Exploring the potential of native and modified starch and starch nanocrystals in Pickering emulsions: current advances, future perspectives, and challenges

Nanocrystals derived from organic particles, such as starch, can be produced through acid or enzymatic hydrolysis reactions to serve as stabilizers in Pickering emulsions. Starch nanocrystals (SNCs) offer the advantage of providing enhanced storage stability and controlled in vitro and in vivo release compared to conventional surfactant-stabilized emulsions. This article highlights recent advances in Pickering emulsions stabilized with both native and modified starch, including SNCs, and it demonstrates that there are some limitations in the modification methods, with the most common being the addition of octenylsuccinic anhydride (OSA). Additionally, the article discusses the primary methods of SNC production, frequently used starch sources, employed operational conditions, and resulting characteristics such as crystallinity, size, shape, and applied pretreatments. Promising trends in optimizing the SNC production process through combined starch modification pretreatments are also addressed. The main challenge lies in developing a safe starch modification method that facilitates acid or enzyme diffusion to optimize the process and reduce environmental impacts. In addition to showcasing the main applications of Pickering emulsions in the food industry, drug delivery, and their impact on human health. Finally, the study emphasizes the importance of exploring new pathways and methodologies for the production of nanomaterials intended for food applications using more sustainable processes.