Sustainable Food Technology,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Jan. 1, 2024
The
microstructures
of
starch-based
edible
films
are
shown
in
the
following
micrographs.
A
well-defined
distribution
oils
and
cellulose
nanoparticles
on
starch
surface
can
be
clearly
visualized.
Processes,
Journal Year:
2025,
Volume and Issue:
13(2), P. 342 - 342
Published: Jan. 26, 2025
This
review
explores
the
extensive
literature
on
starch
particle-stabilized
Pickering
emulsions
for
encapsulating
bioactive
compounds
in
food
products.
These
offer
superior
stability
and
unique
properties
delivering
(such
as
polyphenols,
carotenoids,
fatty
acids,
vitamins)
systems
such
sauces,
dairy
products,
functional
foods.
Encapsulation
preserves
bioactivity
of
these
enhances
targeted
delivery,
offering
potential
nutritional
health
benefits.
Starch,
although
naturally
hydrophilic
requiring
modifications
to
enhance
its
functionality,
is
gaining
increasing
attention
a
particle
stabilizing
foods
systems.
Various
modifications,
including
chemical
structural
changes,
affect
functionality
emulsions.
discusses
key
factors
influencing
emulsion
stabilization,
oil
characteristics,
well
production
methods,
mechanical
techniques.
Research
encapsulation
using
starch-stabilized
methods
their
characterization
are
also
presented.
further
identifies
areas
more
research,
alternative
modification
techniques,
responses
external
stimuli
(pH,
temperature),
interactions
between
particles,
effects
digestion
nutrition,
double
enhanced
compound
delivery.
