Ultrasound-Induced Modification of Durian Starch (Durio zibethinus) for Gel-Based Applications: Physicochemical and Thermal Properties

This study investigated the effects of ultrasound treatment on the physicochemical properties and thermal stability of durian starch. Durian starch samples were subjected to ultrasound at 20 kHz and 500 W for 2 min. The treatment significantly increased the starch extraction yield by 14.55% compared to untreated starch. Scanning electron microscopy analysis revealed that ultrasound treatment induced physical modifications in the starch granules, including the formation of cracks and pores, which likely contributed to the enhanced extraction efficiency and influenced the starch’s gelation behavior. Thermal analysis, including differential scanning calorimetry and thermogravimetric analysis, demonstrated that ultrasound-treated starch exhibited higher thermal stability compared to native starch. The thermogravimetric analysis results indicated a lower weight loss at high temperatures (70.39% for ultrasound-treated starch versus 79.55% for native starch at 596 °C). The heat flow during thermal decomposition was reduced in ultrasound-treated starch, suggesting that the treatment induced structural modifications that strengthened the gel matrix and improved resistance to thermal degradation. Additionally, ultrasound treatment enhanced the functional properties of durian starch, including swelling power, solubility, and water absorption capacity, which are critical for hydrogel formation and food-grade gel applications. These findings highlight the potential of ultrasound-treated durian starch for advanced applications in food hydrogels, biodegradable films, and gel-based delivery systems.