Synergistic Modification of Starch Polysaccharide via Sequential Treatments With Ultrasonic and Cold Plasma Technology

Starch, a vital carbohydrate polymer in plants, has significant applications in food and industrial sectors due to its thickening, gelling, and bulking properties. However, native starch suffers from drawbacks like poor solubility, stability, and retrogradation, limiting its usability. To address these issues, various modification techniques—chemical, enzymatic, and physical—are employed, with nonthermal methods gaining popularity for their environmental and energy efficiency. This article explores advancements in the dual modification of starch, focusing on two nonthermal physical techniques: ultrasonication and cold plasma. The mechanism of interaction of the dual treatment of plasma and ultrasound with the starch granules and its impact on the physicochemical and functional property, morphology, crystallinity, molecular weight, amylopectin branch chain length, and digestibility of starch has been discussed. The dual treatment corroded the surface but caused no impact on the granule shape. On the other hand, the amylopectin long chains, molecular weight, and crystallinity decreased, but the enthalpy and gelatinization temperature increased. Moreover, dual treatment enhanced the thermal stability of starch paste due to the synergistic impact of ultrasonic and plasma reinforcement. Consequently, dual modification showed a remarkable capacity to alter starch with distinct attributes, hence broadening its potential applications in the food industry.