Design of Polymeric Films for Antioxidant Active Food Packaging

Biodegradable TPS/PBAT Blown Films with Ascorbyl Palmitate and Sodium Ascorbyl Phosphate as Antioxidant Packaging

The development of biodegradable active packaging is a relevant topic demanding the development of film properties, biodegradability, and the potential to preserve food quality. This study aimed to develop thermoplastic starch (TPS) blended with polybutylene adipate-co-terephthalate (PBAT) films via blown-film extrusion containing ascorbyl palmitate (AP) and sodium ascorbyl phosphate (SAP) as antioxidants. The morphology, mechanism, and barrier and antioxidant properties of the films were analyzed to determine the presence of AP, SAP, and their interaction effect on the film properties. SEM showed that increasing AP and SAP content increased fibrous-like morphology, improving the TPS dispersion. AP slightly decreased mechanical properties, while SAP increased the tensile properties and seal strength of the films. All of the YM values were increased by adding AP and SAP content. The addition of AP and SAP content enhanced the interaction with TPS/PBAT networks due to increasing C-O stretching of ester bonds, compatibility, and hydrophobicity of the polymer. Both water vapor and the oxygen barrier were insignificantly affected by AP and SAP up to 1%, while the permeabilities greatly increased at higher AP and SAP contents due to non-homogeneous and void spaces between the film matrix. TPS/PBAT containing AP and SAP (≥0.5%) effectively enhanced antioxidant capacity in 95% ethanol as a food simulant and reduced the UV light transmission of the films. Finding, the interaction between AP, SAP, and TPS/PBAT matrices effectively changed the microstructures and properties as functionalized antioxidant biodegradable packaging.

Development of konjac glucomannan-based active-intelligent emulsion films loaded with different curcumin-metal chelates: Stability, antioxidant, fresh-keeping and freshness detection properties

The aim of this study was to develop konjac glucomannan (KGM)-based active-intelligent emulsion films loaded with different curcumin-metal chelates, where six types of films were prepared and their corresponding properties were investigated. The FTIR and XRD results showed that curcumin chelated with metal ions successfully. Moreover, curcumin-Ca chelate had the best thermal stability and antioxidant activity with the DPPH and ABTS radical-scavenging activity values of 38.28 % and 22.79 %, respectively. Furthermore, the results of microstructure and contact angle showed that chelation with metal ions improved the interfacial interactions between curcumin-metal chelates and film matrix. Interestingly, KGM-based active-intelligent emulsion films loaded with curcumin-Ca chelate (Type IV film) displayed the best thermal stability with the highest temperature of maximum weight loss at 380 °C, the best mechanical property, the highest total phenol content (17.31 mg gallic acid/g film), as well as the best antioxidant activity with DPPH and ABTS radical-scavenging activity values of 69.24 % and 58.66 %, respectively, and the best antibacterial activity. Consequently, Type IV film was used for the fresh-keeping and freshness detection of pork. The results showed that the pork packaged with Type IV film displayed excellent fresh-keeping properties, including reducing the increase rate of volatile basic nitrogen (TVB-N) and pH values and the decrease rate of hardness and elasticity of pork during storage time. Meanwhile, the color of Type IV film gradually changed from yellow to red. Therefore, this study suggested that KGM-based active-intelligent emulsion films have great potential application in the fresh-keeping and freshness detection of fresh meat.

Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish

The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated curcumin from Curcuma longa extract dissolved in citral. The impact of these active films on the preservation of salmon fillets quality and safety was studied by analyzing factors such as color parameters, sensory evaluation, lipid oxidation, and biogenic amines. Despite good active properties measured in vitro, both films harmed the sensory quality and color of salmon. However, the incorporation of active ingredients in biopolymer films has shown the potential to inhibit biogenic amine formation. The findings pave the way for future research to explore the synergistic effects of combining various natural extracts with active packaging films.

Recovery of green phenolic compounds from lignin-based source: Role of ferulic acid esterase towards waste valorization and bioeconomic perspectives

The production of chemicals/products so far relies on fossil-based resources with the creation of several environmental problems at the global level. In this situation, a sustainable and circular economy model is necessitated to mitigate global environmental issues. Production of biowaste from various processing industries also creates environmental issues which would be valorized for the production of industrially important reactive and bioactive compounds. Lignin acts as a vital part in biowaste composition which can be converted into a wide range of phenolic compounds. The phenolic compounds have attracted much attention, owing to their influence on diverse not only organoleptic parameters, such as taste or color, but also active agents for active packaging systems. Crop residues of varied groups, which are an affluent source of lignocellulosic biomass could serve as a renewable resource for the biosynthesis of ferulic acid (FA). FA is obtained by the FA esterase enzyme action, and it can be further converted into various tail end phenolic flavor green compounds like vanillin, vanillic acid and hydroxycinnamic acid. Lignin being renewable in nature, processing and management of biowastes towards sustainability is the need as far as the global industrial point is concerned. This review explores all the approaches for conversion of lignin into value-added phenolic compounds that could be included to packaging applications. These valorized products can exhibit the antioxidant, antimicrobial, cardioprotective, anti-inflammatory and anticancer properties, and due to these features can emerge to incorporate them into production of functional foods and be utilization of them at active food packaging application. These approaches would be an important step for utilization of the recovered bioactive compounds at the nutraceutical and food industrial sectors.

Electrospun nanofibers incorporating lactobionic acid as novel active packaging materials: biological activities and toxicological evaluation

In this study, lactobionic acid (LBA) was incorporated into poly(vinyl alcohol) (PVA) and poly(ε-caprolactone) (PCL) by electrospinning. The antimicrobial effects of the nanofibers were tested using the agar diffusion method. Only the PVA formulations showed antimicrobial activity against Staphylococcus aureus. The PVA and PCL nanofibers containing LBA showed antioxidant activity ranging from 690.33 to 798.67 µM TEAC when tested by the ABTS method. The characterization of nanofibers was performed by scanning electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, and mechanical analysis. The nanofibers showed a uniform morphology and their average diameters ranged from 295.5 to 2778.2 nm. The LBA addition induced a decrease in the enthalpy of fusion (ΔHm) of PVA and PCL nanofibers, while the Young's modulus was reduced from 20 to 10 MPa in PCL and PCL-LBA nanofibers, respectively. No relevant differences were observed between the FTIR spectra of the control nanofibers and the nanofibers containing LBA. All nanofibers presented hemolysis rate below 2%, thus can be considered as non-hemolytic materials. Further toxicological assessment was performed with the selected formulation PVA10 + LBA. The evaluations by mutagenicity assay, cell survival measurement, cell viability analysis and agar diffusion cytotoxicity test indicated that there are no significant toxic effects. Electrospun nanofibers PVA-LBA and PCL-LBA were successfully produced, showing good thermal and mechanical properties and non-toxic effects. Furthermore, the nanofibers showed antimicrobial activity and antioxidant activity. The findings of this study indicate that PVA and PCL electrospun nanofibers incorporating LBA are promising for use in packaging applications.

Smart and UV-Resistant Edible Coating and Films Based on Alginate, Whey Protein, and Curcumin

In this work, smart edible coating and films with excellent UV barrier properties were prepared from alginate, whey protein isolate, and curcumin. The primary focus of this investigation centered on assessing the impact of whey protein and curcumin on the physical and functional properties of the alginate films. Whey protein reduced the film transparency while simultaneously enhancing the hydrophobicity and antioxidant properties of the alginate film. Curcumin imparted a yellow hue to the film, consequently decreasing the transparency of the film. It also substantially improved hydrophobicity, antioxidant activity, and UV-blocking efficiency within the films. Remarkably, curcumin demonstrated a significant reduction in the water vapor transmission rate of the film. For the preservation of apples, a higher concentration of curcumin was required, which effectively suppressed the respiration rate and moisture loss post-harvest, resulting in an extended shelf-life for the apples. As a result, the coated apples exhibited significantly reduced enzymatic browning and weight loss in comparison to their uncoated counterparts. Furthermore, these curcumin-containing films underwent a reversible color change from orange to red when exposed to ammonia vapor. This attribute highlights the potential of the developed coating and film as a smart, active food packaging solution, particularly for light-sensitive food products.

Laccase and dye-decolorizing peroxidase-modified lignin incorporated with keratin-based biodegradable film: An elucidation of structural characterization, antibacterial and antioxidant properties

Lignin valorization to produce functionalized materials is challenging. This study harnessed the versatile properties of lignin through a grafting reaction involving the aryl hydroxyl group of alkali lignin (AL) and enzymatically modified-alkali lignin (EMAL) using Bacillus ligninphilus-derived laccase (Lacc) L1 and C. seriivinvornas-derived dye-decolorizing peroxidase (DyP) with keratin (K) amide group. This reaction was executed utilizing an eco-friendly solvent with the aim of generating thin films. A thorough investigation was conducted, focusing on grafting AL and EMAL onto K. The incorporation of EMAL into the films enhanced tensile strength (TS) (14.8±1.8 MPa) and elongation at break (EAB) (23.7±0.3 %). Additionally, it enhanced thermal stability, suppressed the proliferation of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), and mitigated oxidative stress. This study introduces a novel approach for lignin valorization, offering the potential to tailor mechanical properties, antibacterial and antioxidant properties of the final material, making it sustainable substitute for petroleum-based products.

Boosting functional properties of active-CMC films reinforced with agricultural residues-derived cellulose nanofibres

The search for packaging alternatives that reduce the presence of non-biodegradable plastics in water is a focus of much research today. This fact, together with the increasing demand for active packaging capable of prolonging the shelf life of foodstuffs and the rise in the use of natural biopolymers such as cellulose, motivate the present work. This work evaluates CMC films loaded with gallic acid reinforced with (ligno)cellulose nanofibres from various agricultural residues as candidates for use in active food packaging. The first stage of the study involved the evaluation of different nanofibres as the reinforcing agent in CMC films. Increasing proportions of nanofibres (1, 3, 5 and 10% w/w) from horticultural residues (H) and nanofibres from vine shoots (V), containing residual lignin (LCNF) and without it (CNF), and obtained by mechanical (M) or chemical (T) pretreatment, were studied. The results of this first stage showed that the optimum reinforcement effect was obtained with 3% H-MCNF or 3% V-MCNF, where up to 391% and 286% improvement in tensile strength was achieved, respectively. These films offered slightly improved UV-light blocking ability (40-55% UV-barrier) and water vapor permeability (20-30% improvement) over CMC. Next, bioactive films were prepared by incorporating 5 and 10% wt of gallic acid (GA) over the optimised formulations. It was found that the joint addition of cellulose nanofibres and GA enhanced all functional properties of the films. Mechanical properties improved to 70%, WVP to 50% and UV light blocking ability to 70% due to the synergistic effect of nanofibres and GA. Finally, the bioactive films exhibited potent antioxidant activity, 60-70% in the DPPH assay and >99% in the ABTS assay and high antimicrobial capacity against S. aureus.

Design and application of self-healable polymeric films and coatings for smart food packaging

Smart packaging materials enable active control of parameters that potentially influence the quality of a packaged food product. One type of these that have attracted extensive interest is self-healable films and coatings, which show the elegant, autonomous crack repairing ability upon the presence of appropriate stimuli. They exhibit increased durability and effectively lengthen the usage lifespan of the package. Over the years, extensive efforts have been paid to the design and development of polymeric materials that show self-healing properties; however, till now most of the discussions focus on the design of self-healable hydrogels. Efforts devoted to delineating related advances in the context of polymeric films and coatings are scant, not to mention works reviewing the use of self-healable polymeric materials for smart food packaging. This article fills this gap by offering a review of not only the major strategies for fabrication of self-healable polymeric films and coatings but also the mechanisms of the self-healing process. It is hoped that this article cannot only provide a snapshot of the recent development of self-healable food packaging materials, but insights into the optimization and design of new polymeric films and coatings with self-healing properties can also be gained for future research.

Opportunities and Challenges for Lignin Valorization in Food Packaging, Antimicrobial, and Agricultural Applications

The exploration of renewable resources is essential to help transition toward a more sustainable materials economy. The valorization of lignin can be a key component of this transition. Lignin is an aromatic polymer that constitutes approximately one-third of the total lignocellulosic biomass and is isolated in huge quantities as a waste material of biofuel and paper production. About 98% of the 100 million tons of lignin produced each year is simply burned as low-value fuel, so this renewable polymer is widely available at very low cost. Lignin has valuable properties that make it a promising material for numerous applications, but it is far from being fully exploited. The aim of this Perspective is to highlight opportunities and challenges for the use of lignin-based materials in food packaging, antimicrobial, and agricultural applications. In the first part, the ongoing research and the possible future developments for the use of lignin as an additive to improve mechanical, gas and UV barrier, and antioxidant properties of food packaging items will be treated. Second, the application of lignin as an antimicrobial agent will be discussed to elaborate on the activity of lignin against bacteria, fungi, and viruses. Finally, the use of lignin in agriculture will be presented by focusing on the application of lignin as fertilizer.

Schiff base crosslinked gelatin-Spirulina platensis protein concentrate films with enhanced antioxidant activity

The aim of this work is to produce bioactive films suitable for aerobic packaging applications by combining the bioactivity of Spirulina platensis protein concentrate (PC; 1% and 2% w/w), the sustainable nature of bovine gelatin (Ge), and sodium alginate dialdehyde (ADA, 5% w/w) as Schiff base crosslinking agent. PC was obtained by an optimized acid-base extraction process and characterized. PC showed a dose-dependent radical scavenging activity (RSA; IC₅₀  = 24.3 mg/L) related to its high content of C-phycocyanin and total phenolic compounds (32.44 ± 1.37 mg gallic acid equivalents per gram of PC). As a general trend, crosslinking decreased the water solubility, improved mechanical properties, and helped improve RSA of Ge-ADA-PC films. Ge-5ADA-2PC film recorded best compromise between solubility (only 33.6%), high UV barrier (0.134% transmittance at 400 nm), reasonable extensibility (217.00 ± 2.34%), tensile strength (3.50 ± 0.43 MPa), water vapor permeability (2.00 ± 0.17 × 10^-12  kg·m/m² ·Pa·s), and RSA (44.70 ± 2.19%). Wrapping hake fillets in this filmdelayed lipid oxidation during storage under refrigerated conditions for 11 days, maintaining the thiobarbituric acid index below 0.5 mg malonaldehyde/kg muscle. Results suggest that Ge-ADA-PC films have potential as aerobic packaging materials for oxidation-sensitive food. PRACTICAL APPLICATION: The combination of gelatin, alginate dialdehyde and Spirulina platensis protein concentrate gave rise to fully biobased films with reduced water solubility and enhanced antioxidant activity, which were able to delay the secondary lipid oxidation of refrigerated seafood. This study also shows the potential of cyanobacteria as renewable resources of high-value ingredients for the design of active and intelligent aerobic packaging solutions.

Active Food Packaging Made of Biopolymer-Based Composites

Food packaging plays a vital role in protecting food products from environmental damage and preventing contamination from microorganisms. Conventional food packaging made of plastics produced from unrenewable fossil resources is hard to degrade and poses a negative impact on environmental sustainability. Natural biopolymers are attracting interest for reducing environmental problems to achieve a sustainable society, because of their abundance, biocompatibility, biodegradability, chemical stability, and non-toxicity. Active packaging systems composed of these biopolymers and biopolymer-based composites go beyond simply acting as a barrier to maintain food quality. This review provides a comprehensive overview of natural biopolymer materials used as matrices for food packaging. The antioxidant, water barrier, and oxygen barrier properties of these composites are compared and discussed. Furthermore, biopolymer-based composites integrated with antimicrobial agents-such as inorganic nanostructures and natural products-are reviewed, and the related mechanisms are discussed in terms of antimicrobial function. In summary, composites used for active food packaging systems can inhibit microbial growth and maintain food quality.

Developing Technology for the Production of Innovative Coatings with Antioxidant Properties for Packaging Fish Products

In this study, we investigated the effects of furcellaran−gelatine (FUR/GEL) coatings incorporated with herb extracts on the quality retention of carp fish during refrigeration. Nutmeg, rosemary, thyme, milfoil, marjoram, parsley, turmeric, basil and ginger were subjected to water and ethanol extraction methods (10% concentration of herbs). The water extractions of the rosemary and thyme (5%) were used for the further development of coatings due to their high 2,2-Diphenyl-1-picrylhydrazyl (DPPH: 85.49 and 83.28%) and Ferric Reducing Antioxidant Power Assay values (FRAP: 0.46 and 0.56 mM/L) (p < 0.05), respectively. A new, ready-to-cook product with the coatings (carp fillets) was evaluated regarding quality in terms of colour parameters, texture profile, water activity, Thiobarbituric Acid Reactive Substances (TBARSs) and sensory analyses during 12 days of storage at 4 °C. The results show that the colour of the carp fillets treated with the rosemary and thyme extracts became slightly darker and had a propensity towards redness and yellowness. In contrast to the control group, the carp fillets stored in the coatings with the rosemary extract effectively slowed the lipid oxidation processes. Therefore, the innovative coatings produced from carp processing waste may have high potential as components in convenience food products and could extend the shelf-life of carp fillets during refrigerated storage. However, further research is needed to assess the microbiological stability of the obtained food products.

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.

Multifunctional Smart Conducting Polymers–Silver Nanocomposites-Modified Biocellulose Fibers for Innovative Food Packaging Applications

In recent decades, food-packaging markets have attracted researchers' interest in many ways because such industries can directly affect human health. In this framework, the present study emphasizes the interesting and smart properties provided by new nanocomposites based on conducting polymers (CPs), silver nanoparticles (AgNPs), and cellulose fibers (CFs) and their possible applications as active food packaging. Polyaniline and poly(3,4-ethylenedioxythiophene) containing AgNPs were elaborated on via a simple one-step in situ chemical oxidative polymerization on CFs. Spectroscopic and microscopic characterization allowed a full discussion of the morphology and chemical structure of the nanocomposites and confirmed the successful polymerization of the monomer as well as the incorporation of AgNPs into the CP-based formulation. This study aims to demonstrate that it is possible to produce a highly efficient package with enhanced protective properties. Thus, the synthesized nanocomposites were tested as volatile organic compounds, sensors, and antibacterial and antioxidant agents. It is shown that the elaborated materials can, on the one hand, inhibit the development of biofilms and decrease the oxidation reaction rate of foodstuffs and, on the other hand, detect toxic gases generated by spoiled food. The presented method has unlocked massive opportunities for using such formulations as an interesting alternative for classical food containers. The smart and novel properties offered by the synthesized composites can be operated for future industrial applications to prevent any degradation of the packaged products by offering optimum protection and creating an atmosphere that can extend the shelf life of foodstuffs.

Characterization of antioxidant active biopolymer bilayer film based on gelatin-frankincense incorporated with ascorbic acid and Hyssopus officinalis essential oil

In this study, a bio-based bilayer edible film based on gelatin/frankincense, with the incorporation of different concentrations of Ascorbic acid (AA) (0, 1, 2%) into the inner layer (gelatin) and Hyssopus officinalis (HO) (0, 0.75, 1.5%) essential oil in the outer layer (frankincense) was prepared. A significant increase (p < 0.05) in b* and a remarkable decrease in whiteness and lightness of the films were seen via increasing the HO ascribed to the Total Phenolic Content of HO and non-enzymatic browning. Although there was a significant decrease (p < 0.05) in Tensile Strength with the addition of HO, Elongation at Break was increased significantly as a function of HO, which is correlated with a dense and compact network in SEM images. The maximum thickness of film emulsified with 1.5%HO + 2%AA ascribed to the accumulation of solid content. The improvement in Water Contact Angle (℃) and a reduction in Water Vapor Permeability (gr/s mPa) have occurred due to the hydrophobic nature of HO.

Design and Practical Considerations for Active Polymeric Films in Food Packaging

Polymeric films for active food packaging have been playing an important role in food preservation due to favorable properties including high structural flexibility and high property tunability. Over the years, different polymeric active packaging films have been developed. Many of them have found real applications in food production. This article reviews, using a practical perspective, the principles of designing polymeric active packaging films. Different factors to be considered during materials selection and film generation are delineated. Practical considerations for the use of the generated polymeric films in active food packaging are also discussed. It is hoped that this article cannot only present a snapshot of latest advances in the design and optimization of polymeric active food packaging films, but insights into film development to achieve more effective active food packaging can be attained for future research.

Fabrication of ZnO@Plant Polyphenols/Cellulose as Active Food Packaging and Its Enhanced Antibacterial Activity

To investigate the efficient use of bioresources and bioproducts, plant polyphenol (PPL) was extracted from larch bark and further applied to prepare ZnO@PPL/Cel with cellulose to examine its potential as an active package material. The structure and morphology were fully characterized by XRD, SEM, FTIR, XPS and Raman spectra. It was found that PPL is able to cover ZnO and form a coating layer. In addition, PPL cross-links with cellulose and makes ZnO distribute evenly on the cellulose fibers. Coating with PPL creates a pinecone-like morphology in ZnO, which is constructed by subunits of 50 nm ZnO slices. The interactions among ZnO, PPL and cellulose have been attributed to hydrogen bonding, which plays an important role in guiding the formation of composites. The antibacterial properties against Gram-negative Escherichia coli (E. coli) and Gram-positive Staphylococcus aureus (S. aureus) were tested by the inhibition zone method. Our composite ZnO@PPL/Cel has superior antibacterial activity compared to ZnO/Cel. The antibacterial mechanism has also been elaborated on. The low cost, simple preparation method and good performance of ZnO@PPL/Cel suggest the potential for it to be applied as active food packaging.

Edible Clusteroluminogenic Films Obtained from Starch of Different Botanical Origins for Food Packaging and Quality Management of Frozen Foods

Starch is a naturally occurring material showing high potential for use in food packaging because of its low cost, natural abundance and high biodegradability. Over the years, different starch-based packaging films have been developed, but the impact of botanical sources on film performance has rarely been exploited. Efforts devoted to exploiting the role played by the clusteroluminescence of starch in food packaging are also lacking. This study fills these gaps by comparing the properties of edible starch films generated from different botanical sources (including water chestnuts, maize and potatoes) in food packaging. Such films are produced by solution casting. They are highly homogeneous, with a thickness of 55–65 μm. Variations in the botanical sources of starch have no significant impact on the color parameters (including L*, a* and b*) and morphological features of the films but affect the water vapor permeability, maximum tensile strength and elongation at break. Starch films from water chestnut show the highest percentage of transmittance, whereas those from potatoes are the opaquest. No observable change in the intensity of clusteroluminescence occurs when a packaging bag generated from starch is used to package fresh or frozen chicken breast meat; however, a remarkable decline in the intensity of luminescence is noted when the frozen meat is thawed inside the bag. Our results reveal the impact of starch sources on the performance of starch films in food packaging and demonstrate the possibility of using the clusteroluminescence of starch as an indicator to reveal the state of packaged frozen food.

Bioactive Films Based on Starch from White, Red, and Black Rice to Food Application

Packages from renewable sources have been the focus of many studies, due to the consumer needs for high-quality food, environmental concern related to the inadequate discard of packaging, low percentage of packaging recycling, and starch application by a viable method. Thus, this work aimed to develop bioactive packages based on white, red, and black rice starch and analyze the influence of macromolecule and plasticizer type, even its blends, on the characteristics of films. Films were characterized by color, opacity, thickness, water solubility, water vapor permeability, and bioactive properties. The use of rice starch in the development of edible and/or biodegradable films was feasible, with all the formulations tested presenting a homogeneous matrix and the films obtained varying in hue, to the naked eye, as a function of the starch used. Variation of the type of starch and plasticizer, as well as the concentrations of the same, resulted in films with differences in all studied properties. Films prepared with 5% of starch and 30% of sorbitol showed phenolic compounds and antioxidant capacity, using the DPPH and ABTS methods, indicating that these can be considered bioactive packages and also suitable for food application.