ArticleUltrasonics sonochemistry2026
Influence of ultrasonication power and treatment duration on the functional and structural properties of elephant foot yam starch.
Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour.Journal of food science · 2026Article
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8 authors.
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Abstract
Elephant foot yam (Amorphophallus paeoniifolius) starch is an underutilized C-type tuber starch, whose native properties may limit its functionality in processed food systems. Ultrasonication is a sustainable, reagent-free technique for modifying starch structure and improving its performance. This study investigated the effects of probe ultrasonication power levels (20% and 30% amplitude) and treatment duration (20 and 30 min) on the structural, physicochemical, thermal, textural, and micrometric properties of elephant foot yam starch (EFYS). Ultrasonication significantly increased the apparent amylose content (24.68-26.68%), indicating partial amylopectin depolymerization. Swelling power (13.61-15.92 g/g) and solubility (0.33-0.49%) increased, whereas water absorption capacity decreased (1.13-0.75 g/g). Enhanced solubilization improved paste clarity, and light transmittance. FE-SEM analysis revealed surface erosion and fissures without thermal gelatinization. XRD confirmed the retention of the C-type crystalline pattern with reduced crystallinity, while FTIR indicated disruption of hydrogen bonding and short-range molecular order without chemical alteration. Thermal analysis showed a reduction in gelatinization onset temperature (62.44-50.40°C), and an increase in enthalpy (15.15-17.66 J/g), suggesting molecular rearrangement. Gel hardness and gumminess increased, while powder flowability slightly declined. Overall, controlled ultrasonication efficiently tailored the EFYS properties, indicating its potential applicability in thickening systems and gel-based food formulations.
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