Starch Nanomaterials and Digestibility

Starch nanomaterials (SNMts) have unique properties that make them attractive for applications in the food and pharmaceutical industries. Before their widespread use, it is important to understand their digestibility. In vitro, digestibility tests have been performed using various enzymes and methods to simulate the digestion process. Different methods, including the dialysis method, enzymatic hydrolysis method, and static model method, have been employed to simulate the digestion process and nutrient release. Factors such as particle size, shape, and surface area also influence the digestibility of SNMts. Structural factors such as crystallinity, amount of amylose and amylopectin, and retrogradation also affect digestibility. Furthermore, it has been of great importance to evaluate the type of starch-based nanomaterials based on their content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS).