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.

Native corn starch has a lack of characteristics such as low thermal stability, low resistance to shear force, and a high tendency to retrograde. To address this problem, it needs to be modified to improve its application in the food sector. Hydrothermal modification is one of the physical modifications by heating the starch above the gelatinization temperature with a limited water content. In this study, native corn starch was modified using various methods of hydrothermal modification which did not cause full gelatinization of starch and maintained starch granule integrity i.e., heat-moisture treatment (HMT), autoclave-heat treatment (AHT), microwave-heat treatment (MHT), and osmotic-pressure treatment (OPT). HMT, AHT, and MHT were modified by limited moisture content (30%) and then was heated using an oven, autoclave, and microwave, respectively, while OPT was heated in Na₂SO₄^2- solution using an autoclave. The results showed that the thermal modification did not alter the A-type crystallinity pattern of its native starch, but an amylose-lipid complex occurred resulting A + V-type crystallinity pattern. AHT starch has the highest V-type peak which indicated the highest amylose-lipid complex. The relative crystallinity increased after modification treatment except for OPT. The thermal modification increased thermal stability and increase the retrogradation ability of native corn starch. Parameters of thermal characteristics such as T_o, T_p, and T_c increased and Range of T_{c –} T_o decreased (except for HMT) after thermal modification. Solubility, water absorption capacity, gel strength, and syneresis of native corn starch tend to increase after modification. The best thermal modification of corn starch was OPT because it can produce the modified starch that not only had the highest thermal stability but also a lower retrogradation ability, the lowest swelling volume, higher water absorption capacity, and gel strength. Therefore, the hydrothermally modified corn starch could be applied to canned food, noodle, and bakery.

Banana is a tropical fruit crop that is consumed at large, not only because of the quantity produced but also because it serves the calorific needs of millions of people. Banana is a potential source of high starch content (more than 60%). The application of starch for various purposes is dependent upon its structural, physicochemical, and functional properties. A native starch does not possess all required properties for specific use in the food product. To improve its application, starch can be modified physically, chemically, and enzymatically. Each of these modification methods provides different characteristics to the modified starch. This review aims to examine the chemical composition, granule morphology, crystallinity, pasting, thermal properties, and digestibility of banana starch, and discusses the various modifications and potential applications of banana starch in the food industry.

Pickering emulsions are emulsion systems stabilized by solid particles at the interface of oil and water. Pickering emulsions are considered to be natural, biodegradable, and safe, so their applications in various fields—such as food, cosmetics, biomedicine, etc.—are very promising, including as a vehicle for essential oils (EOs). These oils contain volatile and aromatic compounds and have excellent properties, such as antifungal, antibacterial, antiviral, and antioxidant activities. Despite their superior properties, EOs are prone to evaporation, decompose when exposed to light and oxygen, and have low solubility, limiting their industrial applications. Several studies have shown that EOs in Pickering emulsions displays less sensitivity to evaporation and oxidation, stronger antibacterial activity, and increased solubility. In brief, the application of Pickering emulsions for EOs is interesting to explore. This review discusses recent progress in the application of Pickering emulsions, particularly as EO carriers, drug carriers, antioxidant and antimicrobial carriers, and in active packaging.

Crystalline pattern, granular morphology, physicochemical and pasting properties of banana starch and flour from three cooking banana cultivars (Kapas, Kepok and Nangka) and one dessert banana cultivar (Ambon) were compared. The result showed that cooking banana had a B-type crystalline pattern, while the dessert banana exhibited a C-type crystalline pattern. The flour exhibited higher crystallinity than the extracted starch. Nangka and Ambon starches possessed similar crystallinity (33–34%) while the crystallinity of Kapas starch (38.6%) was close to that of Kepok starch (39.4%). Elongated shape was typical of the starch granules of Kapas while spheroidal shape was seen in the rest of the cultivars. Cultivar did not significantly affect the swelling volume (SV) and solubility (except in Ambon cultivar) (p > .05) but determined water absorption capacity (WAC) and freeze-thaw stability (FTS) (p > .05). Ambon cultivar was the most stable to retrogradation while Kepok was the least stable which may be attributed to the different contents of amylose. Pasting properties, color and texture characteristics of starch were dependent on their cultivars and the presence of non-starch components. Non-starch contents increased the functional properties, pasting point and breakdown viscosity but decreased texture characteristics and setback viscosity. Kepok was the most resistant to gelatinization. Overall granule shape and starch crystalline type did not play any role in the different responses to the properties examined in the study but amylose content may have contributed to the freeze-thaw stability while crystallinity may have affected the starch pasting point.