Impact of ultrasound treatment on physicochemical and functional properties of arrowroot starch (Maranta arundinacea) nanoparticles

• Published in: International Journal of Food Properties
• Main Authors: Herlina Marta, Luthfia Shafna Aqilah, Tri Yuliana, Nandi Sukri, Heni Radiani Arifin, Yana Cahyana
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2025-12-01
• Subjects: Arrowroot starch; ultrasonication; starch nanoparticles; physicochemical properties; functional properties
• Online Access: https://www.tandfonline.com/doi/10.1080/10942912.2025.2520425
• ISSN: 1094-2912; 1532-2386

We investigated the effect of ultrasound treatment on the physicochemical and functional properties of arrowroot starch nanoparticles. Arrowroot starch was subjected to ultrasonication at varying energy densities (2.81, 5.63, 8.44, and 11.25 kJ/mL). The results showed that ultrasonication significantly altered the starch granule morphology, reducing particle size from 19,181 to 765 nm and increasing paste clarity from 51.47 ± 1.24 to 55.47 ± 0.25%, amylose content from 35.55 ± 0.27 to 36.86 ± 1.32%, and relative crystallinity from 17 to 22%. Gel strength and pasting properties were also modified, increasing gel strength from 66.18 ± 1.80 to 79.13 ± 1.26 gF, final viscosity from 3,111 ± 8 to 3537 ± 29 cP, and setback viscosity from 946 ± 19 to 1039 ± 30 cP, while decreasing pasting temperature from 74.4 ± 0.15 to 73.1 ± 0.17°C and breakdown viscosity from 2891 ± 49 to 2565 ± 127 cP. These findings suggest that ultrasonicated arrowroot starch nanoparticles have potential applications in food formulations requiring improved stability, transparency, and textural attributes. As the energy density increased, pasting temperature and breakdown viscosity decreased significantly, but final viscosity and setback viscosity increased significantly.