In the ever-evolving landscape of agricultural byproducts, pea starch is emerging as a promising candidate for innovative applications. A recent study published in *Applied Sciences* sheds light on the potential of ozone oxidation to modify pea and potato starch, offering new avenues for the food and biotechnology industries. Led by Joanna Le Thanh-Blicharz from the Department of Food Concentrates and Starch Products at the Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology in Poland, the research delves into the rheological properties of starch after oxidation, providing insights that could reshape commercial starch processing.
The study focuses on the oxidation of pea and potato starch using ozone in an aqueous suspension, a method that is both environmentally friendly and efficient. “The oxidation of both potato and pea starch with ozone in an aqueous suspension is an effective method of obtaining this type of starch preparations,” notes Le Thanh-Blicharz. This process not only modifies the starch but also enhances its functional properties, making it more versatile for industrial applications.
One of the key findings of the research is the dependence of the extent of modification on process time, retention volume, and solids content. The study reveals that the depolymerization of both starch varieties progresses gradually, with more noticeable effects observed in potato starch compared to pea starch. This difference is attributed to the gelling characteristics of the preparations, which could have significant implications for their use in various food products.
The commercial impact of this research is substantial. As the demand for plant-based and sustainable food ingredients grows, the ability to modify starch properties through oxidation opens up new possibilities for the agriculture sector. Pea starch, often obtained as a byproduct of pea protein isolation, is increasingly available and economically attractive. By leveraging ozone oxidation, manufacturers can create starch preparations with tailored properties, enhancing their functionality and marketability.
Moreover, the study’s findings on molecular mass distribution and hydrodynamic parameters provide a deeper understanding of the structural changes induced by oxidation. This knowledge can guide the development of new starch-based products with improved texture, pasting characteristics, and flow behavior. “The extent of modification was dependent on all variables considered in the research,” explains Le Thanh-Blicharz, highlighting the importance of optimizing these parameters for desired outcomes.
The research also benchmarks the ozone-oxidized starch against a commercial hypochlorite-oxidized product, offering a comparative analysis that underscores the advantages of the ozone method. The study’s comprehensive approach not only advances scientific knowledge but also paves the way for practical applications in the food and biotechnology industries.
As the agriculture sector continues to seek sustainable and innovative solutions, the findings of this study could shape future developments in starch processing. By exploring the potential of ozone oxidation, researchers and industry professionals can unlock new opportunities for utilizing agricultural byproducts, ultimately contributing to a more sustainable and efficient food supply chain. The work of Joanna Le Thanh-Blicharz and her team, published in *Applied Sciences*, represents a significant step forward in this exciting field, offering insights that could transform the way we think about and use starch in the years to come.