Starch Nanoparticles: Preparation, Properties and Applications.

Content Provider	Europe PMC
Author	Marta, Herlina Rizki, Dina Intan Mardawati, Efri Djali, Mohamad Mohammad, Masita Cahyana, Yana
Editor	Perumal, Suguna
Copyright Year	2023
Abstract	Starch as a natural polymer is abundant and widely used in various industries around the world. In general, the preparation methods for starch nanoparticles (SNPs) can be classified into ‘top-down’ and ‘bottom-up’ methods. SNPs can be produced in smaller sizes and used to improve the functional properties of starch. Thus, they are considered for the various opportunities to improve the quality of product development with starch. This literature study presents information and reviews regarding SNPs, their general preparation methods, characteristics of the resulting SNPs and their applications, especially in food systems, such as Pickering emulsion, bioplastic filler, antimicrobial agent, fat replacer and encapsulating agent. The aspects related to the properties of SNPs and information on the extent of their utilisation are reviewed in this study. The findings can be utilised and encouraged by other researchers to develop and expand the applications of SNPs.
Journal	Polymers
Volume Number	15
PubMed Central reference number	PMC10007494
Issue Number	5
PubMed reference number	36904409
e-ISSN	20734360
DOI	10.3390/polym15051167
Language	English
Publisher	MDPI
Publisher Date	2023-02-25
Access Restriction	Open
Rights License	Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). © 2023 by the authors.
Subject Keyword	starch nanoparticle preparation properties applications
Content Type	Text
Resource Type	Article
Subject	Chemistry Polymers and Plastics