Starch nanoparticles: production methods, structure, and properties for food applications. (June 2020)

• Record Type: Journal Article
• Authors: Campelo, Pedro Henrique; Sant'Ana, Anderson S; Pedrosa Silva Clerici, Maria Teresa
• Is Part Of: Current opinion in food science. Volume 33(2020)
• Page Start: 136
• Page End: 140
• Publication Date: 2020-06
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2020.04.007
• Languages: English
• ISSNs: 2214-7993

Abstract

Graphical abstract: Abstract : The present review will provide readers with a state-of-the-art understanding of starch nanoparticles (SNPs), which may be a promising alternative for obtaining a novel ingredient with properties different from those of original starch, thus opening new avenues for starch engineering. The production of SNP has been carried out on a laboratory scale through enzymatic, chemical and/or physical methods with the use of emerging technologies, such as sonication and non-thermal plasma. Promising results have been achieved, such as stabilizers in emulsions and carrier agents of bioactive compounds, in addition to improving the mechanical and barrier properties of films made with vegetable polymers. The future looks promising for studies aimed at optimizing processes, increasing the scale of production and expanding the applications of SNPs.