study offers innovative insights and strategies to develop functional starch with glycemic control properties, holding significant scientific and practical value in preventing diseases associated with abnormal glucose metabolism. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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10 pages, 501 KiB  
Article
Preparation of Resistant Starch Types III + V with Moderate Amylopullulanase and Its Effects on Bread Properties
by Jianglong Li, Faxiang Deng, Peng Han, Yangyue Ding and Jianxin Cao
Foods 2024, 13(8), 1251; https://doi.org/10.3390/foods13081251 - 19 Apr 2024
Cited by 2 | Viewed by 2019
Abstract
The potential of PulY103A (a moderate amylopullulanase originating from Bacillus megaterium) for resistant starch production under moderate conditions (40 °C; a pH of 6.5) was investigated. PulY103A was much more suitable for pea resistant starch production with a high growth rate of [...] Read more.
The potential of PulY103A (a moderate amylopullulanase originating from Bacillus megaterium) for resistant starch production under moderate conditions (40 °C; a pH of 6.5) was investigated. PulY103A was much more suitable for pea resistant starch production with a high growth rate of 3.63. The pea resistant starch (PSpa) produced with PulY103A had lower levels of swelling power and solubility and a better level of thermostability than native pea starch (PSn) and autoclaved PS (PSa). The starch crystallinity pattern was B + V, which indicated that the PSpa belonged to RS types III + V. In addition, PSpa was used for breadmaking. The results showed that the bread quality was not significantly influenced compared to the control group when the content of PSpa was under 10% (p > 0.05). The bread supplemented with 10% PSpa had a significantly increased TDF content compared to that of the control (p < 0.05). Moreover, the in vitro mineral bioavailability of the bread sample was influenced gently compared to other dietary fibers, and the bread sample changed from a high-glycemic-index (GI) food to a medium-GI food corresponding to white bread at the same concentration of PSpa. These results indicated that PSpa is a good candidate for the production of dietary foods. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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12 pages, 3625 KiB  
Article
Assessing Starch Retrogradation from the Perspective of Particle Order
by Hao Lu, Jinling Zhan, Wangyang Shen, Rongrong Ma and Yaoqi Tian
Foods 2024, 13(6), 911; https://doi.org/10.3390/foods13060911 - 17 Mar 2024
Cited by 5 | Viewed by 2685
Abstract
Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration (Rg) and radius of particles (R) of retrograded starch using [...] Read more.
Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration (Rg) and radius of particles (R) of retrograded starch using small-angle X-ray scattering. Retrograded starch included various Rg, and the values of Rg depended on the length and state of the starch chains. With time, the standard deviations of R decreased due to the increase in particle uniformity. Based on these results, a new method for assessing the degree of starch retrogradation was established from the perspective of the particle order. The accuracy of the new method was verified through differential scanning calorimetry and scanning electron microscopy. The microstructures of the samples indicated that the retrograded starch granules contained substructures (primary particles) of different sizes. This study provides a new perspective for analyzing the structure of retrograded starch. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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Review

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20 pages, 1103 KiB  
Review
Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing
by Chao Qiu, Han Hu, Baicun Chen, Qianzhu Lin, Hangyan Ji and Zhengyu Jin
Foods 2024, 13(22), 3677; https://doi.org/10.3390/foods13223677 - 19 Nov 2024
Cited by 7 | Viewed by 4059
Abstract
Extrusion is a crucial food processing technique that involves mixing, heating, shearing, molding, and other operations to modify the structures and properties of food components. As the primary energy source material, the extrusion process induces significant physical and chemical changes in starch that [...] Read more.
Extrusion is a crucial food processing technique that involves mixing, heating, shearing, molding, and other operations to modify the structures and properties of food components. As the primary energy source material, the extrusion process induces significant physical and chemical changes in starch that impact the quality of final products. This review paper discusses novel technologies for starch extrusion and their influence on the physical and chemical properties of starch-based foods, such as gelatinization and retrogradation properties, structural characteristics, and digestion properties. Additionally, it examines the application of extrusion in starch processing and the interactions between starch and other food components during extrusion. This information sheds light on the structural and property alterations that occur during the extrusion process to create high-quality starch-based foods. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications)
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