Flaviana Coelho Pacheco, Ana Flávia Coelho Pacheco, Irene Andressa, Jeferson Silva Cunha, Fábio Ribeiro dos Santos, Handray Fernandes de Souza, Hiasmyne Silva de Medeiros, Kátia Silva Maciel, Paulo Henrique Costa Paiva, Bruno Ricardo de Castro Leite Júnior
Starches from various botanical sources are extensively utilized across food applications due to their functional and technological properties. However, native starches exhibit limitations under processing conditions involving heat, pH shifts, or mechanical stress, which restrict their application. In response, the demand for “clean-label” products has driven interest in sustainable and non-chemical modification strategies. This review aims to provide a critical overview of the effects of unconventional technologies—including ozone, ultrasound, high-pressure processing, high-pressure homogenization, pulsed electric fields, and cold plasma—on starch granule structure and the resulting pasting properties. A bibliometric analysis based on 1679 documents from Scopus and Web of Science® highlighted a lack of previous studies integrating quantitative trends with in-depth technical discussion. The selected technologies demonstrate potential to enhance starch functionality through distinct modification mechanisms, although their effects are highly dependent on starch source, structure, and processing parameters. Despite promising advances, most applications remain restricted to laboratory scale, and further research is required to optimize conditions and promote industrial feasibility.