02490naa a2200289 a 450000100080000000500110000800800410001902400520006010000230011224501530013526000090028852015560029765000180185365300210187165300200189265300210191265300190193365300260195270000150197870000220199370000220201570000220203770000220205970000240208170000280210577300670213321831882025-12-23       2025    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.bcab.2025.1037642DOI1 aOLIVEIRA, E. DE S.  aPhysicochemical and structural changes of cassava starch modified by pyrodextrinization with glacial acetic acid as catalyst.h[electronic resource]  c2025  aThis article aimed to produce pyrodextrins from cassava starch (Manihot esculenta C.) using glacial acetic acid (CH3COOH) and to analyze the effects of the modification on the physicochemical and structural properties. The central composite rotational design (CCRD) was carried out, using an α = ± 1.68 to generate 19 total trials (8 factorial points, 6 axial points, and 5 repetitions in the central point) to evaluate the effects of acid concentration (0.58 – 6.70 g acid/kg starch on a dry basis), temperature (100 – 200 ◦ C) and incubation time (29 – 331 min) on pyrodextrins. Pyro- conversion was carried out by spraying the acid solution on the starch powder. The response variables were available starch (AS) content and color difference ( Δ E) index. Morphological, structural, thermal, rheological, and physical characterization analyses were then carried out. Pyroconversion reduced (P &lt 0.05) the AS content between 4.4 ー 42.2 % with minor changes in the Δ E index, except for Pyrodextrin-12, prepared with 3.64 g/kg heated at 200 ◦ C for 180 min, the least digestible and darkest pyrodextrin. Pyrodextrins 8 and 12 were cream-yellow colored, water-soluble and low viscous materials. IR and NMR spectra of pyrodextrins showed a reduction in the presence of the α (1,4) glycosidic bond typical of starch, indicating a change in its chemical structure. CH3COOH proved to be an efficient acid for reducing the in vitro digestibility of cassava starch by pyroconversion, without drastically changing the color of pyrodextrin.  aDigestibility  aAvailable starch  aGlycosidic bond  aManihot sculenta  aPyroconversion  aSoluble dietary fiber1 aLOVERA, M.1 aMACHADO, A. A. C.1 aSAMPAIO, L. M. F.1 aMIRANDA, K. W. E.1 aSILVA, A. R. A. E1 aBASTOS, M. do S. R.1 aMOREIRA, A. C. DE O. M.  tBiocatalysis and Agricultural Biotechnology, 69, 103764, 2025.