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Nanotini – smallest pasta makes a good bandage

Researchers seeking better bandages are creating extremely thin fibers of starch

Clancy and his co-authors, who recently published their pasta recipe in Nanoscale Advances, aren’t trying to whip up a menu item; they are investigating starch nanofibers for their potential as next-generation bandages. They should also speed recovery, says Cornell University graduate student Mohsen Alishahi, who studies nanofiber bandages made with starch derivatives and wasn’t involved with the nanotini project. This process is “the most interesting” aspect of the new research, says Pennsylvania State University food scientist Greg Ziegler, who studies starch nanofibers as possible scaffolds for cultured meat and wasn’t involved with the new paper.

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