A review on research advances in efficient approaches to augment hydrothermal techniques for starch functionalization: Mechanisms, properties and potential food applications

Abstract

The applications of hydrothermally modified starches in conventional water media, such as distilled water (DW), are limited due to their poor performance. Therefore, researchers are introducing innovative techniques in various environments, including ethanol solutions, salt solutions, acidic or alkaline conditions, plasma-activated water (PAW), and hydrogen-infused water (HW), to enhance the efficiency of annealing (ANN) and heat moisture treatment (HMT). The present review discusses these new approaches aimed at improving the performance of ANN and HMT, their potential mechanisms for starch modification, the resulting changes in the functional properties of starch, and their role in various food applications. Additionally, it systematically elucidates the challenges, opportunities, and future directions in this field. Unlike classical water-based ANN or HMT, innovative and sustainable approaches adopted for hydrothermal methods drastically enhance the structural stability, resistance to digestive enzymes, and low-temperature storage stability of starch. However, these changes depend on controlled parameters, such as the concentration of ethanol or salt, pH of the medium, incubation time, moisture level, treatment temperature, and starch properties (e.g., amylose/amylopectin ratio) during treatment. This consolidated report on cutting-edge techniques designed to enhance the effectiveness of hydrothermal modifications seeks to expand the potential applications of ANN and HMT in food-grade products.