Starch‐Based Edible Films and Coatings

Abstract

There is an increasing focus on biodegradable, eco-friendly, and edible food packaging films and coatings for replacing or partially substituting conventional petroleum-based plastics due to rising consumer awareness and environmental concerns. This chapter summarizes starch-based film applications in the food packaging industry. The high amylose content of the starch molecule has been found responsible for a good film-forming property since amylose can form crystals. However, starch-based films have certain limitations, such as a higher degree of hydrophilicity; i.e. either gain or loss in water content that leads to changes in the mechanical and physicochemical property of the film. Further, the composition of polymers, multilayer production, nanocomposite films, source of starch, rheological properties, manufacturing method, and nanoengineering at the molecular level must be understood. Chemical treatment involves modification of starch granules by altering the hydroxyl groups of starch molecules.