This book comprehensively reviews the advanced modification techniques of starch and applications in food packaging and 3D/4D printing. The initial chapter provides an overview of the primary sources of starch, including cereals, tubers, and roots, and discusses global trends in starch production and consumption. The book examines the molecular architecture of starch granules and their inherent functional properties. It covers traditional chemical, enzymatic, and biotechnological modification methods, alongside innovative techniques such as nanotechnology, microwave, cold plasma, and ultrasound treatments. Additionally, the book presents the development of smart starches and starch nanoparticles, discussing their extraction, modification, characterization, and applications, particularly in food packaging and 3D/4D printing. The book also explores responsive and smart starches that change properties in response to environmental stimuli, discussing their development and applications. Towards the end, the book presents the functional and nutritional benefits of modified starches, as well as their regulatory and safety aspects. This book is an important resource for researchers, industry professionals, and students in food science, materials science, and biotechnology.

Key features

Discusses traditional chemical, enzymatic, and biotechnological methods, and innovative approaches for starch modification.

Provide an overview of primary starch sources, such as cereals, tubers, and roots, and discuss global production and consumption trends

Analyze the molecular architecture and inherent functional properties of starch granules, setting a foundation for modification techniques.

Present the development of smart starches and starch nanoparticles, including their extraction, modification, characterization, and applications, particularly in food packaging and 3D/4D printing.

Explore the functional and nutritional benefits of modified starches, emphasizing their roles in health and wellness.

Provide a comprehensive overview of regulatory standards and safety assessments for the use of modified starches in food and other applications