Porous starch: production methods and encapsulation potential of bioactives

Porous starch is a modified form of starch, distinguished by numerous pores extending towards central cavities. The article delineates various methods for producing porous starch, including physical, chemical, enzymatic, and synergistic approaches. The paper further explores the encapsulation potential of porous starch, discussing its applications in various fields. It addresses the encapsulation of curcumin, anthocyanins, probiotics, flavours, essential oils, and pharmaceuticals. A comparison between modified starch and porous starch as encapsulation matrices in spray drying is also provided, emphasising the advantages of porous starch in terms of encapsulation efficiency and yield through combining porous starch with other materials, such as whey protein or gum arabica. The article also underscores the need for further exploration of alternative starch sources, such as lotus stem, water chestnut, and foxnuts, for porous starch production, thereby opening new avenues for research and application in this field.