Barnyard millet starch can contribute to a more sustainable and resource-efficient future, reducing the ecological footprint associated with starch production. This review article focuses on the properties, modifications, functionality, and applications of barnyard starch.

Polysaccharides are extracted from natural plants, fungi and algae by water extraction, ultrasonic extraction, microwave extraction and enzyme extraction, which showed good anti-diabetic nephropathy effect. There is a good structure-activity relationship between structural characteristics (molecular weight, monosaccharide composition, backbone structure, degree of sulfonation) and diabetic nephropathy.

Polygonatum sibiricum contains copious polysaccharides that have pharmacological effects, including antioxidant, immune regulation, anti-tumor, hypoglycemic activities. The mechanism of action has been influenced on structure-activity relation.

Aminated starch is synthesized by three main methods, namely CEA, COA, and EA. Currently, aminated starch is mainly used as nano-loaded particles and heavy metal adsorbents, but there are many other potential applications worth developing.

Ionic liquids dissolve starch at lower temperatures without the need for extensive chemical modification, thereby enhancing the solubility and processability of starch. They improve the plasticization efficiency and lead to the creation of biocompatible, biodegradable, and renewable alternatives to traditional plastics and synthetic materials.

Starch from diverse sources (i.e., pearl millet, sorghum, mango kernel, water chestnut) were isolated. The various physicochemical and functional properties of starches were analyzed. The botanical sources greatly influenced various starch properties.

There is an increase in specific volume (SPV) and a decrease in viscosity with fermentation, the best breadmaking ability being obtained by 96/1414 day 30, TME15 day 25 α 30, and YARA day 30. Nevertheless the 6/1414 variety has the highest SPV and TME15 the shortest fermentation time.

The heat moisture treatment (HMT) results in significant changes in potato starch pasting profiles with decreased peak viscosity and increased final viscosity. The konjac glucomannan addition significantly increases the mixture viscosity, and the impact is more significant with greater change extents on the HMT starches than the original starch.

Calcium alginate-sago starch particles are prepared via an ionic gelation process. These particles showed drug encapsulation efficiency of 84.72 ± 1.94% to 94.59 ± 3.53% and sustained In Vitro aceclofenac releasing profile over 12 h. These aceclofenac-loaded particles were characterized by FESEM, FTIR, and P-XRD.

Traditional maize contains low amylose (<35%) and RS (<5%) thus providing less health benefits. Significant variation for amylose (0.3–66.4%) and RS (1.8–38.0%) is observed among 48 inbreds. Sbe2b, Sbe1a, and sucrose transporter6 genes are effective in selection for higher amylose and RS. These genes can be utilized in molecular breeding.

Quaternary pyridine grafted starch (St-QP) is synthesized by a simple one-pot method and their antimicrobial activity is evaluated against four microorganisms. Resulted polymer shows excellent antimicrobial activity and their MIC is found be 2.5 mg. In addition, St-QP coated cotton fabric shows good antimicrobial activity and durability.

Pueraria lobata resistant starch (PLRS) regulates lipid metabolism in high-fat diet mice through improving gut microbiota.

As the graphical abstract shown, different KGM concentrations can improve the PPS's swelling power, solubility, transparency, particle size, zeta potential, adhesiveness, cohesiveness, viscoelasticity, and resistant starch content.

Starch from barnyard millet is effectively modified using ultrasound and gamma irradiation. Rheological, thermal, and micro-structural attributes of starch are studied. The starches exhibit a greater value for storage modulus (G′) as compared to loss modulus (G″), as revealed by their dynamic rheological studies. Thermal attributes indicate an increment in T₀, Tp, and T_c for both the modified starches.

The release of metformin from the ternary blend of chitosan, polyvinyl alcohol, and carboxymethylcellulose is discussed in the study. The antidiabetic activity of the developed beads is assessed. The hydrogel beads made of chitosan/polyvinyl alcohol/carboxymethylcellulose are an excellent vehicle for the antidiabetic drug metformin.

Malus hupehensis contains various active components including polysaccharides, polyphenols, vitamin, phenolic acid, etc. The main purpose of this paper is optimized the microwave assisted aqueous two-phase extraction (MATPE) polysaccharides from M. hupehensis via back propagation neural network coupled genetic algorithm and then evaluated its antioxidant activity through free radicals scavenging experiments.

Incorporation soy protein isolate (SPI) at different concentration significantly affects the functional, pasting, rheological, textural, and microstructural properties of potato starch (PS). Peak, final, breakdown and setback viscosity, hardness, springiness, cohesiveness of PS-SPI composite gel decrease with increase in SPI concentration. SPI leads to formation of less compact structure in potato starch.

Properties of flours and starches from four different pulses are studied. Significant differences are observed in the properties of flours and starches for the same pulse. Differences are also observed between the different types of pulses. SEM micrographs show smooth granular surfaces with no cracks or holes for all starches. The resistant starch content of starches is higher, but the slowly digestible starch content is lower than that of flours.

The SiO₂–CaO–P₂O₅–Na₂O nanofiber bioglass tablets are synthesized using cellulose nanofibers as template and sago starch and xanthan gum as binders. Bindered tablets have higher Ca/P ratio and better hydroxyapatite formation. The tablets produced showed antibacterial properties against Staphylococcus areus and E coli. Different type of binders produced bioactive glass of different crystal structures.

Different amounts of PMMA beads create different porosities in starch hydrogels and properties (swelling, mechanical properties, degradation, and substance release) are affected by the different porosities.

There are few research findings conducted to investigate the modification of Bagana tuber (Amorphophallus abyssinicus) starch through dual modification methods. The research finding reveals that modification improves thermal and digestibility properties of starches which are advantageous for wider industrial applications. SEM images of native, HMT treated, CL, and dual modified (HMT–CL) bagana starch at 500× magnification.

The HRP/ACAC binary enzyme system is first used to catalyze the amphoteric monomer [2-(methylpropenoxy) ethyl] dimethyl -(3-sulfopropyl) grafting of starch. While maintaining the original properties of starch, the hydrophobicity, antibacterial properties, and anti-protein adsorption properties are improved.

This study reports the properties of corn flour and starch upon annealing treatment, as a verification of meta-analysis. Annealing improves RS yield in corn flour and starch. It also changes their pasting properties, while still retaining their birefringence and type of crystallinity, but alters the regions of amorphous and crystalline.

Ultrasound assisted aqueous two-phase extraction (UATPE) is used to extract polysaccharides from Ophiopogon japonicus, optimizes its process by response surface methodology, and then purifies the crude polysaccharides by different column chromatography to obtain a homogenous fraction (OJPs-2-SG), characterizes its structure, and evaluates its antioxidant activity.

Starch and coconut fatty acids can be processed in an extruder at high solids content produce solid starch–coconut fatty acid composites. Composites prepared using high amylose starch contain 61 V amylose inclusion complexes while waxy starch composites only entrap the fatty acids within a starch matrix and can be used as a carrier for coconut fatty acids.

The purpose of this study is to investigate the structural properties, physical properties, and in vitro digestibility of RS3 induced by shear milling (SM) and vibration milling (VM). VM destroys the crystal structure and VM-RS3 is not detected gelatinization properties, and the hydration properties are smaller than SM.

The addition of spray dried powders improves printing accuracy, freeze-thaw stability, moisture content, cooking yield, lightness, and reduced diameter reduction, redness, hardness, cohesiveness, and chewiness. Moreover, the results suggest that P-N, can be classified as potential level 6 diets (soft and bite-sized) according to the IDDSI framework.

Pullulanase and heat–moisture treatment increase the resistant starch in multi-grain flour. The treatment induces recrystallization of short-chain starch fragments in flour and promotes the formation of starch–protein/lipid complexes in flour. Starch recrystallization and molecular interactions increase digestion resistance.

A non-conventional litchi seed starch was extracted and modification was done using sodium hypochlorite (NaOCl) as an oxidizing agent. The effect of the oxidation on the properties of the litchi seed starch was investigated. The carbonyl and carboxyl content of the oxidized starches increased with increase in the concentration of NaOCl. Furthermore, amylose content was reduced and Water and oil absorption capacities, paste clarity, solubility and relative crystallinity improved significantly. Surface erosion was observed at higher NaOCl concentrations and differences were observed in FTIR spectroscopy of the native and oxidized litchi seed starches.

Amylopectin structure is critical in pea starch functionality. Starches with greater proportion of long amylopectin chains show higher gelatinization temperature and retrogradation tendencies whereas short amylopectin chains promote swelling and pasting.

When D-allulose (Alu) is gelatinized with potato, wheat, tapioca, corn, normal rice, and glutinous rice starches, Alu does not significantly increase the gelatinization temperatures of the starches. However, upon cooling and storage at 4 °C, Alu significantly suppresses recrystallization of glutinous rice and normal rice starches.

Physical modification (such as HMT and ANN) is a useful and beneficial way to modify starch in order to improve its characteristics and could be altered according to the intended use for food and non-food application.

After octenyl succinic anhydride modification, the sweet potato starch exhibits higher viscosities, improved paste clarity, and decreased retrogradation. The modified starch macromolecule and particles could arrange at the water–oil interface, effectively stabilizing oil-in-water emulsions.

Starch nanoparticles of Bambara nut and pigeon pea starches are prepared by nanoprecipitation. Physicochemical and material properties improve with nanoparticles fabrication. There is an improvement in drug release of curcumin due to the use of the starches and starch nanoparticles as carriers for the delivery of the drug.

Consumption of raw and autoclaved green bananas, containing resistant starch and dietary fibers, exhibits altered cecal microbial compositions and increased cecal short-chain fatty acids (SCFAs), especially n-butyrate production in rats.

Thermal degradation of native starch granules is modeled with fractional kinetics. The activation energy and the pre-exponential factor are correlated with the granule crystallinity and short-range order.

Ultrafine starch particles (USPs) have better emulsifying ability, due to reduced particle size and glutinous USP has the best emulsion stability due to higher emulsion height and no oil phase separation. USP behaves differently at interface and in water phase, due to swelling, crystalline disruption, and gelatinization.

The general schematic presentation in figure summarizes the approach adopted in this study.

The expansion of sour cassava starch during baking depends on the sun-drying step. Adding inulin before sun-drying reduces starch oxidation. Inulin is oxidized and formed a coating around the granules, which reduces their water absorption. Snacks made from inulin-added starch show lower expansion during baking than those from sour cassava starch, but exhibit a foamy structure similar to the latter.