TY - JOUR
T1 - Functional Clean-Label Starch: Sustainable Production Technologies and Food Applications
AU - Sridhar, Kandi
AU - Sharma, Minaxi
AU - Inbaraj, Baskaran Stephen
PY - 2024/7/8
Y1 - 2024/7/8
N2 - In recent years, the shift towards health-conscious consumer preferences has driven the demand for sustainable and all-natural foods, driving the rise of “clean-label” products.[1] This trend emphasizes natural, familiar, and easily understandable ingredients, avoiding chemically modified or synthetic additives. Starchy foods, crucial for nutrition and energy, face challenges with chemically modified variants carrying E-numbers, impacting both health and the environment.[2] To address this, food industries increasingly turn to native starches from unconventional sources, employing eco-friendly physical, enzymatic, and other modifications to enhance functionality (e.g., structure, solubility, and digestibility) comparable to modified starches.[3] This approach aims to meet consumer demands for clean-label products. Therefore, a team of interdisciplinary experts led by Dr. Baskaran Stephen Inbaraj, Dr. Kandi Sridhar, and Dr. Minaxi Sharma, renowned for their expertise in clean-label starch production, have organized a Special Issue titled “Functional clean-label starch: Sustainable production technologies and food applications.” This issue is slated for publication in STARCH – STÄRKE (ISSN 1521-379X), an esteemed international journal dedicated to starch and nonstarch carbohydrate research. This SI aims at understanding clean-label starch sources (i.e., nonconventional and underutilized), production technologies (i.e., blending, physical, and enzymatic), and their characterization and functional properties. Moreover, it also covers the novel applications of clean-label starch in the functional food industry and food product characterization including but not limited to the following aspects:
AB - In recent years, the shift towards health-conscious consumer preferences has driven the demand for sustainable and all-natural foods, driving the rise of “clean-label” products.[1] This trend emphasizes natural, familiar, and easily understandable ingredients, avoiding chemically modified or synthetic additives. Starchy foods, crucial for nutrition and energy, face challenges with chemically modified variants carrying E-numbers, impacting both health and the environment.[2] To address this, food industries increasingly turn to native starches from unconventional sources, employing eco-friendly physical, enzymatic, and other modifications to enhance functionality (e.g., structure, solubility, and digestibility) comparable to modified starches.[3] This approach aims to meet consumer demands for clean-label products. Therefore, a team of interdisciplinary experts led by Dr. Baskaran Stephen Inbaraj, Dr. Kandi Sridhar, and Dr. Minaxi Sharma, renowned for their expertise in clean-label starch production, have organized a Special Issue titled “Functional clean-label starch: Sustainable production technologies and food applications.” This issue is slated for publication in STARCH – STÄRKE (ISSN 1521-379X), an esteemed international journal dedicated to starch and nonstarch carbohydrate research. This SI aims at understanding clean-label starch sources (i.e., nonconventional and underutilized), production technologies (i.e., blending, physical, and enzymatic), and their characterization and functional properties. Moreover, it also covers the novel applications of clean-label starch in the functional food industry and food product characterization including but not limited to the following aspects:
U2 - 10.1002/star.202400157
DO - 10.1002/star.202400157
M3 - Editorial
SN - 0038-9056
JO - Starch/Staerke
JF - Starch/Staerke
ER -