Food Applications of Starch Nanomaterials: A Review

Abstract

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.

Antioxidant Nanoparticles Based on Starch and the Phenolic Compounds from Propolis Extract: Production and Physicochemical Properties

“…Nanomaterials are defined as structures having at least one dimension between 1 and 1000 nm, these structures can be used as reinforcing or antimicrobial materials in food packaging, or as delivery systems and stabilizing agents in foods. [1,2] Starch nanomaterials are a kind of nanostructures and they can be classified as nanocrystals, nanofibers, nanomicelles, nanoparticles, and nanovesicles, being produced by means of "top-down" and "bottom-up" approaches such as acid and enzymatic hydrolysis, antisolvent precipitation, DOI: 10.1002/star.202100289 high-pressure homogenization, ultrasonication, electrospinning, self-assembly, and emulsification. [1,2] Particularly, starch nanoparticles (NPs) can be produced by antisolvent precipitation (AP), a "top-down" approach where GRAS (generally recognized as safe) reagents are used aiming food applications.…”

“…[1,2] Starch nanomaterials are a kind of nanostructures and they can be classified as nanocrystals, nanofibers, nanomicelles, nanoparticles, and nanovesicles, being produced by means of "top-down" and "bottom-up" approaches such as acid and enzymatic hydrolysis, antisolvent precipitation, DOI: 10.1002/star.202100289 high-pressure homogenization, ultrasonication, electrospinning, self-assembly, and emulsification. [1,2] Particularly, starch nanoparticles (NPs) can be produced by antisolvent precipitation (AP), a "top-down" approach where GRAS (generally recognized as safe) reagents are used aiming food applications. [3][4][5] In the AP method, gelatinized starch granules in water are precipitated by the addition of ethanol or acidified ethanol (antisolvent), resulting in starch NPs with particle size lower than 1000 nm.…”

“…[3][4][5] In the AP method, gelatinized starch granules in water are precipitated by the addition of ethanol or acidified ethanol (antisolvent), resulting in starch NPs with particle size lower than 1000 nm. [1][2][3][4][5][6] AP method using starch NPs has been applied to develop starch nanomaterials with functional properties. In this way, Ahmad et al [7] stabilized catechin in starch NPs produced from three starch sources (horse chestnut, water chestnut, and lotus stem).…”

Starch‐Based Coatings for Food Preservation: A Review

“…202100279 Starch is one of the most abundant natural carbohydrates and it is the main source of energy in plants. [7,8] This macromolecule has been extensively used to manufacture edible films and coatings due its ability to form a continuous matrix, as well as by its abundance, nontoxicity, low cost, and rheological properties. [4,[9][10][11] Thereby, several studies have been addressed to develop and apply starch-based coatings (SC) as an alternative to extent the shelf life of foods.…”

Mathematical Modeling and Characterization of Starch Nanocrystals Synthesized from Pearl Millet Varieties with Different Amylose Content

“…202200058 The applications of starch nanocrystals are overwhelming, starch nanocrystals have been explored in biodegradable packaging as reinforcing fillers improving the mechanical, barrier, and thermal properties, as a "green" alternative to stabilizers in pickering emulsions, as potential carriers of drugs and bioactive compounds in encapsulated systems. [3,4] Commercially the main sources of starch available in the global market are maize, cassava, potato, and rice. On the contrary, pearl millet possesses various advantages and characteristics that make it a predominant source for starch nanocrystals' formation.…”