# Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch

## TL;DR

This study shows how combining ultrasound and microwave treatments changes chestnut starch properties, which could be useful in food processing.

## Contribution

The novel contribution is the combined use of ultrasound and microwave treatments to modify chestnut starch properties.

## Key findings

- Dual treatments caused more surface damage and reduced crystallinity in chestnut starch.
- UM samples had highest oil absorption, while MU samples had highest water absorption and freeze-thaw stability.
- All treatments reduced swelling power and pasting properties of the starch.

## Abstract

This work examined the effect of ultrasound and microwave treatments, separate and in combination, on the physicochemical and functional properties of chestnut starch. The results revealed that the ultrasonic-microwave (UM) and microwave-ultrasonic (MU) dually modified samples exhibited more severe surface damage, weaker birefringence, and lower relative crystallinity and gelatinization enthalpy than the native and single-treated starches. The UM samples showed the highest oil absorption capacity, and the MU samples showed the highest water absorption capacity and the best freeze-thaw stability (five cycles) among all samples. The swelling power, peak, trough, final, and breakdown viscosities, and pasting temperature all decreased regardless of single or dual modification. This study provides a reference for potential industrial applications of ultrasound and microwave treatments for the modification of chestnut starch.