Starch modification: an area of opportunity to add value to starch from unconventional sources
DOI:
https://doi.org/10.59741/agraria.v23i3.757Keywords:
corn, potato, Cucurbita foetidissima, acetylation, functional propertiesAbstract
Starch modification is fundamental to overcoming the limitations of native starches, allowing for improved functional properties and significantly expanding their industrial use. Among its main advantages are improvements in the stability, viscosity, and texture of food products, as well as greater resistance to critical processing conditions such as temperature variations, pH changes, and freeze-thaw cycles. This not only increases shelf life and sensory acceptance but also gives biopolymer greater versatility in sectors such as pharmaceuticals, paper, and biodegradable materials. In the case of starches from unconventional sources, modification represents a strategic opportunity for value addition, as it allows for the utilization of agro-industrial byproducts and the diversification of raw materials. Transforming these alternative sources promotes the development of functional and sustainable materials from less exploited resources; it also satisfies the demand of the processed food industry by using resources from primary producers and increases the economic value and technological performance of sources that, in their native state, would have limited applications. In this way, the modification transforms unconventional starches into key ingredients for technological innovation and value creation within multiple industries.
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