Active packaging systems come under novel techniques and are creating demands in food packaging aspects. They are specially designed for food products where shelf life is a key driving factor. Their wide range of functionality preserves the color, texture, smell, and taste of the food item retaining their freshness and edibility for longer than any other methods available on market. An active ingredient in packaging systems enables efficient consumable quality which resulted in reduced complaints from consumers. However, techniques must be inexpensive and environment-friendly. The use of biodegradable packaging systems reinforced by exploiting natural compounds forms the latest trend to attract consumer demand in substituting synthetic preservatives in foods that can protect against food spoilage. Natural extracts have gained commercial importance in active packaging nowadays for the delivery of safe and high-quality foods that are being employed in both fresh and processed produce. Development and use of innovative active packaging systems in varied forms are expected to increase in the future for food safety, quality, and stability. The review overviews the beneficial effects of plant acquired components in modulating product quality in packaged form for commercial aspects in the market.
This study modified potato starches using hydrothermal treatment, i.e., annealing (ANN) and heatmoisture treatment (HMT). ANN in the ratio (1:2) of potato starch and water at 60 °C is performed for a day. For HMT, native starch is exposed to 110 °C maintained at 20% moisture content (M.C.) for 8 h. Potato bio-films (native and modified) are prepared by solution casting method using glycerol as a plasticizer. The properties of native and modified starches along with developed films are evaluated. HMT-modified starches showed lower solubility (10.5%), lower swelling power (21.2 g g −1 ), lower freeze-thaw stability, and exhibited non-Newtonian fluid behavior. Films produced from HMT starch have decreased solubility (13.57%), WVP (0.20 g mm m −2 h −1 kPa −1 ), and enhanced mechanical properties (7.62 MPa tensile strength, elongation of 11.36%, and seal strength 4.06 MPa) compared to annealed and native starch films. ANN starch increased the elongation (9.36%) with lower solubility (17.31%) and WVP (0.65 g mm m −2 h −1 kPa −1 ) of the starch films compared to the native starch. Also, the result shows that the potato starch-based films biodegraded within 15 days. The developed biodegradable packaging films could meet various packaging requirements using physically modified potato starch which has better film forming properties and is also eco-friendly.
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