Structural and mechanical properties of edible films from composite mixtures of starch, dextrin and different types of chemically modified starch

A comprehensive review on starch-based sustainable edible films loaded with bioactive components for food packaging

Biopolymers like starch, a renewable and widely available resource, are increasingly being used to fabricate the films for eco-friendly packaging solutions. Starch-based edible films offer significant advantages for food packaging, including biodegradability and the ability to extend shelf life. However, they also present challenges such as moisture sensitivity and limited barrier properties compared to synthetic materials. These limitations can be mitigated by incorporating bioactive components, such as antimicrobial agents or antioxidants, which enhance the film's resistance to moisture and improve its barrier properties, making it a more viable option for food packaging. This review explores the emerging field of starch-based sustainable edible films enhanced with bioactive components for food packaging applications. It delves into fabrication techniques, structural properties, and functional attributes, highlighting the potential of these innovative films to reduce environmental impact and preserve food quality. Key topics discussed include sustainability issues, processing methods, performance characteristics, and potential applications in the food industry. The review provides a comprehensive overview of current research and developments in starch-based edible films, presenting them as promising alternatives to conventional food packaging that can help reduce plastic waste and environmental impact.

Effects of primary, secondary and tertiary structures on functional properties of thermoplastic starch biopolymer blend films

To better understand the correlation between structure and properties in thermoplastic starch biopolymer blend films, the effects of amylose content, chain length distribution of amylopectin and molecular orientation of thermoplastic sweet potato starch (TSPS) and thermoplastic pea starch (TPES) on microstructure and functional properties of thermoplastic starch biopolymer blend films were studied. After thermoplastic extrusion, the amylose contents of TSPS and TPES decreased by 16.10 % and 13.13 %, respectively. The proportion of the chains with the degree of polymerization between 9 and 24 of amylopectin in TSPS and TPES increased from 67.61 % to 69.50 %, and from 69.51 % to 71.06 %, respectively. As a result, the degree of crystallinity and molecular orientation of TSPS and TPES films increased as compared to sweet potato starch and pea starch films. The thermoplastic starch biopolymer blend films possessed a more homogeneous and compacter network. The tensile strength and water resistance of thermoplastic starch biopolymer blend films increased significantly, whereas thickness and elongation at break of thermoplastic starch biopolymer blend films decreased significantly.

Study of Candelilla Wax Concentrations on the Physical Properties of Edible Nanocoatings as a Function of Support Polysaccharides

Solid lipid nanoparticles (SLN) based on candelilla wax were prepared using the hot homogenization technique. The resulting suspension had monomodal behavior with a particle size of 809-885 nm; polydispersity index < 0.31, and zeta potential of -3.5 mV 5 weeks after monitoring. The films were prepared with SLN concentrations of 20 and 60 g/L, each with a plasticizer concentration of 10 and 30 g/L; the polysaccharide stabilizers used were either xanthan gum (XG) or carboxymethyl cellulose (CMC) at 3 g/L. The effects of temperature, film composition, and relative humidity on the microstructural, thermal, mechanical, and optical properties, as well as the water vapor barrier, were evaluated. Higher amounts of SLN and plasticizer gave the films greater strength and flexibility due to the influence of temperature and relative humidity. The water vapor permeability (WVP) was lower when 60 g/L of SLN was added to the films. The arrangement of the SLN in the polymeric networks showed changes in the distribution as a function of the concentrations of the SLN and plasticizer. The total color difference (ΔE) was greater when the content of the SLN was increased, with values of 3.34-7.93. Thermal analysis showed an increase in the melting temperature when a higher SLN content was used, whereas a higher plasticizer content reduced it. Edible films with the most appropriate physical properties for the packaging, shelf-life extension, and improved quality conservation of fresh foods were those made with 20 g/L of SLN, 30 g/L of glycerol, and 3 g/L of XG.

Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review

At present, the research and innovation of packaging materials are in a period of rapid development. Starch, a sustainable, low-cost, and abundant polymer, can develop environmentally friendly packaging alternatives, and it possesses outstanding degradability and reproducibility in terms of improving environmental issues and reducing oil resources. However, performance limitations, such as less mechanical strength and lower barrier properties, limit the application of starch in the packaging industry. The properties of starch-based films can be improved by modifying starch, adding reinforcing groups, or blending with other polymers. It is of significance to study starch as an active and intelligent packaging option for prolonging shelf life and monitoring the extent of food deterioration. This paper reviews the development of starch-based films, the current methods to enhance the mechanical and barrier properties of starch-based films, and the latest progress in starch-based activity, intelligent packaging, and food applications. The potential challenges and future development directions of starch-based films in the food industry are also discussed.