Ozonation effects on structural and functional characteristics of starch
Nusrat Maqbool,
Aamir Hussain Dar,
Kshirod Kumar Dash,
Shivangi Srivastava,
Vinay Kumar Pandey,
Rafeeya Shams,
Mohsin Bashir Aga,
Toiba Majeed,
Sobiya Manzoor
Affiliations
Nusrat Maqbool
Department of Food Technology, Islamic University of Science and Technology Kashmir, India
Aamir Hussain Dar
Department of Food Technology, Islamic University of Science and Technology Kashmir, India; Corresponding authors.
Kshirod Kumar Dash
Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology Malda, West Bengal, India; Corresponding authors.
Shivangi Srivastava
Department of Food Technology, Harcourt Butler Technical University Nawabganj, Kanpur, Uttar Pradesh, India
Vinay Kumar Pandey
Division of Research & Innovation (DRI), Uttaranchal University, Dehradun, Uttarakhand, India
Rafeeya Shams
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
Mohsin Bashir Aga
Department of Food Technology, Islamic University of Science and Technology Kashmir, India
Toiba Majeed
Department of Food Technology, Islamic University of Science and Technology Kashmir, India
Sobiya Manzoor
Division of Food Science &Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology Kashmir, India
Ozone oxidation leads to the substitution of hydroxyl groups in the starch molecules with carboxyl or carbonyl groups, thereby increasing the degree of substitution. A thorough examination of how ozone treatment impacts the composition of various cereal crops, including wheat, rice, and maize, is provided. This review explores the repercussions of ozone on starch rheology, germination ability, and storage stability.The present review also explores the textural qualities of food products such as bread, noodles, and cakes prepared with ozonized grains. Ozone treatment is found to significantly reduce swelling capacity and solubility of natural starch, and differential scanning calorimetry reveals that the gelatinization and retrogradation temperature profiles of oxidized starches remain comparable to those of native starch. The evidence that ozone treatment holds substantial promise for enhancing the functionality of starch in various applications while simultaneously upholding the essential standards of food safety has also been explained in detail. The findings synthesized in this review shed light on the intricate interplay between ozone and starch, providing valuable insights for both the scientific community and the food industry.
