Recent advances in modified starch based biodegradable food packaging: A review

Area of Science:

• Materials Science
• Polymer Science
• Food Science

Background:

• Native starch (NS) is abundant, inexpensive, and film-forming, making it suitable for food packaging.
• However, NS's high moisture sensitivity and hydrophilic nature limit its application.
• Modifying NS into resistant starch (RS) enhances film-forming capabilities and expands starch's use in packaging.

Purpose of the Study:

• To review the significance of resistant starch (RS) as a preferred polymer for biodegradable food packaging.
• To highlight RS types and modification methods for developing RS from native starch (NS).

Main Methods:

• Review of existing literature on native starch (NS) and resistant starch (RS) modification.
• Analysis of blending NS/RS with other biopolymers (guar, konjac glucomannan, carrageenan, chitosan, xanthan gum, gelatin) and active ingredients (nanoparticles, plant extracts, essential oils).
• Evaluation of properties of hybrid RS-based active packaging, including water vapor permeability (WVP), gas transmission, antimicrobial activity, and mechanical properties.

Main Results:

• Modification of NS into RS improves film-forming characteristics and packaging applications.
• Hybrid RS-based packaging exhibits enhanced tensile strength, water resistance, and thermal properties.
• Blended RS packaging shows reduced water vapor permeability (WVP) and low gas transmission with enhanced antimicrobial activity.

Conclusions:

• Resistant starch (RS) demonstrates superior film-forming ability and stability compared to native starch (NS).
• RS is a suitable polymer of choice for formulating advanced biodegradable food packaging.
• Hybrid RS-based active packaging offers improved performance and functionality for food preservation.