Research demonstrates treatment sequences of ultrasound and citric acid significantly improve palmyra starch properties, suggesting new food applications.
This study investigates the effects of citric acid (CA) modification and ultrasonication (US) treatment, both individually, and in combination, on the morphological, functional, and physicochemical properties of non‐conventional Borassus flabellifer (palmyra) starch. Dual modifications, such as different treatment sequences (CA + US and US + CA), significantly influence the properties of the starch. Morphological analysis exhibited notable surface disruptions and granule roughening, while functional examination found a significant rise in amylose content (21.21%–27.73%), suggesting partial breaking down of starch chains. Spectroscopic and structural studies confirmed molecular alterations without disrupting the core crystalline pattern. The functional profile of the starch was improved by these changes, indicating it is strong potential for use in frozen, chilled, and ready‐to‐eat food applications. This study demonstrates a viable, sustainable method for using customized modification approaches to value underutilized starch sources, where stability and functionality under processing and storage conditions are critical.
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Medha et al. (2025) studied this question.
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