Porous starch: enhancing functional properties using non-thermal technologies

Abstract

Porous starch (PS) represents a novel modified starch variant characterized by numerous pores penetrating the granules, reaching their central cavities. Unlike its native counterpart, PS demonstrates a unique ability to absorb liquids without heating. Consequently, it plays a pivotal role in non-thermally processed foods, serving as an exceptional water absorber, potent thickening agent, bio-carrier, and emulsifier. However, PS is susceptible to breakdown under conditions of high shear and temperature. Thus, it is imperative that PS is modified to expand its functional properties. This comprehensive review consolidates recent advances in PS modification, with a particular emphasis on environmentally sustainable non-thermal physical methods, either alone or in combination. These methodologies can be used to enhance the functional attributes and to pave the way for the development of next-generation PS starches through eco-friendly and sustainable technologies. The review explains the modification techniques, the novel functional properties they create, and their potential applications in food products. This information will benefit starch manufacturers, the food industry, and researchers delving into the exploration of innovative starches for cleaner and greener food processing practices.