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Chemically Modified Starches as Food Additives

Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional prope...

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Autores principales: Gałkowska, Dorota, Kapuśniak, Kamila, Juszczak, Lesław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10672975/
https://www.ncbi.nlm.nih.gov/pubmed/38005262
http://dx.doi.org/10.3390/molecules28227543
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author Gałkowska, Dorota
Kapuśniak, Kamila
Juszczak, Lesław
author_facet Gałkowska, Dorota
Kapuśniak, Kamila
Juszczak, Lesław
author_sort Gałkowska, Dorota
collection PubMed
description Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional properties and enable the starch to be widely used in various industries. A modified starch is a natural starch that has been treated in a way that changes one or more of its initial physical and/or chemical properties. Chemical modification consists of the introduction of functional groups into starch molecules, which result in specific changes in the physicochemical and functional properties of starch preparations. The bases of chemical modifications of starch are oxidation, esterification or etherification reactions. In terms of functionality, modified preparations include cross-linked and stabilized starches. These starches have the status of allowed food additives, and their use is strictly regulated by relevant laws. Large-scale scientific research is aimed at developing new methods of starch modification, and the use of innovative technological solutions allows for an increasingly wider use of such preparations. This paper characterizes chemically modified starches used as food additives, including the requirements for such preparations and the directions of their practical application. Health-promoting aspects of the use of chemically modified starches concerning resistant starch type RS4, encapsulation of bioactive ingredients, starch fat substitutes, and carriers of microelements are also described. The topic of new trends in the use of chemically modified starches, including the production of biodegradable films, edible coatings, and nanomaterials, is also addressed.
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spelling pubmed-106729752023-11-11 Chemically Modified Starches as Food Additives Gałkowska, Dorota Kapuśniak, Kamila Juszczak, Lesław Molecules Review Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional properties and enable the starch to be widely used in various industries. A modified starch is a natural starch that has been treated in a way that changes one or more of its initial physical and/or chemical properties. Chemical modification consists of the introduction of functional groups into starch molecules, which result in specific changes in the physicochemical and functional properties of starch preparations. The bases of chemical modifications of starch are oxidation, esterification or etherification reactions. In terms of functionality, modified preparations include cross-linked and stabilized starches. These starches have the status of allowed food additives, and their use is strictly regulated by relevant laws. Large-scale scientific research is aimed at developing new methods of starch modification, and the use of innovative technological solutions allows for an increasingly wider use of such preparations. This paper characterizes chemically modified starches used as food additives, including the requirements for such preparations and the directions of their practical application. Health-promoting aspects of the use of chemically modified starches concerning resistant starch type RS4, encapsulation of bioactive ingredients, starch fat substitutes, and carriers of microelements are also described. The topic of new trends in the use of chemically modified starches, including the production of biodegradable films, edible coatings, and nanomaterials, is also addressed. MDPI 2023-11-11 /pmc/articles/PMC10672975/ /pubmed/38005262 http://dx.doi.org/10.3390/molecules28227543 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Gałkowska, Dorota
Kapuśniak, Kamila
Juszczak, Lesław
Chemically Modified Starches as Food Additives
title Chemically Modified Starches as Food Additives
title_full Chemically Modified Starches as Food Additives
title_fullStr Chemically Modified Starches as Food Additives
title_full_unstemmed Chemically Modified Starches as Food Additives
title_short Chemically Modified Starches as Food Additives
title_sort chemically modified starches as food additives
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10672975/
https://www.ncbi.nlm.nih.gov/pubmed/38005262
http://dx.doi.org/10.3390/molecules28227543
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