Progress in Starch-Based Materials for Food Packaging Applications

García-Guzmán, Lucia; Cabrera‐Barjas, Gustavo; Soria-Hernández, Cintya G.; Castaño, Johanna; Guadarrama-Lezama, A. Y.; Rodríguez-Llamazares, Saddys

doi:10.3390/polysaccharides3010007

Cited by 71 publications

(42 citation statements)

References 323 publications

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“…When preparing starch-based biodegradable packaging materials, the retrogradation of starch can lead to poor mechanical properties of the prepared packaging material. Moreover, the high hydrophilicity of starch can limit its use in practical production [ 34 ]. In order to improve the functional properties of starch-based packaging materials, additives such as crosslinkers and plasticisers are usually added during the preparation process to make them meet the requirements of food packaging materials.…”

Section: Types Of Bio-based Materialsmentioning

confidence: 99%

Recent Advances in Bio-Based Smart Active Packaging Materials

Song

Qian

Lan

et al. 2022

Foods

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The shortage of oil resources is currently a global problem. The use of renewable resources instead of non-renewable ones has become a hot topic of research in the eyes of scientists. In the food industry, there is a lot of interest in bio-based smart active packaging that meets the concept of sustainability and ensures safety. The packaging has antibacterial and antioxidant properties that extend the shelf life of food. Its ability to monitor the freshness of food in real time is also beneficial to consumers’ judgement of food safety. This paper summarises the main raw materials for the preparation of bio-based smart active packaging, including proteins, polysaccharides and composite materials. The current status of the preparation method of bio-based smart active packaging and its application in food preservation is summarised. The future development trend in the field of food packaging is foreseen, so as to provide a reference for the improvement of bio-based smart active packaging materials.

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Section: Types Of Bio-based Materialsmentioning

confidence: 99%

Recent Advances in Bio-Based Smart Active Packaging Materials

Song

Qian

Lan

et al. 2022

Foods

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“…However, the use of these low-value products into biobased products with economic value is of particular interest. Although starch is a prominent and sustainable source for producing biodegradable food packaging materials [ 145 , 146 ], starch-based films have poor mechanical qualities and high stiffness, limiting their applicability in material engineering [ 147 , 148 ]. Blending starch with other biopolymers such as chitosan [ 149 ], gelatin [ 150 ], polyvinyl alcohol [ 149 ], amongst many others, the strength-supporting framework has been investigated to compensate for the starch-based films’ weak mechanical characteristics.…”

Section: Recent Trends Of Starch As Biopolymermentioning

confidence: 99%

Valorization of Starch to Biobased Materials: A Review

et al. 2022

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Many concerns are being expressed about the biodegradability, biocompatibility, and long-term viability of polymer-based substances. This prompted the quest for an alternative source of material that could be utilized for various purposes. Starch is widely used as a thickener, emulsifier, and binder in many food and non-food sectors, but research focuses on increasing its application beyond these areas. Due to its biodegradability, low cost, renewability, and abundance, starch is considered a “green path” raw material for generating porous substances such as aerogels, biofoams, and bioplastics, which have sparked an academic interest. Existing research has focused on strategies for developing biomaterials from organic polymers (e.g., cellulose), but there has been little research on its polysaccharide counterpart (starch). This review paper highlighted the structure of starch, the context of amylose and amylopectin, and the extraction and modification of starch with their processes and limitations. Moreover, this paper describes nanofillers, intelligent pH-sensitive films, biofoams, aerogels of various types, bioplastics, and their precursors, including drying and manufacturing. The perspectives reveal the great potential of starch-based biomaterials in food, pharmaceuticals, biomedicine, and non-food applications.

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“…Citric acid has the possibility to react with two or more of the hydroxyl groups present in the starch. One good reason for using citric acid as a cross-linker is due to the fact that the unreacted citric acid (CA) is considered nutritionally harmless and may also act as a plasticizer for starch [24][25][26].…”

Section: Introductionmentioning

confidence: 99%

Crosslinking of Starch Using Citric Acid

Gerezgiher

Szabó

2022

J. Phys.: Conf. Ser.

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With a purpose of improving mainly the water resistivity and related physical and mechanical property of starch biopolymer, citric acid was used to modify the chemical structure of starch by crosslinking the polymer chains. Corn starch films were produced first dispersing 4% (w/w) starch in water, adding glycerol (36% of the weight of starch) and citric acid (20% of the weight starch) successively allowing them to react at different pH. Water absorption, FTIR, DMA, DSC and SEM tests were done to characterize the thin film samples. Results showed that availability of glycerol is a critical factor for the crosslinking and plasticity property of the film. Samples prepared with citric acid crosslinked starch without the inclusion of glycerol were brittle and has easily disintegrated in water as crystals. The crosslinking reaction done under acidic condition was found more effective than the other reactions. Generally, citric acid has effectively crosslinked corn starch polymer molecules reducing the amount of hydroxyl group in their structure. As a result improvement in the water resistant is observed.

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Progress in Starch-Based Materials for Food Packaging Applications

Cited by 71 publications

References 323 publications

Recent Advances in Bio-Based Smart Active Packaging Materials

Recent Advances in Bio-Based Smart Active Packaging Materials

Valorization of Starch to Biobased Materials: A Review

Crosslinking of Starch Using Citric Acid

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