Synthesis and modification approaches for starch nanoparticles for their emerging food industrial applications: A review.

Affiliation

Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India. Electronic address: [Email]

Abstract

There is an emerging interest in the development of biomaterial-based nanoparticles. Recent studies have shown that starch nanoparticles (SNP's) could be prepared from starch granules with unique functional properties. Starch nanoparticles/nanocrystals can be prepared by acid or enzymatic hydrolysis, regeneration, mechanical treatments, and combined enzymatic and precipitation methods. Different approaches including chemical, physical, and enzymatic methods have been used to modify the SNP's to enhance and diversify their applications profile. SNP's have found novel applications in various food systems such as reinforcement materials in nanocomposites, encapsulating agents, emulsion stabilisers, and carrier and releasing agents.

Keywords

Functional properties,Microencapsulation,Modification,Morphology,Nanocomposites,Starch nanoparticles,

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