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Advancements in Pulse Starches: Exploring Non-Thermal Modification Methods.

Pranita Mhaske¹, Asgar Farahnaky², Mahsa Majzoobi²

¹AFB International, 3 Research Park Drive, St. Charles, MO 63304, USA.

Foods (Basel, Switzerland)

|August 29, 2024

Summary

Pulse starch, a byproduct of plant protein extraction, offers sustainable food production. Non-thermal modification techniques enhance its functionality, aligning with clean label trends.

Keywords:

clean label ingredients non-thermal modification pulse starch starch value addition

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Area of Science:

Food Science
Biotechnology
Sustainable Agriculture

Background:

Growing global demand for plant-based proteins necessitates valorization of pulse processing by-products.
Pulse starch, a key by-product, requires efficient modification for economic viability and sustainable food applications.
Existing knowledge on pulse starch modification lags behind cereal and tuber starches.

Purpose of the Study:

To review and assess non-thermal techniques for pulse starch modification.
To highlight the potential of these methods for creating novel food ingredients.
To provide insights for researchers and the food industry on sustainable pulse starch utilization.

Main Methods:

Review of non-thermal processing techniques including electron beam radiation, static high pressure, microfluidization, and cold plasma.
Analysis of combined non-thermal techniques for synergistic effects on pulse starch.
Evaluation of functional properties and application potential of modified pulse starches.

Main Results:

Non-thermal methods offer enhanced safety, environmental benefits, and unique functional properties for pulse starch.
These techniques can overcome limitations of conventional starch modification methods.
Challenges include equipment accessibility, cost, and energy demands for widespread adoption.

Conclusions:

Non-thermal modification is critical for maximizing pulse starch potential in food applications.
These methods align with 'clean and green labelling' and 'waste management' principles.
Further research and development are needed to overcome adoption barriers and promote sustainable pulse starch innovation.