Dept. of Nutrition and Dietetics, Sharda School of Allied Health Sciences, Sharda Univ., U.P.
Abstract
Fruits are a staple of many diets and are consumed in large quantities. Additionally, the world population is expanding and dietary changes have increased demand for this product, which has led to an increase in waste. In addition, a large amount of waste is produced during the processing of fruit, including juice processing, pulp extraction, jams, and frozen pulp. Skin, pulp, seed debris, and pomace are examples of wastes that are rich in substances with added value, such as starch. One of the most prevalent biodegradable polymers in nature, starch finds extensive application in the food and beverage, bioplastic, paper, textile, and biofuel industries. Because of its low toxicity, facile synthesis, relative abundance, and biodegradability, starch has drawn a lot of interest. Starch is made up of amylose and amylopectin. However, because of its increased water absorptivity and poor thermo-mechanical qualities, natural starch cannot be employed directly. As a result, native starch requires modification prior to usage. The main methods for modifying starch are enzymatic, chemical, and physical. Chemical alteration techniques are among the most widely used in enterprises. The chemical starch modification approaches as well as the physical, enzymatic that have been developed in the last few years are covered in detail in this study. Furthermore, the present-day uses of modified starch have been examined in the domains of superabsorbent, packaging, adhesives, medicines, and widely used in food industries.
Keywords: Amylopectin, Amylose, Enzymatic modification, Modification, Starch.
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