Ultrasonic Interventions in the Modification of Starch: A Review

ABSTRACT Starch modification using ultrasonication (US) is a green and novel approach that uses acoustic energy to alter the physicochemical, functional, textural, rheological, and morphological properties of the native starch. The extent of change depends on various factors, such as ultrasound frequency, intensity, duration of treatment, temperature, moisture content, and the type of starch. Sole ultrasonication significantly changes the properties of starch, while integration of US with other modification methods has been shown to enhance the impact of US on the properties of starch more effectively. Different studies have been conducted to study the impact of the US alone as well as the US combined with other modification methods. The selection of a suitable combination method with the US to obtain the desired characteristics of starch is still a challenge. Hence, the present review summarizes the impact of ultrasound alone and in combination with other physical, chemical, and enzymatic modification methods on the properties of starch, with the focus on physical, structural, rheological, thermal, and functional properties, as well as the application of modified starch. For better understanding, the collected information has been divided into sole US modification (focusing on the effect of varying ultrasound frequency, time, temperature, and power) and assisted US modification (focusing on ultrasound‐assisted physical, chemical, and enzymatic modification techniques), and their applications in the food industry.