Impact of hydrodynamic cavitation-assisted microbubble with N2, CO2, and air on pasting, morphological, and thermal properties of starches from different botanical origins.

Microbubble-assisted starch modification (MASM) using different gases (N2, CO2 and air) was employed to assess the effects of hydrodynamic cavitation (HC) on various botanical starches, including potato, wheat, corn and rice. SEM showed that N2- and CO2- microbubbles created more pronounced holes and cracks on the starch surfaces than air-microbubbles. The hydrodynamic cavitation-assisted microbubble (HCAM) treatment significantly reduced the amorphous and crystalline structures in potato and wheat starches, with less impact observed in corn and rice. This structural reduction was consistent with the observed decrease in the ratio 1047 /1022 cm- 1 after HCAM treatment. According to RVA, the increased viscosity of the starch samples following HCAM was consistent with their enhanced swelling power. The effect of MASM on starch structures decreased as N2-MASM > CO2-MASM > air-MASM, likely due to the microbubbles' higher stability and ζ potential. DSC indicated a significantly lower gelatinization temperature and enthalpy in HASM-treated samples, suggesting substantial disruption of the granular starch structures. The digestibility index depicted that rapidly digesting starch (RDS) enhanced after HCAM. Hydrodynamic cavitation demonstrates as considerable potential in modifying a variety of botanical starches, making it highly suitable for large-scale food industries. Additionally, it can enhance starch's functional properties in food and non-food products, broadening its application range.