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Starch-based films are degradable, renewable, cost effective, and can be used as a foodstuff packaging material. Functional starch-based films have attracted extensive attention from researchers in recent years. Bioactive starch-based films with antibacterial, anti-oxidation, UV, oxygen, and water vapor barriers can reduce the reproduction of microorganisms and prolong the shelf life of packaged foods. Intelligent starch-based films with pH-, temperature-, magnetic field-, glucose-, and enzyme-responsive characteristics can be used to monitor the freshness of foods and control the delivery of functional ingredients and drugs. Therefore, the development of biodegradable bioactive and intelligent starch-based films is particularly important. In this review, we first introduce three common methods for preparing starch-based films and their advantages and disadvantages. Then, the bioactive and intelligent properties of starch-based films are discussed. Finally, examples are used to illustrate the application of active and intelligent starch-based films in food packaging and other areas. The addition of plant extracts, plant essential oils, and nanoparticles to starch films can improve their antibacterial, antioxidant, and barrier properties. The addition of anthocyanins to starch films can make the films pH-responsive, indicating the degree of spoilage in fish products and achieving the purpose of warning consumers. In the future, it is necessary to study other biologically active starch-based films, such as anti-fatigue, enzyme-responsive, and salt-responsive starch-based films. • Three preparation methods of starch-based films are introduced. • The bioactive films have antibacterial, anti-oxidation, and barrier properties. • The smart films have pH-, magnetic field-, and enzyme-responsive characteristics. • The films are widely used in food packaging, drug delivery and other aspects. [ABSTRACT FROM AUTHOR]

Debranching modifications of waxy corn starch with pullulanase can generate short-chain amylose or debranched starch (DBS), which is easy to recrystallize. Herein, we firstly investigated the regulation of recrystallization behaviors of DBS by studying the interactions between DBS and emulsifiers, polyphenols, and fatty acids. Sodium dodecyl sulfate at the 3.0% level had strong interactions with DBS. When the concentration of epigallocatechin gallate was 15%, the enthalpy change (ΔH) of DBS was close to 0 J/g and the relative crystallinity of DBS was 0, clearly indicating the strong interactions between epigallocatechin gallate and DBS. When the concentration of caproic acid, caprylic acid, and capric acid increased from 0 to 20.0%, the ΔH of DBS decreased from 11.38 ± 0.01 to 3.90 ± 0.63, 1.39 ± 0.21, and 3.98 ± 0.83 J/g, respectively. The interactions between emulsifiers, polyphenols, and fatty acids and DBS could affect physiochemical properties of DBS in varying degrees. Unlabelled Image • Regulation of recrystallization behaviors of debranched starch (DBS) was studied. • The enthalpy change of DBS decreased as contents of food additives increased. • Adding sodium dodecyl sulfate at 3.0% had a strong interaction with DBS. • There were interactions between DBS and emulsifiers, polyphenols, and fatty acids. [ABSTRACT FROM AUTHOR]

• Hollow starch nanoparticles were obtained in an oil-in-water nanoemulsion system. • Nanoparticles were prepared by heterogeneous crystallization of debranched starch. • Nanoparticles with 0.5% debranched starch had uniform shells and globular shapes. • Thickness of their shells can be regulated by debranched starch concentration. The development of hollow nanoparticles has attracted widespread interest due to their potential commercial applications. This work aimed to prepare a novel hollow starch nanoparticles (HSNPs) from debranched waxy corn starch (DBS) via an oil-in-water (O/W) emulsion templating method. The effects of different concentrations of DBS on the formation of HSNPs at 4 °C and 25 °C were investigated. The monodispersed HSNPs obtained with 0.5% concentrations of DBS at 25 °C had spherical shapes, ranging between 200 and 800 nm. HSNPs with relative crystallinities of 16.9%–29.7% exhibited V-type or B + V-type structures, which indicated that DBS at low concentrations (0.5%–2.0%) could recrystallize and concomitantly form starch–lipid complexes around emulsion droplets. This novel approach of preparing HSNPs is viable and simple. The developed HSNPs could have great potential for delivering drugs or active ingredients. [ABSTRACT FROM AUTHOR]