Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 116, Issue -, Pages 854-869Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2021.08.024
Keywords
Starch-based films; Food packaging; Intelligent films; pH-responsive; Antibacterial properties
Categories
Funding
- National Natural Science Foundation of China [31972028]
- Key R & D plan of Shandong Province [2019YYSP005]
- Natural Science Foundation of Shandong Province [ZR2020KC010]
- Special Funds for Taishan Scholars Project of Shandong Province
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Starch-based films are degradable, renewable, cost-effective, and have functional properties such as antibacterial, anti-oxidation, and intelligent responses. Adding plant extracts, essential oils, and nanoparticles can enhance the performance of starch films, while exploring new biologically active starch-based films is important for future research.
Background: Starch-based films are degradable, renewable, cost effective, and can be used as a foodstuff packaging material. Functional starch-based films have attracted extensive attention from researchers in recent years. Bioactive starch-based films with antibacterial, anti-oxidation, UV, oxygen, and water vapor barriers can reduce the reproduction of microorganisms and prolong the shelf life of packaged foods. Intelligent starch-based films with pH-, temperature-, magnetic field-, glucose-, and enzyme-responsive characteristics can be used to monitor the freshness of foods and control the delivery of functional ingredients and drugs. Therefore, the development of biodegradable bioactive and intelligent starch-based films is particularly important. Scope and approach: In this review, we first introduce three common methods for preparing starch-based films and their advantages and disadvantages. Then, the bioactive and intelligent properties of starch-based films are discussed. Finally, examples are used to illustrate the application of active and intelligent starch-based films in food packaging and other areas. Key findings and conclusions: The addition of plant extracts, plant essential oils, and nanoparticles to starch films can improve their antibacterial, antioxidant, and barrier properties. The addition of anthocyanins to starch films can make the films pH-responsive, indicating the degree of spoilage in fish products and achieving the purpose of warning consumers. In the future, it is necessary to study other biologically active starch-based films, such as anti-fatigue, enzyme-responsive, and salt-responsive starch-based films.
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