Recent advances of films and coatings based on cassava, yam, and sweet potato starches

In recent years, interest has grown in developing films and coatings based on starches from roots and tubers such as cassava, sweet potato and yam for food packaging. Films and coatings obtained from these starches are usually transparent, flexible, biodegradable. However, they have limited mechanical and water vapor barrier properties; strategies such as starch modification, use of hydrophobic substances and fillers have been used to overcome these limitations. In addition, trends in the development of films and coatings from starches from these botanical sources have included the use of antimicrobial agents and pH indicators such as plant extracts and essential oils to inhibit the growth of microorganisms and determine food quality. This review focuses on the properties of films and coatings based on cassava, yam and sweet potato starches and their use as an ecological alternative for food preservation.