Analytical methods for starch retrogradation assessment

Abstract

Starch retrogradation plays a critical role in determing the quality of starch‐based foods. Its accurate assessment vital for optimizing food formulations and processing techniques to maintain desired food quality. To better understand the complex processes and influencing factors of starch retrogradation, various analytical methods have been employed, including X‐ray diffraction (XRD), small‐angle X‐ray scattering (SAXS), differential scanning calorimetry (DSC), rheological methods, fourier transform infrared spectroscopy (FTIR), low‐field nuclear magnetic resonance (LF‐NMR), and Raman spectroscopy. Each method has distinct working principles and operating conditions, which creates challenges in using a single technique to fully evaluate starch retrogradation. A combination of these methods has proven beneficial in providing a more comprehensive understanding. Although knowledge of starch retrogradation has expanded with these advancements, current reviews on analytical techniques remain incomplete. This review aims to systematically analyze these methods and provide valuable insights into the selection of appropriate evaluation techniques and exploring the potential for combining multiple methods to enhance starch retrogradation assessment. Additionally, the future integration of these methods with arrificial intelligence is discussed to highlight the new possibilities for improving starch retrogradation analysis.