Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review

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dc.authoridRose, Dr. Pawan Kumar/0000-0002-2496-7334
dc.authoridDhull, Sanju Bala/0000-0002-5749-6241
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.contributor.authorDhull, Sanju Bala
dc.contributor.authorChandak, Ankita
dc.contributor.authorChawla, Prince
dc.contributor.authorGoksen, Gulden
dc.contributor.authorRose, Pawan Kumar
dc.contributor.authorRani, Jyoti
dc.date.accessioned2025-03-17T12:27:12Z
dc.date.available2025-03-17T12:27:12Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractLotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
dc.identifier.doi10.1016/j.ijbiomac.2023.127543
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid37866555
dc.identifier.scopus2-s2.0-85175008461
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2023.127543
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2111
dc.identifier.volume253
dc.identifier.wosWOS:001102387000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectLotus rhizome starch
dc.subjectNative starch
dc.subjectModified starch
dc.subjectPhysicochemical properties
dc.subjectApplications
dc.titleModifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review
dc.typeReview

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