Starch-based nanocarriers as cutting-edge natural cargos for nutraceutical delivery

Trends in Food Science and Technology

Volumn 88, Issue , 2019, Pages 397-415

  Rostamabadi, Hadis ^a   Falsafi, Seid Reza ^a   Jafari, Seid Mahdi ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Bioactive compounds; Delivery systems; Nanocarriers; Nanoencapsulation; Starch

Indexed keywords

BIOCHEMISTRY; BIOCOMPATIBILITY; BIODEGRADABILITY; BIOPOLYMERS; NANOSTRUCTURES;

BIOACTIVE COMPOUNDS; BIOACTIVE INGREDIENTS; DELIVERY SYSTEMS; FOOD BIOACTIVE COMPONENTS; NANO-CARRIERS; NANO-DELIVERY SYSTEMS; NANO-ENCAPSULATION; PHARMACEUTICAL INDUSTRY;

STARCH;

EID: 85064218609     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2019.04.004     Document Type: Review

References (207)

1. Abbas, S., Karangwa, E., Bashari, M., Hayat, K., Hong, X., Sharif, H.R., et al. Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly. Ultrasonics Sonochemistry 23 (2015), 81–92.
2. Acevedo-Guevara, L., Nieto-Suaza, L., Sanchez, L.T., Pinzon, M.I., Villa, C.C., Development of native and modified banana starch nanoparticles as vehicles for curcumin. International Journal of Biological Macromolecules 111 (2018), 498–504.
3. Ades, H., Kesselman, E., Ungar, Y., Shimoni, E., Complexation with starch for encapsulation and controlled release of menthone and menthol. LWT-Food Science and Technology 45:2 (2012), 277–288.
4. Aditya, N.P., Espinosa, Y.G., Norton, I.T., Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application. Biotechnology Advances 35:4 (2017), 450–457.
5. Ahmad, M., Mudgil, P., Gani, A., Hamed, F., Masoodi, F.A., Maqsood, S., Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion. Food Chemistry 270 (2019), 95–104.
6. Ahmad, M., Qureshi, S., Maqsood, S., Gani, A., Masoodi, F.A., Micro-encapsulation of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions. Food Hydrocolloids 66 (2017), 154–160.
7. Akhavan, S., Assadpour, E., Katouzian, I., Jafari, S.M., Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals. Trends in Food Science & Technology 74 (2018), 132–146.
8. Amini, M., Haddadi, S.A., Ghaderi, S., SA, A.R., Ansarizadeh, M.H., Preparation and characterization of PVDF/Starch nanocomposite nanofibers using electrospinning method. Materials Today: Proceedings 5:7 (2018), 15613–15619.
9. Amini, A.M., Razavi, S.M.A., A fast and efficient approach to prepare starch nanocrystals from normal corn starch. Food Hydrocolloids 57 (2016), 132–138.
10. Angellier, H., Choisnard, L., Molina-Boisseau, S., Ozil, P., Dufresne, A., Optimization of the preparation of aqueous suspensions of waxy maize starch nanocrystals using a response surface methodology. Biomacromolecules 5:4 (2004), 1545–1551.
11. Arancibia, C., Miranda, M., Matiacevich, S., Troncoso, E., Physical properties and lipid bioavailability of nanoemulsion-based matrices with different thickening agents. Food Hydrocolloids 73 (2017), 243–254.
12. Arpagaus, C., Collenberg, A., Rütti, D., Assadpour, E., Jafari, S.M., Nano spray drying for encapsulation of pharmaceuticals. International Journal of Pharmaceutics 546:1–2 (2018), 194–214.
13. Arpagaus, C., John, P., Collenberg, A., Rütti, D., Nanocapsules formation by nano spray drying. Nanoencapsulation technologies for the food and nutraceutical industries, 2017, Elsevier, 346–401.
14. Artursson, P., Edman, P., Laakso, T., Sjöholm, I., Characterization of polyacryl starch microparticles as carriers for proteins and drugs. Journal of Pharmaceutical Sciences 73:11 (1984), 1507–1513.
15. Assaad, E., Wang, Y.J., Zhu, X.X., Mateescu, M.A., Polyelectrolyte complex of carboxymethyl starch and chitosan as drug carrier for oral administration. Carbohydrate Polymers 84:4 (2011), 1399–1407.
16. Assadpour, E., Jafari, S.M., A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers. Critical Reviews in Food Science and Nutrition, 2018, 1–47 (just-accepted).
17. Assadpour, E., Jafari, S.M., Esfanjani, A.F., Protection of phenolic compounds within nanocarriers. CAB Reviews 12:057 (2017), 1–8.
18. Azevedo, H.S., Reis, R.L., Encapsulation of α-amylase into starch-based biomaterials: An enzymatic approach to tailor their degradation rate. Acta Biomaterialia 5:8 (2009), 3021–3030.
19. Balaji, A., Vellayappan, M.V., John, A.A., Subramanian, A.P., Jaganathan, S.K., Supriyanto, E., et al. An insight on electrospun-nanofibers-inspired modern drug delivery system in the treatment of deadly cancers. RSC Advances 5:71 (2015), 57984–58004.
20. Bao, J., Ao, Z., Jane, J., Characterization of physical properties of flour and starch obtained from gamma‐irradiated white rice. Starch Staerke 57:10 (2005), 480–487.
21. Benshitrit, R.C., Levi, C.S., Tal, S.L., Shimoni, E., Lesmes, U., Development of oral food-grade delivery systems: Current knowledge and future challenges. Food & Function 3:1 (2012), 10–21.
22. Bertoft, E., Investigation of the fine structure of alpha-dextrins derived from amylopectin and their relation to the structure of waxy-maize starch. Carbohydrate Research 212 (1991), 229–244.
23. Bhosale, R.G., Ziegler, G.R., Preparation of spherulites from amylose–palmitic acid complexes. Carbohydrate Polymers 80:1 (2010), 53–64.
24. Biliaderis, C.G., Galloway, G., Crystallization behavior of amylose-V complexes: Structure-property relationships. Carbohydrate Research 189 (1989), 31–48.
25. Blennow, A., Bay-Smidt, A.M., Olsen, C.E., Møller, B.L., The distribution of covalently bound phosphate in the starch granule in relation to starch crystallinity. International Journal of Biological Macromolecules 27:3 (2000), 211–218.
26. Boufi, S., Haaj, S.B., Magnin, A., Pignon, F., Impéror-Clerc, M., Mortha, G., Ultrasonic assisted production of starch nanoparticles: Structural characterization and mechanism of disintegration. Ultrasonics Sonochemistry 41 (2018), 327–336.
27. Buléon, A., Colonna, P., Planchot, V., Ball, S., Starch granules: Structure and biosynthesis. International Journal of Biological Macromolecules 23:2 (1998), 85–112.
28. Buttrose, M.S., Submicroscopic development and structure of starch granules in cereal endosperms. 1960, ETH Zurich.
29. Cheng, L., Feng, T., Zhang, B., Zhu, X., Hamaker, B., Zhang, H., et al. A molecular dynamics simulation study on the conformational stability of amylose-linoleic acid complex in water. Carbohydrate Polymers 196 (2018), 56–65.
30. Chen, L., Li, X., Li, L., Guo, S., Acetylated starch-based biodegradable materials with potential biomedical applications as drug delivery systems. Current Applied Physics 7 (2007), e90–e93.
31. Cheuk, S.Y., Shih, F.F., Champagne, E.T., Daigle, K.W., Patindol, J.A., Mattison, C.P., et al. Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch. Food Chemistry 174 (2015), 585–590.
32. Chin, S.F., Azman, A., Pang, S.C., Size controlled synthesis of starch nanoparticles by a microemulsion method. Journal of Nanomaterials, 9, 2014.
33. Chin, S.F., Pang, S.C., Tay, S.H., Size controlled synthesis of starch nanoparticles by a simple nanoprecipitation method. Carbohydrate Polymers 86:4 (2011), 1817–1819.
34. Chin, S.F., Yazid, M., Akmar, S.N., Pang, S.C., Preparation and characterization of starch nanoparticles for controlled release of curcumin. International Journal of Polymer Science, 2014, 1–8.
35. Cho, J., Char, K., Hong, J.-D., Lee, K.-B., Fabrication of highly ordered multilayer films using a spin self‐assembly method. Advanced Materials 13:14 (2001), 1076–1078.
36. Cohen, R., Schwartz, B., Peri, I., Shimoni, E., Improving bioavailability and stability of genistein by complexation with high-amylose corn starch. Journal of Agricultural and Food Chemistry 59:14 (2011), 7932–7938.
37. Conde-Petit, B., Escher, F., Nuessli, J., Structural features of starch-flavor complexation in food model systems. Trends in Food Science & Technology 17:5 (2006), 227–235.
38. Conde-Petit, B., Handschin, S., Heinemann, C., Escher, F., Self-assembly of starch spherulites as induced by inclusion complexation with small ligands. Food colloids, 2007, 117–126.
39. Cui, R., Oates, C.G., + the effect of amylose–lipid complex formation on enzyme susceptibility of sago starch. Food Chemistry 65:4 (1999), 417–425.
40. Curvelo, A.A.S., De Carvalho, A.J.F., Agnelli, J.A.M., Thermoplastic starch–cellulosic fibers composites: Preliminary results. Carbohydrate Polymers 45:2 (2001), 183–188.
41. Cushen, M., Kerry, J., Morris, M., Cruz-Romero, M., Cummins, E., Nanotechnologies in the food industry–Recent developments, risks and regulation. Trends in Food Science & Technology 24:1 (2012), 30–46.
42. Del Valle, E.M., Cyclodextrins and their uses: A review. Process Biochemistry 39:9 (2004), 1033–1046.
43. Deladino, L., Teixeira, A.S., Navarro, A.S., Alvarez, I., Molina-García, A.D., Martino, M., Corn starch systems as carriers for yerba mate (Ilex paraguariensis) antioxidants. Food and Bioproducts Processing 94 (2015), 463–472.
44. Dev, V.G., Hemamalini, T., Porous electrospun starch rich polycaprolactone blend nanofibers for severe hemorrhage. International Journal of Biological Macromolecules 118:Part A (15 October 2018), 1276–1283.
45. Devi, N., Sarmah, M., Khatun, B., Maji, T.K., Encapsulation of active ingredients in polysaccharide–protein complex coacervates. Advances in Colloid and Interface Science 239 (2017), 136–145.
46. Ding, Y., Kan, J., Optimization and characterization of high pressure homogenization produced chemically modified starch nanoparticles. Journal of Food Science & Technology 54:13 (2017), 4501–4509.
47. Ding, Y., Zheng, J., Zhang, F., Kan, J., Synthesis and characterization of retrograded starch nanoparticles through homogenization and miniemulsion cross-linking. Carbohydrate Polymers 151 (2016), 656–665.
48. Dong, Y., Chang, Y., Wang, Q., Tong, J., Zhou, J., Effect of operating conditions on size and morphology of amylose nanoparticles prepared by precipitation. Starch Staerke 67:3–4 (2015), 365–372.
49. Donsì, F., Annunziata, M., Sessa, M., Ferrari, G., Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT-Food Science and Technology 44:9 (2011), 1908–1914.
50. Dufresne, A., Polysaccharide nano crystal reinforced nanocomposites. Canadian Journal of Chemistry 86:6 (2008), 484–494.
51. Dufresne, A., Crystalline starch based nanoparticles. Current Opinion in Colloid & Interface Science 19:5 (2014), 397–408.
52. Eden, J., Trksak, R.M., Process for spinning starch fibers. 1989 Google Patents, US Patent No. US4853168A.
53. Elfstrand, L., Eliasson, A.-C., Wahlgren, M., The effect of starch material, encapsulated protein and production conditions on the protein release from starch microspheres. Journal of Pharmaceutical Sciences 98:10 (2009), 3802–3815.
54. Eliasson, A.-C., Krog, N., Physical properties of amylose-monoglyceride complexes. Journal of Cereal Science 3:3 (1985), 239–248.
55. Esfanjani, A.F., Jafari, S.M., Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds. Colloids and Surfaces B: Biointerfaces 146 (2016), 532–543.
56. Ezhilarasi, P.N., Karthik, P., Chhanwal, N., Anandharamakrishnan, C., Nanoencapsulation techniques for food bioactive components: A review. Food and Bioprocess Technology 6:3 (2013), 628–647.
57. Fahami, A., Fathi, M., Development of cress seed mucilage/PVA nanofibers as a novel carrier for vitamin A delivery. Food Hydrocolloids 81 (2018), 31–38.
58. Fanta, G.F., Felker, F.C., Shogren, R.L., Salch, J.H., Preparation of spherulites from jet cooked mixtures of high amylose starch and fatty acids. Effect of preparative conditions on spherulite morphology and yield. Carbohydrate Polymers 71:2 (2008), 253–262.
59. Fanta, G.F., Kenar, J.A., Felker, F.C., Nanoparticle formation from amylose-fatty acid inclusion complexes prepared by steam jet cooking. Industrial Crops and Products 74 (2015), 36–44.
60. Faridi Esfanjani, A., Assadpour, E., Jafari, S.M., Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers. Trends in Food Science & Technology 76 (2018), 56–66.
61. Farrag, Y., Ide, W., Montero, B., Rico, M., Rodríguez-Llamazares, S., Barral, L., et al. Preparation of starch nanoparticles loaded with quercetin using nanoprecipitation technique. International Journal of Biological Macromolecules 114 (2018), 426–433.
62. Fathi, M., Martin, A., McClements, D.J., Nanoencapsulation of food ingredients using carbohydrate based delivery systems. Trends in Food Science & Technology 39:1 (2014), 18–39.
63. Fernández, P.P., Sanz, P.D., Martino, M.N., García, A.M., Partially-gelatinised starches by high hydrostatic pressure as oligoelement carriers. Spanish Journal of Agricultural Research(1), 2008, 129–137.
64. Fröhlich, E., Roblegg, E., Models for oral uptake of nanoparticles in consumer products. Toxicology 291:1–3 (2012), 10–17.
65. Gallant, D.J., Bouchet, B., Baldwin, P.M., Microscopy of starch: Evidence of a new level of granule organization. Carbohydrate Polymers 32:3–4 (1997), 177–191.
66. Gani, A., Shah, A., Ahmad, M., Ashwar, B.A., Masoodi, F.A., β-d-glucan as an enteric delivery vehicle for probiotics. International Journal of Biological Macromolecules 106 (2018), 864–869.
67. Gelders, G.G., Vanderstukken, T.C., Goesaert, H., Delcour, J.A., Amylose–lipid complexation: A new fractionation method. Carbohydrate Polymers 56:4 (2004), 447–458.
68. Gérard, C., Colonna, P., Buléon, A., Planchot, V., Order in maize mutant starches revealed by mild acid hydrolysis. Carbohydrate Polymers 48:2 (2002), 131–141.
69. Ghaeb, M., Tavanai, H., Kadivar, M., Electrosprayed maize starch and its constituents (amylose and amylopectin) nanoparticles. Polymers for Advanced Technologies 26:8 (2015), 917–923.
70. Gharibzahedi, S.M.T., Jafari, S.M., 7 - nanocapsule formation by cyclodextrins. Nanoencapsulation technologies for the food and nutraceutical industries, 2017, Academic Press, 187–261.
71. Ghasemi, S., Jafari, S.M., Assadpour, E., Khomeiri, M., Production of pectin-whey protein nano-complexes as carriers of orange peel oil. Carbohydrate Polymers 177 (2017), 369–377.
72. Ghasemi, S., Jafari, S.M., Assadpour, E., Khomeiri, M., Nanoencapsulation of d-limonene within nanocarriers produced by pectin-whey protein complexes. Food Hydrocolloids 77 (2018), 152–162.
73. Gogate, P.R., Kabadi, A.M., A review of applications of cavitation in biochemical engineering/biotechnology. Biochemical Engineering Journal 44:1 (2009), 60–72.
74. Gökmen, V., Mogol, B.A., Lumaga, R.B., Fogliano, V., Kaplun, Z., Shimoni, E., Development of functional bread containing nanoencapsulated omega-3 fatty acids. Journal of Food Engineering 105:4 (2011), 585–591.
75. Gong, B., Liu, W., Tan, H., Yu, D., Song, Z., Lucia, L.A., Understanding shape and morphology of unusual tubular starch nanocrystals. Carbohydrate Polymers 151 (2016), 666–675.
76. Gonçalves, P.M., Noreña, C.P.Z., da Silveira, N.P., Brandelli, A., Characterization of starch nanoparticles obtained from Araucaria angustifolia seeds by acid hydrolysis and ultrasound. LWT-Food Science and Technology 58:1 (2014), 21–27.
77. Gordon, G.C., Cabell, D.W., Mackey, L.N., Michael, J.G., Trokhan, P.D., Electro-spinning process for making starch filaments for flexible structure. 2006 Google Patents, US Patent No. US7029620B2.
78. Greiner, A., Wendorff, J.H., Electrospinning: A fascinating method for the preparation of ultrathin fibers. Angewandte Chemie International Edition 46:30 (2007), 5670–5703.
79. Gunenc, A., Kong, L., Elias, R.J., Ziegler, G.R., Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye bran. Food Chemistry 259 (2018), 1–6.
80. Haaj, S.B., Magnin, A., Pétrier, C., Boufi, S., Starch nanoparticles formation via high power ultrasonication. Carbohydrate Polymers 92:2 (2013), 1625–1632.
81. Hao, Y., Chen, Y., Li, Q., Gao, Q., Preparation of starch nanocrystals through enzymatic pretreatment from waxy potato starch. Carbohydrate Polymers 184 (2018), 171–177.
82. Hari, N., Nair, A.J., Development and characterization of chitosan-based antimicrobial films incorporated with streptomycin loaded starch nanoparticles. New Horizons in Translational Medicine 3:1 (2016), 22–29.
83. Hasanvand, E., Fathi, M., Bassiri, A., Javanmard, M., Abbaszadeh, R., Novel starch based nanocarrier for vitamin D fortification of milk: Production and characterization. Food and Bioproducts Processing 96 (2015), 264–277.
84. Hategekimana, J., Masamba, K.G., Ma, J., Zhong, F., Encapsulation of vitamin E: Effect of physicochemical properties of wall material on retention and stability. Carbohydrate Polymers 124 (2015), 172–179.
85. Huang, Z.-M., Zhang, Y.-Z., Kotaki, M., Ramakrishna, S., A review on polymer nanofibers by electrospinning and their applications in nanocomposites. Composites Science and Technology 63:15 (2003), 2223–2253.
86. Ismail, N.S., Gopinath, S.C., Enhanced antibacterial effect by antibiotic loaded starch nanoparticle. Journal of the Association of Arab Universities for Basic and Applied Sciences 24:1 (2017), 136–140.
87. Jacob, J., Haponiuk, J.T., Thomas, S., Gopi, S., Biopolymer based nanomaterials in drug delivery systems: A review. Materials Today Chemistry 9 (2018), 43–55.
88. Jacobsen, C., García-Moreno, P.J., Mendes, A.C., Mateiu, R.V., Chronakis, I.S., Use of electrohydrodynamic processing for encapsulation of sensitive bioactive compounds and applications in food. Annual Review of Food Science and Technology 9 (2018), 525–549.
89. Jafari, S.M., Esfanjani, A.F., Katouzian, I., Assadpour, E., Chapter 10-release, characterization, and safety of nanoencapsulated food ingredients. Nanoencapsulation of Food Bioactive Ingredients, 2017, 401–453.
90. Jafari, S.M., Fathi, M., Mandala, I., Emerging product formation. Food waste recovery: Processing technologies and industrial techniques, 2015, Elsevier Inc, 293–317.
91. Jafari, S., He, Y., Bhandari, B., Nano-emulsion production by sonication and microfluidization—a comparison. International Journal of Food Properties 9:3 (2006), 475–485.
92. Jafari, S.M., McClements, D.J., Nanotechnology approaches for increasing nutrient bioavailability. Advances in food and nutrition research, Vol. 81, 2017, Elsevier, 1–30.
93. Jain, A., Thakur, D., Ghoshal, G., Katare, O.P., Shivhare, U.S., Characterization of microcapsulated β-carotene formed by complex coacervation using casein and gum tragacanth. International Journal of Biological Macromolecules 87 (2016), 101–113.
94. Jaiturong, P., Sirithunyalug, B., Eitsayeam, S., Asawahame, C., Tipduangta, P., Sirithunyalug, J., Preparation of glutinous rice starch/polyvinyl alcohol copolymer electrospun fibers for using as a drug delivery carrier. Asian Journal of Pharmaceutical Sciences 13:3 (2018), 239–247.
95. Jane, J., Structural features of starch granules II. Starch, 3rd ed., 2009, Elsevier, 193–236.
96. Jayakody, L., Hoover, R., The effect of lintnerization on cereal starch granules. Food Research International 35:7 (2002), 665–680.
97. Jiang, S., Liu, C., Wang, X., Xiong, L., Sun, Q., Physicochemical properties of starch nanocomposite films enhanced by self-assembled potato starch nanoparticles. LWT-Food Science and Technology 69 (2016), 251–257.
98. Joye, I.J., McClements, D.J., Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application. Current Opinion in Colloid & Interface Science 19:5 (2014), 417–427.
99. Kang, E., Choi, Y.Y., Chae, S.-K., Moon, J.-H., Chang, J.-Y., Lee, S.-H., Microfluidic spinning of flat alginate fibers with grooves for cell‐aligning scaffolds. Advanced Materials 24:31 (2012), 4271–4277.
100. Karkalas, J., Ma, S., Morrison, W.R., Pethrick, R.A., Some factors determining the thermal properties of amylose inclusion complexes with fatty acids. Carbohydrate Research 268:2 (1995), 233–247.
101. Katouzian, I., Faridi Esfanjani, A., Jafari, S.M., Akhavan, S., Formulation and application of a new generation of lipid nano-carriers for the food bioactive ingredients. Trends in Food Science & Technology 68:Supplement C (2017), 14–25.
102. Katouzian, I., Jafari, S.M., Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins. Trends in Food Science & Technology 53 (2016), 34–48.
103. Kenawy, E.-R., Bowlin, G.L., Mansfield, K., Layman, J., Simpson, D.G., Sanders, E.H., et al. Release of tetracycline hydrochloride from electrospun poly (ethylene-co-vinylacetate), poly (lactic acid), and a blend. Journal of Controlled Release 81:1–2 (2002), 57–64.
104. Kheradvar, S.A., Nourmohammadi, J., Tabesh, H., Bagheri, B., Starch nanoparticle as a vitamin E-TPGS carrier loaded in silk fibroin-poly (vinyl alcohol)-Aloe vera nanofibrous dressing. Colloids and Surfaces B: Biointerfaces 166 (2018), 9–16.
105. Kim, J.H., Kim, J., Park, E.Y., Kim, J.-Y., Starch nanoparticles resulting from combination of dry heating under mildly acidic conditions and homogenization. Carbohydrate Polymers 168 (2017), 70–78.
106. Kim, H.-Y., Lee, J.H., Kim, J.-Y., Lim, W.-J., Lim, S.-T., Characterization of nanoparticles prepared by acid hydrolysis of various starches. Starch Staerke 64:5 (2012), 367–373.
107. Kim, H.-Y., Park, D.J., Kim, J.-Y., Lim, S.-T., Preparation of crystalline starch nanoparticles using cold acid hydrolysis and ultrasonication. Carbohydrate Polymers 98:1 (2013), 295–301.
108. Kim, J.-Y., Park, D.-J., Lim, S.-T., Fragmentation of waxy rice starch granules by enzymatic hydrolysis. Cereal Chemistry 85:2 (2008), 182–187.
109. Kim, H.-Y., Park, S.S., Lim, S.-T., Preparation, characterization and utilization of starch nanoparticles. Colloids and Surfaces B: Biointerfaces 126 (2015), 607–620.
110. Komur, B., Bayrak, F., Ekren, N., Eroglu, M.S., Oktar, F.N., Sinirlioglu, Z.A., et al., Gunduz, O., Starch/PCL composite nanofibers by co-axial electrospinning technique for biomedical applications. BioMedical Engineering Online, 16(1), 2017, 40.
111. Kong, L., Bhosale, R., Ziegler, G.R., Encapsulation and stabilization of β-carotene by amylose inclusion complexes. Food Research International 105 (2018), 446–452.
112. Kong, L., R Ziegler, G., Patents on fiber spinning from starches. Recent Patents on Food, Nutrition & Agriculture 4:3 (2012), 210–219.
113. Kong, L., Ziegler, G.R., Quantitative relationship between electrospinning parameters and starch fiber diameter. Carbohydrate Polymers 92:2 (2013), 1416–1422.
114. Kong, L., Ziegler, G.R., Fabrication of pure starch fibers by electrospinning. Food Hydrocolloids 36 (2014), 20–25.
115. Kong, L., Ziegler, G.R., Formation of starch-guest inclusion complexes in electrospun starch fibers. Food Hydrocolloids 38 (2014), 211–219.
116. Kriegel, C., Arrechi, A., Kit, K., McClements, D.J., Weiss, J., Fabrication, functionalization, and application of electrospun biopolymer nanofibers. Critical Reviews in Food Science and Nutrition 48:8 (2008), 775–797.
117. Lai, L.S., Kokini, J.L., The effect of extrusion operating conditions on the on‐line apparent viscosity of 98% amylopectin (Amioca) and 70% amylose (Hylon 7) corn starches during extrusion. Journal of Rheology 34:8 (1990), 1245–1266.
118. Lalush, I., Bar, H., Zakaria, I., Eichler, S., Shimoni, E., Utilization of amylose− lipid complexes as molecular nanocapsules for conjugated linoleic acid. Biomacromolecules 6:1 (2005), 121–130.
119. Lamanna, M., Morales, N.J., García, N.L., Goyanes, S., Development and characterization of starch nanoparticles by gamma radiation: Potential application as starch matrix filler. Carbohydrate Polymers 97:1 (2013), 90–97.
120. Lancuški, A., Ammar, A.A., Avrahami, R., Vilensky, R., Vasilyev, G., Zussman, E., Design of starch-formate compound fibers as encapsulation platform for biotherapeutics. Carbohydrate Polymers 158 (2017), 68–76.
121. Lancuški, A., Vasilyev, G., Putaux, J.-L., Zussman, E., Rheological properties and electrospinnability of high-amylose starch in formic acid. Biomacromolecules 16:8 (2015), 2529–2536.
122. Lay Ma, U.V., Floros, J.D., Ziegler, G.R., Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds. Carbohydrate Polymers 83:4 (2011), 1869–1878 https://doi.org/10.1016/j.carbpol.2010.10.055.
123. Le Bail, P., Chauvet, B., Simonin, H., Rondeau-Mouro, C., Pontoire, B., de Carvalho, M., et al. Formation and stability of amylose ligand complexes formed by high pressure treatment. Innovative Food Science & Emerging Technologies 18 (2013), 1–6.
124. Le Corre, D., Bras, J., Dufresne, A., Starch nanoparticles: A review. Biomacromolecules 11:5 (2010), 1139–1153.
125. LeCorre, D., Vahanian, E., Dufresne, A., Bras, J., Enzymatic pretreatment for preparing starch nanocrystals. Biomacromolecules 13:1 (2011), 132–137.
126. Leong, T.S.H., Wooster, T.J., Kentish, S.E., Ashokkumar, M., Minimising oil droplet size using ultrasonic emulsification. Ultrasonics Sonochemistry 16:6 (2009), 721–727.
127. Lesmes, U., Barchechath, J., Shimoni, E., Continuous dual feed homogenization for the production of starch inclusion complexes for controlled release of nutrients. Innovative Food Science & Emerging Technologies 9:4 (2008), 507–515.
128. Lesmes, U., Cohen, S.H., Shener, Y., Shimoni, E., Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes. Food Hydrocolloids 23:3 (2009), 667–675.
129. Liang, R., Xu, S., Shoemaker, C.F., Li, Y., Zhong, F., Huang, Q., Physical and antimicrobial properties of peppermint oil nanoemulsions. Journal of Agricultural and Food Chemistry 60:30 (2012), 7548–7555.
130. Li, Xiang, Anton, N., Vandamme, T.F., Spray-drying of nano-and microcapsules of nutraceuticals. Functional food ingredients and neutraceuticals–processing technologies, 2015, CRC Press, Taylor & Francis Group, Boca Raton, 455–480.
131. Li, Xianglong, Chen, H., Yang, B., Centrifugally spun starch-based fibers from amylopectin rich starches. Carbohydrate Polymers 137 (2016), 459–465.
132. Li, Y., Norde, W., Kleijn, J.M., Stabilization of protein-loaded starch microgel by polyelectrolytes. Langmuir 28:2 (2011), 1545–1551.
133. Li, Y.-X., Park, E.Y., Lim, S.-T., Stabilization of alpha-lipoic acid by complex formation with octenylsuccinylated high amylose starch. Food Chemistry 242 (2018), 389–394.
134. Liu, H., Ding, X., Zhou, G., Li, P., Wei, X., Fan, Y., Electrospinning of nanofibers for tissue engineering applications. Journal of Nanomaterials, 2013, 3 2013.
135. Liu, G., Gu, Z., Hong, Y., Cheng, L., Li, C., Electrospun starch nanofibers: Recent advances, challenges, and strategies for potential pharmaceutical applications. Journal of Controlled Release 252 (2017), 95–107.
136. Liu, C., Qin, Y., Li, X., Sun, Q., Xiong, L., Liu, Z., Preparation and characterization of starch nanoparticles via self-assembly at moderate temperature. International Journal of Biological Macromolecules 84 (2016), 354–360.
137. Liu, D., Wu, Q., Chen, H., Chang, P.R., Transitional properties of starch colloid with particle size reduction from micro-to nanometer. Journal of Colloid and Interface Science 339:1 (2009), 117–124.
138. Li, S., Wang, C., Fu, X., Li, C., He, X., Zhang, B., et al. Encapsulation of lutein into swelled cornstarch granules: Structure, stability and in vitro digestion. Food Chemistry 268 (2018), 362–368.
139. Majeed, H., Liu, F., Hategekimana, J., Sharif, H.R., Qi, J., Ali, B., et al. Bactericidal action mechanism of negatively charged food grade clove oil nanoemulsions. Food Chemistry 197 (2016), 75–83.
140. Manners, D.J., Recent developments in our understanding of amylopectin structure. Carbohydrate Polymers 11:2 (1989), 87–112.
141. Marinopoulou, A., Papastergiadis, E., Raphaelides, S.N., Kontominas, M.G., Morphological characteristics, oxidative stability and enzymic hydrolysis of amylose-fatty acid complexes. Carbohydrate Polymers 141 (2016), 106–115.
142. Mary, L.A., Senthilram, T., Suganya, S., Nagarajan, L., Venugopal, J., Ramakrishna, S., et al. Centrifugal spun ultrafine fibrous web as a potential drug delivery vehicle. Express Polymer Letters 7:3 (2013), 238–248.
143. Masina, N., Choonara, Y.E., Kumar, P., du Toit, L.C., Govender, M., Indermun, S., et al. A review of the chemical modification techniques of starch. Carbohydrate Polymers 157 (2017), 1226–1236.
144. McClements, D.J., Nanoparticle-and microparticle-based delivery systems: Encapsulation, protection and release of active compounds. 2014, CRC Press (Chapter 7).
145. McClements, D.J., Nanoscale nutrient delivery systems for food applications: Improving bioactive dispersibility, stability, and bioavailability. Journal of Food Science 80:7 (2015), N1602–N1611.
146. Mehdi, W.A., Mehde, A.A., Özacar, M., Özacar, Z., Characterization and immobilization of protease and lipase on chitin-starch material as a novel matrix. International Journal of Biological Macromolecules 117 (2018), 947–958.
147. Michael, J.G., Jackson, S.R., James, M.D., Eroglu, H., Aydore, S., Stewart, E.A., Rotary spinning processes for forming hydroxyl polymer-containing fibers. 2010 Google Patents, US Patent No. US7655175B2.
148. Moraru, C.I., Panchapakesan, C.P., Huang, Q., Takhistov, P., Liu, S., Kokini, J.L., Nanotechnology: A new frontier in food science. Food Technology, 2003, 24–29.
149. Moreno-Mendieta, S.A., Guillén, D., Espitia, C., Hernández-Pando, R., Sanchez, S., Rodríguez-Sanoja, R., A novel antigen-carrier system: The Mycobacterium tuberculosis Acr protein carried by raw starch microparticles. International Journal of Pharmaceutics 474:1–2 (2014), 241–248.
150. Mugheirbi, N.A., Paluch, K.J., Tajber, L., Heat induced evaporative antisolvent nanoprecipitation (HIEAN) of itraconazole. International Journal of Pharmaceutics 471:1–2 (2014), 400–411.
151. Mukurumbira, A., Mariano, M., Dufresne, A., Mellem, J.J., Amonsou, E.O., Microstructure, thermal properties and crystallinity of amadumbe starch nanocrystals. International Journal of Biological Macromolecules 102 (2017), 241–247.
152. Namazi, H., Dadkhah, A., Convenient method for preparation of hydrophobically modified starch nanocrystals with using fatty acids. Carbohydrate Polymers 79:3 (2010), 731–737.
153. Newman, A.W., Mueller, R.L., Vitez, I.M., Kiesnowski, C.C., Bugay, D.E., Findlay, W.P., et al. Starch. Analytical profiles of drug substances and excipients, Vol. 24, 1996, Elsevier, 523–577.
154. Nimz, O., Gessler, K., Usón, I., Sheldrick, G.M., Saenger, W., Inclusion complexes of V-amylose with undecanoic acid and dodecanol at atomic resolution: X-Ray structures with cycloamylose containing 26 D-glucoses (cyclohexaicosaose) as host. Carbohydrate Research 339:8 (2004), 1427–1437.
155. Nuessli, J., Putaux, J.L., Le Bail, P., Buléon, A., Crystal structure of amylose complexes with small ligands. International Journal of Biological Macromolecules 33:4–5 (2003), 227–234.
156. Oktay, B., Baştürk, E., Kayaman‐Apohan, N., Kahraman, M.V., Highly porous starch/poly (ethylene‐alt‐maleic anhydride) composite nanofiber mesh. Polymer Composites 34:8 (2013), 1321–1324.
157. Öngen, G., Yilmaz, G., Jongboom, R.O.J., Feil, H., Encapsulation of α-amylase in a starch matrix. Carbohydrate Polymers 50:1 (2002), 1–5.
158. Parada, J., Aguilera, J.M., Starch matrices and the glycemic response. Food Science and Technology International 17:3 (2011), 187–204.
159. Paredes-López, O., Bello-Perez, L.A., López, M.G., Amylopectin: Structural, gelatinisation and retrogradation studies. Food Chemistry 50:4 (1994), 411–417.
160. Pathakoti, K., Manubolu, M., Hwang, H.-M., Nanostructures: Current uses and future applications in food science. Journal of Food and Drug Analysis 25:2 (2017), 245–253.
161. Penalva, R., Esparza, I., Agüeros, M., Gonzalez-Navarro, C.J., Gonzalez-Ferrero, C., Irache, J.M., Casein nanoparticles as carriers for the oral delivery of folic acid. Food Hydrocolloids 44 (2015), 399–406.
162. Pérez-Masiá, R., López-Nicolás, R., Periago, M.J., Ros, G., Lagaron, J.M., López-Rubio, A., Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications. Food Chemistry 168 (2015), 124–133.
163. Pérez, S., Baldwin, P.M., Gallant, D.J., Structural features of starch granules I. Starch, 3rd ed., 2009, Elsevier, 149–192.
164. Putseys, J.A., Lamberts, L., Delcour, J.A., Amylose-inclusion complexes: Formation, identity and physico-chemical properties. Journal of Cereal Science 51:3 (2010), 238–247.
165. Qin, Y., Liu, C., Jiang, S., Xiong, L., Sun, Q., Characterization of starch nanoparticles prepared by nanoprecipitation: Influence of amylose content and starch type. Industrial Crops and Products 87 (2016), 182–190.
166. Qiu, C., Chang, R., Yang, J., Ge, S., Xiong, L., Zhao, M., et al. Preparation and characterization of essential oil-loaded starch nanoparticles formed by short glucan chains. Food Chemistry 221 (2017), 1426–1433.
167. Quintanilla-Carvajal, M.X., Camacho-Díaz, B.H., Meraz-Torres, L.S., Chanona-Pérez, J.J., Alamilla-Beltrán, L., Jimenéz-Aparicio, A., et al. Nanoencapsulation: A new trend in food engineering processing. Food Engineering Reviews 2:1 (2010), 39–50.
168. Rafiee, Z., Jafari, S.M., Application of lipid nanocarriers for the food industry. Mérillon, J.-M., Ramawat, K.G., (eds.) Bioactive molecules in food, 2018, Springer International Publishing, Cham, 1–43.
169. Rafiee, Z., Nejatian, M., Daeihamed, M., Jafari, S.M., Application of different nanocarriers for encapsulation of curcumin. Critical Reviews in Food Science and Nutrition, 2018, 1–77.
170. Rappenecker, G., Zugenmaier, P., Detailed refinement of the crystal structure of Vh-amylose. Carbohydrate Research 89:1 (1981), 11–19.
171. Rezaei, A., Fathi, M., Jafari, S.M., Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers. Food Hydrocolloids 88 (2019), 146–162.
172. Roblegg, E., Froehlich, E., Meindl, C., Teubl, B., Zaversky, M., Zimmer, A., Evaluation of a physiological in vitro system to study the transport of nanoparticles through the buccal mucosa. Nanotoxicology 6:4 (2012), 399–413.
173. Rodrigues, A., Emeje, M., Recent applications of starch derivatives in nanodrug delivery. Carbohydrate Polymers 87:2 (2012), 987–994.
174. Rostamabadi, H., Falsafi, S.R., Jafari, S.M., Nanoencapsulation of carotenoids within lipid-based nanocarriers. Journal of Controlled Release 298 (2019), 38–67.
175. Sajilata, M.G., Singhal, R.S., Kulkarni, P.R., Resistant starch–a review. Comprehensive Reviews in Food Science and Food Safety 5:1 (2006), 1–17.
176. Santiago, L.G., Castro, G.R., Novel technologies for the encapsulation of bioactive food compounds. Current Opinion in Food Science 7 (2016), 78–85.
177. Seo, T.-R., Kim, J.-Y., Lim, S.-T., Preparation and characterization of crystalline complexes between amylose and C18 fatty acids. LWT-Food Science and Technology 64:2 (2015), 889–897.
178. Shah, U., Gani, A., Ashwar, B.A., Shah, A., Ahmad, M., Gani, A., et al. A review of the recent advances in starch as active and nanocomposite packaging films. Cogent Food & Agriculture, 1(1), 2015, 1115640.
179. Shao, P., Zhang, H., Niu, B., Jin, W., Physical stabilities of taro starch nanoparticles stabilized Pickering emulsions and the potential application of encapsulated tea polyphenols. International Journal of Biological Macromolecules 118 (2018), 2032–2039.
180. Sharif, H.R., Williams, P.A., Sharif, M.K., Khan, M.A., Majeed, H., Safdar, W., et al. Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions. Food Hydrocolloids 66 (2017), 365–377.
181. Singh, Y., Meher, J.G., Raval, K., Khan, F.A., Chaurasia, M., Jain, N.K., et al. Nanoemulsion: Concepts, development and applications in drug delivery. Journal of Controlled Release 252 (2017), 28–49.
182. Singh, S., Singh, N., Ezekiel, R., Kaur, A., Effects of gamma-irradiation on the morphological, structural, thermal and rheological properties of potato starches. Carbohydrate Polymers 83:4 (2011), 1521–1528.
183. Solomatin, S.V., Bronich, T.K., Eisenberg, A., Kabanov, V.A., Kabanov, A.V., Nanomaterials from ionic block copolymers and single-, double-, and triple-tail surfactants. Langmuir 23:5 (2007), 2838–2842.
184. Song, D., Thio, Y.S., Deng, Y., Starch nanoparticle formation via reactive extrusion and related mechanism study. Carbohydrate Polymers 85:1 (2011), 208–214.
185. Sujka, M., Ultrasonic modification of starch–Impact on granules porosity. Ultrasonics Sonochemistry 37 (2017), 424–429.
186. Sun, Q., Fan, H., Xiong, L., Preparation and characterization of starch nanoparticles through ultrasonic-assisted oxidation methods. Carbohydrate Polymers 106 (2014), 359–364.
187. Sun, Q., Li, G., Dai, L., Ji, N., Xiong, L., Green preparation and characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallisation. Food Chemistry 162 (2014), 223–228.
188. Tang, H., Mitsunaga, T., Kawamura, Y., Molecular arrangement in blocklets and starch granule architecture. Carbohydrate Polymers 63:4 (2006), 555–560.
189. Tapia-Hernández, J.A., Torres-Chávez, P.I., Ramírez-Wong, B., Rascón-Chu, A., Plascencia-Jatomea, M., Barreras-Urbina, C.G., et al. Micro-and nanoparticles by electrospray: Advances and applications in foods. Journal of Agricultural and Food Chemistry 63:19 (2015), 4699–4707.
190. Tester, R.F., Karkalas, J., Qi, X., Starch—composition, fine structure and architecture. Journal of Cereal Science 39:2 (2004), 151–165.
191. Tomasik, P., Zaranyika, M.F., Nonconventional methods of modification of starch. Advances in carbohydrate chemistry and biochemistry, Vol. 51, 1995, Elsevier, 243–318.
192. Ulu, A., Koytepe, S., Ates, B., Design of starch functionalized biodegradable P (MAA-co-MMA) as carrier matrix for L-asparaginase immobilization. Carbohydrate Polymers 153 (2016), 559–572.
193. Waigh, T.A., Perry, P., Riekel, C., Gidley, M.J., Donald, A.M., Chiral side-chain liquid-crystalline polymeric properties of starch. Macromolecules 31:22 (1998), 7980–7984.
194. Wang, Y.J., Assaad, E., Ispas-Szabo, P., Mateescu, M.A., Zhu, X.X., NMR imaging of chitosan and carboxymethyl starch tablets: Swelling and hydration of the polyelectrolyte complex. International Journal of Pharmaceutics 419:1–2 (2011), 215–221.
195. Wang, X., Li, X., Chen, L., Xie, F., Yu, L., Li, B., Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components. Food Chemistry 126:3 (2011), 1218–1225.
196. Wang, W., Jin, X., Zhu, Y., Zhu, C., Yang, J., Wang, H., et al. Effect of vapor-phase glutaraldehyde crosslinking on electrospun starch fibers. Carbohydrate Polymers 140 (2016), 356–361.
197. Wang, T., Wu, C., Fan, G., Li, T., Gong, H., Cao, F., Ginkgo biloba extracts-loaded starch nano-spheres: Preparation, characterization, and in vitro release kinetics. International Journal of Biological Macromolecules 106 (2018), 148–157.
198. Wu, X., Chang, Y., Fu, Y., Ren, L., Tong, J., Zhou, J., Effects of non‐solvent and starch solution on formation of starch nanoparticles by nanoprecipitation. Starch Staerke 68:3–4 (2016), 258–263.
199. Wulff, G., Avgenaki, G., Guzmann, M.S., Molecular encapsulation of flavours as helical inclusion complexes of amylose. Journal of Cereal Science 41:3 (2005), 239–249.
200. Yasui, T., Matsuki, J., Sasaki, T., Yamamori, M., Amylose and lipid contents, amylopectin structure, and gelatinisation properties of waxy wheat (Triticum aestivum) starch. Journal of Cereal Science 24:2 (1996), 131–137.
201. Yoo, H.S., Kim, T.G., Park, T.G., Surface-functionalized electrospun nanofibers for tissue engineering and drug delivery. Advanced Drug Delivery Reviews 61:12 (2009), 1033–1042.
202. Yu, Y., Wang, J., Effect of γ-ray irradiation on starch granule structure and physicochemical properties of rice. Food Research International 40:2 (2007), 297–303.
203. Zabar, S., Lesmes, U., Katz, I., Shimoni, E., Bianco-Peled, H., Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method. Food Hydrocolloids 24:4 (2010), 347–357.
204. Zhang, J., Bing, L., Reineccius, G.A., Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions. Food Chemistry 192 (2016), 53–59.
205. Zhang, L., Guan, P., Zhang, Z., Dai, Y., Hao, L., Physicochemical characteristics of complexes between amylose and garlic bioactive components generated by milling activating method. Food Research International 105 (2018), 499–506.
206. Zhang, B., Pan, Y., Chen, H., Liu, T., Tao, H., Tian, Y., Stabilization of starch-based microgel-lysozyme complexes using a layer-by-layer assembly technique. Food Chemistry 214 (2017), 213–217.
207. Zhu, F., Encapsulation and delivery of food ingredients using starch based systems. Food Chemistry 229 (2017), 542–552.