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<p>This study investigates the effects of ultrasonication, microwave treatment, and their combination on the digestibility, physicochemical, thermal, functional, and structural properties of elephant foot yam starch (EFYS). Four sample types were analyzed: native EFYS (NEFYS), ultrasonically modified (US), microwave-modified (MW), and dual-modified (MW + US). Among them, NEFYS, US, and MW + US contained 29.28%, 27.6%, and 16.01% slowly digestible starch (SDS), respectively. Scanning electron microscopy revealed surface erosion and cracking in US-treated granules, while MW and MW + US treatments caused complete granule disintegration. FTIR and XRD analyses indicated that both single (US, MW) and dual (MW + US) modifications altered the C-type crystalline structure and functional group intensities without introducing new chemical bonds. Dual modification (MW + US) notably enhanced crystalline reorganization and increased relative crystallinity compared to MW treatment alone. These findings advance the understanding of starch modification techniques and highlight the potential of modified EFYS in applications such as processed foods, pharmaceuticals, and biodegradable materials, particularly as an eco-friendly stabilizer and thickening agent.</p>

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Green modification of elephant foot yam starch: physicochemical and structural effects of ultrasonication and microwave treatments

  • 期刊论文

  • 发表日期：

    2026年5月7日

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  • Tamma Medha,
  • Chagam Koteswara Reddy,
  • K. Kumarakuru,
  • P. Vasantha Kumari,
  • Ramachandran Vinayagam

摘要

This study investigates the effects of ultrasonication, microwave treatment, and their combination on the digestibility, physicochemical, thermal, functional, and structural properties of elephant foot yam starch (EFYS). Four sample types were analyzed: native EFYS (NEFYS), ultrasonically modified (US), microwave-modified (MW), and dual-modified (MW + US). Among them, NEFYS, US, and MW + US contained 29.28%, 27.6%, and 16.01% slowly digestible starch (SDS), respectively. Scanning electron microscopy revealed surface erosion and cracking in US-treated granules, while MW and MW + US treatments caused complete granule disintegration. FTIR and XRD analyses indicated that both single (US, MW) and dual (MW + US) modifications altered the C-type crystalline structure and functional group intensities without introducing new chemical bonds. Dual modification (MW + US) notably enhanced crystalline reorganization and increased relative crystallinity compared to MW treatment alone. These findings advance the understanding of starch modification techniques and highlight the potential of modified EFYS in applications such as processed foods, pharmaceuticals, and biodegradable materials, particularly as an eco-friendly stabilizer and thickening agent.