“International Journal of Food Science and Agriculture” Highly Recommended | Green Transformation of Starch: How Physicochemical Modification Technologies Are Reshaping the Future of the Food Industry

"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 the Autonomous University of Querétaro, Mexico (Brenda L. Correa-Piña et al.) published a research paper titled "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. Using non-thermal acid-base modification technology, they conducted an in-depth analysis of the structural, rheological, and functional properties of Achira starch, providing disruptive ideas for the green upgrade 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

Dr. Mario E. Rodriguez is a Physicist from the University of Quindio (Colombia). He holds two Postdoctoral degrees, one at CINVESTAV and one at the University of Toronto (Canada). Currently, Dr Rodriguez is a Senior Researcher at Universidad Nacional Autónoma de México (UNAM). He is a specialist in the physics and chemistry of food, optical properties of semiconductor materials, and thermo-electronic properties of materials. He has published several articles in those fields, in publications such as the International Journal of Biological Macromolecules, Current Applied Physics, and the Journal of Food Composition and Analysis, among others. He is an accomplished scholar with remarkable academic achievements. His work has received a total of 8,381 citations, and 5,352 of these citations have been accumulated since 2020, indicating that his research remains highly influential in recent years. These metrics collectively highlight his outstanding standing and substantial influence in the academic community