Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review

Starch and its derivatives have undergone substantial advancement in the food and beverage industry, driven by growing demand for improved functionality and health-promoting attributes. Native starches are widely used as thickeners and stabilizers; however, their applications are limited by deficiencies such as poor freeze–thaw stability. To overcome these constraints, a range of physical, chemical, and enzymatic modification techniques has been developed, yielding starches with tailored and enhanced properties. Recent innovations include polyphenol-modified starches, which improve physicochemical characteristics and confer additional health benefits, such as reduced digestibility and increased antioxidant activity—features that are particularly valuable for functional foods targeting hyperglycemia. Enzymatic modifications further enhance starch quality and processing efficiency, while chemically modified forms, such as oxidized and acetylated starches, improve emulsification and water-binding capacities in various processed foods. Starch nanoparticles have also gained attention as encapsulating agents and carriers for bioactive compounds, broadening their technological applications. In parallel, the exploration of unconventional starch sources derived from fruit-processing by-products supports sustainability efforts while introducing novel functional attributes. Collectively, these developments are contributing to the creation of healthier, more stable food products that align with consumer expectations and regulatory standards. The following sections of this article examine emerging applications of starch and its derivatives, with particular emphasis on their health benefits and sustainable production pathways.