Ultrasonication Treatment Enhances the Properties of Euryale ferox (Gorgon Nut) Seed Starch

作者：Shubhangi Jha, C. S. Saini · 发表于：Journal of food process engineering · 年份：2026 · DOI：10.1111/jfpe.70692

Ultrasound‐assisted modification is acknowledged as an environmentally sustainable and effective method for altering starch structure and functionality for enhanced food and biopolymer applications. The objective of this study was to understand the effect of HIUT conditions (400 W, 25 Hz frequency) and durations (0 (control), 5, 10, 20, 30, and 40 min, with 55 s on‐25 s off pulses, maintaining temperature at 30°C), on the functional, structural, thermal, rheological, and color properties of Euryale ferox seed starch slurries (20% w/v). The crystalline structure, short‐range ordered structure, ordered molecular structure, and morphological characteristics of starch were impacted. The amylose content of the untreated native starch (control) increased from 23.45% to 27.09% (40 min HIUT treatment), while the opposite trend occurred with the starch content varying from 65.22% (control) to 60.59% (40 min). XRD and FTIR demonstrated that the crystalline structure, short‐range ordered structure, and ordered molecular structure were partially damaged following ultrasonication. HIUT modifications of Euryale ferox seed starch make it a promising ingredient for food applications requiring high moisture retention and oil‐binding capacities, such as soups, sauces, fillings, emulsified products, and meat or bakery formulations requiring water and lipid immobilization. The higher amylose content and pasting temperature indicate enhanced thermal stability and a greater inclination...