A Water Chestnuts (Trapa natans): Physicochemical Properties of Starch and Industrial Applications across Food, Textile and Pharmaceutical Sectors

Review Article

Abstract

Water chestnuts (Trapa natans), a nutritionally rich aquatic vegetable, have garnered interest due to their diverse applications and unique starch properties. Valued for their high carbohydrate content, dietary fiber, essential minerals, and low-calorie profile, water chestnuts contribute significantly to a balanced diet and are incorporated into various culinary applications worldwide. The starch from Trapa natans exhibits remarkable physicochemical properties, including high gelatinization temperature, resistance to retrogradation, and superior water-holding capacity, making it a promising ingredient for food and non-food industries. In the food sector, water chestnut starch is used as a thickening agent, stabilizer, and texturizer in gluten-free products, while its bioactive components find applications in functional foods. Beyond the food industry, this starch has potential in the textile and pharmaceutical sectors, offering eco-friendly alternatives for fabric finishing, biodegradable films, and excipients in drug formulations. This review provides a comprehensive overview of the nutritional attributes of water chestnuts, their starch's physicochemical properties, and diverse industrial applications, highlighting their potential to enhance product innovation across multiple sectors.