Starch is a naturally occurring glucose homo-polysaccharide of nutritional, pharmaceutical, and industrial importance. The complex polymeric structure and poor solubility of native starch in water limits their importance at pharmaceutical and industrial level. The structure, reactivity, and functionality of the native starch can be modified by physical, chemical, enzymatic, and biotechnological methods. Various physical modifications techniques, including the thermal, radio-thermal, freezing and thawing, annealing, high-pressure, ultrasonic, and pulsed electric field treatment, and chemical modifications, including oxidation, etherification, esterification, cationization, cross-linking, and graft polymerization, have been found to change the surface properties, polarity and linearity of the molecular chains, the degree of substitution, the polymeric, granular, and crystalline structure, amylose to amylopectin ratio, solubility, viscosity, pasting, gelatinization, swelling, water absorption, and emulsifying properties of starch. The structural changes have resulted in the improvement of thermal and freeze-thaw stability, viscosity, solubility, water binding capacity, swelling power, gelling ability, and enzymatic digestibility of starch. The exposure of reactive functional groups after physical or chemical modification modifies the reactivity of starch toward water, oil, acids, enzymes, and other chemical species. These modification techniques have led to some revolutionary changes in reactivity, functionality, and application of starch in various fields.

Ficus, a genus of plant family Moraceae, includes about 850 species. Most of the species of Ficus are used as a source of nutrition for humans. The roots, aerial roots, stem, bark, leaves, latex, fruit, and pulp of the Ficus plants are medicinally important due to the presence of a variety of bioactive phytochemical compounds, such as polyphenols, phenolic acids, triterpenoids, flavonoids, flavonols, anthocyanins, carotenoids, glycosides, polysaccharides, reducing compounds, and vitamins K, E, and C. Most of these phytochemical compounds possess strong antioxidant potential in terms of metal chelating, metal reducing, lipid reducing, and free radical scavenging capacities, which may be helpful in reducing the oxidative stress in the biological systems. On account of their high phytochemical content and strong antioxidant potential, these plants show several biological activities including antimicrobial, antidiabetic, anti-obesity, hepatoprotective, cardioprotective, and renal-protective, and anticancer activities. These plants have been found to be effective in the treatment of diabetes, stomachache, piles, skin diseases, inflammation, and cancer.

DNA barcodes are regarded as hereditary succession codes that serve as a recognition marker to address several queries relating to the identification, classification, community ecology, and evolution of certain functional traits in organisms. The mitochondrial cytochrome c oxidase 1 (CO1) gene as a DNA barcode is highly efficient for discriminating vertebrate and invertebrate animal species. Similarly, different specific markers are used for other organisms, including ribulose bisphosphate carboxylase (rbcL), maturase kinase (matK), transfer RNA-H and photosystem II D1-ApbsArabidopsis thaliana (trnH-psbA), and internal transcribed spacer (ITS) for plant species; 16S ribosomal RNA (16S rRNA), elongation factor Tu gene (Tuf gene), and chaperonin for bacterial strains; and nuclear ITS for fungal strains. Nevertheless, the taxon coverage of reference sequences is far from complete for genus or species-level identification. Applying the next-generation sequencing approach to the parallel acquisition of DNA barcode sequences could greatly expand the potential for library preparation or accurate identification in biodiversity research. Overall, this review articulates on the DNA barcoding technology as applied to different organisms, its universality, applicability, and innovative approach to handling DNA-based species identification.

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