Chapter Five - Starch-based food packaging

Abstract

Fruits/vegetables are perishable, and physical damage, moisture loss, metabolic changes, and postharvest 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. This chapter 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 commercializing 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 chapter also highlights using native, modified, nanocomposite, and antimicrobial starch-based films to enhance the shelf life and qualities of fresh produce.