Native and Modified Starches as Matrix for Edible Films and Covers

Abstract

Among the natural n-polymers for to elaborate edible films is the starch. Though, it by itself can not to develop satisfactorily the properties to produce an adequate film. Native starches have several drawbacks associated to their hydrophilic properties that limit its function as barrier. The plasticizers, improves the characteristics and properties of the films, in addition it has been used native starch reinforced with non-starchy components, as palliative. However, a best solution could be the use of modified starch, which help them to reach those barrier properties that making them applicable to the function desired. Films from cross linked starch tend to be permeable to water vapor and have higher hydrophilic properties, which increased its thickness, permeability, solubility, and stability in acidic and alkaline medium. Acetylated starch-based films shown stability to the decomposition by temperature, but are sensible to degradation. Starch dual modified have produced films with strong tensile strength, elongation at break and solubility, while the transparency value decrease. The sequence in the procedure of the modification duality has impact on the structure of the films. The chapter complicate and discusses the aspect regards to the use of modified starch as matrix for to produce films and coating.

Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration

“…Our results were in similarity to theirs that all coated fillets had lower PV than the control and shows that Gel/Ch coating could efficiently decrease lipid oxidation in fillets (Nowzari et al, 2013). It is demonstrated that chitosan, starch, and gelatin may be considered as the natural barriers against oxygen permeation and chitosan is presumed as a potential natural antioxidant for stabilizing lipid‐containing foods (Jonaidi Jafari et al, 2018; Perez Sira & Dufour, 2017).…”

From Fields to Films: Exploring Starch from Agriculture Raw Materials for Biopolymers in Sustainable Food Packaging

“…Hydrogen bonds are responsible for the low mobility of starch molecules and, consequently, for the typical lower flexibility of these bioplastics when compared to conventional synthetic plastics [8]. This limitation can be fixed through the addition of plasticizers and organic substances incorporated in different concentrations into the starch gel to improve the film's mechanical properties.…”

“…Concurrently, there is a concerted effort to develop alternative products from renewable and natural resources that can degrade more quickly after disposal. In this context, eco-efficient packaging stands out, produced using materials that respect the ecological, economic, and social premises of sustainability, with a focus on polymers derived from biomass [8,9]. Apart from being sourced from inexhaustible supplies, these materials appear to be capable of ensuring the quality of both fresh and processed food products [10][11][12].…”

Current Advances on the Development and Application of Probiotic-Loaded Edible Films and Coatings for the Bioprotection of Fresh and Minimally Processed Fruit and Vegetables

“…The selection of a plasticizer for edible film/coating formulation should consider the adaptability and persistence of the plasticizer, as well as the required physical characteristics for the developed film/coating. Glycerol has been the plasticizer most frequently used to formulate films/coatings to be applied on fruit and vegetables [ 2 , 20 , 23 , 28 ], providing increased moisture content and gas permeability to these structures when compared to other plasticizers (e.g., sorbitol) [ 35 ].…”