Lotus Seed Starch: A Novel Functional Ingredient with Promising Properties and Applications in Food—A Review

Abstract

Lotus (Nelumbo nucifera G.) seeds are rich in nutrients and mainly used for food and medicinal applications. The seeds are an important food item in many countries and are generally considered a low glycemic index food. Starch is a major component of lotus seeds and may amount to over 50% of the dry weight. The quality of lotus seed products is mainly determined their starch properties, such as gelatinization and retrogradation. This review comprehensively summarizes recent developments in isolation, modifications, and applications of lotus seed starch (LS). This survey highlights different properties of native and modified LS in comparison with other starches. Native LS has been found with high amylose content (20-35%), high peak gelatinization temperatures (>70 °C), and pasting temperatures (>75 °C). The high amylose content has contributed to lower swelling power and fast retrogradation of LS. The modification of LS has been done using different methods, including thermal, microwave, high pressure, chemical, and enzymatic processing for functionality improvement. Native and modified LS have promising potential to be a valuable functional ingredient in different food and other applications. Finally, an outlook on the future possibilities for utilization of LS is provided.

Modification of starch by novel and traditional ways: influence on the structure and functional properties

“…However, they are completely ruptured as the pressure increases, while keeping the birefringence intact. 26 2.1.1.2 Microwave processing. Microwave processing technology is well-known for its applications in several food technology operations.…”

“…However, they are completely ruptured as the pressure increases, while keeping the birefringence intact. 26…”

Functionality and Applications of Non‐Conventional Starches from Different Sources

“…Their water-holding capacity determines the swelling and hydration ability of starch molecules through H-bonding, which is influenced by the presence of phospholipids, amylose content, lateral amylopectin chain, size of granules, and the existence of channels and holes. [3] Amylopectin primarily defines the SP of starches, although amylose content and its structure constrain it, as evidenced by the greater swelling power of amylose-free starch over amylosecontaining equivalents. This effect can be more pronounced in the presence of structural modifications in amylose, such as chain association and lipid complexation.…”

Avocado seed discoveries: Chemical composition, biological properties, and industrial food applications

“…The avocado seeds can also be utilized as alternative/non-conventional starch sources (Rivera-González et al, 2019). Its starch fraction (27.3 % yield) have low total dietary fibers (7.32 %) (Rivera-González et al, 2019), which can be useful as a thickener, emulsifier, and gelling agent in different food applications ( Dhull et al, 2022 , Chandak et al, 2022 , Chandak et al, 2022 ). The avocado starch contains 15–16 % amylose, with a gelation range at 56–74 °C having good water absorption capacity (22–24 g of water/g of starch), solubility (19 %–20 %), swelling power (28 g–30 g of water/g of starch), and a maximum viscosity (380 BU–390 BU) which makes it an ideal ingredient for gelling and thickening, pharmaceuticals and biodegradable packaging materials for foods ( Chel-Guerrero, Barbosa-Martín, Martínez-Antonio, González-Mondragón, & Betancur- Ancona, 2016 ).…”