Plant starch is a renewable, biodegradable, and biocompatible resource that is increasingly being used as an alternative to fossil fuel-based products in the context of a circular economy. Starch is primarily derived from plants such as maize, rice, potatoes, and cassava, with global production exceeding 50 million tons annually. Starch is composed of two main components, amylose and amylopectin, which contribute to its unique physicochemical and functional properties. Amylose is a linear polymer of glucose units, while amylopectin is a highly branched polymer. These components influence starch's behavior in various applications, including food, pharmaceuticals, textiles, and bioplastics. Starch extraction methods vary, with traditional wet milling achieving high purity, while enzymatic methods preserve structural integrity and improve yield and energy efficiency. Starch modification techniques, including physical, chemical, and enzymatic methods, are used to tailor starch properties for specific applications. Modified starches are used in food stabilizers, three-dimensional food printing, prebiotics, encapsulation, bioplastics, edible films, textiles, and wood adhesives. The market for starch-based products is growing, with the plant-based meat alternatives market increasing by over 30% in the past five years and the bioplastic industry growing by over 20% annually. Starch-rich plants such as maize, rice, wheat, sorghum, cassava, potatoes, sweet potatoes, taro, and plantains are important sources of starch, with varying amylose content affecting their functional properties. Starch granules vary in size and shape depending on the plant source and processing methods. The physicochemical properties of starch, including gelatinization temperature, solubility, swelling power, and retrogradation, are influenced by the starch composition and processing conditions. Starch extraction methods significantly impact the quality and functional properties of starch, with enzymatic and ultrasonic-assisted methods showing promise for improving yield and functional characteristics. The review highlights the importance of starch in various industries, emphasizing the need for sustainable and efficient extraction and modification methods to enhance its applications. The study also underscores the potential of starch-based materials in promoting sustainable and healthy eating habits, as well as in the development of biodegradable and functional products. Overall, the review provides a comprehensive overview of plant starch, its properties, extraction methods, and applications, highlighting its significance in the context of a circular economy and sustainable development.Plant starch is a renewable, biodegradable, and biocompatible resource that is increasingly being used as an alternative to fossil fuel-based products in the context of a circular economy. Starch is primarily derived from plants such as maize, rice, potatoes, and cassava, with global production exceeding 50 million tons annually. Starch is composed of two main components, amylose and amylopectin, which contribute to its unique physicochemical and functional properties. Amylose is a linear polymer of glucose units, while amylopectin is a highly branched polymer. These components influence starch's behavior in various applications, including food, pharmaceuticals, textiles, and bioplastics. Starch extraction methods vary, with traditional wet milling achieving high purity, while enzymatic methods preserve structural integrity and improve yield and energy efficiency. Starch modification techniques, including physical, chemical, and enzymatic methods, are used to tailor starch properties for specific applications. Modified starches are used in food stabilizers, three-dimensional food printing, prebiotics, encapsulation, bioplastics, edible films, textiles, and wood adhesives. The market for starch-based products is growing, with the plant-based meat alternatives market increasing by over 30% in the past five years and the bioplastic industry growing by over 20% annually. Starch-rich plants such as maize, rice, wheat, sorghum, cassava, potatoes, sweet potatoes, taro, and plantains are important sources of starch, with varying amylose content affecting their functional properties. Starch granules vary in size and shape depending on the plant source and processing methods. The physicochemical properties of starch, including gelatinization temperature, solubility, swelling power, and retrogradation, are influenced by the starch composition and processing conditions. Starch extraction methods significantly impact the quality and functional properties of starch, with enzymatic and ultrasonic-assisted methods showing promise for improving yield and functional characteristics. The review highlights the importance of starch in various industries, emphasizing the need for sustainable and efficient extraction and modification methods to enhance its applications. The study also underscores the potential of starch-based materials in promoting sustainable and healthy eating habits, as well as in the development of biodegradable and functional products. Overall, the review provides a comprehensive overview of plant starch, its properties, extraction methods, and applications, highlighting its significance in the context of a circular economy and sustainable development.