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

Study evaluated the influence of ozonization (O) 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).

Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties.

The aim of this study was to evaluate the impact of non-thermal methods, using high hydrostatic pressure (HHP) and pulsed electric field (PEF), on the dual modification of quinoa starch and to analyze the microstructural, morphological, thermal, pasting, and texture properties. Starch was treated with HHP at 400 MPa for 10 min, while PEF was applied using voltages of 10 and 30 kV cm for a total time of 90s. The modification techniques were effective in breaking down amylose molecules and amylopectin branches, where for the dual treatment, higher values of DP6-12 were found.

Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles.

The aim of this study was to evaluate the effect of freezing rates using direct (LF: Liquid nitrogen) and indirect (RF: Cryogenic refrigerator and UF: ultra-freezer) methods at temperatures of (-20, -80, and - 196 °C) on the enzymatic susceptibility with α-amylase for microparticles. In vitro digestibility parameters and technological properties were also analyzed. Lower rates resulted in larger ice crystals, damaging the starch structure.