Recent advances in green modification of lotus rhizome starch: Physicochemical properties, techno-functional...

As a clean and efficient strategy, green modification technology is essential to enhance the physicochemical techno-functional properties of lotus rhizome starch (LRS) while avoiding the drawbacks of chemical methods. This review highlights the distinctive structural and functional properties of LRS, characterized by its high amylose content, C-type crystallinity and elevated resistant starch levels. We focus on the application of eco-friendly modification techniques-including thermal (annealing, heat-moisture treatment, microwave), non-thermal (ultrasound, cold plasma, γ-irradiation) methods and the combined methods-which effectively modulate the digestibility, stability, and techno-functionality of LRS without chemical additives. These green methods are particularly suitable for LRS due to its unique granular structure, enabling the design of clean-label starch ingredients with tailored properties for health-focused foods, such as low-GI products, functional beverages, and frozen foods, while meeting consumer demand for natural and sustainable food processing.