Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253, Saltillo, Coahuila, Mexico.
Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090 Santiago de Querétaro, Querétaro, Mexico.
Food Chem. 2024 Oct 30;456:139997. doi: 10.1016/j.foodchem.2024.139997. Epub 2024 Jun 5.
This review discusses the changes in the multi-scale structure and functionality of starch after its hydrothermal modification using plasma-activated water (PAW). PAW contains reactive species that decrease the pH of the water and increase the oxidation-reduction potential, which promotes the oxidation and degradation of the surface of the starch granules to varying extents, depending on the botanical source and treatment conditions. In this article, we compile the information published so far on the effects of using PAW during heat-moisture and annealing treatments and discuss the results of the substitution of water with PAW on the long and short-range crystallinity, helical order, thermal behavior, functional properties, and digestibility. Additionally, we highlighted the possible application of PAW-modified starches. Finally, we provided an overview of future challenges, suggesting several potential directions to understand the mechanisms behind PAW use for developing sustainable modified starches for the food industry.
本文综述了等离子体活化水（PAW）对淀粉进行湿热改性后，淀粉多尺度结构和功能的变化。PAW 中含有活性物质，可降低水的 pH 值并增加氧化还原电位，从而在不同程度上促进淀粉颗粒表面的氧化和降解，具体取决于植物来源和处理条件。本文汇总了迄今为止关于在湿热和退火处理中使用 PAW 的影响的信息，并讨论了用 PAW 替代水对长程和短程结晶度、螺旋有序性、热行为、功能特性和消化率的影响。此外，本文还强调了 PAW 改性淀粉的可能应用。最后，本文概述了未来的挑战，并提出了几种潜在的研究方向，以深入了解在食品工业中开发可持续改性淀粉时使用 PAW 的机制。
