Electric-field-assisted starch modification and processing: Recent advances and applications

Abstract

Starch is one of the most widely used ingredients in the food industry. However, native starches often have limited functionality under specific pH levels, temperatures, and processing conditions. These limitations are typically addressed through traditional modification methods such as thermal, chemical, or enzymatic treatments. While effective, these approaches are often time-consuming and can produce hazardous by-products, raising environmental concerns. Electric-field-assisted methods have emerged as promising alternatives for starch modification. This review explores recent advancements in these techniques, with particular emphasis on moderate electric field (MEF), pulsed electric field (PEF), and induced electric field (IEF) technologies. The review provides an overview of how these techniques broaden applications of starches by enhancing physicochemical and techno-functional properties (by altering crystallinity, porosity, and enzyme accessibility, as well as digestibility) due to the influence of electric field intensity, treatment time, and starch type. The findings emphasize the need for further research to optimize these techniques for industrial use, ensuring both scalability and sustainability.