Work

Advances in Starch Modification: A Recent Systematic Review of Structural Innovations, Digestibility Enhancement, and Functional Applications in Food Systems

Year: 2025

Type: review

Abstract: Modified starch has emerged as a highly versatile ingredient in food manufacturing, valued for its ability to improve product quality, stability, and consumer acceptance. This systematic review examines recent advances in starch modification with emphasis on structural innovations, digestibility enhancement, and functional applications in food systems. Starch modification is essential for overcoming limitations such as undesirable texture, restricted digestibility, and poor processing stability. Despite its established role in food production, continued refinement of modification strategies is required to ensure functionality, health benefits, and sustainability in diverse applications. The review followed the PRISMA framework, using advanced searching strategies in Scopus and ScienceDirect databases. From this process, a total of 31 primary studies were identified and categorised into three central themes: (1) advancements in starch modification techniques, (2) starch digestibility and functional properties, and (3) functional applications in food systems. Findings indicate significance progress in modification techniques including enzymatic, chemical, and physical approaches, which have contributed to improved starch structure, functionality, and processability. Modified starches have also been shown to enhance digestibility, support controlled energy release, and improve food texture, mouthfeel, and shelf stability. Moreover, their application in a wide range of food products highlights their potential to deliver both technological advantages and health-related benefits. In conclusion, this review highlights the importance of continuous innovation in starch modification. Advancements in this area will be pivotal in designing food systems with superior functional properties, enhanced nutritional quality, and greater sustainability to address the evolving challenges of the global food industry.

Source: Tropical Journal of Natural Product Research

DOI: 10.26538/tjnpr/v9i11.1

Authors: Nur Malik, Norazlin Abdullah, Gan Ling

Institution: Tun Hussein Onn University of Malaysia

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Universiti Tun Hussein Onn Malaysia