Structures, properties, and applications of lotus starches

Lotus (Nelumbo nucifera) is an important aquatic crop in Asia. The rhizomes and seeds of lotus are popular food ingredients, and starch is their major component. The quality of lotus food products is much determined by the functional properties of the starch. This review summaries the chemical and physical structures, physicochemical properties, interactions with food ingredients, modifications, and food and non-food uses of starches from lotus rhizomes and seeds. The structure-property relationships of the starches are discussed. Compared with starches from other botanical sources, the lotus starches have some unique structures and properties. However, there is a lack of comparative studies on the applications of lotus starches and common starches. Future research directions on how to better understand and utilise lotus starches are suggested.