Cereal starch nanoparticles—A prospective food additive: A review

Abstract

Starch is one of the most abundant biopolymers in nature and is typically isolated from plants in the form of micro-scale granules. Raw starch has limited applications due to its innate disadvantages such as poor solubility in cold water, tendency to retrograde and high viscosity once it is gelatinized. Therefore, some degree of modification is required to enhance its functionality. Starch nanoparticle is one of the products of such modification. Chemical, enzymatic, and physical treatments are used for the preparation of starch nanoparticles and to study their granular and molecular structures. Characterization of starch nanoparticles on the size distribution, crystalline structure, and physical properties in relation to the starch sources and preparation methods can be done using various characterization tools e.g. Scanning Electron Microscopy, Transmission Electron Microscopy, Atomic Florescence Microscopy, etc. Starch nanoparticles can be used as a food additive as it has adverse range of uses in food such as emulsion stabilizer, fat replacer, Thickener, or rheology modifier etc.

Nanoparticles/nanoplatform to carry and deliver the drug molecules to the target site

“…Two different phases are needed in the method. Solvent phase, in which polymer molecules are dissolved [29]. A non-solvent phase that is miscible with the solvent, serves as a bad solvent for the polymer in which polymer is not soluble.…”

Renewable Polysaccharides Micro/Nanostructures for Food and Cosmetic Applications

“…Starch nanostructures are obtained by means of hydrolysis using acids and/or enzymes or by physical treatments of granules through ultrasonication techniques [ 54 ]. Starch-based nanoparticles are currently used as fat or oil replacer in food industries [ 55 ]. Fat replacer is a food additive that imitates the organoleptic and physical properties of fatty acids such as triglycerides but decreases the final total amount of calories.…”

Preparation and Properties of Polyacrylic Acid/Soluble Starch Complex Nanoparticles by Surfactant‐Free Polymerization

“…Therefore, the modification of the raw starch is particularly important. [ 14–19 ] The starch nanoparticles, prepared by enzymatic, physical, and chemical methods, bring great concern in pharmacy. [ 20–22 ] Compared with native starch particles, starch nanoparticles have the ability to protect the drug from gastrointestinal degeneration, which can deliver drugs to various areas of the body and avoid the effects of the first pass effect of the liver because of their greater surface area per mass.…”