Hydrodynamic cavitation-assisted starch modification: A review of the structural and physiochemical changes induced on starch granules

• Hydrodynamic cavitation (HC) consistently disrupts starch granule structure • Links HC parameters to starch functional and structural outcomes • Comparative energy efficiency of HC relative to ultrasound • Enables sustainable processing in food, bioethanol, and bioplastic sectors Starch is widely used in food and non-food industries, but conventional modification processes are energy demanding and often rely on chemicals. Hydrodynamic cavitation has recently gained attention as a scalable, energy-efficient, and clean-label alternative. As hydrodynamic cavitation operates through mechanisms distinct from ultrasound, a dedicated assessment of its effects on starch is required. This review consolidates current research on hydrodynamic cavitation-assisted starch processing, focusing on how cavitation parameters, device configurations, and energy inputs affect structural and functional properties. Studies on morphology, crystallinity, pasting, hydration, enzymatic digestibility, and film performance are summarized, alongside hydrodynamic cavitation -enabled modifications such as esterification, crosslinking, and nanoparticle production. Research gaps, including the lack of standardized cavitation metrics and energy benchmarks, are highlighted. Hydrodynamic cavitation consistently modifies starch by fragmenting granules, reducing crystallinity, and shifting gelatinization and pasting behavior. The extent of modification depends strongly on cavitation parameters and starch origin. Promising applications have been demonstrated in food texturization, bioethanol production, and starch-based films, suggesting hydrodynamic cavitation is a viable technology for sustainable processing. However, its industrial adoption requires clearer mechanistic understanding and standardized process optimization.