Singh Gurvendra Pal, Bangar Sneh Punia, Yang Tianxi, Trif Monica, Kumar Vinod, Kumar Dinesh
School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India.
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
Polymers (Basel). 2022 May 13;14(10):1987. doi: 10.3390/polym14101987.
At present, people more actively pursuing biodegradable-based food packaging to lower the environmental problems of plastic-based packaging. Starch could become a promising alternative to plastic because of its properties (easily available, nontoxic, tasteless, biodegradable, ecofriendly, and edible). This review article is focused mainly on the impact of the properties of starch-based biodegradable films, such as their thickness, morphology, and optical, water-barrier, mechanical, oxygen-barrier, antioxidant, and antimicrobial properties, after the incorporation of additives, and how such films fulfill the demands of the manufacturing of biodegradable and edible food-based film with preferable performance. The incorporation of additives in starch-based films is largely explained by its functioning as a filler, as shown via a reduction in water and oxygen permeability, increased thickness, and better mechanical properties. Additives also showed antimicrobial and antioxidant properties in the films/coatings, which would positively impact the shelf life of coated or wrapped food material.
目前，人们更积极地追求基于生物可降解的食品包装，以降低基于塑料包装的环境问题。淀粉因其特性（易于获取、无毒、无味、可生物降解、环保且可食用），有望成为塑料的替代品。这篇综述文章主要关注添加添加剂后，淀粉基可生物降解薄膜的性能（如厚度、形态以及光学、阻水、机械、阻氧、抗氧化和抗菌性能）所产生的影响，以及此类薄膜如何满足制造具有更佳性能的可生物降解和可食用食品薄膜的要求。添加剂在淀粉基薄膜中的加入很大程度上是因其作为填充剂的功能，这通过降低水和氧气的渗透性、增加厚度以及改善机械性能得以体现。添加剂在薄膜/涂层中还表现出抗菌和抗氧化性能，这将对涂覆或包裹的食品材料的保质期产生积极影响。
