Food Applications of Starch Nanomaterials: A Review

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.

Automated summary

Starch nanomaterials (SNMts) with particle sizes smaller than 1000 nm can be produced from native starches using top-down and bottom-up approaches, and have been increasingly used in the food industry in recent years. They can stabilize compounds with antimicrobial and antioxidant properties, and serve as reinforcing materials in food packaging. The application and production of SNMts in the food sector have grown significantly in the past 5 years, showing promising potential in various food-related applications.