The effect of ozonation on the physicochemical, thermal, and morphological properties of starch: An overview

Starch modification is a solution to improve various properties in starch applications for multiple purposes. The use of ozonation technology is widely applied to modify several types of starch. In general, ozone technology has succeeded in changing some of the composition and properties of the original starch. Ozonation modification is declared successful if there is a change from the hydroxyl group to carbonyl and carboxyl groups. After the ozonation process, the content of the modified starch carbonyl and carboxyl groups higher than the original starch. The swelling profile clearly showed an increase; on the contrary, the viscosity showed the opposite phenomenon in almost all types of starch. Molecular weight characteristics have a more diverse profile. Exposure to ozone did not cause significant changes in morphology, relative crystallinity, and thermal properties. Efforts to combine ozonation with other technologies such as dry heating, Sodium dodecyl sulfate (SDS), ultrasound-assisted. This combination has a positive impact on changes in the properties of starch.