Healthier starchy food products using non-thermal tech

Researchers have made significant advancements in developing health-focused food technologies by investigating non-thermal processing methods to alter starch digestibility. A recent study centres on how non-thermal techniques modify starch’s structural properties, potentially creating healthier food options that could have implications for the food industry.

Starch is a vital component of the human diet, serving as a primary energy source. However, high-glycaemic starches have been linked to the increasing prevalence of chronic diseases like obesity and diabetes. Traditional starch modification methods, such as chemical and enzymatic treatments, can have environmental and economic drawbacks. However, non-thermal processing techniques (NTPT) — like ultrasound and high-pressure processing — are emerging as a beneficial alternative.

The effects of non-thermal methods on starch digestibility to promote healthier food solutions were recently studied by a team from Nanchang University and University College Dublin; their research was published in Grain & Oil Science and Technology.

The findings have implications for the food industry, especially in the development of healthier starch products. By leveraging NTPT to modulate starch digestibility, manufacturers could be able to create foods that could help consumers better control blood glucose levels.

The review examined the impact of non-thermal processing techniques, including ultrasound, high-pressure treatment and γ-irradiation, on starch digestibility. The results showed that these methods improve the digestion properties of starch, lowering blood glucose levels and offering a healthier dietary alternative.

The team provided an in-depth review of non-thermal techniques that enhance starch digestion by modifying its structure. For instance, ultrasound disrupts starch granules, forming new crystalline structures that resist enzymatic breakdown, thus lowering the glycaemic index. High-pressure processing (HPP) alters starch’s molecular composition, increasing its resistance to enzymes, while γ-irradiation changes its crystallinity, making it less digestible and reducing post-meal glucose spikes. The research highlights NTPT’s benefits, including safety, environmental sustainability and efficiency compared to traditional thermal and chemical methods. These non-thermal approaches can effectively increase resistant starch and reduce rapidly digestible starch, making them suitable for managing metabolic conditions. By targeting various structural levels of starch — from granules to lamellar layers — NTPT offers a promising pathway to tailor starch digestibility for health benefits.

Dr Jianhua Xie, a leading researcher from Nanchang University, noted, “Our findings reveal the significant impact of non-thermal processing techniques on food science. By adjusting starch digestion properties using environmentally friendly methods, we can greatly influence public health. This sustainable alternative to traditional techniques helps reduce the risk of chronic diseases linked to high-glycaemic diets. We are confident that our research paves the way for developing starch-based foods that are not only healthier but also more sustainable and safe.”

The non-thermal techniques not only help with the development of healthier starchy food products, they also align with the growing demand for sustainable, clean-label food processing as the techniques can provide an eco-friendly approach that preserves nutritional quality. The study thus sets the stage for scaling NTPT in industrial food production.

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