Matheus Julia Rabelo Vaz, Dalsasso Raul Remor, Rebelatto Evertan Antonio, Andrade Kátia Suzana, Andrade Lidiane Maria de, Andrade Cristiano José de, Monteiro Alcilene Rodrigues, Fai Ana Elizabeth Cavalcante
Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil.
Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil.
Compr Rev Food Sci Food Saf. 2023 Mar;22(2):1148-1183. doi: 10.1111/1541-4337.13107. Epub 2023 Jan 29.
The ideal food packaging materials are recyclable, biodegradable, and compostable. Starch from plant sources, such as tubers, legumes, cereals, and agro-industrial plant residues, is considered one of the most suitable biopolymers for producing biodegradable films due to its natural abundance and low cost. The chemical modification of starch makes it possible to produce films with better technological properties by changing the functional groups into starch. Using biopolymers extracted from agro-industrial waste can add value to a raw material that would otherwise be discarded. The recent COVID-19 pandemic has driven a rise in demand for single-use plastics, intensifying pressure on this already out-of-control issue. This review provides an overview of biopolymers, with a particular focus on starch, to develop sustainable materials for food packaging. This study summarizes the methods and provides a potential approach to starch modification for improving the mechanical and barrier properties of starch-based films. This review also updates some trends pointed out by the food packaging sector in the last years, considering the impacts of the COVID-19 pandemic. Perspectives to achieve more sustainable food packaging toward a more circular economy are drawn.
理想的食品包装材料应具备可回收、可生物降解和可堆肥的特性。来自植物源的淀粉，如块茎、豆类、谷物以及农工业植物残渣，因其天然丰富且成本低廉，被视为生产可生物降解薄膜最合适的生物聚合物之一。淀粉的化学改性能够通过改变淀粉中的官能团来生产具有更好工艺性能的薄膜。使用从农工业废料中提取的生物聚合物可为原本会被丢弃的原材料增添价值。近期的新冠疫情推动了一次性塑料需求的增长，加剧了这个本已失控问题的压力。本综述概述了生物聚合物，特别关注淀粉，旨在开发用于食品包装的可持续材料。本研究总结了方法，并提供了一种淀粉改性的潜在途径，以改善淀粉基薄膜的机械性能和阻隔性能。本综述还结合新冠疫情的影响，更新了食品包装行业近年来指出的一些趋势。文章还描绘了实现更可持续食品包装以迈向更循环经济的前景。
