Impact of Radiation Processing on Starch

Abstract

It is envisaged that there will be a considerable demand in the near future for modified starches. To meet the demand, the chemical modification of starch, including cross-linking, has been widely used to obtain desirable traits that are suitable for various food applications. Radiation processing, being a physical process, is an environmentally friendly alternative to chemical modification. It is economically viable, safe, and possesses several advantages over other conventional methods employed for modification and cross-linking. Irradiation of starch leads to the attainment of such desired functional attributes as reduction of viscosity, high water solubility, and others. This review provides insight into the impact of gamma, electron beam, and ultraviolet irradiation on the physicochemical and functional properties of starch. It also highlights the importance and the exciting new opportunities afforded by radiation treatments as a physical means for the modification of starch.

Avaliação do processo produtivo de polvilho azedo em indústrias de Santa Catarina

“…No entanto, a radiação ultravioleta é indispensável para a finalização do processo produtivo do polvilho azedo. Apesar de alguns trabalhos publicados confirmarem a possibilidade de secagem com radiação UVC artificial (VATANASUCHART et al, 2003;GARCIA;LEONEL, 2005;VATANASUCHART et al, 2005;BHAT;KARIM, 2009;MACHADO et al, 2012), até o momento nenhum sistema de secagem artificial foi construído, sendo que a secagem ao sol é praticada por todas as empresas no Brasil, bem como nos demais países produtores de polvilho azedo. …”

Rice Starch-Based Biodegradable Films: Properties Enhancement

“…During this time it has been successfully applied for preservation and decontamination of food products (Bintsis et al, 2000). UV irradiation has been used in medical and pharmaceutical research to crosslink collagen and gelatin films (Bhat & Karim, 2009). UV irradiation requires the presence in the biological medium of certain substances known as photo-sensitizers which induce the changes in the biological substrate after absorbing appropriate radiation (Spielmann et al, 1994).…”

Cassava starch in the Brazilian food industry

“…Several types of chemically modified starches are very important to the global market (BHAT; KARIM, 2009;SWINKELS, 1996;WURZBURG, 1986) and these ingredients are patented and produced mainly by the developed countries. These modified starches are very valued by the food industry for the development of new products with better sensory and nutritional quality.…”