Latest Research from a Highly Cited Scholar: Green Transformation of Starch: How Physicochemical Modification Technologies Are Reshaping the Future of the Food Industry | International Journal of Food Science and Agriculture

"When traditional food processing technologies hit a bottleneck, must we simply stand by and let resource waste and environmental pollution continue to spread?" "In an era where health and sustainability are equally prioritized, can technology quietly ignite a green revolution for natural starch?"

A research team from Mexico (Mario Enrique Rodríguez García et al.) published their paper, "Effect of Physicochemical Non-thermal Acidic and Alkaline Modifications on the Structural, Vibrational, Pasting, Rheological, and Functional Properties of Achira (Canna indica L.) Isolated Starch," in the International Journal of Food Science and Agriculture. Through non-thermal acid-base modification technology, they conducted an in-depth analysis of the structural, rheological, and functional properties of Achira (Canna indica L.) starch, providing a disruptive approach for the green upgrading of the food industry.

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The Predicament of Traditional Starch Processing: The Vicious Cycle of High Energy Consumption and Low Efficiency

Traditional starch modification technologies have long relied on high temperatures, chemical reagents, and intensive physical treatments, leading not only to surging energy consumption but also to environmental pollution and nutrient loss. However, as global demand for sustainable food production grows increasingly urgent, a silent technological revolution is brewing in laboratories—non-thermal physicochemical modification technology stands out as one of the most promising breakthroughs.

Achira Starch: Nature’s Gift of 'Green Gold'

Achira (Canna) starch is regarded as a "potential game-changer" in the food industry due to its unique structural properties, but its functional limitations in its natural form have restricted its large-scale application. The research team employed non-thermal acid and alkali modification technologies to precisely regulate the molecular structure of starch at low temperatures, significantly enhancing its gelatinization properties, rheological performance, and functionality. For instance, the modified starch exhibited higher thermal stability and emulsification capacity, making it suitable for replacing certain synthetic food additives and opening new pathways for developing healthier food products.

From Laboratory to Production Line: Industrialization Challenges of Green Technology

Although non-thermal modification technology demonstrates immense potential, its industrialization still faces multiple barriers: How can modification efficiency and energy consumption be balanced? How can stability be ensured in large-scale production? The study shows that by optimizing parameters such as acid-alkali concentration, reaction time, and temperature, targeted enhancement of starch functionality can be achieved at low cost. This breakthrough is not only applicable to Achira starch but also provides a replicable model for the green transformation of mainstream starches like cassava and potato.

Social Significance: The Path to Sustainable Development in the Food Industry

The global food industry generates millions of tons of starch-based waste annually, with traditional processing methods contributing significantly to carbon emissions. Non-thermal modification technology can not only reduce energy consumption but also enhance the value of starch by-products, promoting a green transformation across the entire "farm-to-fork" chain. Particularly in regions rich in starch raw materials, such as Latin America and Southeast Asia, this technology could become a key lever for synergizing regional economic and ecological development.

Epilogue: Symbiosis Between Technology and Nature

"True sustainable innovation is not about combating nature but learning from it and coexisting with it." Non-thermal modification technology acts as a bridge, connecting microscopic exploration in the laboratory with the macro-level ecological needs of the world. It may not change the world overnight, but it quietly paves the way for the food industry’s green future.

The study was published in International Journal of Food Science and Agriculture

https://www.hillpublisher.com/ArticleDetails/5334

How to cite this paper:

Brenda L. Correa-Piña, María G. Nieves-Hernández, Leonardo A. Alonso-Gomez, Oscar Y. Barrón-García, Margarita I. Hernandez-Urbiola, Mariana Ponce, Ezequiel Hernández-Becerra, Marcela Gaytán-Martínez, Mario E. Rodriguez-Garcia. (2025) Effect of Physicochemical Non-thermal Acidic and Alkaline Modifications on the Structural, Vibrational, Pasting, Rheological, and Functional Properties of Achira (Canna indica L.) Isolated Starch. International Journal of Food Science and Agriculture, 9(3), 136-149.

DOI: http://dx.doi.org/10.26855/ijfsa.2025.09.001

Scholar Introduction

Mario Enrique Rodríguez García

Professor, National Autonomous University of Mexico (UNAM), Mexico

Dr. Mario Enrique Rodríguez García is a leading researcher at UNAM’s Center for Applied Physics and Advanced Technology (CFATA), whose work has profoundly shaped the fields of food physics and biomaterials science. With over 200 publications and 9,400 citations, his research portfolio bridges fundamental physics with practical applications in food processing and biomedical engineering. His h-index of 54 (total) and 42 (recent) place him among the most influential scientists in Latin America — ranking in the top 0.7% regionally and top 3.1% globally. The fact that 78% of his career h-index has been generated in just the last five years underscores a remarkable trajectory of growing scholarly impact. In food science, Dr. Rodríguez García is internationally recognized for his elucidation of the nixtamalization process — the alkaline cooking of corn essential to Mexican cuisine. His research has revealed the mechanisms of calcium uptake in corn kernels during this process, providing a scientific foundation for improving the nutritional quality of corn-based foods. His work on starch crystalline structures and amylose-lipid complex formation has become foundational in carbohydrate chemistry, with his 2021 review on crystalline structures of starch components cited over 300 times. In biomaterials, his pioneering studies on biogenic hydroxyapatite derived from bovine, porcine, and human bones have advanced the development of bone graft materials for dental and orthopedic applications. His current research explores the use of nopal (prickly pear cactus) for osteoporosis prevention and the development of hydroxyapatite-based inks for bone regeneration. His work on calcium carbonate, calcium oxide, and calcium hydroxide characterization (371 citations, 2009) has also had a significant impact on construction materials science. Through these diverse contributions, Dr. Rodríguez García exemplifies how physics-based approaches can address pressing challenges in food security, human health, and sustainable materials.

Screenshot of Mario Enrique Rodríguez García's Scopus Author Profile

The author has established broad international academic recognition, as reflected by the following scholarly metrics:

• Google Scholar: 9484 citations, h-index of 54, and an i10-index of 183.
• Scopus: 246 indexed publications, 6370 citations, and an h-index of 43.

These consistently strong citation metrics demonstrate the author's sustained research impact, long-term scholarly contributions, and broad recognition within the international scientific community.

He has published extensively in leading international peer-reviewed journals and has engaged in interdisciplinary collaborations with researchers from multiple countries in the fields of agronomy, crop science, and plant physiology. His research achievements have become important references in arid agriculture, wheat cultivation, plant nutrition, and crop physiological regulation. Through sustained research efforts and international academic collaboration, he has made significant contributions to advancing agricultural science and promoting global research on food security and sustainable agricultural production.