In the current study, gelatinized potato starch was modified by decanoyl chloride and curcumin via esterification and pH-driven method at two pH levels (pH 8 and 12), respectively, followed by precipitation and formation of anionic nanoparticles. The effects of modifications on the various properties of starch nanoparticles were investigated. A decrease in mean particle diameter and branching degree as well as an increase in product mass, fatty acid substitution degree (0.043 to 0.049), curcumin encapsulation efficiency (83.0 % to 86.7 %), and absolute zeta-potential value (-30.3 to -41.2 mV) were observed at pH 12 compared to pH 8. The starch esterification process was confirmed by FTIR and