Food Packaging: Starch and Non-Starch Blend Film

Authored by: Hanisah Kamilah , Kaiser Mahmood , Poh Lee-Shang , Syazana Sulaiman , Abdorreza Mohammadi Nafchi , Fazilah Ariffin , Alias A. Karim

Encyclopedia of Polymer Applications

Print publication date:  January  2019
Online publication date:  December  2018

Print ISBN: 9781498729932
eBook ISBN: 9781351019422
Adobe ISBN:

10.4324/9781351019422-140000308

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Abstract

The pollution of abundant petrochemical-based plastics is threatening the ecosystem. In this regard, various sustainable and biodegradable polymers (also known as biopolymers) are considered as potential replacement. Starch, which is known as green, natural, and biodegradable polymer, is one of the possible alternatives to substitute the synthetic polymers. Yet, the limitations such as physical integrity and thermal stability hinder the wide acceptance of starch for further application. Therefore, starch is endeavored by blending or compositing it with other non-starch biopolymers (micro- or nanoscale) and inorganic nano-materials to be more compatible, by judicious manipulations in the structure and the properties. Hence, the entry is dedicated for starch blending with non-starch biopolymers (cellulose, gelatin, chitosan, alginate, carrageenan, and konjac glucomannan), and the potential application in packaging. In addition, the effect of various plasticizers and additives on thermomechanical and barrier properties of the starch-based blends is also highlighted.

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