Sustainable Preparation of Starch Nanoparticles: A Review of Eco-Friendly Methodologies and Their Food Applications

Abstract

As the world moves toward a circular bioeconomy, starch nanoparticles (SNPs) have emerged as key components for sustainable development. Traditional production methods have historically relied on harsh acid treatments; however, their substantial environmental footprint has catalyzed a much-needed shift toward “green” chemistry. This review explores the rise of eco-friendly synthesis strategies—including high-power ultrasound, mechanical milling, nanoprecipitation, and enzymatic hydrolysis—and explains how these “clean” methods allow us to precisely define the nanoparticles’ properties. Furthermore, the functional applications of SNPs are analyzed, focusing on their role as reinforcing agents in biodegradable packaging, natural stabilizers in food emulsions, and encapsulation matrices for targeted nutrient delivery. By connecting recent breakthroughs, this work identifies technological synergy, the integration of physical and biological methods, as the most promising route to overcome current yield and scalability limitations. Finally, a future perspective is proposed, focusing on what is needed to move these innovations from the lab to industrial applications, ensuring they are safe, effective, and truly sustainable for the global food sector.