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Starch-based Nanomaterials

  • Cristian Camilo Villa Zabala
Book
  • 55 Downloads

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-ix
  2. Cristian Camilo Villa Zabala
    Pages 1-2
  3. Cristian Camilo Villa Zabala
    Pages 3-9
  4. Cristian Camilo Villa Zabala
    Pages 11-18

About this book

Introduction

Starch is one of the most important natural and biodegradable polymers on Earth. It is used by many plants as an energy reserve, and due to its biocompatibility and relatively easy structural modification, it is widely used in the cosmetic, food, pharmaceutical and materials industries. In recent years, interest in starch has increased due to the development of starch-based nanomaterials. Nanomaterials are small particles—diameters ranging from 10 nm to 500 nm—that can be highly crystalline (nanocrystals) or completely amorphous (nanoparticles). Owing to their versatility, starch-based nanomaterials can be used as carriers of bioactive molecules to improve medical treatments or nutrient absorption. They can also be used as reinforcement in composite materials, improving their mechanical and barrier properties, and new potential applications are continuously reported in the literature. This brief provides a quick guide to the exciting world of starch-based nanomaterials, including their chemical and physical characteristics as well as their synthesis methods and most common applications.

 

Keywords

Nanoparticles Nanocrystals Composite materials Starch structure Nutrient delivery

Authors and affiliations

  • Cristian Camilo Villa Zabala
    • 1
  1. 1.Programa de QuímicaUniversidad del QuindíoArmeniaColombia

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-030-42542-5
  • Copyright Information The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-030-42541-8
  • Online ISBN 978-3-030-42542-5
  • Series Print ISSN 2197-571X
  • Series Online ISSN 2197-5728
  • Buy this book on publisher's site
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