Elucidating ultrasonic and ozone treatments for purple sweet potato starch modification

Oxidised starch, a valuable starch derivative, offers versatile applications in the food industry. However, traditional chemical oxidation methods suffer from limited yields and environmentally challenging wastewater disposal. To address these issues, this study proposed a novel approach: starch oxidation through the synergistic combination of ultrasonic and ozone treatment. Ozone exhibits exceptional potential for thermodynamic oxidation, facilitating low-temperature reactions. Simultaneously, ultrasonic treatment disrupts the crystalline structure of starch granules, providing an ideal platform for the development of oxidised sweet potato starch. In this study, sweet potato (var. Anggun) was selected as a representative starch due to its comparable functionalities with other starch types. Physicochemical characteristics, including solubility, swelling, and thermal properties, were comprehensively evaluated for the resulting oxidised sweet potato starch. The findings revealed significant enhancements in the sonicated-oxidised starch properties. The sonicated-oxidised starch exhibited high amylose and carboxyl content, low viscosity, high solubility and swelling power, and improved thermal stability with relatively modest enthalpy of gelatinization (p<0.05). These results indicated the considerable potential of obtained oxidised starch as an emulsifier, gum arabic replacer, and binding agent in the food industry. By leveraging ultrasonic and ozone treatment, our study successfully demonstrated an innovative and sustainable method for starch oxidation, offering improved yields and minimizing wastewater-related challenges. This research opens new avenues for starch modification, facilitating the development of functional starch derivatives with enhanced performance and broader industrial relevance.

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