Starch-based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

In recent years, starch-based nanoparticles have attracted great interest due to their small size, good biocompatibility, and environmental friendliness, as well as their potential applications in foods, drug delivery carriers, and biodegradable edible films. Compared with nonstarch polysaccharides, starch can be enzymatically hydrolyzed into glucose in vivo, so it can be used as an enzyme-responsive carrier. The recent research progress of starch-based nanoparticles, including starch nanoparticles, starch nanospheres, starch micelles, starch vesicles, starch nanogels, and starch nanofibers, are reviewed in this paper. The main focus is on their responsiveness, digestibility, toxicity, interactions with other components, and applications. Starch-based nanoparticles are nontoxic and responsive to pH, temperature, light, and other stimuli. It can interact with proteins, antioxidants, and lipids through electrostatic interactions and hydrogen bonding interactions. Starch-based nanoparticles have a wide range of applications, including enhancing the mechanical properties of films and gels, stabilizing emulsions, as a fluorescent indicator, a catalyst, and a nanocarrier to control the release of active ingredients and drugs.

Automated summary

Starch-based nanoparticles have garnered attention for their small size, biocompatibility, and potential applications in various fields. They are enzymatically hydrolyzed into glucose in vivo and can be utilized as enzyme-responsive carriers. These nanoparticles are non-toxic, responsive to various stimuli, and can interact with other components through electrostatic and hydrogen bonding interactions, offering a wide range of applications in enhancing mechanical properties, stabilizing emulsions, and controlling release of active ingredients and drugs.