Impact of γ-irradiation on structure, physicochemical properties, and applications of starch

Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling

“…However, there is an increasing tendency in the use of physical methods due to their simplicity, low cost and their contribution to food safety because of the absence of chemical or biological agents (Ashogbon & Akintayo, 2014). High-pressure treatment, gamma irradiation, microwave use and high-impact milling (Błaszczak et al, 2007;Deka & Sit, 2016;He et al, 2014;Zhu, 2016) are some examples of the current physical methods applied, with little or no waste production, as alternatives to modify the physicochemical properties of starches. Among high-impact milling methods, the planetary ball mill is presented as a novel technology recently applied to cereals and their derivatives by dry and wet milling at laboratory scale (He et al, 2014;María A. Loubes & Tolaba, 2014).…”

“…In contrast to high-pressure treatment or ultra-sonication method (BeMiller, 2018;Błaszczak et al, 2007;Deka & Sit, 2016;He et al, 2014;Mohammad Amini, Razavi, & Mortazavi, 2015;Zhu, 2016) which are carried out with water as vapor or liquid media, the dry milling here proposed avoid the dehydration step to obtain powder starch. Ultrasonication as well as microwave or irradiation techniques (ref-1; Deka & Sit, 2016;He et al, 2014) are emerging technologies still of high cost to be applied for starch modification at industrial scale.…”

Aspects on Starches Modified by Ionizing Radiation Processing

“…It is to be mentioned herein that in the last decade two other reviews regarding the impact of radiation processing on starch [24,25] have been published, and the most recent one [25] has summarized only the gamma radiation influence on starches.…”

Efeitos da radiação gama nas propriedades de blendas de amido termoplástico e suas misturas com poli(butileno adipato->i<co>/i<-tereftalato)

“…A irradiação com fonte de 60 Co é muito utilizada para a desinfecção e esterilização de produtos alimentares, contribuindo para a proteção microbiológica dos alimentos e aumento do ciclo de vida do produto, porém pode ocorrer modificações de suas propriedades químicas e nutricionais, dependendo do tipo de alimento e da dose aplicada no processo de irradiação (ZHU, 2016).…”

“…A irradiação de amidos pode gerar diversos radicais livres, que ao interagir com a água presente do próprio amido produz produtos de dextrina, por meio da radiólise induzida pela radiação (γ) das moléculas de H2O (ZHU, 2016).…”