Starch and flour from various plants have been widely used for sundry applications, especially in the food and chemical industries. However, native starch and flour have several weaknesses, especially in functional, pasting, and physicochemical properties. The quality of native starch and flour can be improved by a modification process. The type of modification that is safe, easy, and efficient is physical modification using hydrothermal treatment techniques, including heat moisture treatment (HMT) and annealing (ANN). This review discusses the hydrothermal modifications of starch and flour, especially from various tubers and cereals. The discussion is mainly on its effect on five parameters, namely functional properties, morphology, pasting properties, crystallinity, and thermal properties. Modification of HMT and ANN, in general, can improve the functional properties, causing cracking of the granule surface, stable viscosity to heat, increasing crystallinity, and increasing gelatinization temperature. However, some modifications of starch and flour by HMT and ANN had no effect on several parameters or even had the opposite effect. The summary of the various studies reviewed can be a reference for the development of hydrothermal-modified starch and flour applications for various industries.

Propolis has known as an aromatic resin which possesses several health beneficial properties such as antimicrobial and antioxidant due to bioactive and its complex composition. Propolis has been utilized in the form of extract; however, the application in food is limited due to its insolubility in water and undesirable sensory characteristics. Encapsulation of propolis using spray drying method with addition maltodextrin with or without arabic gum could reduce the undesirable sensory characteristic, protect bioactive compounds, and increase its availability in water-soluble matrices. The total bioactive compounds were evaluated before and after the drying process in order to know the ability of matrices wall to protect it. Physical properties such as hygroscopicity and surface structure were evaluated. Maltodextrin and arabic gum ratio affect phenolic content which is in a range of 0.0425–0.0445%, and also flavonoid content in a range of 0.00273–0.00415%. The coating agent ratio also affects the hygroscopicity which is in a range of 12.01–14.06% and moisture content which is in a range of 4.65–7.71%. The SEM images show that the cracks and hollows are often on the microcapsule surface, but the particle size is more homogeneous.

Indonesia, one of the largest tropical forests, offers a diverse range of nectar sources that contribute to the unique characteristics of forest honey. This study aims to investigate physicochemical and antioxidant properties of Apis dorsata forest honey from three distinct regions of Indonesia. Key physicochemical parameters include moisture, color, electrical conductivity (EC), total dissolved solids (TDS), total suspended solids (TSS), density, diastase number (DN), hydroxymethylfurfural (HMF), pH, total acidity, ash content, protein content, and reducing sugars. Antioxidant properties, assessed through total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, ascorbic acid equivalent antioxidant capacity (AEAC), and ferric reducing power (FRP), revealed significant regional variability. Principal component analysis (PCA) distinguished honey samples based on these attributes. These findings provide preliminary insights into the variability of Indonesian forest honeys. However, the small sample size limits generalizations, and further research with larger datasets is essential for validation.

Propolis is known to have many benefits, especially in the health sector. Due to the sharp aroma & taste, and the phenolic compounds contained in propolis are easily oxidized & hydrolyzed at high temperatures, the application of propolis in the food sector is still lacking. Microencapsulation with a coacervation complex is used to overcome these problems. The thickness of the coating material is an important factor in the microencapsulation of complex coacervation. This study aimed to determine the coating ratio used to produce propolis microcapsules with the highest phenolic stability during storage and heating. This study consisted of three treatment ratios of whey protein isolate (WPI) & pectin coating materials 1:2, 1:1, and 2:1. The results showed that the yield value ranged from 37.279-40.116%, aw 0.375-0.529, and encapsulation efficiency 85.45-96.44%. The color of the microcapsules produced was bright (L* = 94.28-95.35%), tended to be reddish (a* = 0.07-0.11) & yellowish (b* = 4.36-4.83). The difference in the ratios treatment significantly affected the storage stability, while the heating stability ratio only significantly affected the 2:1 treatment. The best total phenolic stability of propolis microcapsules during storage & heating was obtained by 1:1 treatment with retention values of 97.31% and 63.86%.