Advances in the delivery of bioactive compounds using starch-based nanogels: Formation mechanism, contemporary challenges, and prospects

Abstract

Despite the widespread interest in starch-based nanogels due to their excellent swelling capacity and biocompatibility, there is a lack of in-depth analysis in the existing literature on the effects of their preparation methods, internal structure, and physicochemical properties on the release, retention, and protection of bioactive when used as delivery systems. In addition, there is a lack of systematic integration and discussion on the theoretical basis of how to design starch-based nanogels with specific structures and functions and the specific functions of these nanogels in oral-gastrointestinal digestive delivery systems. In this review, the preparation methods, characterization, and functions of starch-based nanogels are discussed in association with the delivery process to further understand the influence that the preparation method, as well as the structural and physicochemical characteristics have on the construction of the nanogel. This review aims to offer a theoretical foundation for designing starch-based nanogels with specific structures and functions. Summarizing functions of starch-based nanogels in an oral–gastrointestinal digestive delivery system can lay the foundation for the further development of starch-based nanogels as delivery systems. Furthermore, it can also deliver valuable insights and direct the development of healthy food items in an industrial setting.