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Purple yam (Dioscorea alata) starch holds considerable potential as a functional ingredient in various industries, particularly food and pharmaceuticals. This study delves into the novel frontiers of purple yam starch extraction, modification, characterization, and its expanding applications. The extraction process has been optimized to yield high-quality starch, focusing on environmentally friendly techniques. Post-extraction, the starch undergoes a series of modifications, including physical, chemical, and enzymatic methods, to enhance its functional properties, such as solubility, viscosity, gelatinization, and resistance to retrogradation. Comprehensive characterization techniques, including spectroscopy, microscopy, and rheological analysis, have been employed to analyze the structural and physicochemical properties of native and modified starches. The results reveal significant improvements in the performance metrics of the starch, rendering it suitable for diverse applications. In the food industry, modified purple yam starch is emerging as a versatile thickener, stabilizer, and texturizer in products such as soups, sauces, and baked goods. Its unique purple hue, attributed to anthocyanins, also adds aesthetic value and potential health benefits. Beyond food, this starch finds applications in bioplastics, pharmaceuticals, and cosmetics, where its biocompatibility and functional properties are highly valued. This exploration into the advanced techniques of purple yam starch extraction and modification highlights its multifaceted applications, positioning it as a promising alternative to traditional starches. Future research should focus on scaling these processes for industrial use, ensuring sustainability, and exploring new applications in emerging sectors.
Shrivastava et al. (Sun,) studied this question.