Oil absorption capacity of starch: From mechanism, evaluating methods, directional modification to food applications

Starch, as the core component of starch-based foods, oil absorption capacity will directly affect the quality characteristics of foods. This review primarily introduced the factors influencing the oil absorption capacity of starch, the evaluating methods, and approaches to enhance or reduce oil absorption rate through directional modification. Meanwhile, the applications of starch with low or high oil absorption capacity in food products were discussed. In addition, the prospects and challenges in the research field of oil absorption of starch were analyzed. The oil absorption capacity of starch is influenced by changes in the surface microstructure, long-range crystalline structure, short-range ordered structure, lipophilic groups, particle size and composition of starch and oil polarity becoming key influencing factors. The rational use of physical, chemical, biological or compound modification methods can directionally increase or decrease the oil absorption rate of starch. Among them, starch with low oil absorption capacity has potential applications in deep-frying starch-based foods to reduce the oil absorption, while starch with high oil absorption capacity can serve as a fat substitute and a wall material for embedding active substances. Therefore, in-depth research in oil absorption capacity of starch promoted the development of modern food industry for health and functionality.