Synthesis and Food Applications of Resistant Starch-Based Nanoparticles

Abstract

Starch is recognized biopolymer because it is abundant in nature. Dietary starches are major energy source for various human civilizations, and it is obvious that they may also contribute to health in very particular ways. Resistant starch has got a lot of interest because of its possible health advantages (similar to soluble fibre) as well as its functional qualities. Resistant starch improves blood cholesterol levels, microbial flora, gastrointestinal tract function, the glycemic index, and helps with diabetes management. Aside from the significant health advantages of starch, there is an additional benefit that it has a smaller effect on food sensory characteristics than usual sources of fibre, such as grains, bran, or fruits. Moreover, when boiled, many starches form weak-bodied and unpleasant gels, which are influenced negatively by temperature, humidity, and storage duration. The present review article highlights resistant starch as a functional food, starch extraction method, preparation of starch nanoparticles, and nano- and microencapsulation of probiotics in detail.

Research advances on encapsulation of probiotics with nanomaterials and their repair mechanisms on intestinal barriers

“…To solve the problems associated with stability, safety, targeted adhesion and colonization, some nanoparticles, such as liposomes, iron and polysaccharide nanoparticles, have been used to encapsulate probiotics [37][38][39]. Meanwhile, the surfaces of nanoparticles are frequently modified by ligands or functional materials for targeted delivery, environmentally responsive release and high bioavailability of probiotics [40][41][42][43].…”

Future of Nanotechnology in Food Industry: Challenges in Processing, Packaging, and Food Safety

“…Therefore, electrochemical approach, sono‐chemical technique, high ball milling technique, and pulse laser ablation method may be regarded as the commonly studied and utilized procedures to make antibacterial wrapping materials for food industry. [ 40 , 51 , 52 , 53 ] Other than antibacterial packaging, nanoparticles like CuNPs made using the PWD approach have been used to increase the shelf‐life of food by making it denser, namely tomatoes. [ 28 ] The overview of green synthesis of nanoparticle is demonstrated in Figure 11 .…”

Probiotics encapsulated gastroprotective cross‐linked microgels: Enhanced viability under stressed conditions with dried apple carrier

“…Evidence has suggested that the survival chances of microencapsulated or un‐encapsulated probiotic cells during simulated gastric and intestinal circumstances depend on the strain (Oguntoye et al, 2021 ). Encapsulation methods employing macro, micro, and nano materias have been proven to be of great significance in improving probiotic utilization (Islam, Noman, et al, 2022 ; Islam, Saeed, et al, 2022 ; Morya et al, 2022 ). In addition, the shielding effect varies with different wall materials, microencapsulation techniques, and artificial intestinal and gastric conditions (Anitha & Sellamuthu, 2021 ; Rafiq et al, 2022 ; Xing et al, 2015 ).…”