Effect of airborne ultrasonic coupled microwave vacuum drying on the structural and functional properties of starch isolated from lotus (Nelumbo nucifera) seed

Key Points

• Starch isolated from lotus seeds exhibits altered structural properties due to ultrasonic drying.
• Key findings indicate significant changes in functional properties and quality of starch with treatment.
• Observational analysis employs advanced drying techniques to assess starch from Nelumbo nucifera seeds.
• May enable new applications in food processing, while further evaluation on other starch sources is necessary.