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

Area of Science:

• Materials Science
• Nanotechnology
• Biochemistry

Background:

• Starch-based nanoparticles offer advantages like small size, biocompatibility, and environmental friendliness.
• Their unique property of enzymatic hydrolysis to glucose in vivo enables enzyme-responsive carrier applications.

Purpose of the Study:

• To review recent advancements in starch-based nanoparticles.
• To focus on their responsiveness, digestibility, toxicity, component interactions, and applications.

Main Methods:

• Literature review of starch nanoparticles, nanospheres, micelles, vesicles, nanogels, and nanofibers.
• Analysis of properties including responsiveness, digestibility, and toxicity.

Main Results:

• Starch-based nanoparticles are non-toxic and exhibit responsiveness to pH, temperature, and light.
• They interact with proteins, antioxidants, and lipids via electrostatic and hydrogen bonding.
• Diverse applications include film enhancement, emulsion stabilization, and controlled release of active ingredients.

Conclusions:

• Starch-based nanoparticles are versatile, safe, and stimulus-responsive nanomaterials.
• Their interactions and tunable properties support a wide array of applications in food, drug delivery, and materials science.