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Recent development in ozone-based starch modification: From generation methods to film applications.

Shuangjing Lang¹, Chunguang Sui², Lidong Wang³

¹College of Life Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.

International Journal of Biological Macromolecules

|April 4, 2025

Summary

Ozone treatment enhances starch properties, overcoming limitations for biodegradable food packaging. This eco-friendly method improves starch functionality and stability for advanced material applications.

Keywords:

Functional properties Ozone Packaging films Physicochemical properties Starch structural modification

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Area of Science:

Food Science and Technology
Materials Science
Green Chemistry

Background:

Starch has vast food industry potential but suffers from limitations like instability and insolubility.
These limitations restrict its use in applications such as biodegradable food packaging films.

Purpose of the Study:

To review the application of ozonation as an eco-friendly technique to modify starch.
To explore how ozone treatment enhances starch properties for biodegradable packaging.

Main Methods:

Review of studies utilizing gaseous and aqueous ozone for starch modification.
Analysis of various ozone generation methods (corona discharge, dielectric barrier discharge, microwave UV).
Examination of the impact of ozonation on starch structure and physicochemical properties.

Main Results:

Ozonation introduces carbonyl and carboxyl groups, cleaves glycosidic bonds, improving starch functionality.
Ozone treatment enhances freeze-thaw stability, shear resistance, solubility, and viscosity.
Modified starch exhibits improved mechanical and barrier properties suitable for packaging films.

Conclusions:

Ozonation is a viable eco-friendly method to overcome starch limitations for food packaging.
Further research is needed to optimize ozone generation and scale up industrial processes for sustainable packaging.