A critical and functional review on the concept, production, characteristics andapplication of micro and nanoparticles in the structure of starch in the new formulation of the food industry

Starch, a naturally occurring polysaccharide, serves as an energy reserve in many plants. However, native starch often requires heating to release starch polymers, limiting its direct applications. Gelatinized or melted starch exhibits undesirable properties like gelation, phase separation, and retrogradation. Consequently, starch-based products may experience stability issues during storage or usage.Microparticles, due to their larger size, are prone to aggregationand gel formation. In contrast, nanoparticles, with their significantly larger surface area, offer enhanced functionality as emulsifiers, stabilizers, and substrates. In this study, starch nanoparticles (NS) and tannic acid-coated starch nanoparticles (T-NS) were incorporated into regular starch films to improve their properties. The resulting NS and T-NS films exhibited superior mechanical strength compared to conventional starch films. Moreover, biodegradable films based on starch modified with NS and T-NS showcased advanced mechanical and functional characteristics, including antimicrobial activity .Starchy oil gels were produced using a high-pressure emulsification technique involving small starch particles. These gels demonstrated remarkable stability. Additionally, researchers employed ultrasound to break down esterified starches into nanoparticles, which were subsequently mixed with a polymer (PS) to evaluate the enhanced antimicrobial properties of PS.Potential applications of starch nanoparticles include active food packaging, encapsulation of bioactive compounds, and the development of nanocomposite films as Pickering emulsifiers.

A critical and functional review on the concept, production, characteristics andapplication of micro and nanoparticles in the structure of starch in the new formulation of the food industry Keywords:

polymer , gelatinization , tannic acid , oil gel , encapsulation