Abstract
The industrial food applications of native starches are limited due to their low shear resistance, thermal decomposition, and high tendency towards retrogradation. Physical treatments offer various benefits; some methods contribute to changes in starch molecules and chemical structure without any chemical reagents. Physical modifications seem to be associated with the concept of “clean label” food ingredients for consumers. Food industries have shown their interest in producing more natural food components, so there is an increasing need to improve the properties of native starches without using chemical modifications. Power ultrasound is considered a tool for the physical modification of starch. Serving as an eco-friendly method, some of the remarkable advantages of ultrasound applications in food processing are an increase in the reaction rate, reduction in the processing time, high throughput, and low consumption of energy. High pressure processing is a technology that subjects a product to high pressures for a controlled time and temperature.
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