Advances in Functionalization and Targeted Applications of Starch and Other Plant-derived Ingredients for Sustainable and Health-promoting Foods

The field of food science is witnessing rapid advancement in the quest for ingredients that are both health-promoting and environmentally sustainable. Starch- and other plant-derived components have emerged as leading candidates, driven by growing consumer demand for plant-based diets, concerns about environmental impact, and the pursuit of functional foods with defined health benefits. Recent studies have demonstrated that modification and functionalization of native plant polymers and their derivatives, such as starches, maltodextrins, dextrins, and plant proteins, can significantly tailor their physicochemical and biofunctional properties, enabling their use as natural emulsifiers, dietary fiber sources, and prebiotic agents. Yet, the interplay between the structure of these ingredients and their functional and health-related outcomes, especially in terms of gut microbiota modulation, remains a dynamic and evolving area of research.This Research Topic aims to advance the scientific understanding and application of functionalized starches and other plant-derived ingredients to create healthier and more sustainable foods. The main objectives include elucidating the structure–function relationships that govern ingredient performance in various food systems, exploring innovative modification strategies to enhance specific technological and nutritional functions, and unraveling the mechanisms by which these ingredients interact with the gut microbiome to influence metabolic health. Critical questions include how specific modifications impact emulsification, texture, or prebiotic potency, as well as what strategies ensure both efficacy and sustainability in ingredient sourcing and processing.Submissions are encouraged that address the breadth and limitations of the field, including both fundamental and applied investigations. To gather further insights into the structure, application, and health-related impacts of starch- and other plant-derived food ingredients, we welcome articles addressing, but not limited to, the following themes:o Novel methods for chemical, physical, or enzymatic functionalization of starch and other plant derivativeso Relationships between microstructure and macroscopic functionality in food matriceso Effects of resistant starches and other dietary fibers and on gut microbiota and metabolic healtho Applications of polysaccharides and plant proteins as natural emulsifiers or stabilizerso Sustainable sourcing, processing, and upcycling approaches for food ingredient innovationo Analytical methods for assessing structure–function relationshipso Case studies on prebiotic, metabolic, or technological outcomes in real food productsWe invite original research articles, comprehensive reviews, perspectives, and methods papers that collectively expand the knowledge base and practical applications in this important area. Topic editors: Janusz Kapusniak, Renata Barczynska Source: https://www.frontiersin.org/research-topics/79261/advances-in-functionalization-and-targeted-applications-of-starch-and-other-plant-derived-ingredients-for-sustainable-and-health-promoting-foods