Starch as a Matrix for Incorporation and Release of Bioactive Compounds: Fundamentals and Applications

Abstract

Due to its abundance in nature and low cost, starch is one of the most relevant raw materials for replacing synthetic polymers in a number of applications. It is generally regarded as non-toxic, biocompatible, and biodegradable and, therefore, a safe option for biomedical, food, and packaging applications. In this review, we focused on studies that report the use of starch as a matrix for stabilization, incorporation, or release of bioactive compounds, and explore a wide range of applications of starch-based materials. One of the key application areas for bioactive compounds incorporated in starch matrices is the pharmaceutical industry, especially in orally disintegrating films. The packaging industry has also shown great interest in using starch films, especially those with antioxidant activity. Regarding food technology, starch can be used as a stabilizer in nanoemulsions, thus allowing the incorporation of bioactive compounds in a variety of food types. Starch also presents potential in the cosmetic industry as a delivery system. However, there are still several types of industry that could benefit from the incorporation of starch matrices with bioactive compounds, which are described in this review. In addition, the use of microbial bioactive compounds in starch matrices represents an almost unexplored field still to be investigated.

Perspectives on the Use of Biopolymeric Matrices as Carriers for Plant-Growth Promoting Bacteria in Agricultural Systems

“…Starches from different sources have been the object of intensive academic and industrial study for several reasons, including their renewable source, biodegradability, low cost, and wide availability [ 103 , 104 , 105 ]. Starch presents important characteristics as a potential biopolymeric carrier for PGPB, which include high solubility, controlled release, and nontoxicity [ 103 ].…”

“…Starch presents important characteristics as a potential biopolymeric carrier for PGPB, which include high solubility, controlled release, and nontoxicity [ 103 ]. Starch also presents well-known properties for film formation and for the ability to obtain micro- and nanoparticulate systems and gels [ 105 ], making this biopolymer a suitable material to be used as a carrier for bioactive compounds and microorganisms.…”

“…The use of starch as a PGPB carrier is still little reported in the literature, although in recent decades its use for the encapsulation of bioactive compounds has been extensively discussed and studied [ 105 ], such as particles to encapsulate curcumin for pharmaceutical applications [ 111 , 112 ], as films to encapsulate antioxidants for food packaging [ 113 , 114 ], and as films to enhance the stability of phenolic compounds to be used in food technology [ 115 , 116 ].…”

“…While the use of pure starch is not reported for obtaining polymeric matrices as carriers of PGPB, starch is extensively reported as a filler in alginate matrices for PGPB encapsulation, providing protection to their cells and allowing diffusion of some important compounds, such as micronutrients and metabolites, in inoculant formulations. Considering their hydrophilic character, starch molecules can retain immense amounts of water in the interstitial sites of their polymeric network, contributing to bacterial survival and the effectiveness of inoculation strategies [ 14 , 85 , 96 , 102 , 103 , 104 , 105 ].…”

Encapsulation of bioactive compounds of food interest: applications, current advances, challenges, and opportunities.

“…These materials exhibit low viscosities at high solids concentrations and good solubility (Da Costa et al, 2012;Madene et al, 2006), due to reduced interfacial properties of these materials are employed with mixtures of proteins or gums ( Jayasundera et al, 2011;Vélez-Erazo et al, 2021). Starch and starch-based ingredients (modified starches, maltodextrins and cyclodextrins) act as carrier agents for flavor encapsulation, fat replacers and emulsion stabilizers (Falcão et al, 2022;Madene et al, 2006). Maltodextrin is a polysaccharide obtained by partial hydrolysis of corn, potato, or rice flour by means of acids or enzymes.…”