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Ultrasonication: An efficient alternative for the physical modification of starches, flours and grains

Vela, Antonio J., Villanueva, Marina, Ronda, Felicidad·2024·Foods
DOI 10.3390/foods13152325PMC PMC11311953
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Abstract

Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. Cavitation leads to structural damage and fragmentation and partial depolymerization of starch components. The amorphous regions are more susceptible to being disrupted by ultrasonication, while the crystalline regions require extended USC exposure to be affected. The increased surface area in USC-treated samples has a higher interaction with water, resulting in modification of the swelling power, solubility, apparent viscosity, pasting properties and gel rheological and textural properties. Starch digestibility has been reported to be modified by ultrasonication to different extents depending on the power applied. The most important treatment variables leading to more pronounced modifications in USC treatments are the botanical origin of the treated matter, USC power, time, concentration and temperature. The interaction between these factors also has a significant impact on the damage caused by the treatment. The molecular rearrangement and destruction of starch structures occur simultaneously during the USC treatment and the final properties of the modified matrix will depend on the array of treatment parameters. This review summarizes the known effects of ultrasonic treatments in modifying starches, flours and grains.

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  • Ultrasound processing has attracted increasing attention as a green, non-thermal technology suitable for modifying biopolymers in flours and starches.

    “Among them, ultrasound processing has attracted increasing attention as a green, non-thermal technology suitable for modifying biopolymers in flours and starches”

    From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Vela et al., 2024

    The Introduction describes growing interest in green physical methods, including ultrasound, for modifying starches and flours; the Conclusions call ultrasound a clean modification technology. But Section 2 says cavitation can have a strong thermal effect, and Section 5 says cooling may be needed. The unqualified description of the process as non-thermal is therefore not supported. (LLM, conf=0.87)

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Authors
Vela, A. J., Villanueva, M., & Ronda, F.
Affiliations
Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2024-07-24
Volume
13
Issue
15
Pages
2325
ISSN
2304-8158
DOI
10.3390/foods13152325
PMC
PMC11311953
Cited by
84
References
0
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
  • Ministerio de Ciencia e Innovación (PID2019-110809RB-I00/AEI/10.1303/501100011033, VA195P20)
  • Junta de Castilla y León/FEDER (PID2019-110809RB-I00/AEI/10.1303/501100011033, VA195P20)

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

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