Starch-based films and food coatings: An overview

VERSINO, F.; LÓPEZ, O.; GARCIA, M. A.; ZARITZKY, N. E.

STARCH/STARKE

WILEY-V C H VERLAG GMBH

Lugar: Weinheim; Año: 2016

0038-9056

Native and modified starches have received considerable attention for biodegradable filmsformulation due to their completely biodegradable nature, edible characteristics, and low cost.Development and characterization of starch films obtained by: (i) casting, (ii) blown extrusionand (iii) the thermo-compression moulding process are described. The rheological properties offilmogenic suspensions, the barrier properties, and the mechanical resistance of the obtainedfilms are reported. Addition of specific additives to the formulations modifies the filmfunctionality transforming them into active materials. Diffusion of antimicrobial agents such aspotassium sorbate from the active starch film, as well as their efficacy in dairy products isdiscussed. Likewise, reinforcing agents lead to composite materials with improved mechanicalresistance. Starch-based materials show higher permeability to carbon dioxide than to oxygen,which is useful to control the respiration rate of fruits and vegetables. The application of activestarch-based coatings to strawberries and Brussels sprouts in order to prolong their refrigeratedstorage life is analyzed. A detailed overview on the formulation and performance of starch-basedfilms employing industrial and lab-scale methods, as well as the application of starch coatings toimprove food quality is presented, with the aim of analyzing the possibility of development andapplication of such materials.