A comprehensive review of harnessing millet starch as sustainable food packaging

Abstract

Millets are known for their bio-availability, diversity of nutrients, and adaptability to a variety of agro-climatic situations, which serve as a sustainable source of starch for the development of biodegradable, edible, and/or active packaging films. The amylose/amylopectin ratio of starch extract varies depending on the new extraction methods. The qualities of starch, such as its solubility, swelling capacity, and gelatinization temperature, determine the preparation of edible films. Exploring the benefits and drawbacks of millet starch-based films, the relationships between millet starch characteristics and film qualities are highlighted. A comparison of employing conventional and novel starch extraction techniques to extract starch from millets is discussed. Processing considerations (viz., casting, extrusion, and additives like biopolymers) influencing the functional properties of packaging films are elaborated. A comparative analysis of the mechanical, thermal, barrier, and microstructural characteristics of different millet starch-based edible films is also addressed. By examining the films' properties, this assessment aids researchers and companies in comprehending how the films function in various food packaging and preservation environments.

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