Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches

Starch, a polysaccharide primarily composed of amylose and amylopectin, serves as a critical energy source in plants. However, its native properties often limit its application in the food industry. To overcome these limitations, starch modification is essential for enhancing its technological characteristics. In this context, this review explored the impacts of pulsed electric field (PEF) technology on starch modification. PEF, along with other electrotechnologies, utilizes high-voltage electrical pulses to induce structural and chemical changes in starch granules, leading to improvements in properties such as gelatinization, solubility, viscosity, and swelling capacity. Although PEF is a non-thermal process, it enables significant structural and physicochemical modifications in starch. By avoiding high temperatures that can cause changes in color, flavor, and degradation of essential nutrients, PEF-modified starch results in better preservation of nutritional and sensory qualities, while also enhancing its performance in various industrial processes. Despite its advantages, challenges such as the need for standardized protocols and potential unwanted side reactions at high intensities remain. This review examined the effectiveness of PEF in modifying starch for enhanced technological applications in the food industry, addressing both its benefits and limitations. Additionally, the article provided a foundational overview of starch, including its chemical structure, functionalities, and sources, both conventional and non-conventional, ensuring a comprehensive understanding of how PEF can be applied to optimize starch properties for industrial use.