Green Oxidation of Starch Using Ozone: A Comparative Study on Rheological Properties
Source abstract
Abstract
Pea starch, often obtained as a by-product of pea protein isolation, is increasingly available and economically attractive. Consequently, the industry is seeking new applications of pea starch, both in its native and modified forms. This paper highlights the topic of pea and potato starch oxidation with ozone in aqueous suspension and evaluates the effect of process time, retention volume and solids content on pasting, texture, and flow behavior, benchmarking against a commercial hypochlorite-oxidized product. Moreover, obtained preparations were studied for their molecular mass distribution and hydrodynamic parameters. It was found that the oxidation of both potato and pea starch with ozone in an aqueous suspension is an effective method of obtaining this type of starch preparations. The extent of modification was dependent on all variables considered in the research. The depolymerization of both starch varieties progressed gradually, but the oxidation effects were more noticeable for potato starch compared to pea starch, which was found to be related to the gelling characteristic of those preparations.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Polysaccharides Composition and Applications · Biofuel production and bioconversion
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Starołęcka 40, 61-361 Poznań, Poland
Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Funding
National Science Centre
References (41)
Show source-provided references
1. Production, Structure, Physicochemical and Functional Properties of Maize, Cassava, Wheat, Potato and Rice Starches10.1002/star.201300238 ↗
2. Structures of Branched Molecules of Amyloses of Various Origins, and Molar Fractions of Branched and Unbranched Molecules10.1016/0008-6215(87)80089-7 ↗
3. Lewandowicz, J., Le Thanh-Blicharz, J., and Szwengiel, A. (2024). Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping. Molecules, 29.10.3390/molecules29112669 ↗
4. He, R., Li, S., Zhao, G., Zhai, L., Qin, P., and Yang, L. (2023). Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review. Polymers, 15.10.3390/polym15132935 ↗
5. Starch Modification for Non-Food, Industrial Applications: Market Intelligence and Critical Review10.1016/j.carbpol.2022.119590 ↗
6. Pea Starch: Composition, Structure and Properties—A Review10.1002/1521-379X(200206)54:6<217::AID-STAR217>3.0.CO;2-R ↗
7. Recent Trend in the Physical and Chemical Modification of Starches from Different Botanical Sources: A Review10.1002/star.201300106 ↗
8. A Review of the Chemical Modification Techniques of Starch10.1016/j.carbpol.2016.09.094 ↗
9. Błaszczak, W., and Lewandowicz, G. (2020). Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food. Foods, 9.10.3390/foods9050670 ↗
10. Rapkova, J., and Sarka, E.R.C. (2017, January 8–10). Physical Modification of Starch—Really Physical?. Proceedings of the 13th International Conference on Polysaccharides-Glycoscience, Prague, Czech Republic.
11. Advances in Chemical Modifications of Starches and Their Applications10.1016/j.carres.2019.02.007 ↗
12. A Comprehensive Review of Starch: Structure, Properties, Chemical Modification, and Application in Food Preservation10.1002/fft2.70040 ↗
13. Molecular Structure, Functionality and Applications of Oxidized Starches: A Review10.1016/j.foodchem.2016.10.138 ↗
14. Yong, H., and Liu, J. (2024). Recent Advances on the Preparation Conditions, Structural Characteristics, Physicochemical Properties, Functional Properties and Potential Applications of Dialdehyde Starch: A Review. Int. J. Biol. Macromol., 259.10.1016/j.ijbiomac.2024.129261 ↗
15. FAO, and WHO (2018). Compendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food (JECFA), 86th Meeting June 2018, Food & Agriculture Organization. FAO JECFA Monographs 22.
16. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., Frutos, M.J., Galtier, P., Gott, D., and Gundert-Remy, U. (2017). Re-Evaluation of Oxidised Starch (E 1404), Monostarch Phosphate (E 1410), Distarch Phosphate (E 1412), Phosphated Distarch Phosphate (E 1413), Acetylated Distarch Phosphate (E 1414), Acetylated Starch (E 1420), Acetylated Distarch Adipate (E 1422), Hydroxypropyl Starch (E 1440), Hydroxypropyl Distarch Phosphate (E 1442), Starch Sodium Octenyl Succinate (E 1450), Acetylated Oxidised Starch (E 1451) and Starch Aluminium Octenyl Succinate (E 1452) as Food Additives. EFSA J., 15, e04911.10.2903/j.efsa.2017.4911 ↗
17. Oxidation of Amylopectin with Hypochlorite at Different Hydrogen Ion Concentrations10.1021/ja01581a027 ↗
18. Modified starches: Properties and uses Edited by O. B. Wurzburg, CRC Press, Boca Raton, Florida, 1986. pp. vi + 277, price £101.50. ISBN 0-8493-5964-310.1002/pi.4980210117 ↗
19. Lewandowicz, J., Le Thanh-Blicharz, J., and Szwengiel, A. (2022). The Effect of Chemical Modification on the Rheological Properties and Structure of Food Grade Modified Starches. Processes, 10.10.3390/pr10050938 ↗
20. Influence of Copper Catalyst on the Mechanism of Carbohydrate Radicals Generation in Oxidized Potato Starch10.1016/j.carbpol.2011.03.046 ↗
21. Molecular Structure, Rheological and Thermal Characteristics of Ozone-Oxidized Starch10.1016/j.foodchem.2010.11.113 ↗
22. Physicochemical and Functional Properties of Ozone-Oxidized Starch10.1021/jf9008789 ↗
23. Effect of Aqueous Ozonation on the Pasting, Flow and Gelatinization Properties of Wheat Starch10.1016/j.lwt.2014.04.025 ↗
24. Ozonation of Corn and Potato Starch in Aqueous Solution: Effects on the Thermal, Pasting and Structural Properties10.1111/j.1365-2621.2012.03056.x ↗
25. Starch Modification by Ozone: Correlating Molecular Structure and Gel Properties in Different Starch Sources10.1016/j.foodhyd.2020.106027 ↗
26. The Effect of Ozonation of Dry and Moist Corn and Potato Starches with Different Amylose Contents on Their Structural and Functional Properties10.1016/j.foodchem.2025.145029 ↗
27. Ozone Oxidation of Cassava Starch in Aqueous Solution at Different PH10.1016/j.foodchem.2014.01.058 ↗
28. Ozone Gas Affects Physical and Chemical Properties of Wheat (Triticum aestivum L.) Starch10.1016/j.carbpol.2011.09.003 ↗
29. Ozonation of Cassava Starch to Produce Biodegradable Films10.1016/j.ijbiomac.2019.09.028 ↗
30. Lang, S., Sui, C., and Wang, L. (2025). Recent Development in Ozone-Based Starch Modification: From Generation Methods to Film Applications. Int. J. Biol. Macromol., 309.10.1016/j.ijbiomac.2025.142780 ↗
31. Effects of Electron Beam Irradiation on Ozone-Modified Potato Starch Film10.1016/j.radphyschem.2023.111234 ↗
32. Gaseous Ozonation of Pigeon Pea, Lima Bean, and Jack Bean Starches: Functional, Thermal, and Molecular Properties10.1002/star.201700367 ↗
33. (2000). Starch—Determination of Moisture Content—Oven-Drying Method (Standard No. PN-EN ISO 1666:2000).
34. (2000). Starches and Derived Products—Determination of Nitrogen Content by the Kjeldahl Method—Titrimetric Method (Standard No. PN-EN ISO 3188:2000).
35. (2002). Native Starch—Determination of Starch Content—Ewers Polarimetric Method Starch (Standard No. PN-EN ISO 10520:2002).
36. (2000). Starch—Determination of Ash (Standard No. PN-EN ISO 3593:2000).
37. (2001). Modified Starch—Determination of Carboxyl Group Content of Oxidized Starch (Standard No. PN-EN ISO 11214:2001).
38. Optical Properties of Aqueous Solutions of Dimethyl Sulfoxide and Application of Refractometry for Monitoring Their Composition10.1007/s10812-013-9814-4 ↗
39. Solution Properties of Starch Nanoparticles in Water and DMSO as Studied by Dynamic Light Scattering10.1016/j.carbpol.2005.03.011 ↗
40. Influence of Potato Starch Oxidation on Texture, and Rheological Behaviour of Some Sweet Desserts
41. An Attempt to Application of Continuous Recycle Membrane Reactor for Hydrolysis of Oxidised Derivatives of Potato Starch10.1016/j.memsci.2006.04.050 ↗