Ultrasonic-assisted preparation of resistant starch: advances in methods, structural properties, functional...

Resistant starch (RS) is increasingly valued in functional foods for its prebiotic benefits and role in chronic disease prevention. Ultrasound-assisted preparation has emerged as a sustainable method to enhance RS functionality and digestive resistance. However, comprehensive understanding of its preparation, properties, and applications remains limited. This review explored ultrasound-assisted RS production, focusing on structural modifications, physicochemical properties, and food applications. Studies showed that ultrasound, when combined with heat, enzymes, or chemical treatments, boosted RS content via three key mechanisms: (1) increasing amylose and molecular rearrangement, (2) promoting double-helix formation, and (3) creating ordered composites. Ultrasonic cavitation modified starch granule structure, enhancing enzyme resistance through steric hindrance. Physicochemical traits (solubility, pasting, rheology, thermal stability) depended on ultrasound settings, starch type, and preparation methods. Potential applications include low-glycemic-index foods, baked goods, and emulsion stabilizers, highlighting ultrasound's promise for sustainable RS production. Future work should refine industrial-scale ultrasound processes and investigate health impacts.