Native and modified biodegradable starch-based packaging for shelf-life extension and safety of fruits/vegetables

Fruits/vegetables are perishable, and physical damage, moisture loss, metabolic changes and post-harvest microbial deterioration are the main reasons for the quality loss and short shelf-life. To address this issue, starch-based packaging films always have been the subject of ongoing interest. The current review examines the advances in starch-based materials, covering basic and applied research. The shelf-life of foods can be increased by using starch-based films with antimicrobial, antioxidant, ultraviolet resistance, oxygen and moisture barrier and pH-reactive qualities as packaging materials. Various composites have been designed to address the shortcomings of pure starch-based materials, including moisture sensitivity and inferior tensile qualities inherent in natural polymers. Practically, the development of entirely biodegradable starch-based polymers is sensitive to the integration of any additives. The main challenge in commercialising starch-based biodegradable packaging film is the structural changes in starch complex molecules that have a considerable impact on the functional qualities of films. This review also highlights using native, modified, nano-composite and antimicrobial starch-based films to enhance the shelf-life and qualities of fresh produce.

Automated summary

Starch-based packaging films can extend the shelf-life and improve the quality of food, but pure starch-based materials have some drawbacks that require the design of composite materials for improvement. The main challenge in commercializing starch-based biodegradable packaging films lies in the impact of structural changes in starch complex molecules on the functional qualities of the films.