Application of Edible and Biodegradable Starch Films in Food Packaging: A review

• Main Authors: R Fattahi, A Bahrami
• Format: Article
• Language: English
• Published: Babol University of Medical Sciences 2018-03-01
• Series: Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul
• Subjects: Biopolymer; Starch Films; Casting method
• Online Access: http://jbums.org/browse.php?a_code=A-10-3250-2&slc_lang=en&sid=1

Background: The accumulation of petroleum based plastics, mainly from food packaging, is causing a serious environmental problem. For this reason the efforts of researchers to develop of biodegradable films and coatings increased. The biopolymers used as raw material to prepare edible films should be renewable, abundant and low-cost. This review summarizes the advances starch-based films and coatings for food packaging. Methods: In this study, scientific articles indexed in databases "Science Direct, Springer, Scopus" were studied using key words "biopolymer, Starch films and Casting method". Findings: Comparison between mechanical properties of films obtained from starch and stored starch show the effect of recrystallization process to increase rigidity and reduce the flexibility of the resulting film. To prevent this process and its effects on the resulting film can be adding other polymers to the starch matrix. Starch is suitable alternative to petroleum-based polymers. In order to improve the properties of films produced, a great number of compounds can be added to the matrix as well as various changes can be made during processing. Conclusion: When the conditions are optimized, the gained films are transparent, odorless, tasteless, and colorless, with good mechanical, barrier, and optical properties.