Performance of dual modification order using plasma-activated water and ultrasound on the multiscale and techno-functional properties of mango starch

Key Points

• Enhanced techno-functional properties of mango starch were observed after applying dual modifications, indicating a significant improvement.
• The plasma-activated water treatment improved starch quality, while ultrasound facilitated the modification process for better results.
• Assessment using dual modification order techniques demonstrated effective improvements in multiscale properties of mango starch over traditional methods.
• This study highlights the potential for innovative treatments in food processing applications, suggesting further research is warranted.