Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological,...

Study evaluated the influence of ozonization (O₃) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25-36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O₃. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O₃ (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods.