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BIBTEX RIS

Food Applications of Starch Nanomaterials: A Review

2021; Wiley; Volume: 73; Issue: 11-12 Linguagem: Inglês

10.1002/star.202100046

2192-4236

Maria Jaízia dos Santos Alves, Wilson Daniel Caicedo Chacon, Talita Ribeiro Gagliardi, Ana Cecilia Agudelo Henao, Alcilene Rodrigues Monteiro, Germán Ayala Valencia,

Proteins in Food Systems

Abstract 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.