Department of Chemistry, Clemson University, Clemson, South Carolina, USA.
Compr Rev Food Sci Food Saf. 2020 Nov;19(6):3031-3083. doi: 10.1111/1541-4337.12627. Epub 2020 Sep 17.
Interest in starch-based films has increased precipitously in response to a growing demand for more sustainable and environmentally sourced food packaging materials. Starch is an optimal candidate for these applications given its ability to form thermoplastic materials and films with affordable and often sustainably sourced plasticizers like those produced as waste byproducts by biodiesel and agricultural industries. Starch is also globally ubiquitous, affordable, and environmentally benign. Although the process of producing starch films is relatively straightforward, numerous factors, including starch source, extraction method, film formulation, processing methods, and curing procedures, drastically impact the ultimate material properties. The significant strides made from 2015 to early 2020 toward elucidating how these variables can be leveraged to improve mechanical and barrier properties as well as the implementation of various additives or procedural modifications are cataloged in this review. Advances toward the development of functional films containing antioxidant, antibacterial, or spoilage indicating components to prevent or signal the degradation of food products are also discussed.
人们对基于淀粉的薄膜的兴趣急剧增加，以满足对更可持续和环保的食品包装材料的需求。淀粉是这些应用的最佳候选材料，因为它能够形成热塑性材料和薄膜，并使用价格合理且通常可持续获得的增塑剂，例如生物柴油和农业产业产生的废副产品。淀粉在全球范围内也无处不在、价格低廉且对环境无害。尽管生产淀粉薄膜的过程相对简单，但包括淀粉来源、提取方法、薄膜配方、加工方法和固化程序在内的众多因素都会极大地影响最终的材料性能。本综述中列出了 2015 年至 2020 年初在阐明如何利用这些变量来改善机械和阻隔性能以及实施各种添加剂或程序修改方面所取得的重大进展。还讨论了开发含有抗氧化剂、抗菌剂或变质指示成分的功能性薄膜的进展，以防止或指示食品的降解。
