Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches

This work evaluated the impact of PEF on structure, properties, and functionality wheat cassava starches focusing 3D printing application. Aqueous starch suspensions were PEF-treated using three different combinations field strength total specific energy input (T1:15 kV/cm;25 kJ/kg; T2:25 T3:25 kV/cm;50 kJ/kg). The conditions had same effect (no damage granules surface, reduction peak apparent viscosity, firmer gels), while T3 promoted a greater (fractures in gels). condition was selected for further evaluation, revealing depolymerization, relative crystallinity, gelatinization enthalpy, but no changes functional groups. resulted with smoother surface texture, showed performance native starch. Therefore, affects differently each source, potentially enhancing applications.