This study aims to develop and characterize modified starch particles containing anthocyanins (ACNs) from jambolan (Syzygium cumini) fruit, produced by an anti‐solvent precipitation method. Trapping efficiency, particle size distribution, surface charge, crystalline structure, chemical bonds, thermal properties, moisture content, water activity, color, and desorption experiments are carried out in modified cassava starch (MCS) and modified potato starch (MPS), both containing ACNs. Physicochemical properties of MCS and MPS both containing ACN (MCS‐ACN and MPS‐ACN) are compared using native cassava and potato starches, as well as modified cassava and potato starches without ACNs. ACNs are trapped into the modified starches and the trapping efficiency value oscillates between 9.89% and 12.37%. The resulting MCS‐ACN and MPS‐ACN‐ powders display bimodal distributions with particle size lower than 900 nm and amorphous structure. Furthermore, the MCS‐ACN and MPS‐ACN powders show red color typical of ACNs and they are completely soluble in water and acidified water solutions at room temperature. This research reports for the first‐time, information regarding the stabilization of ACNs using modified starch particles.

This study aimed to understand the effect of the acidified hydroethanolic solution (AHS) with different ethanol concentrations (50%, 60%, 70%, 80%, and 96%) on the physicochemical properties of potato and cassava starch nanoparticles (NPs) obtained by anti‐solvent precipitation (AP). The recovery efficiency (RE) is investigated, and the starch NPs are characterized by particle size, surface charge, chemical bonds, crystalline structure, thermal properties, moisture content, water activity, solubility in water, and swelling factor. The best potato and cassava starch NPs are added in gelatin gummies and they are studied by texture profile analysis. The starch NPs have particle size lower than 1000 nm and V‐type crystalline structure. Furthermore, these nanomaterials showed high solubility values in water at 30 and 90 °C. In general, the ethanol concentration used in the AHS altered the RE, particle size, and surface charge of nanoparticles. Texture properties of gelatin gummies containing starch NPs are similar when compared with those gummies manufactured with native starches. The starch NPs could be used to substitute native starches in gelatin gummies. This research reports for the first‐time information regarding the food application of starch NPs, being that these nanomaterials could be used in food productssensitive to heating.

Propolis has health beneficial properties attributed to its phenol composition. Although, it has low water solubility, strong taste, and aroma, limiting its application in the food industry. This study explores the stabilization of phenolic compounds from propolis extract (PE) during the production of potato and cassava starch nanoparticles (NPs) by antisolvent precipitation. Phenolic content and antioxidant capacity (ABTS and DPPH) of acidified PE obtained with different ethanol concentrations are determined. Starch NPs based on cassava and potato starch are characterized in terms of physicochemical properties, including loading efficiency, particle size distribution and surface charge, moisture content, water activity, chemical bonds, crystalline structure, thermal stability, color, and solubility in water. Fourier‐transform infrared spectra and X‐ray diffractograms reveal that the phenolic compounds of PE are stabilized with the starch NPs, in this way, at least 54.91% of phenolic compounds from PE are stabilized by the starch NPs. Starch NPs stabilizing the phenolic compounds display brown color and high solubility in hot water (90 °C). This research reports for the first‐time information regarding the stabilization of phenolic compounds from PE using starch NPs. These starch NPs have a great potential to be used in food formulations or to manufacture active food packaging.

Different architectures at a nanometric scale such as nanocrystals, nanofibers, nanomicelles, nanoparticles, and nanovesicles can be produced from native starches using "top-down" and "bottom-up" approaches. These starch nanomaterials (SNMts) have particle size lower than 1000 nm, exhibiting different physicochemical properties than those found in native starches. In recent years several studies have explored the applications of SNMts in the food sector. The production and food application of SNMts have grown mainly in the last 5 years due to the fact that SNMts can be used to stabilize biological and synthetic compounds with antimicrobial activity and antioxidant properties. Furthermore, SNMts can be used as a stabilizing agent in food emulsions, or as reinforcing material in food packaging. The current review article focuses on comprehensively analyzing the current state of the art in SNMts for food applications, aiming to encourage other research groups to expand production and application in the food sector.

Coffee packaging colour is a factor used to attract consumer attention and generate sensory and hedonic expectations. This study aimed to understand the effect of colour packaging on consumer expectations. A cross-sectional study with 432 volunteers was carried out using coffee packaging with black, red, green and yellow colours.Each coffee packaging was compared with another similar coffee packaging having the opposite colour in the chromatic circle (white, light blue, pink and dark blue colours). Results from volunteers using free word association show that important attributes related to coffee could be induced in the volunteers using food packaging with black, red and green colours. Furthermore, the white colour can also be used in coffee packaging; however, this colour was not correlated with warm products as expected in coffee. Finally, coffee packaging having pink, light and dark blue, as well as yellow colours was rejected by the volunteers, suggesting that those colours should be avoided in packaged coffee.