The article reviews the extraction, modification, and green applications of plant starch, emphasizing its structure, properties, and industrial uses. Plant starch, primarily sourced from maize, rice, and potatoes, is a renewable resource with a global production exceeding 50 million tons annually. The review highlights the importance of starch in various industries, including food, pharmaceuticals, and bioplastics, due to its renewability, biodegradability, and biocompatibility. **Structure and Properties:** Starch is composed of two main components, amylose and amylopectin. Amylose, a linear polymer, accounts for 20-30% of starch and forms helical structures, contributing to thickening and gelling properties. Amylopectin, a branched polymer, makes up 70-80% of starch and enhances viscosity and texture. The structure of starch granules, influenced by the botanical source and processing methods, varies in size and shape, affecting their functionality. **Extraction:** Starch extraction involves isolating starch granules from plant tissues. Traditional wet milling achieves high purity (up to 99.5%), while enzymatic methods maintain higher structural integrity, crucial for pharmaceutical applications. Enzymatic extraction improves yield by up to 20%, reduces energy consumption by about 30%, and lowers wastewater production by up to 50% compared to conventional methods. **Modification Techniques:** Modification techniques include physical, enzymatic, and genetic methods. These techniques can reduce the carbon footprint of starch production by up to 40% and enhance starch properties for specific applications. **Green Applications:** Plant starch has diverse applications, including food stabilization, meat replacement, three-dimensional food printing, prebiotics, encapsulation, bioplastics, edible films, textiles, and wood adhesives. The market for starch-based products, particularly in food texturizers and plant-based meat alternatives, has grown significantly in recent years. **Conclusion:** The review underscores the importance of plant starch in the future circular economy, highlighting its versatility and sustainability. The detailed analysis of starch sources, extraction methods, and applications provides valuable insights for researchers and industrial stakeholders.The article reviews the extraction, modification, and green applications of plant starch, emphasizing its structure, properties, and industrial uses. Plant starch, primarily sourced from maize, rice, and potatoes, is a renewable resource with a global production exceeding 50 million tons annually. The review highlights the importance of starch in various industries, including food, pharmaceuticals, and bioplastics, due to its renewability, biodegradability, and biocompatibility. **Structure and Properties:** Starch is composed of two main components, amylose and amylopectin. Amylose, a linear polymer, accounts for 20-30% of starch and forms helical structures, contributing to thickening and gelling properties. Amylopectin, a branched polymer, makes up 70-80% of starch and enhances viscosity and texture. The structure of starch granules, influenced by the botanical source and processing methods, varies in size and shape, affecting their functionality. **Extraction:** Starch extraction involves isolating starch granules from plant tissues. Traditional wet milling achieves high purity (up to 99.5%), while enzymatic methods maintain higher structural integrity, crucial for pharmaceutical applications. Enzymatic extraction improves yield by up to 20%, reduces energy consumption by about 30%, and lowers wastewater production by up to 50% compared to conventional methods. **Modification Techniques:** Modification techniques include physical, enzymatic, and genetic methods. These techniques can reduce the carbon footprint of starch production by up to 40% and enhance starch properties for specific applications. **Green Applications:** Plant starch has diverse applications, including food stabilization, meat replacement, three-dimensional food printing, prebiotics, encapsulation, bioplastics, edible films, textiles, and wood adhesives. The market for starch-based products, particularly in food texturizers and plant-based meat alternatives, has grown significantly in recent years. **Conclusion:** The review underscores the importance of plant starch in the future circular economy, highlighting its versatility and sustainability. The detailed analysis of starch sources, extraction methods, and applications provides valuable insights for researchers and industrial stakeholders.