Research progress of starch from characteristic tropical crops

Abstract

Starch, the predominant carbohydrate in nature, serves as the primary energy source for various physiological activities in humans. Characteristic starches from tropical crops, such as cassava, banana, jackfruit, and breadfruit, mango, and canistel have gained attention due to their diverse and multiscale structures, distinct physicochemical properties, processing characteristics, and myriad applications. This review provides a comprehensive summary of the research progress on starch from various tropical crops. Specifically, the extraction technology, amylopectin content, multiscale structure, physical and chemical properties, processing technology, and applications of starch are reviewed. The advancements, application prospects, and research suggestions on starch from characteristic tropical crops are also discussed, which provides theoretical guidance for enhancing the processing level of related products and diversifying food sources.