Corn starch is a carbohydrate extracted from corn kernels, consisting primarily of two components: amylose and amylopectin. Corn starch has a wide range of applications in the food industry, serving as a thickener, stabilizer, and binder. It is also used in the production of biofuels and bioplastics, and exhibits antibacterial activity against S. aureus (MIC = 64 mg/L).