About the Book
This book comprehensively reviews the advanced modification techniques of starch and applications in food packaging and 3D/4D printing. The initial chapter provides an overview of the primary sources of starch, including cereals, tubers, and roots, and discusses global trends in starch production and consumption. The book examines the molecular architecture of starch granules and their inherent functional properties. It covers traditional chemical, enzymatic, and biotechnological modification methods, alongside innovative techniques such as nanotechnology, microwave, cold plasma, and ultrasound treatments. Additionally, the book presents the development of smart starches and starch nanoparticles, discussing their extraction, modification, characterization, and applications, particularly in food packaging and 3D/4D printing. The book also explores responsive and smart starches that change properties in response to environmental stimuli, discussing their development and applications. Towards the end, the book presents the functional and nutritional benefits of modified starches, as well as their regulatory and safety aspects. This book is an important resource for researchers, industry professionals, and students in food science, materials science, and biotechnology.
Key features
Discusses traditional chemical, enzymatic, and biotechnological methods, and innovative approaches for starch modification.
Provide an overview of primary starch sources, such as cereals, tubers, and roots, and discuss global production and consumption trends
Analyze the molecular architecture and inherent functional properties of starch granules, setting a foundation for modification techniques.
Present the development of smart starches and starch nanoparticles, including their extraction, modification, characterization, and applications, particularly in food packaging and 3D/4D printing.
Explore the functional and nutritional benefits of modified starches, emphasizing their roles in health and wellness.
Provide a comprehensive overview of regulatory standards and safety assessments for the use of modified starches in food and other applications
Table of Contents:
Chapter 1- Sources of starch and global trends in production and consumption. Chapter 2- Starch Structure and Functionality. Chapter 3- Chemical Approaches to Starch Modification. Chapter 4- Biotechnological and Enzymatic Advances in Starch Modification. Chapter 5- Nanotechnology in Starch Modification. Chapter 6- Nanotechnology in Starch Modification. Chapter 7- Microwave Technology for Starch Modification. Chapter 8- Gamma irradiation and their impact on the physicochemical properties of starch. Chapter 9- Effect of ultrasound on physicochemical and functional properties of starch. Chapter 10- Dual modification techniques: Pulsed electric field (PEF) and microwave-assisted methods. Chapter 11- Effect of cold plasma and PEF treatment on the functional and structural properties of starch. Chapter 12- Starch Nanoparticles: Extraction technology, Modification, Characterization, and Application in Food Industry. Chapter 13- Practical application of modified starch in food and packaging system. Chapter 14- Practical Application of Modified Starch as Edible Ink in 3D/4D Printing in Food Industry. Chapter 15- Functional and Nutritional Aspects of Modified Starches. Chapter 16- Regulatory consideration and safety of modified starch.
About the Author :
Rakesh Kumar Gupta is a dedicated and enthusiastic PhD research scholar in the Department of Agricultural and Food Engineering at the prestigious Indian Institute of Technology (IIT), Kharagpur, West Bengal, India. He earned his M. Tech degree from Agricultural and Food Engineering Department, IIT Kharagpur and B. Tech degree in Agricultural Engineering from Assam University, Silchar, India. An esteemed scholar in starch technology, Mr. Gupta focuses on modifying starch using green and novel technologies and their application in food packaging systems. His research spans diverse areas, including food processing and preservation, the extraction of essential oils from medicinal plants, the application of nanotechnology in packaging systems, and non-thermal technologies like ultrasound and cold plasma technology. Additionally, he is involved in designing alternative food structures, waste valorization, and advancements in food packaging. He has a substantial publication record with over 27 research and review with 12 book chapters.
Sangeetha Karunanithi is a Ph.D. research scholar at the esteemed Indian Institute of Technology (IIT) Kharagpur. She holds both an M.Tech. and a B.Tech. in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship, and Management (IIFPT), Thanjavur, Tamil Nadu. An enthusiastic and adaptive learner, she has a broad interest in discovering innovative technologies to tackle new challenges in the food industry. Her research expertise spans various domains, focusing on emerging thermal and non-thermal techniques such as cold plasma, microwave, ohmic heating, nanoemulsion, bioactive compound extraction, and food product preservation. She has a substantial publication record with over 14 research and review with 9 book chapters.
Prem Prakash Srivastav is a distinguished Professor of Food Science and Technology at the Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India. He holds a B.Sc. from Gorakhpur University, an M.Sc. in Food Technology with a minor in Process Engineering from GBPUA&T, Pantnagar, and a Ph.D. from IIT Kharagpur. In his academic role, he teaches various undergraduate, postgraduate, and Ph.D.-level courses. Dr. Srivastav has guided numerous research projects at the Ph.D. (10), Master (63), and undergraduate levels. His research interests include the development of convenience, functional, and therapeutic foods; nutraceutical extraction; and low-cost food processing machinery design. He has a substantial publication record with over 200 research and review papers, numerous technical bulletins, and monographs. Dr. Srivastav has attended, chaired, and presented at numerous international and national conferences and delivered invited lectures at various schools. With 6 books, 22 book chapters, and 4 patents to his credit, his contributions are widely recognized. He has received several awards and is a life member of professional bodies like ISTE, AFST (I), IDA, and AMI, and a member of ASABE and the Institute of Food Technologists (USA).
