Novel Frontier of arrowroot starch: Extraction, modification, characterization and application in food industry

Abstract Arrowroot ( Maranta arundinacea L.) starch, a versatile carbohydrate source with high amylose content and unique functional properties, holds significant potential in food and non‐food industries. This study highlights advancements in the extraction, characterization, modification, and applications of arrowroot starch (AS). Traditional extraction methods often yield suboptimal starch quality because of high granular damage. Innovative clean technologies, such as ultrasound‐ and microwave‐assisted extraction, have demonstrated improved yields and purity while minimizing environmental impacts. Modification techniques, including thermal, non‐thermal, chemical, and enzymatic processes, were explored to address the limitations of native AS, such as retrogradation and low thermal stability. These modifications enhance its functional properties, such as water absorption, swelling, solubility, and rheological adaptability, enabling its application in food formulations, pharmaceutical excipients, and biodegradable films. Comprehensive analyses, including Fourier transform infrared spectroscopy, SEM, and XRD, revealed the structural and molecular transformations induced by these modifications, which enhance the crystallinity and physicochemical stability of AS. Additionally, applications in gluten‐free baking, edible films, and as a 3D printing bio‐ink were investigated, demonstrating its versatility in innovative and sustainable product development. This study underscores the need for increased awareness, optimized cultivation practices, and a focus on green technologies to expand the industrial application of AS.