Ionizing Radiation

Abstract

Ionizing radiation processing has demonstrated the potential to bring significant transformations in both the structure and functioning of starch. These modifications cover crucial features, including granular and molecular characteristics, pasting properties, rheological attributes, and gelatinization behavior. This comprehensive chapter aims mainly to provide a consolidated overview of the key findings that have been made recently about major alterations in the fundamental attributes of starch generated by diverse plant sources when exposed to ionizing radiation processing. Beyond articulating these modifications, the chapter explores other relevant topics, including analytical methods employed for characterizing irradiated starch, clarification of the radiation-induced reaction mechanism, and a discussion on safety considerations and regulatory frameworks associated with the utilization of ionizing radiation for treating starch within the context of food-related applications. Furthermore, based on all the highlighted elements, future research directions are proposed, with a focus on characterizing and defining the internal structure of irradiated starch, as well as exploring the functionalities of radiation-modified starches in both innovative and traditional food formulations. © 2024 Elsevier B.V., All rights reserved.