Starch-Based Edible Coatings for Sustainable Food Packaging: A Comprehensive Review

Anupama Yadav , Priyanka Yadav , Mazia Ahmed , Pinki Saini

Sustain. Polym. Energy ›› 2026, Vol. 4 ›› Issue (1) : 10004

PDF (2158KB)
Sustain. Polym. Energy ›› 2026, Vol. 4 ›› Issue (1) :10004 DOI: 10.70322/spe.2026.10004
Review
research-article
Starch-Based Edible Coatings for Sustainable Food Packaging: A Comprehensive Review
Author information +
History +
PDF (2158KB)

Abstract

The demand for sustainable, biodegradable alternatives in the food industry has increased globally due to the growing environmental impact of plastic packaging. Due to their outstanding film-forming qualities, safety, affordability, and renewability, starch-based edible coatings have become a promising solution. This article offers a thorough overview of starch-based edible coatings, including formulation strategies, coating application techniques, chemical modification methods, and sources of starch. A critical review is conducted of the functional aspects of starch coatings, such as barrier qualities, mechanical behavior, biodegradability, and compatibility with active additives like antimicrobials, antioxidants, and nanoparticles. Applications across a variety of food systems, including fruits, vegetables, meat, seafood, dairy, bakery, and confectionery products, demonstrate the ability of starch coatings to reduce moisture loss, delay oxidative and microbial spoilage, and extend shelf life. Advancements in nanocomposite films, intelligent pH-sensitive systems, and starch-polymer blends highlight emerging opportunities for next-generation active and smart packaging. Despite their potential, commercial adoption is hindered by factors like moisture sensitivity, limited mechanical strength, and scale-up barriers. The review also emphasizes the need for optimized modification methods, green processing technologies, and improved cost-effectiveness to enhance industrial applicability.

Keywords

Starch / Edible coating / Sustainable / Modification / Consumer acceptability / Safety

Cite this article

Download citation ▾
Anupama Yadav, Priyanka Yadav, Mazia Ahmed, Pinki Saini. Starch-Based Edible Coatings for Sustainable Food Packaging: A Comprehensive Review. Sustain. Polym. Energy, 2026, 4(1): 10004 DOI:10.70322/spe.2026.10004

登录浏览全文

4963

注册一个新账户 忘记密码

Author Contributions

Conceptualization, P.S.; Methodology, P.S., A.Y.; Formal Analysis, A.Y. and M.A.; Investigation, A.Y., M.A.; Resources A.Y., M.A., P.Y.; Data Curation, A.Y. and M.A.; Writing—Original Draft Preparation, P.Y.; Writing—Review & Editing A.Y., M.A.; Visualization, P.S. Supervision, P.S.

Ethics Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Not Applicable.

Funding

This research received no external funding.

Declaration of competing interest

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

References

[1]

Ibrahim ID, Hamam Y, Sadiku ER, Ndambuki JM, Kupolati WK, Jamiru T, et al. Need for sustainable packaging: An overview. Polymers 2022, 14, 4430. DOI:10.3390/polym14204430

[2]

Thapliyal D, Karale M, Diwan V, Kumra S, Arya RK, Verros GD. Current status of sustainable food packaging regulations: Global perspective. Sustainability 2024, 16, 5554. DOI:10.3390/su16135554

[3]

Ncube LK, Ude AU, Ogunmuyiwa EN, Zulkifli R, Beas IN. Environmental impact of food packaging materials: A review of contemporary development from conventional plastics to Polylactic Acid based materials. Materials 2020, 13, 4994. DOI:10.3390/ma13214994

[4]

Rafey A, Siddiqui FZ. A review of Plastic Waste Management in India—Challenges and opportunities. Int. J. Environ. Anal. Chem. 2021, 103, 3971-3987. DOI:10.1080/03067319.2021.1917560

[5]

Suhag R, Kumar N, Petkoska AT, Upadhyay A. Film formation and deposition methods of edible coating on food products: A review. Food Res. Int. 2020, 136, 109582. DOI:10.1016/j.foodres.2020.109582

[6]

Rohasmizah H, Azizah M. Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: A review. Appl. Food Res. 2022, 2, 100221. DOI:10.1016/j.afres.2022.100221

[7]

Salgado PR, Ortiz CM, Musso YS, Di Giorgio L, Mauri AN. Edible Films and Coatings Containing Bioactives. Curr. Opin. Food Sci. 2015, 5, 86-92. DOI:10.1016/J.COFS.2015.09.004

[8]

Gupta D, Lall A, Kumar S, Patil TD, Gaikwad KK. Plant-based edible films and coatings for food-packaging applications: Recent advances, applications, and trends. Sustain. Food Technol. 2024, 2, 1428-1455. DOI:10.1039/D4FB00110A

[9]

Alcazar-Alay SC, Meireles MAA. Physicochemical properties, modifications and applications of starches from different botanical sources. Food Sci. Technol. 2015, 35, 215-236. DOI:10.1590/1678-457X.6749

[10]

Durrani CM, Donald AM. Physical characterization of amylopectin gels. Polym. Gels Netw. 1995, 3, 1-27. DOI:10.1016/0966-7822(94)00005-R

[11]

Phukan M, Nongkhlaw FT. Starch: An overview of its conventional and unconventional sources, pharmaceutical and industrial applications. Curr Trends Pharm Res 2022, 9, 140-161.

[12]

de Oliveira MM, Lago A, Pinto NGM, de Oliveira Araujo C, Velho JP. Systematic review of innovations in food packaging with a focus on circularity and the reduction of food loss and waste. Discov. Appl. Sci. 2025, 7, 1133. DOI:10.1007/s42452-025-07788-3

[13]

Bergo P, Moraes ICF, Sobral PJA. Effects of plasticizer concentration and type on moisture content in gelatin films. Food Hydrocoll. 2013, 32, 412-415. DOI:10.1016/j.foodhyd.2013.01.015

[14]

Araujo-Farro PC, Podadera G, Sobral PJA, Menegalli FC. Development of films based on quinoa (Chenopodium quinoa, Willdenow) starch. Carbohydr. Polym. 2010, 81, 839-848. DOI:10.1016/j.carbpol.2010.03.051

[15]

Piyada K, Waranyou S, Thawien W. Mechanical, thermal and structural properties of rice starch films reinforced with rice starch nanocrystals. Int. Food Res. J. 2013, 20, 439. Available online: http://www.ifrj.upm.edu.my/20%20(01)%202013/61%20IFRJ%2020%20(01)%202013%20Thawien%20(369).pdf (accessed on 17 September 2025).

[16]

Da Rosa Zavareze E, Storck CR, de Castro LAS, Schirmer MA, Dias ARG. Effect of heat-moisture treatment on rice starch of varying amylose content. Food Chem. 2010, 121, 358-365. DOI:10.1016/j.foodchem.2009.12.036

[17]

Oderinde AA, Ibikunle AA, Bakre LG, Babarinde NAA. Modification of African breadfruit (Treculia africana, Decne) kernel starch: Physicochemical, morphological, pasting, and thermal properties. Int. J. Biol. Macromol. 2020, 153, 79-87. DOI:10.1016/j.ijbiomac.2020.02.293

[18]

Patino-Rodríguez O, Agama-Acevedo E, Ramos-Lopez G, & Bello-Pérez LA. Unripe mango kernel starch: Partial characterization. Food Hydrocoll. 2020, 101, 105512. DOI:10.1016/j.foodhyd.2019.105512

[19]

Guo K, Lin L, Fan X, Zhang L, Wei C. Comparison of structural and functional properties of starches from five fruit kernels. Food Chem. 2018, 257, 75-82. DOI:10.1016/j.foodchem.2018.03.004

[20]

Fontes SM, Cavalcanti MT, Candeia RA, Almeida EL. Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB—Mysore). Food Sci. Technol. 2017, 37, 224-231. DOI:10.1590/1678-457X.18916

[21]

Khawas P, Deka SC. Effect of modified resistant starch of culinary banana on physicochemical, functional, morphological, diffraction, and thermal properties. Int. J. Food Prop. 2017, 20, 133-150. DOI:10.1080/10942912.2016.1147459

[22]

Jan KN, Panesar PS, Rana JC, Singh S. Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties. Int. J. Biol. Macromol. 2017, 102, 315-322. DOI:10.1016/j.ijbiomac.2017.04.027

[23]

Li L, Yuan TZ, Setia R, Raja RB, Zhang B, Ai Y. Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches. Food Chem. 2019, 276, 599-607. DOI:10.1016/j.foodchem.2018.10.064

[24]

Zheng M, You Q, Lin Y, Lan F, Luo M, Zeng H, Zheng B, Zhang Y. Effect of guar gum on the physicochemical properties and in vitro digestibility of lotus seed starch. Food Chem. 2019, 272, 286-291. DOI:10.1016/j.foodchem.2018.08.029

[25]

Ai Y, Gong L, Reed M, Huang J, Zhang Y, Jane J-L. Characterization of starch from bamboo seeds. Starch 2016, 68, 131-139. DOI:10.1002/star.201500206

[26]

Felisberto MHF, Beraldo AL, Costa MS, Boas FV, Franco CML, Clerici MTPS. Physicochemical and structural properties of starch from young bamboo culm of Bambusa tuldoides. Food Hydrocoll. 2019, 87, 101-107. DOI:10.1016/j.foodhyd.2018.07.032

[27]

Felisberto MHF, Beraldo AL, Costa MS, Boas FV, Franco CML, Clerici MTPS. Bambusa vulgaris starch: Characterization and technological properties. Food Res. Int. 2020, 132, 109102. DOI:10.1016/j.foodres.2020.109102

[28]

Sapper M, Chiralt A. Starch-Based Coatings for Preservation of Fruits and Vegetables. Coatings 2018, 8, 152. DOI:10.3390/coatings8050152

[29]

Falguera V, Quintero JP, Jiménez A, Muñoz JA, Ibarz A. Edible films and coatings: Structures, active functions and trends in their use. Trends Food Sci. Technol. 2011, 22, 292-303. DOI:10.1016/j.tifs.2011.02.004

[30]

Flores-López ML, Cerqueira MA, de Rodríguez DJ, Vicente AA. Perspectives on utilization of edible coatings and nano-laminate coatings for extension of postharvest storage of fruits and vegetables. Food Eng. Rev. 2016, 8, 292-305. DOI:10.1007/s12393-015-9135-x

[31]

Hirsch JB, Kokini JL. Understanding the mechanism of cross-linking agents (POCl3, STMP, and EPI) through swelling behavior and pasting properties of cross-linked waxy maize starches. Cereal Chem. 2002, 79, 102-107. DOI:10.1094/CCHEM.2002.79.1.102

[32]

Betancur AD, Chel GL, Cañizares HE. Acetylation and characterization of Canavalia ensiformis starch. J. Agric. Food Chem. 1997, 45, 378-382. DOI:10.1021/jf960272e

[33]

Cui SW. Food Carbohydrates: Chemistry, Physical Properties, and Applications ; CRC Press: Boca Raton, FL, USA, 2005.

[34]

Blennow A. Phosphorylation of the starch granule. In Starch: Metabolism and Structure ; Springer: Tokyo, Japan, 2015; pp. 399-424.

[35]

Kittipongpatana OS, Kittipongpatana N. Preparation and physico chemical properties of modified jackfruit starches. LWT-Food Sci. Technol. 2011, 44, 1766-1773. DOI:10.1016/j.lwt.2011.03.023

[36]

Otache MA, Duru RU, Achugasim O, Abayeh OJ. Advances in the modification of starch via esterification for enhanced properties. J. Polym. Environ. 2021, 29, 1365-1379. DOI:10.1007/s10924-020-02006-0

[37]

Chen Q, Yu H, Wang L, ul Abdin Z, Chen Y, Wang J, et al. Recent progress in chemical modification of starch and its applications. RSC Adv. 2015, 5, 67459-67474. DOI:10.1039/C5RA10849G

[38]

Ariyantoro AR, Katsuno N, Nishizu T. Effects of dual modification with succinylation and annealing on physicochemical, thermal and morphological properties of corn starch. Foods 2018, 7, 133. DOI:10.3390/foods7090133

[39]

Pandiselvam R, Manikantan MR, Divya V, Ashokkumar C, Kaavya R, Kothakota A, et al. Ozone: An advanced oxidation technology for starch modification. Ozone Sci. Eng. 2019, 41, 491-507. DOI:10.1080/01919512.2019.1577128

[40]

Djordjevic S, Nikolic L, Kovacevic S, Miljkovic M, Djordjevic D. Graft copolymerization of acrylic acid onto hydrolyzed potato starch using various initiators. Period. Polytech. Chem. Eng. 2013, 57, 55. DOI:10.3311/PPch.2171

[41]

Jyothi AN. Starch graft copolymers: Novel applications in industry. Compos. Interfaces 2010, 17, 165-174. DOI:10.1163/092764410X490581

[42]

Singh J, Kaur L, McCarthy OJ. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review. Food Hydrocoll. 2007, 21, 1-22. DOI:10.1016/j.foodhyd.2006.02.006

[43]

Iqbal U, Saini P, Ahmed M. Effect of Heat Moisture Treatment, Annealing, and Gelatinization-Retrogradation Modifications on Physico-Chemical, Functional, and Structural Properties of Starch from Elephant Foot Yam (Amorphophallus paeoniifolius). Starch-Stärke 2024, 76, 2300220. DOI:10.1002/star.202300220

[44]

Wang S, Copeland L. Effect of acid hydrolysis on starch structure and functionality: A review. Crit. Rev. Food Sci. Nutr. 2015, 55, 1081-1097. DOI:10.1080/10408398.2012.684551

[45]

Spychaj T, Wilpiszewska K, Zdanowicz M. Medium and high substituted carboxymethyl starch: Synthesis, characterization and application. Starch-Stärke 2013, 65, 22-33. DOI:10.1002/star.201200159

[46]

Ayoub AS, Rizvi SS. An overview on the technology of cross-linking of starch for nonfood applications. J. Plast. Film Sheeting 2009, 25, 25-45. DOI:10.1177/8756087909336493

[47]

Hong J, Zeng XA, Brennan CS, Brennan M, Han Z. Recent advances in techniques for starch esters and the applications: A review. Foods 2016, 5, 50. DOI:10.3390/foods5030050

[48]

Fonseca LM, Gonçalves JR, El Halal SLM, Pinto VZ, Dias ARG, Jacques AC, et al. Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films. LWT-Food Sci. Technol. 2015, 60, 714-720. DOI:10.1016/j.lwt.2014.10.052

[49]

Chen P, Xie F, Zhao L, Qiao Q, Liu X. Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content. Food Hydrocoll. 2017, 69, 359-368. DOI:10.1016/j.foodhyd.2017.03.003

[50]

Compart J, Singh A, Fettke J, Apriyanto A. Customizing starch properties: A review of starch modifications and their applications. Polymers 2023, 15, 3491. DOI:10.3390/polym15163491

[51]

Musarurwa H, Tavengwa NT. Application of carboxymethyl polysaccharides as bio-sorbents for the sequestration of heavy metals in aquatic environments. Carbohydr. Polym. 2020, 237, 116142. DOI:10.1016/j.carbpol.2020.116142

[52]

Chaudhary S, Kumar S, Kumar V, Sharma R. Chitosan nanoemulsions as advanced edible coatings for fruits and vegetables: Composition, fabrication and developments in last decade. Int. J. Biol. Macromol. 2020, 152, 154-170. DOI:10.1016/j.ijbiomac.2020.02.276

[53]

Chiralt A, González-Martínez C, Vargas M, Atarés L. Edible films and coatings from proteins. In Proteins in Food Processing ; Woodhead Publishing: Sawston, UK, 2018; pp. 477-500.

[54]

Jampilek J, Krialov K. Nanoantimicrobials:Activity, benefits, and weaknesses. In Nanostructures for Antimicrobial Therapy ; Elsevier: Amsterdam, The Netherlands, 2017; pp. 23-54.

[55]

Salsabiela S, Sukma Sekarina A, Bagus H, Audiensi A, Azizah F, Heristika W, et al. Development of edible coating from gelatin composites with the addition of black tea extract (Camellia sinensis) on minimally processed watermelon (Citrullus lanatus). Polymers 2022, 14, 2628. DOI:10.3390/polym14132628

[56]

Rambabu K, Bharath G. Mango leaf extract incorporated chitosan antioxidant film for active food packaging. Int. J. Biol. Macromol. 2019, 126, 1234-1243. DOI:10.1016/j.ijbiomac.2018.12.196

[57]

Jamroz E, Kopel P. Polysaccharide and protein films with antimicrobial/antioxidant activity in the food industry: A review. Polymers 2020, 12, 1289. DOI:10.3390/polym12061289

[58]

Sipahi RE, Castell-Perez ME, Moreira RG, Gomes C, Castillo A. Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus). LWT-Food Sci. Technol. 2013, 51, 9-15. DOI:10.1016/j.lwt.2012.11.013

[59]

Murmu SB, Mishra HN. Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava. LWT 2017, 80, 271-279. DOI:10.1016/j.lwt.2017.02.018

[60]

Kaur J, Singh J, Rasane P, Gupta P, Kaur S, Sharma N, et al. Natural additives as active components in edible films and coatings. Food Biosci. 2023, 53, 102689. DOI:10.1016/j.fbio.2023.102689

[61]

Mostafavi FS, Zaeim D. Agar-based edible films for food packaging applications—A review. Int. J. Biol. Macromol. 2020, 159, 1165-1176. DOI:10.1016/j.ijbiomac.2020.05.123

[62]

Senturk Parreidt T, Schmid M, Müller K. Effect of dipping and vacuum impregnation coating techniques with alginate based coating on physical quality parameters of cantaloupe melon. J. Food Sci. 2018, 83, 929-936. DOI:10.1111/1750-3841.14091

[63]

Andrade RD, Skurtys O, Osorio FA. Atomizing spray systems for application of edible coatings. Compr. Rev. Food Sci. Food Saf. 2012, 11, 323-337. DOI:10.1111/j.1541-4337.2012.00186.x

[64]

Valdes A, Ramos M, Beltrán A, Jiménez A, Garrigós MC. State of the art of antimicrobial edible coatings for food packaging applications. Coatings 2017, 7, 56. DOI:10.3390/coatings7040056

[65]

Khodaei D, Hamidi-Esfahani Z, Rahmati E. Effect of edible coatings on the shelf-life of fresh strawberries: A comparative study using TOPSIS-Shannon entropy method. NFS J. 2021, 23, 17-23. DOI:10.1016/j.nfs.2021.02.003

[66]

Geraldine RM, Soares ND, Botrel DA, de Almeida Gonçalves L. Characterization and effect of edible coatings on minimally processed garlic quality. Carbohydr. Polym. 2008, 72, 403-409. DOI:10.1016/j.carbpol.2007.09.012

[67]

Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. Application of edible coating with essential oil in food preservation. Crit. Rev. Food Sci. Nutr. 2019, 59, 2467-2480. DOI:10.1080/10408398.2018.1456402

[68]

Debeaufort F, Voilley A. Lipid-based edible films and coatings. In Edible Films and Coatings for Food Applications ; Springer: New York, NY, USA, 2009; pp. 135-168.

[69]

Zhong Y, Cavender G, Zhao Y. Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese. LWT-Food Sci. Technol. 2014, 56, 1-8. DOI:10.1016/j.lwt.2013.11.006

[70]

Saberi B, Golding JB, Marques JR, Pristijono P, Chockchaisawasdee S, Scarlett CJ, et al. Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges. Postharvest Biol. Technol. 2018, 137, 9-20. DOI:10.1016/j.postharvbio.2017.11.003

[71]

Lara G, Yakoubi S, Villacorta CM, Uemura K, Kobayashi I, Takahashi C, et al. Spray technology applications of xanthan gum-based edible coatings for fresh-cut lotus root (Nelumbo nucifera). Food Res. Int. 2020, 137, 109723. DOI:10.1016/j.foodres.2020.109723

[72]

Pham TT, Nguyen LLP, Dam MS, Baranyai L. Application of edible coating in extension of fruit shelf life. AgriEngineering 2023, 5, 520-536. DOI:10.3390/agriengineering5010034

[73]

Zank J, Kind M, Schlünder EU. Particle growth and droplet deposition in fluidised bed granulation. Powder Technol. 2001, 120, 76-81. DOI:10.1016/S0032-5910(01)00350-3

[74]

Nawab A, Alam F, Hasnain A. Mango kernel starch as a novel edible coating for enhancing shelf- life of tomato (Solanum lycopersicum) fruit. Int. J. Biol. Macromol. 2017, 103, 581-586. DOI:10.1016/j.ijbiomac.2017.05.057.

[75]

Divya K, Smitha V, Jisha MS. Antifungal, antioxidant and cytotoxic activities of chitosan nanoparticles and its use as an edible coating on vegetables. Int. J. Biol. Macromol. 2018, 114, 572-577. DOI:10.1016/j.ijbiomac.2018.03.130

[76]

Escamilla-García M, Rodríguez-Hernández M, Hernández-Hernández H, Delgado Sánchez L, García-Almendárez B, Amaro-Reyes A, et al. Effect of an edible coating based on chitosan and oxidized starch on shelf life of Carica papaya L. and its physicochemical and antimicrobial properties. Coatings 2018, 8, 318. DOI:10.3390/coatings8090318

[77]

Chiu PE, Lai LS. Antimicrobial Activities of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum Coatings Containing Green Tea Extracts in Fruit Based Salads, Romaine Hearts and Pork Slices. Int. J. Food Microbiol. 2010, 139, 23-30. DOI:10.1016/j.ijfoodmicro.2010.01.010

[78]

Kumar S, Bhatnagar T. Studies to enhance the shelf life of fruits using Aloe vera based herbal coatings: A review. Int. J. Agric. Food Sci. Technol. 2014, 5, 211-218.

[79]

Fadini AL, Rocha FS, Alvim ID, Sadahira MS, Queiroz MB, Alves RMV, et al. Mechanical properties and water vapour permeability of hydrolysed collagen-cocoa butter edible films plasticised with sucrose. Food Hydrocoll. 2013, 30, 625-631. DOI:10.1016/j.foodhyd.2012.08.011

[80]

Poverenov E, Zaitsev Y, Arnon H, Granit R, Alkalai-Tuvia S, Perzelan Y, et al. Effects of a composite chitosan-gelatin edible coating on postharvest quality and storability of red bell peppers. Postharvest Biol. Technol. 2014, 96, 106-109. DOI:10.1016/j.postharvbio.2014.05.015

[81]

Oyom W, Xu H, Liu Z, Long H, Li Y, Zhang Z, et al. Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’. LWT 2022, 153, 112475. DOI:10.1016/j.lwt.2021.112475

[82]

Tiwari A, Galanis A, Soucek MD. Biobased and Environmentally Benign Coatings ; John Wiley & Sons: Hoboken, NJ, USA, 2016.

[83]

Ferreira AR, Alves VD, Coelhoso IM. Polysaccharide-based membranes in food packaging applications. Membranes 2016, 6, 22. DOI:10.3390/membranes6020022

[84]

Hassan B, Chatha SAS, Hussain AI, Zia KM, Akhtar N. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. Int. J. Biol. Macromol. 2018, 109, 1095-1107. DOI:10.1016/j.ijbiomac.2017.11.097

[85]

Resende NS, Gonçalves GAS, Reis KC, Tonoli GHD, Boas EVBV. Chitosan/cellulose nanofibril nanocomposite and its effect on quality of coated strawberries. J. Food Qual. 2018, 2018, 1727426. DOI:10.1155/2018/1727426

[86]

Zhou Z, Ma J, Li K, Zhang W, Li K, Tu X, et al. A plant leaf-mimetic membrane with controllable gas permeation for efficient preservation of perishable products. ACS Nano 2021, 15, 8742-8752. DOI:10.1021/acsnano.1c00997

[87]

Singh GP, Bangar SP, Yang T, Trif M, Kumar V, Kumar D. Effect on the properties of edible starch-based films by the incorporation of additives: A review. Polymers 2022, 14, 1987. DOI:10.3390/polym14101987

[88]

Galus S, Kadzińska J. Whey protein edible films modified with almond and walnut oils. Food Hydrocoll. 2016, 52, 78-86. DOI:10.1016/j.foodhyd.2015.06.013

[89]

Thitsartarn W, Jinkarn T. Superhydrophobicity of paperboard packaging by hierarchical surface roughness modification of polylactic acid electrospraying. Prog. Org. Coat. 2021, 154, 106192. DOI:10.1016/j.porgcoat.2021.106192

[90]

Poudel R, Dutta N, Karak N. A mechanically robust biodegradable bioplastic of citric acid modified plasticized yam starch with anthocyanin as a fish spoilage auto-detecting smart film. Int. J. Biol. Macromol. 2023, 242, 125020. DOI:10.1016/j.ijbiomac.2023.125020

[91]

Jiang H, Zhang W, Jiang W. Effects of purple passion fruit peel extracts on characteristics of Pouteria campechiana seed starch films and the application in discernible detection of shrimp freshness. Food Hydrocoll. 2023, 138, 108477. DOI:10.1016/j.foodhyd.2023.108477

[92]

Yousuf B, Wu S, Siddiqui MW. Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce. Trends Food Sci. Technol. 2021, 108, 245-257. DOI:10.1016/j.tifs.2021.01.016

[93]

Ahmed M, Saini P, Iqbal U. Bio cellulose-based edible composite coating for shelf-life extension of tomatoes. Food Humanit. 2023, 1, 973-984. DOI:10.1016/j.foohum.2023.08.016

[94]

Yildirim-Yalçın M, Sadıkoğlu H, Şeker M. Characterization of edible film based on grape juice and cross-linked maize starch and its effects on the storage quality of chicken breast fillets. LWT 2021, 142, 111012. DOI:10.1016/j.lwt.2021.111012

[95]

Erna KH, Felicia WXL, Rovina K, Vonnie JM, Huda N. Development of curcumin/rice starch films for sensitive detection of hypoxanthine in chicken and fish meat. Carbohydr. Polym. Technol. Appl. 2022, 3, 100189. DOI:10.1016/j.carpta.2022.100189

[96]

Sani IK, Geshlaghi SP, Pirsa S, Asdagh A. Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packaging. Food Hydrocoll. 2021, 117, 106719. DOI:10.1016/j.foodhyd.2021.106719

[97]

Zheng K, Zhang J, Yang F, Wang W, Li W, Qin C. Properties and biological activity of chitosan-coix seed starch films incorporated with nano zinc oxide and Artemisia annua essential oil for pork preservation. LWT 2022, 164, 113665. DOI:10.1016/j.lwt.2022.113665

[98]

Alotaibi S, Tahergorabi R. Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage. LWT 2018, 88, 203-209. DOI:10.1016/j.lwt.2017.10.022

[99]

Galvao AM, Zambelli RA, Araújo AW, Bastos MS. Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread. LWT 2018, 89, 518-524. DOI:10.1016/j.lwt.2017.11.027

[100]

Salehi F. Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review. Food Sci. Nutr. 2019, 7, 3391-3402. DOI:10.1002/fsn3.1245

[101]

Otero-Herrera A, Fuentes-Gaviria L, Pérez-Cervera C, Andrade-Pizarro R. Development of edible films based on sweet potato (Ipomoea batatas) starch and their application in candy packaging. Int. J. Biol. Macromol. 2025, 299, 140031. DOI:10.1016/j.ijbiomac.2025.140031

[102]

Kramer ME. Structure and function of starch-based edible films and coatings. In Edible Films and Coatings for Food Applications; Springer: New York, NY, USA, 2009; pp. 113-134. DOI:10.1007/978-0-387-92824-1_4

[103]

Del Sol González-Forte L, Amalvy JI, Bertola N. Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening. Heliyon 2019, 5, e01957. DOI:10.1016/j.heliyon.2019.e01957

[104]

Berti S, Flores SK, Jagus RJ. Improvement of the microbiological quality of Argentinian Port Salut cheese by applying starch-based films and coatings reinforced with rice bran and containing natural antimicrobials. J. Food Process. Preserv. 2020, 44, e14827. DOI:10.1111/jfpp.14827

[105]

Salama HH, Trif M, Rusu AV, Bhattacharya S. Application of functional and edible coatings and films as promising strategies for developing dairy functional products—A review on yoghurt case. Coatings 2022, 12, 838. DOI:10.3390/coatings12060838

[106]

Lin D, Zhao Y. Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables. Compr. Rev. Food Sci. Food Saf. 2007, 6, 60-75. DOI:10.1111/j.1541-4337.2007.00018.x

[107]

Md Nor S, Ding P. Trends and Advances in Edible Biopolymer Coating for Tropical Fruit: A Review. Food Res. Int. 2020, 134, 109208. DOI:10.1016/j.foodres.2020.109208DOI:10.1016/j.foodres.2020.109208

[108]

Maringgal B, Hashim N, Mohamed Amin Tawakkal IS, Muda Mohamed MT. Recent Advance in Edible Coating and Its Effect on Fresh/fresh-cut Fruits Quality. Trends Food Sci. Technol. 2020, 96, 253-267. DOI:10.1016/j.tifs.2019.12.024

[109]

Decco Argentina. Naturcover—Decco Argentina: 2021. Available online: http://www.deccolatam.com/producto/naturcover-cp/?lang=en (accessed on 28 March 2021).

[110]

Perussello CA, Zhang Z, Marzocchella A, Tiwari BK. Valorization of Apple Pomace by Extraction of Valuable Compounds. Compr. Rev. Food Sci. Food Saf. 2017, 16, 776-796. DOI:10.1111/1541-4337.12290

[111]

Galus S, Arik Kibar EA, Gniewosz M, Kraśniewska K. Novel Materials in the Preparation of Edible Films and Coatings—A Review. Coatings 2020, 10, 674. DOI:10.3390/coatings10070674

[112]

Karnwal A, Rauf A, Jassim AY, Selvaraj M, Al-Tawaha ARMS, Kashyap P, et al. Advanced starch-based films for food packaging: Innovations in sustainability and functional properties. Food Chem. X 2025, 29, 102662. DOI:10.1016/j.fochx.2025.102662

[113]

Santhosh R, Ahmed J, Thakur R, Sarkar P. Starch-based edible packaging: Rheological, thermal, mechanical, microstructural, and barrier properties—A review. Sustain. Food Technol. 2024, 2, 307-330. DOI:10.1039/D3FB00211J

[114]

Shi B, Hao Z, Jia M, Xie S. Mechanical and barrier properties of chitosan-based composite film as food packaging: A review. BioResources 2024, 19, 4001-4014. DOI:10.15376/biores.19.2.

[115]

Jahangiri F, Mohanty AK, Misra M. Sustainable biodegradable coatings for food packaging: Challenges and opportunities. Green Chem. 2024, 26, 4934-4974. DOI:10.1039/D3GC02647G

[116]

Kumari SVG, Pakshirajan K, Pugazhenthi G. Recent advances and future prospects of cellulose, starch, chitosan, polylactic acid and polyhydroxyalkanoates for sustainable food packaging applications. Int. J. Biol. Macromol. 2022, 221, 163-182. DOI:10.1016/j.ijbiomac.2022.08.203

[117]

Wang H, Qian J, Ding F. Emerging chitosan-based films for food packaging applications. J. Agric. Food Chem. 2018, 66, 395-413. DOI:10.1021/acs.jafc.7b04528

[118]

Basumatary IB, Mukherjee A, Katiyar V, Kumar S. Biopolymer-based nanocomposite films and coatings: Recent advances in shelf-life improvement of fruits and vegetables. Crit. Rev. Food Sci. Nutr. 2022, 62, 1912-1935. DOI:10.1080/10408398.2020.1848789

[119]

Purewal SS, Kaur A, Bangar SP, Singh P, Singh H. Protein-based films and coatings: An innovative approach. Coatings 2023, 14, 32. DOI:10.3390/coatings14010032

[120]

Shen Y, Seidi F, Ahmad M, Liu Y, Saeb MR, Akbari A, et al. Recent advances in functional cellulose-based films with antimicrobial and antioxidant properties for food packaging. J. Agric. Food Chem. 2023, 71, 16469-16487. DOI:10.1021/acs.jafc.3c06004

[121]

Yang Y, Fu J, Duan Q, Xie H, Dong X, Yu L. Strategies and Methodologies for Improving Toughness of Starch Films. Foods 2024, 13, 4036. DOI:10.3390/foods13244036

[122]

Guerrero BG, Santos KDL, Kamimura ES, de Oliveira CAF. Application of microbial exopolysaccharides in packaging films for the food industry: A review. Int. J. Food Sci. Technol. 2024, 59, 17-29. DOI:10.1111/ijfs.16789

[123]

Revutskaya N, Polishchuk E, Kozyrev I, Fedulova L, Krylova V, Pchelkina V, et al. Application of natural functional additives for improving bioactivity and structure of biopolymer-based films for food packaging: A review. Polymers 2024, 16, 1976. DOI:10.3390/polym16141976

[124]

Abdullah, Cai J, Hafeez MA, Wang Q, Farooq S, Huang Q, et al. Biopolymer-based functional films for packaging applications: A review. Front. Nutr. 2022, 9, 1000116. DOI:10.3389/fnut.2022.1000116

[125]

Wu Y, Wu H, Hu L. Recent advances of proteins, polysaccharides and lipids-based edible films/coatings for food packaging applications: A review. Food Biophys. 2024, 19, 29-45. DOI:10.1007/s11483-023-09794-7

[126]

Pillai AR, Eapen AS, Zhang W, Roy S. Polysaccharide-based edible biopolymer-based coatings for fruit preservation: A review. Foods 2024, 13, 1529. DOI:10.3390/foods13101529

[127]

Mathew M, Paroly S, Athiyanathil S. Biopolymer-based electrospun nanofiber membranes for smart food packaging applications: A review. RSC Adv. 2025, 15, 21742-21779. DOI:10.1039/D5RA02348C

[128]

Nasrollahzadeh M, Sajjadi M, Iravani S, Varma RS. Starch, cellulose, pectin, gum, alginate, chitin and chitosan derived (nano) materials for sustainable water treatment: A review. Carbohydr. Polym. 2021, 251, 116986. DOI:10.1016/j.carbpol.2020.116986

[129]

Das A, Ringu T, Ghosh S, Pramanik N. A comprehensive review on recent advances in preparation, physicochemical characterization, and bioengineering applications of biopolymers. Polym. Bull. 2023, 80, 7247-7312. DOI:10.1007/s00289-022-04443-4

[130]

Tozluoğlu A, Fidan H. Effect of Size Press Coating of Cationic Starch/Nanofibrillated Cellulose on Physical and Mechanical Properties of Recycled Papersheets. BioResources 2023, 18, 5993-6012. DOI:10.15376/biores.18.3.5993-6012

[131]

Barman MK, Tamang N, Bhattarai A, Saha B. Montmorillonite-Starch based Nano-Composites and Applications. Adv. Appl. Micro Nano Clay Biopolym.-Based Compos. 2022, 125, 172-209. DOI:10.21741/9781644901915-8

[132]

Jayakumar A, Radoor S, Kim JT, Rhim JW, Parameswaranpillai J, Nandi D, et al. Titanium dioxide nanoparticles and elderberry extract incorporated starch based polyvinyl alcohol films as active and intelligent food packaging wraps. Food Packag. Shelf Life 2022, 34, 100967. DOI:10.1016/j.fpsl.2022.100967

[133]

Naghdi S, Rezaei M, Abdollahi M. A starch-based pH-sensing and ammonia detector film containing betacyanin of paperflower for application in intelligent packaging of fish. Int. J. Biol. Macromol. 2021, 191, 161-170. DOI:10.1016/j.ijbiomac.2021.09.045

[134]

Wang L, Yang C, Deng X, Peng J, Zhou J, Xia G, et al. A pH-sensitive intelligent packaging film harnessing Dioscorea zingiberensis starch and anthocyanin for meat freshness monitoring. Int. J. Biol. Macromol. 2023, 245, 125485. DOI:10.1016/j.ijbiomac.2023.125485

[135]

Ndwandwe BK, Malinga SP, Kayitesi E, Dlamini BC. Recent developments in the application of natural pigments as pH-sensitive food freshness indicators in biopolymer-based smart packaging: Challenges and opportunities. Int. J. Food Sci. Technol. 2024, 59, 2148-2170. DOI:10.1111/ijfs.16990

[136]

Vedove TM, Maniglia BC, Tadini CC. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. J. Food Eng. 2021, 289, 110274. DOI:10.1016/j.jfoodeng.2020.110274

[137]

Deng H, Su J, Zhang W, Khan A, Sani MA, Goksen G, et al. A review of starch/polyvinyl alcohol (PVA) blend film: A potential replacement for traditional plastic-based food packaging film. Int. J. Biol. Macromol. 2024, 273, 132926. DOI:10.1016/j.ijbiomac.2024.132926

[138]

Kochkina NE, Lukin ND. Structure and properties of biodegradable maize starch/chitosan composite films as affected by PVA additions. Int. J. Biol. Macromol. 2020, 157, 377-384. DOI:10.1016/j.ijbiomac.2020.04.154

[139]

Nitikornwarakul C, Wangpradid R, Rakkapao N. Impact of molar composition on the functional properties of glutinous rice starch-chitosan blend: Natural-based active coating for extending mango shelf life. Polymers 2024, 16, 1375. DOI:10.3390/polym16101375

[140]

Carneiro da Silva LR, Rios ADO, Campomanes Santana RM. Polymer blends of poly(lactic acid) and starch for the production of films applied in food packaging: A brief review. Polym. Renew. Resour. 2023, 14, 108-153. DOI:10.1177/20412479231154924

[141]

Kamoun EA, Kenawy ERS, Chen X. A review on polymeric hydrogel membranes for wound dressing applications: PVA-based hydrogel dressings. J. Adv. Res. 2017, 8, 217-233. DOI:10.1016/j.jare.2017.01.005

[142]

Westlake JR, Tran MW, Jiang Y, Zhang X, Burrows AD, Xie M. Biodegradable active packaging with controlled release: Principles, progress, and prospects. ACS Food Sci. Technol. 2022, 2, 1166-1183. DOI:10.1021/acsfoodscitech.2c00070

[143]

Dutta D, Sit N. Comprehensive review on developments in starch-based films along with active ingredients for sustainable food packaging. Sustain. Chem. Pharm. 2024, 39, 101534. DOI:10.1016/j.scp.2024.101534

[144]

Zhu F. Starch based films and coatings for food packaging: Interactions with phenolic compounds. Food Res. Int. 2025, 204, 115758. DOI:10.1016/j.foodres.2025.115758

[145]

Parlak ME, Sahin OI, Dundar AN, Saricaoglu FT, Smaoui S, Goksen G, et al. Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety. Food Chem. 2024, 439, 138160. DOI:10.1016/j.foodchem.2023.138160

[146]

Wu W, Zheng L, Yu J, Liu L, Goksen G, Shao P. High-sensitivity intelligent packaging films harnessing rose anthocyanins and hydrophilic silica aerogel for visual food freshness monitoring. Food Qual. Saf. 2024, 8, fyad051. DOI:10.1093/fqsafe/fyad051

[147]

Marappan G, Tahir HE, Karim N, Lakshmanan A, Shishir MRI, Hashim SBH, et al. Natural pigment-based pH/gas-sensitive intelligent packaging film for freshness monitoring of meat and seafood: Influencing factors, technological advances, and future perspectives. Food Rev. Int. 2025, 42, 58-95. DOI:10.1080/87559129.2025.2473026

[148]

Dong M, Mastroianni G, Bilotti E, Zhang H, Papageorgiou DG. Biodegradable starch-based nanocomposite films with exceptional water and oxygen barrier properties. ACS Sustain. Chem. Eng. 2024, 12, 11056-11066. DOI:10.1021/acssuschemeng.4c04198

[149]

Hu G, Lan X, Peng B, Liao J, Xiong Y. Water resistant, biodegradable and flexible corn starch/carboxymethyl cellulose composite film for slow-release fertilizer coating materials. Int. J. Biol. Macromol. 2024, 260, 129476. DOI:10.1016/j.ijbiomac.2024.129476

[150]

Garavito J, Peña-Venegas CP, Castellanos DA. Production of starch-based flexible food packaging in developing countries: Analysis of the processes, challenges, and requirements. Foods 2024, 13, 4096. DOI:10.3390/foods13244096

PDF (2158KB)

47

Accesses

0

Citation

Detail

Sections
Recommended

/