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      Application of Edible and Biodegradable Starch-Based Films in Food Packaging: A Systematic Review and Meta-Analysis

      1 , 1 , 1 , 1
      Current Research in Nutrition and Food Science Journal
      Enviro Research Publishers

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          Abstract

          In recent years, natural polymers such as starch have been widely considered as alternatives to plastics derived from petroleum derivatives in the production of packaging films. Currently, modified starches with new functional features are available that can be used in the production of the above mentioned films. The aim at this study is a systematic review and meta-analysis of application of edible and biodegradable starch-based films in food packaging. At first all of the studies related to our title by using some keywords (edible and biodegradable starch-based films and food packaging) searched for English databases; Google, Google scholar, PubMed, Embase, CINAHL, PsycInfo, SCOPUS and ISI web of Science during the 2010 to 2018 was run consisting a predefined inclusion and exclusion factors. Inclusion and exclusion criteria were: papers related to edible and biodegradable starch-based films and food packaging, papers were English, types of papers were original and all the papers were free full text. As a result, related to inclusion and exclusion criteria papers were found and analyses. Data were collected based on study characteristics, edible and biodegradable starch-based films, food packaging. In the initial search, 589 articles were found that after reviewing the titles and abstract articles and removing repetitive and non-related, 33 possible related articles were examined. Of these, 24 articles were omitted from the abstract because of lack of access to the original article and lack of sufficient information. Finally, 13 papers were included in the study. Due to novel research on the application of bio-degradable biofilms in the packaging industry of food, starch is one of the most promising and promising sources. Different needs in the food packaging industry for bio-films have led to the diverse sources of starch being studied, because each source has its own specific characteristics. The properties of films obtained from starch indicated the rigidity and reduced flexibility of the films. To prevent this and the corresponding effects on the film, other polymers can be used as additive compounds. Extending the use of starch structure techniques and the use of this material in combination with other materials to reduce the inherent weaknesses of this natural polymer has led to its further development in various industries, especially packaged industries. Starch is a proper substitute for polymers extracted from oil derivatives. In order to improve the characteristics of the produced films, a high number of compounds can be added to the matrix, and various variations can be applied during the processing. Optimizing conditions will produce transparent, non-odorous, non-flavored, and color-free films with improved mechanical, optical and deterrent features.

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          Most cited references27

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          Alginate-Based Edible Films and Coatings for Food Packaging Applications

          Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.
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            Water vapor permeability of edible starch based films

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              Thermoplastic Starch: A Possible Biodegradable Food Packaging Material-A Review

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                Author and article information

                Contributors
                (View ORCID Profile)
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                Journal
                Current Research in Nutrition and Food Science Journal
                Curr Res Nutr Food Sci
                Enviro Research Publishers
                2347467X
                23220007
                December 30 2019
                December 31 2019
                October 9 2019
                December 31 2019
                : 7
                : 3
                : 624-637
                Affiliations
                [1 ]Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi
                Article
                10.12944/CRNFSJ.7.3.03
                d7dfb354-378f-4323-8e72-56db69b412d6
                © 2019

                Free to read

                http://creativecommons.org/licenses/by/4.0/

                History

                Quantitative & Systems biology,Biophysics
                Quantitative & Systems biology, Biophysics

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