{"id":236329,"date":"2026-04-17T13:37:12","date_gmt":"2026-04-17T11:37:12","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/nuove-frontiere-dellamido-nelle-bevande\/"},"modified":"2026-04-17T13:44:21","modified_gmt":"2026-04-17T11:44:21","slug":"nuove-frontiere-dellamido-nelle-bevande","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/featured\/nuove-frontiere-dellamido-nelle-bevande\/","title":{"rendered":"New frontiers for starch in beverages"},"content":{"rendered":"\n<p>The demand for more stable, functional and sustainable beverages has revitalised the <strong><strong>role of starch and its derivatives as strategic technological ingredients<\/strong><\/strong>.<\/p>\n\n\n\n<p>The <strong>study by Vilela et al.<\/strong> analyses emerging applications in the food &amp; beverage sector, with a focus on the <strong>alcohol segment<\/strong>. Thanks to the possibility of physical, chemical and enzymatic modifications, starch can exceed the limitations of its native form, delivering improved viscosity, thermal stability and emulsification properties. In fermented beverages, the molecular structure influences <strong>the availability of<\/strong> sugars,<strong> ethanol yield <\/strong>and <strong>flavour profile<\/strong>: shorter chains promote fermentation, while a high amyloose content can reduce it. Residual \u03b1-glucans, \u03b2-glucans and arabinoxylans can contribute to the formation of haze if degradation is not complete, with an impact on clarity and filterability. At the same time, modified starches and cyclodextrins are used to encapsulate flavourings and bioactive compounds, improving stability and controlled release in beverages.<\/p>\n\n\n\n<p>The study highlights how starch is now a multifunctional platform:<strong> a fermentation substrate<\/strong>, <strong>a colloidal stabiliser<\/strong>, and <strong>a tool for clean labelling and sustainability<\/strong>, with direct implications for innovation in the beverage sector.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Bibliografy<\/strong>: Vilela, A.; Gon\u00e7alves, B.; Gon\u00e7alves, C.; Cosme, F.; Pinto, T. <em>Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review<\/em>. Foods 2026, 15, 277. <a href=\"https:\/\/doi.org\/10.3390\/foods15020277\">https:\/\/doi.org\/10.3390\/foods15020277<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Functionality, stability and sustainability from new starch technologies: this is the key takeaway from a study by Vilela and colleagues, which analyses the emerging applications of this substance in the food &#038; beverage sector, with a particular focus on the alcohol segment<\/p>\n","protected":false},"author":3836,"featured_media":235224,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20574,21116,20653,20580],"tags":[21504,21507],"tipologia":[21506,21505],"coauthors":[16423],"class_list":["post-236329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beverages","category-featured","category-imbottigliamento","category-scientific-studies","tag-bevande-alcoliche","tag-starch","tipologia-alcoholic-beverages","tipologia-starch"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>New frontiers for starch in beverages - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"A study highlights how starch is a fermentation substrate, a colloidal stabiliser and a tool for clean labelling\" 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