Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review
Issued Date
2024-10-30
Resource Type
eISSN
25901575
Scopus ID
2-s2.0-85199252113
Journal Title
Food Chemistry: X
Volume
23
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Chemistry: X Vol.23 (2024)
Suggested Citation
Tappiban P., Sraphet S., Srisawad N., Ahmed S., Bao J., Triwitayakorn K. Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review. Food Chemistry: X Vol.23 (2024). doi:10.1016/j.fochx.2024.101669 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/100048
Title
Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review
Corresponding Author(s)
Other Contributor(s)
Abstract
Resistant starch (RS) is a dietary fiber that resists starch hydrolysis in the small intestine, and is fermented in the colon by microorganisms. RS not only has a broad range of benefits in the food and non-food industries but also has a significance impact on health promotion and prevention of non-communicable diseases. RS types 3 and 5 have been the focus of research from an environment-friendly perspective. RS3 is normally formed by recrystallization after physical modification, whereas RS5 is obtained by the complexation of starch and fatty acids through the thermomechanical methods. This review provides updates and approaches to RS3 and RS5 preparations that promote RS content based on green technologies. This information will be useful for future research on RS development and for identifying preparation methods for functional food.