Recent advances in freeze-thaw starch: Mechanisms, property changes, influencing factors and modification strategies

Starch is a key ingredient in food systems; however, repeated freeze-thaw (FT) cycles reduce the quality of frozen starch-based products. This review summarizes recent advances in strategies to enhance the FT stability. The mechanisms underlying FT-induced damage, including mechanical stress from ice crystal growth in a homogeneous gel during freezing and starch molecule rearrangement during thawing, are discussed. Methods for assessing FT stability and changes in post-FT physicochemical properties (water-holding capacity, thermal property, rheological property, and digestibility) are described. In addition, intrinsic (botanical source, structure, porosity, and charge), extrinsic (freezing rate, FT cycles, and pH), and other influencing factors are analyzed. Targeted modification strategies have been developed to mitigate FT-induced damage. Chemical approaches introduce functional groups or spatial networks, enhancing water binding and inhibiting recrystallization. Physical approaches disrupt crystalline structures and promote short-range molecular rearrangement, reducing freezable water. Enzymatic methods generate densely branched structures, limiting ice crystal formation. Emerging combined modifications synergistically improve modification efficiency. Modified starch with enhanced FT resilience can be used in frozen dough, reduced-oil fried foods, emulsion stabilization, and 3D-printed foods. Future studies should prioritize eco-friendly physical/enzymatic methods aligned with clean-label trends and elucidate structure-function relationships across diverse starch types to advance high-quality frozen food design.