Clean Label Enhanced and Redefined Upcycled Starch

forthcoming

The increasing demand for pulse protein concentrates and isolates reflects a shift from animal to plant-based diets. At the industrial level, producing high-protein fractions from pulses generates significant starch co-products. However, native starches often lack the functional properties needed for food applications, leading to their undervaluation or use as animal feed, which poses both environmental and economic challenges. While chemical modification is commonly employed to enhance starch functionality, this method does not meet clean or green labeling standards, highlighting the need for more sustainable solutions. The project aims to develop a high-throughput green process for producing functionalized starches, understand the relationship between starch structure and functionality, and identify starches suitable for controlled-release applications. Specifically, I will use atmospheric pressure plasma jet and enzymatic treatments to modify starch co-products, creating enhanced starches with porous and branched structures. Advanced analytical techniques, including field emission scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, and size exclusion chromatography, will be employed to investigate the effects of multi-scale structural modifications on starch functionalities. Additionally, I will explore the use of caffeine as a model compound to evaluate the ability of the modified starches to function as controlled-release systems. Overall, the project will address a significant research gap and provide sustainable solutions for utilizing starch co-products, supporting the European agri-food system’s sustainability goals. It will contribute to reduced waste, enhanced food safety, and increased market competitiveness through the development of advanced, environmentally friendly starches.