Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch.
Level 5 - mechanism / opinion, no new human data
Narrative review without systematic methodology (non-clinical design analogy)
PubMed 37780299 · doi:10.1016/j.fochx.2023.100771
What was done
This narrative review evaluated existing literature on the physical modification of starch using ionizing radiations (gamma rays, electron beam, X-rays) and non-ionizing radiations (microwave, radiofrequency, infrared, ultraviolet) to overcome processing limitations.
What was found
The abstract reports no numerical data or quantitative effect sizes. It describes qualitatively that ionizing radiations trigger dose-dependent depolymerization or cross-linking/grafting, whereas non-ionizing radiations alter granule morphology and reorganize amorphous and crystalline molecular fractions.
Why it matters
Physical radiation techniques represent chemical-free strategies to improve starch stability, retrogradation resistance, and functional performance in food and industrial applications.
Limits
The abstract contains no empirical measurements, quantitative outcomes, search methodology, or evaluation of specific starch origins and dosages. As a narrative review, it carries inherent selection bias.
Cited by
- supports Long-wavelength light, including red, near-infrared, and infrared, is non-ionizing radiation.