Role of additives in starch-based edible films and coating: A review with current knowledge

Majeed, Toiba; Dar, Aamir Hussain; Pandey, Vinay Kumar; Dash, Kshirod Kumar; Srivastava, Shivangi; Shams, Rafeeya; Jeevarathinam, G.; Singh, Punit; Echegaray, Noemí; Pandiselvam, R.

doi:10.1016/j.porgcoat.2023.107597

Cited by 27 publications

(14 citation statements)

References 98 publications

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“…53 This results in lms with enhanced exibility and reduced brittleness. 54 The sorbitol extracted from sweet potato starch, rich starch etc., will provide better water solubility, lower the oxygen permeability, increase water-vapour permeability (WVP), enhance exibility and decrease the moisture content of the lm. 55 Proteins, which are amino acids linked by peptide bonds, have good mechanical and physical properties and are good raw materials for food coatings.…”

Section: Edible Packagingmentioning

confidence: 99%

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Transitioning of petroleum-based plastic food packaging to sustainable bio-based alternatives

Yin,

Woo

2024

Sustainable Food Technol.

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Section: Edible Packagingmentioning

confidence: 99%

“…53 This results in films with enhanced flexibility and reduced brittleness. 54 The sorbitol extracted from sweet potato starch, rich starch etc. , will provide better water solubility, lower the oxygen permeability, increase water-vapour permeability (WVP), enhance flexibility and decrease the moisture content of the film.…”

Section: Packaging Function Typesmentioning

confidence: 99%

Transitioning of petroleum-based plastic food packaging to sustainable bio-based alternatives

Yin,

Woo

2024

Sustainable Food Technol.

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“…Water is an excellent starch plasticizer but, when removed, films become brittle; therefore, other plasticizers are needed [42]. Common plasticizers in polymeric films include sugars (glucose and sucrose), polyols (glycerol, PEGs, sorbitol, and mannitol), and lipids (phospholipids and fatty acids) [13].…”

Section: Plasticizersmentioning

confidence: 99%

“…In the packaging sector, thermoplastic starch (TPS)-based films not only match the properties shown by conventional petroleum-based polymer films, but in some cases, they show a superior capacity to form colorless, tasteless, and translucent layers [13] as well as having excellent gas barrier properties against oxygen and carbon dioxide [14]. TPS can Starch is a natural biopolymer extracted from conventional botanical sources such as potatoes, rice, or corn, but can also be extracted from non-conventional resources including roots, skins, and pits from vegetables and fruits, most of which are discarded and thrown away.…”

Section: Introductionmentioning

confidence: 99%

“…In the packaging sector, thermoplastic starch (TPS)-based films not only match the properties shown by conventional petroleum-based polymer films, but in some cases, they show a superior capacity to form colorless, tasteless, and translucent layers [13] as well as having excellent gas barrier properties against oxygen and carbon dioxide [14]. TPS can be obtained through two methods: the casting solution method and the extrusion process.…”

Section: Introductionmentioning

confidence: 99%

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A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging

Muñoz-Gimena,

Oliver-Cuenca,

Peponi

et al. 2023

Polymers

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The research of starch as a matrix material for manufacturing biodegradable films has been gaining popularity in recent years, indicating its potential and possible limitations. To compete with conventional petroleum-based plastics, an enhancement of their low resistance to water and limited mechanical properties is essential. This review aims to discuss the various types of nanofillers and additives that have been used in plasticized starch films including nanoclays (montmorillonite, halloysite, kaolinite, etc.), poly-saccharide nanofillers (cellulose, starch, chitin, and chitosan nanomaterials), metal oxides (titanium dioxide, zinc oxide, zirconium oxide, etc.), and essential oils (carvacrol, eugenol, cinnamic acid). These reinforcements are frequently used to enhance several physical characteristics including mechanical properties, thermal stability, moisture resistance, oxygen barrier capabilities, and biodegradation rate, providing antimicrobial and antioxidant properties. This paper will provide an overview of the development of starch-based nanocomposite films and coatings applied in food packaging systems through the application of reinforcements and additives.

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Role of Varieties of Starch in the Development of Edible Films—A Review

Naveen,

Loganathan

2023

Starch Stärke

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Starch, a stored form of energy in plants, plays an important role in the human diet as it is a vital source of carbohydrate. The classification of starch based on its botanical origin as cereal starch, tuber starch, and millet starch gives a new dimension to starch classification. The starches generally have an amylose (AM) content of 20–30%, amylopectin (AP) of 70–80% and gelatinization temperature of 60–95°C. Conventionally, starch is used in the food industry as a thickening agent and flavor enhancer in soups, sauces, bakery, and confectionery products. But, the less explored area is its utilization in the manufacture of edible films. Starch, due to its plasticizing effect, gelatinization, and pasting property produces film with desirable tensile strength (TS), elongation at break (EAB), and water vapor permeability (WVP). Starch films are not only biodegradable and renewable, but also possess excellent barrier properties. These films produced by wet and dry processing techniques can be used to package confectioneries, meat, sea foods, fruits, and vegetables. In the recent times, superhydrophobic, active, and agro‐waste based edible films have gained industrial importance.

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Role of additives in starch-based edible films and coating: A review with current knowledge

Cited by 27 publications

References 98 publications

Transitioning of petroleum-based plastic food packaging to sustainable bio-based alternatives

Transitioning of petroleum-based plastic food packaging to sustainable bio-based alternatives

A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging

Role of Varieties of Starch in the Development of Edible Films—A Review

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