https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1024&context=textiles_facpub

Citric acid cross-linking of starch films

Mainly due to environmental aims, petroleum-based plastics are being replaced by natural polymers. In the last decades, starch has been evaluated in its film-forming ability for applications in the food packaging area. Characteristics of the starch film matrices, the film formation methods, and physicochemical properties of the starch films are reviewed in this paper. The influences of different components added in casting methods and thermoplastic processes have been also analyzed. Comparison of mechanical properties of newly prepared starch films and stored films reveals that the recrystallization phenomenon made the films more rigid and less stretchable. These effects can be inhibited by adding other polymers to the starch matrix. Other approaches to improve the starch films’ properties are the reinforcement by adding organic or inorganic fillers to the starch matrix as well as the addition of functional compounds. In this way starch films have improved mechanical and barrier properties and can act as a bioactive packaging. Physicochemical properties of the starch films showed a great variability depending on the compounds added to the matrix and the processing method. Nevertheless, dry methods are more recommendable for film manufacturing because of the greater feasibility of the industrial process. In this sense, a better understanding of the nano and microstructural changes occurring in the matrices and their impact on the film properties is required.

Edible and Biodegradable Starch Films: A Review

This review provides state of the art information on the performance of bioplastics materials, focusing on food packaging. It gives an overview of the main materials used for producing biobased films, their limitations, solutions thereof, possible applications and a state of the art on bioplastics already used as a food packaging material. Furthermore an inventory on bioplastics was made in the context of a research project. Important characteristics regarding packaging material are summarized in an extended table, which shows a big variety (e.g. permeability, tensile properties), suggesting a wide range of food products can be packed in biobased polymer films.

/pdf/application-of-bioplastics-for-food-packaging-3e973i3rae.pdf

Application of bioplastics for food packaging

Improving the barrier and mechanical properties of corn starch-based edible films: Effect of citric acid and carboxymethyl cellulose

https://biblio.ugent.be/publication/1178073/file/1178087.pdf

Meera Kim

Papers

Characteristics of crosslinked potato starch and starch-filled linear low-density polyethylene films

Evaluation of degradability of hydroxypropylated potato starch/polyethylene blend films