Wang Yihui, Ju Jian, Diao Yuduan, Zhao Fangyuan, Yang Qingli
Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China.
Qingdao Special Food Research Institute, Qingdao, People's Republic of China.
Crit Rev Food Sci Nutr. 2025;65(14):2731-2764. doi: 10.1080/10408398.2024.2349735. Epub 2024 May 7.
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
使用可再生资源进行食品包装不仅有助于减少我们对化石燃料的依赖，还能将与传统塑料相关的环境影响降至最低。淀粉因其低成本、来源广泛和成膜性能良好，一直是当前研究领域的热门话题。然而，该领域仍缺乏全面的综述。基于淀粉的薄膜为食品工业中的可持续包装提供了一个有前景的替代方案。本文涵盖了原料来源、改性方法和成膜机理等各个方面。了解其物理化学性质和潜在的商业应用对于弥合研究与实际应用之间的差距至关重要。最后，详细讨论了基于淀粉的薄膜在食品工业中的应用。淀粉的不同改性可以改善薄膜的机械性能和阻隔性能。向基于淀粉的薄膜中添加活性物质可以赋予它们更多功能。因此，在未来的研究中应更好地研究和优化这些因素，以改善基于淀粉的薄膜的物理化学性质和功能。总之，本综述提供了基于淀粉的薄膜在食品工业中的全面信息和最新研究进展。
