Short-chain fatty acid starch esters in food preservation: preparation technologies, functions and application

Food preservation is a process of maintaining quality, stability, and safety of food products. Traditional methods relied on chemical preservatives or high-temperature processing which in turn negatively affected the quality of food. However, short-chain fatty acid (SCFA) starch esters, the starch molecules that have been chemically modified through esterification with SCFAs, have emerged as functional alternatives in food preservation with the unique structural properties of starch and the antimicrobial activity of SCFAs. Their incorporation in food packaging holds promise in developing active and smart packaging solutions. Herein, this review examines the preparation technologies, functions, and applications of SCFA starch esters in food preservation. Various synthesis methods, including chemical, enzymatic, and physical modifications are discussed with their advantages and challenges. The review explains the antimicrobial effects of SCFA starch esters, their role as emulsifiers, stabilizers, and thickeners, and their potential applications in active packaging materials, gut health and various diseases. Moreover, the prebiotic effects and gut health benefits of SCFA starch esters are discussed about how they contribute to consumer health through gut microbiota interactions. However, further research is needed to fully understand their long-term effects on human gut health, optimize their preparation technologies, and address environmental concerns.