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Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches. Starch nanomaterials feature advanced structures with different physicochemical properties than those found in native starches. In the food industry, starch nanomaterials can be used to reduce spoilage and oxidation in food products or as shell wall materials for encapsulating hydrophilic and hydrophobic compounds, as well as to improve physicochemical properties in foods and food packaging.
Starch Nanomaterials and Food Applications presents an exhaustive analysis of the most recent advances in the production of starch nanomaterials and their use in food applications. This text brings together recent advances in the production and food applications of starch nanomaterials. All of the main starches will be covered, including nanocrystals, nanoparticles, nanofibers, nanovesicles,nanomicelles. The food applications of starch nanomaterials are covered in full, including adsorptive and encapsulating materials, emulsifiers and texturizing
materials and functional food and packaging ingredients. A further section focuses on the human and environmental impacts of starch nanomaterials.
List of contents
A Brief Introduction to Starch-based Nanomaterials.- Starch Nanocrystals.- Starch Nanoparticles.- Starch Nanofibers.- Starch Nanovesicles and Nanomicelles.- Starch Nanomaterials for Adsorption and Encapsulation.- Starch Nanomaterials as Food Emulsifiers.- Starch-based Ingredients and Functional Foods.- Starch Nanomaterials as Functional Packaging Ingredients.- Starch Nanomaterials and Digestibility.- Degradation and Environmental Impacts of Starch Nanomaterials.
About the author
Dr. Germán Ayala Valencia is a Professor in the Department of Chemical and Food Engineering at Federal University of Santa Catarina in Brazil
