Fan Zhu
Deep eutectic solvents (DESs) have attracted growing attention in sustainable food science for their potential as green processing agents. Starch, widely used for various food and nutritional applications, has been a focus of DES-based research. A limited selection of DESs has been found capable of solubilizing starch without damaging its molecular structure. Beyond solubilization, DESs show high potential for modifying the structure and physicochemical properties of starch. In particular, they can serve as environmentally friendly alternatives to conventional solvents in chemical modifications including hydrolysis and esterification. Furthermore, DESs improve starch functionality for specific applications, including starch-based thermoplastics, self-assembled systems, and encapsulation of bioactive food compounds. However, selecting appropriate DES compositions for targeted starch modifications still relies much on extensive trial-and-error tests. Current understanding of the molecular interactions between DES components and starch remains significantly incomplete. Therefore, further research is suggested to elucidate these interactions and optimize the application of DESs in green starch processing technologies. This review highlights the effect of DESs on the structure, physicochemical properties, and chemical, physical, and enzymatic modifications of starches from diverse sources.