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

Raphael Lucas Jacinto Almeida; Newton Carlos Santos; Ana Carla Oliveira de Brito; Ana Carolina Nóbrega Leite; Jessica Renaly Fernandes Morais; Bárbara Freire de Oliveira; Paloma Benedita da Silva; Ynis Thaciane Felix da Silva; Raimunda Valdenice da Silva Freitas; Karina Soares do Bonfim; Alison Bruno Borges de Sousa; Maria José de Figueiredo; Gilsandro Alves da Costa; Josilene de Assis Cavalcante; Tamires Dos Santos Pereira

doi:10.1016/j.foodchem.2024.141718

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

Food Chem. 2025 Feb 1;464(Pt 2):141718. doi: 10.1016/j.foodchem.2024.141718. Epub 2024 Oct 19.

Authors

Raphael Lucas Jacinto Almeida¹, Newton Carlos Santos², Ana Carla Oliveira de Brito³, Ana Carolina Nóbrega Leite⁴, Jessica Renaly Fernandes Morais⁵, Bárbara Freire de Oliveira⁶, Paloma Benedita da Silva⁶, Ynis Thaciane Felix da Silva⁷, Raimunda Valdenice da Silva Freitas⁸, Karina Soares do Bonfim⁵, Alison Bruno Borges de Sousa⁹, Maria José de Figueiredo¹⁰, Gilsandro Alves da Costa¹¹, Josilene de Assis Cavalcante⁷, Tamires Dos Santos Pereira¹²

Affiliations

¹ Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil. Electronic address: raphaelqindustrial@gmail.com.
² Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
³ Department of Materials Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
⁴ Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
⁵ Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil.
⁶ Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil.
⁷ Department of Chemical Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil.
⁸ Department of Food Technology, Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros, RN, Brazil.
⁹ Department of Agroindustry, Federal Institute of Education, Science and Technology of Pernambuco, Belo Jardim, PE, Brazil.
¹⁰ Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil.
¹¹ Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB, Brazil.
¹² Department of Agroindustry, Federal Institute of Education, Science and Technology of Piaui, Uruçuí, PI, Brazil.

PMID: 39447264
DOI: 10.1016/j.foodchem.2024.141718

Abstract

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.

Keywords: Combined treatments; Double modification; Green processing; Non-thermal techniques.

MeSH terms

Amylose / chemistry
Electricity*
Oxidation-Reduction*
Ozone* / chemistry
Rheology*
Solubility
Starch* / chemistry

Substances

Starch
Ozone
Amylose