Impact on various properties of native starch after synthesis of starch nanoparticles: A review. (1st December 2021)

• Record Type: Journal Article
• Authors: Chavan, Prafull; Sinhmar, Archana; Nehra, Manju; Thory, Rahul; Pathera, Ashok Kumar; Sundarraj, Antony Allwyn; Nain, Vikash
• Is Part Of: Food chemistry. Volume 364(2021)
• Publication Date: 2021-12-01
• Subjects: Starch nanoparticle -- Amylose content -- Rheological properties -- Particles size -- Morphology -- Biocompatibility; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130416
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Native starch properties are affected after the development of nanoparticles. Nano starch has unusual chemical properties and is considered a novel material. Starch nanoparticles/crystals behave like Newtonian liquids. Nano starch properties can vary based on development methods. Abstract: In recent years, interdisciplinary research is more focused on particle size, which helps in exploring the relation between micro and macroscopic properties of various materials. Starch nanoparticles are generally synthesized by using acid/enzymatic hydrolysis, gamma irradiation, simple nanoprecipitation, ultra-sonication, and homogenization treatments. The properties like amylose content, pasting, rheological, morphological, size distribution, etc. are affected after the formation of nanoparticles from starch. This study emphasizes how various properties are changed in starch nanoparticles. Starch nanoparticles are mainly used in the formulation of nano-emulsion, nano starch-based composite film, and drug delivery. The impact on various native starch properties after the preparation of starch nanoparticles are less reported. So, all the aspects related to various starch properties and their nanoparticles are extensively reviewed in this study so that the listed findings can be utilized in future processes to increase the various foods and non-food utilization of starch nanoparticles.