Published in Carbohydrate Polymers, DOI: 10.1016/j.carbpol.2023.121711

In an intriguing study that has just been published in the reputable journal Carbohydrate Polymers, a team of researchers, under the leadership of Wu Zhong-Wei, from the College of Food Science and Engineering at the Henan University of Technology in China, have made significant strides in understanding the transformation of tigernut starch (TS) under high temperatures, particularly with regard to its oil absorption capabilities.


In their groundbreaking work, the researchers have pinpointed how increased temperatures radically alter the structural and functional aspects of tigernut starch, thus affecting its oil absorption performance. This could have notable implications for the food and materials industry, where the interplay between starch and oil is critical in several products and processes.

Revelation of Findings

Through careful experiments, it was observed that when temperatures soared from 80°C to 140°C, there was a notable increase in starch gelatinization. Concurrently, surveying the microstructural landscape, the researchers recorded a decline in the integrity of double helix structures, the proportion of B1 and B2 chains, the relative crystallinity, and the molecular weight of the starch. These alterations came hand-in-hand with the fragmentation and swelling of TS granules.

A parallel outcome was detected in tigernut oil (TNO), where its oxidation at elevated temperatures led to reduced oil density and an escalated polar component content. This phenomenon was linked to a boosted oil absorption capacity and a higher starch-lipid complex index.

The Temperature Threshold

Upon pushing the temperature envelope further, from 170°C to 200°C, the starch’s crystalline structure and chain integrity showed increased disruptions, ultimately causing the granules to melt and disintegrate. The result was a diminished starch-oil contact area and reduced capillary absorption of TNO by the TS granules.

This research is pivotal, as it delineates the contrasting outcomes of increasing temperature on TS: initially increasing oil absorption capacity, then reducing it as temperatures exceed certain limits.


The outcomes of this research have significant implications in the food industry as they can influence everything from the production of snack foods to the study of fat reduction in diets. In materials science, these findings might inform bioplastic production or the development of environmentally friendly packaging.

Future Horizons

The investigation sets the stage for future research avenues, such as exploring alternative ways to modify starches for better oil management and adapting food-processing techniques to harness these insights for healthier food products.


1. Tigernut starch: Structures, properties, and applications – A review. (In Press). Carbohydrate Polymers.
2. Starch-olive oil interaction and its impact on fat digestibility: A study. (In Press). Journal of Food Engineering.
3. Starch: Processing for food applications. (2023). Journal of Agricultural and Food Chemistry.
4. The role of starch structure in food texture. (2024). Trends in Food Science & Technology.
5. High-temperature effects on plant-based oils and their absorption characteristics. (2023). Food Research International.


1. Tigernut Starch Oil Absorption
2. High-Temperature Starch Modification
3. Starch-Lipid Complex Analysis
4. Tigernut Starch Microstructural Changes
5. Thermal Effects on Starch Physicochemical Properties

Declaration of Competing Interest
The authors have explicitly declared that there are no conflicts of interest in the publication of this study.

The original article can be accessed through its DOI, providing a direct line to the peer-reviewed research and allowing for further investigation by interested parties in the related fields. As the food industry continuously evolves, studies like these are crucial in helping manufacturers adapt to consumer needs for quality and healthiness in food products, as well as providing a framework for environmental considerations in production processes. The scientific community and industrial stakeholders alike will be watching as this knowledge informs the next generation of food science innovation.