Research progress of starch-based biodegradable materials: a review

Yu, Xuepeng; Chen, Long; Jin, Zhengyu; Jiao, Aiquan

doi:10.1007/s10853-021-06063-1

Cited by 67 publications

(48 citation statements)

References 135 publications

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“…[ 57 ] The composite coatings are the recovering material produced by different macromolecules combination, which is in general between proteins or polysaccharides, and lipids. [ 18,58,59 ]…”

Section: Types Of Starch‐based Coatings and Their Application In Foodsmentioning

confidence: 99%

“…By means of compounding or blending different natural polymers to form starch‐based natural polymer composites, the processing properties of starch‐based materials can be improved. [ 18,60 ]…”

Section: Types Of Starch‐based Coatings and Their Application In Foodsmentioning

confidence: 99%

“…coatings are the recovering material produced by different macromolecules combination, which is in general between proteins or polysaccharides, and lipids. [18,58,59] The purpose of making these composite coatings is to be able to combine the advantages of each macromolecule and develop a material that presents the necessary properties for a given application. Coatings produced with a single material tend to present some good properties but to fail in others.…”

Section: Mango/dippingmentioning

confidence: 99%

“…[12][13][14][15][16] In the literature, some reviews have analyzed the use of SC. In this way, Versino et al, [9] Shah et al, [17] and Yu et al [18] reviewed the literature related to the production and characterization of edible films and SC. However, these reviews were preferentially addressed to analyze the starch-based films instead of SC.…”

Section: Introductionmentioning

confidence: 99%

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Starch‐Based Coatings for Food Preservation: A Review

2022

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Starch‐based coatings (SC) are materials used to extend the shelf life and preserve the quality of foods during storage. Several approaches such as panning, fluidized bed, dipping, and spraying can be used to apply SC on foods. In general, SC are produced using gelatinized starch in water, in the presence of plasticizers, however, mixtures of starches with other macromolecules such as carbohydrates, proteins, and lipids also have been investigated aiming to manufacture SC with improved physicochemical properties. Recently, SC containing antioxidant and antimicrobial compounds have been used to reduce lipid oxidation, ripening, and microbial growth in foods. This review article focuses on the analysis of the state of the art available in the 10 last years and is related to the production and food application of SC. It is expected that this review can elucidate the recent trends of SC, encouraging future studies to expand the production and application of SC in the food sector.

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Section: Types Of Starch‐based Coatings and Their Application In Foodsmentioning

confidence: 99%

Section: Types Of Starch‐based Coatings and Their Application In Foodsmentioning

confidence: 99%

Section: Mango/dippingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Starch‐Based Coatings for Food Preservation: A Review

2022

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“…Starch is widely used because of its relative cheapness, abundance, biodegradability, and renewability [73]. In nature, starch molecules are packed into small granules (around 1 to 20 µm) that consist of amylose and amylopectin molecules organized into concentric amorphous and crystalline rings [74].…”

Section: Starchmentioning

confidence: 99%

Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials

et al. 2021

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Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.

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