ArticlePolymers2026
The Oxidative Extraction of Starch from Chestnut (
Article in Polymers, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Authors and funding
4 authors.
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Abstract
Global chestnut production is rising. However, the Portuguese chestnut industry still experiences annual post-harvest losses, largely due to microbial spoilage. Recovering high-value starch from spoiled chestnuts offers a promising strategy to reduce waste and increase economic returns. Yet, starch extracted from spoiled kernels is typically dark brown, limiting its industrial applications. This study aimed to enhance the sustainability of the chestnut sector by converting industrial byproducts into useful ingredients. We evaluated whether hypochlorite-mediated oxidative extraction at pHs around 8 and 12 could produce starch with functional properties suitable for industrial applications. Both native and bleached starches showed similar lightness (L* 84-91), though a slight yellow hue remained (ΔE* 12-19). The degree of crystallinity was higher in bleached starches (13-16%) while preserving the characteristic C
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