用于食品包装的先进淀粉基薄膜：可持续性和功能特性的创新

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-17 DOI:10.1016/j.fochx.2025.102662

Arun Karnwal , Abdur Rauf , Amar Yasser Jassim , Manickam Selvaraj , Abdel Rahman Mohammad Said Al-Tawaha , Piyush Kashyap , Deepak Kumar , Tabarak Malik

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引用次数: 0

摘要

淀粉基可食用包装薄膜由于其可生物降解的特性、低成本和丰富的资源，已经成为传统塑料的可持续替代品。最近的创新集中在克服诸如低机械强度，湿气敏感性和有限的阻隔性能等局限性。结合纳米材料，如纤维素纳米纤维和蒙脱土，大大提高了机械性能和阻隔性能。将淀粉与壳聚糖和聚乙烯醇等生物聚合物结合在一起的复合膜具有增强的柔韧性和抗菌能力，使其成为食品包装的理想选择。主动和智能包装的进步正在将这些薄膜转变为多功能解决方案。例如，注入丁香油等天然提取物的薄膜具有抗菌性能，而ph敏感指标提供实时食品新鲜度监测。3D打印和反应性挤出等新兴技术可以定制薄膜设计，同时利用农业废弃物作为原材料，提高可持续性。这些进步使得淀粉基薄膜在解决环境问题和满足消费者对环保包装解决方案不断变化的需求方面发挥了关键作用，尽管在工业可扩展性和成本效益方面仍然存在挑战。

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Advanced starch-based films for food packaging: Innovations in sustainability and functional properties

Starch-based edible packaging films have emerged as a sustainable alternative to conventional plastics due to their biodegradable nature, low cost, and abundance. Recent innovations focus on overcoming limitations such as low mechanical strength, moisture sensitivity, and limited barrier properties. Incorporating nanomaterials like cellulose nanofibers and montmorillonite has significantly improved mechanical and barrier properties. Composite films combining starch with biopolymers like chitosan and PVA have enhanced flexibility and antimicrobial capabilities, making them ideal for food packaging. Advances in active and intelligent packaging are transforming these films into multifunctional solutions. For instance, films infused with natural extracts such as clove oil exhibit antimicrobial properties, while pH-sensitive indicators provide real-time food freshness monitoring. Emerging technologies like 3D printing and reactive extrusion enable tailored film designs while utilizing agricultural waste as raw material to enhance sustainability. These advancements make starch-based films pivotal in addressing environmental concerns and meet evolving consumer demands for eco-friendly packaging solutions, though challenges in industrial scalability and cost-effectiveness remain.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.