Application of Edible and Biodegradable Starch-Based Films in Food Packaging: A Systematic Review and Meta-Analysis

Sadeghizadeh‐Yazdi, Jalal; Habibi, M B; Kamali, Ali Akbar; Banaei, Mahdi

doi:10.12944/crnfsj.7.3.03

Cited by 53 publications

(32 citation statements)

References 30 publications

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“…In relation to the food industry, the crystalline cellulose could afford a mechanical strength to the material, whereas the amorphous cellulose might increase the viscoelastic properties of the product (Mazeau & Rinaudo, 2004). In fact, food‐derived fibers with a high mechanical strength could be preferred for the purpose of packing to make edible and biodegradable food films (Sadeghizadeh‐Yazdi, Habibi, Kamali, & Banaei, 2019).…”

Section: Resultsmentioning

confidence: 99%

Effect of extraction methods on the physicochemical, structural, functional, and antioxidant properties of the dietary fiber concentrates from male date palm flowers

et al. 2020

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The current study evaluates the effect of both aqueous and alkaline extraction methods on the physicochemical, structural, functional, and antioxidant properties of dietary fibers (DF) from male date palm flowers (MDPF). The DF extracted by the alkali treatment (ADF) display a higher DF content as well as lower protein and lipid content than the DF resulting from watery extraction (WDF). The scanning electron microscopy, the Fourier‐transform infrared spectroscopy, and the X‐ray diffraction show that the alkaline treatment contributes to a slight modification of the structural characteristics of ADF leading to better purity and functional properties. The oil holding capacity and the antioxidant activity of ADF have improved compared to the WDF, which makes this concentrate a promoting functional ingredient and a natural antioxidant. Therefore, these findings confirm the wealth of both concentrates in DF, especially ADF, as well as their potential of functional and antioxidant properties, which emphasize their suitability to be used in food applications as functional ingredients. Practical applications Nowadays, studies on the extraction of DF from vegetable waste are of considerable interest in the face of the rising global demand for dietetic food. The male date palm flowers (MDPF), an agricultural waste generated during the period of pollination, are valuable natural sources of DF and antioxidants. The insoluble DF of MDPF could be essential in a balanced diet as they could fight against obesity by creating a feeling of satiety. The presence of antioxidants, which are known for preventing or slowing cell damage caused by free radicals, could contribute to the improvement of the antioxidant properties of the formulated food. The functional properties of DF concentrates from MDPF are able to solve the technical problems of agri‐food industries when used as food ingredients. The use of DF from MDPF, consequently, contributes to the minimization of waste and provides value addition to the by‐product considered as waste in agricultural processing.

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Section: Resultsmentioning

confidence: 99%

Effect of extraction methods on the physicochemical, structural, functional, and antioxidant properties of the dietary fiber concentrates from male date palm flowers

et al. 2020

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“…Therefore it is a very interesting and promising biopolymer for food packaging application, but possess weak barrier properties, water sensitivity, and brittleness when it appears in native form [ 158 ]. The use of starch material in combination with other materials to reduce the weaknesses of this natural polymer has led to an increase in its usage in various industries, especially in packaging industry [ 159 ]. The improvement of their mechanical, UV and water barrier properties can be obtained also by incorporation of different nanoparticles such as TiO 2 , ZnO nanoparticles, graphene, and poly(methyl methacrylate-co-acrylamide) in the polymer structure [ 160 , 161 , 162 , 163 ].…”

Section: Food Packagingmentioning

confidence: 99%

(Bio)Nanotechnology in Food Science—Food Packaging

2021

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Background: Bionanotechnology, as a tool for incorporation of biological molecules into nanoartifacts, is gaining more and more importance in the field of food packaging. It offers an advanced expectation of food packaging that can ensure longer shelf life of products and safer packaging with improved food quality and traceability. Scope and approach: This review recent focuses on advances in food nanopackaging, including bio-based, improved, active, and smart packaging. Special emphasis is placed on bio-based packaging, including biodegradable packaging and biocompatible packaging, which presents an alternative to most commonly used non-degradable polymer materials. Safety and environmental concerns of (bio)nanotechnology implementation in food packaging were also discussed including new EU directives. Conclusions: The use of nanoparticles and nanocomposites in food packaging increases the mechanical strength and properties of the water and oxygen barrier of packaging and may provide other benefits such as antimicrobial activity and light-blocking properties. Concerns about the migration of nanoparticles from packaging to food have been expressed, but migration tests and risk assessment are unclear. Presumed toxicity, lack of additional data from clinical trials and risk assessment studies limit the use of nanomaterials in the food packaging sector. Therefore, an assessment of benefits and risks must be defined.

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“…Extrusion, injection molding, film casting [20], reactive extrusion [15]. For incorporating starch in plastics, commercialized technologies As a filler in biodegradable food packaging materials [22][23][24] or in plastic films can improve Figure 2. Classification of natural fibers (adapted from [9]).…”

Section: Starchmentioning

confidence: 99%

Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).In this review various recent applications of plant-based additives (lignocellulosic fibers/nano-cellulose as well as bioactive plant extracts) as reinforcements and active ingredients in food packaging materials are illustrated. Natural polysaccharide biopolymers (such as chitosan/starch/alginate) are nontoxic, biodegradable, biocompatible, and largely used in food packaging: Chitosan is known for its broad antimicrobial activity and its excellent film-forming properties; alginates have good film-forming properties, retain moisture, reduce microbial counts, and retard oxidative off-flavors; and starch is also particularly important for its cheap price and its frequency in nature. For these reasons, this review will present applications of plant extracts as active ingredients in natural polysaccharide biopolymers: chitosan/starch/alginate. Classification of Natural Biodegradable Polymers and AdditivesNatural biodegradable polymers and additives are polymers formed naturally by the living organisms by enzyme-catalyzed reactions and reactions of chain growth from monomers which are formed inside the cells by complex metabolic processes [5].Natural additives can be high molecular weight (natural polymers), such as proteins (collagen, silk, and keratin), carbohydrates (starch and glycogen), lignin, cellulose, high molecular weight phenolics (tannins and derivatives), and low molecular weight active substances, such as cold-pressed oils, essential oils (organic volatile compounds, generally of low molecular weight,

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Application of Edible and Biodegradable Starch-Based Films in Food Packaging: A Systematic Review and Meta-Analysis

Cited by 53 publications

References 30 publications

Effect of extraction methods on the physicochemical, structural, functional, and antioxidant properties of the dietary fiber concentrates from male date palm flowers

Effect of extraction methods on the physicochemical, structural, functional, and antioxidant properties of the dietary fiber concentrates from male date palm flowers

(Bio)Nanotechnology in Food Science—Food Packaging

Vegetable Additives in Food Packaging Polymeric Materials

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