文献类型： 外文期刊
作者： Wang, Yihui 1 ; Ju, Jian 1 ; Diao, Yuduan 5 ; Zhao, Fangyuan 1 ; Yang, Qingli 1 ;
作者机构： 1.Qingdao Agr Univ, Special Food Res Inst, Qingdao, Peoples R China
2.Qingdao Special Food Res Inst, Qingdao, Peoples R China
3.Minist Agr Rural Affairs, Key Lab Special Food Proc Coconstruct Minist & Pro, Qingdao, Peoples R China
4.Shandong Technol Innovat Ctr Special Food, Qingdao, Peoples R China
5.Shanghai Acad Agr Sci, Inst Anim Husb & Vet Sci, Shanghai, Peoples R China
关键词： Food packaging; edible film; starch; modification; performance; food preservation
期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：10.2； 五年影响因子：11.8 ）
ISSN： 1040-8398
年卷期： 2024 年
页码：
收录情况： SCI
摘要： 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.
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