Emerging starch composite nanofibrous films for food packaging: Facile construction, hydrophobic property, and antibacterial activity enhancement

Physical Properties of Thermoplastic Cornstarch/Hibiscus sabdariffa Fiber Obtained by Evaporation Casting

“…[8][9][10][11] It has been found to improve the tensile mechanical properties of biopolymeric starch films mixed with chitosan, cellulose, and other synthetic and natural materials. [9,[12][13][14][15] In addition, it has even been found that using starch nanoparticles improve the properties of the starch itself. [16] Obtaining composite materials from thermoplastic cornstarch reinforced with cellulose fibers through the compression molding technique has also been investigated, with study results verifying the interaction between natural fibers and the starch matrix.…”

Cross-linking electrospinning

“…85 Because both PVA and HEC contain a large number of hydroxyl groups, the cross-linking reaction is mainly the aldol condensation. Similarly, the cross-linking reaction of e-spun nanofibers of individual dextran, 86 starch, 87,88 and PVA/starch mixture 89 is also dominated by aldol condensation. Another type of polysaccharide, CS, contains a large number of amino groups, which can undergo a Schiff base reaction with the aldehyde groups on GA.…”

“…Recently, Zhu et al 88 and Liu et al 89 both developed starch fiber films and significantly improved their water resistance and mechanical properties through GA vapor cross-linking, meeting the conditions for use as food packaging membranes. Especially, the composite fiber membrane prepared by e-spinning of a mixture of starch, PVA, and silver sodium zirconium phosphate (Ag-ZrP) exhibited antibacterial capability due to the presence of Ag-ZrP.…”

Improvement of Hydrophobicity and Gas Permeability of the Polyvinyl Alcohol Film Utilizing Monoglyceride Coating and Diatomaceous Earth Filling and Its Application to Fresh-Cut Mango

“…The global demand for fresh-cut fruits and vegetables has increased significantly due to their rich source of nutrients, vitamins, dietary fibers, and low-calorie content. However, current packaging films have the drawbacks of high water sensitivity and low gas permeability, which limit their widespread use in food packaging. , Polyvinyl alcohol (PVA), a highly polar and water-soluble synthetic polymer, can be used as a component by blending with other natural polymers to fabricate composite films, such as PVA/cellulose, PVA/chitosan, PVA/starch, and PVA/protein. − However, pure PVA film exhibits high water absorption due to the hydroxyl groups in the side chain of PVA, resulting in low water resistance and poor tensile tear strength, which limits its large-scale application in packaging films. Various efforts have been made to address these issues through physical blending and chemical grafting, but the hydrophobicity and barrier properties still need to be improved .…”