Role of Varieties of Starch in the Development of Edible Films—A Review

Abstract

AbstractStarch, a stored form of energy in plants, plays an important role in the human diet as it is a vital source of carbohydrate. The classification of starch based on its botanical origin as cereal starch, tuber starch, and millet starch gives a new dimension to starch classification. The starches generally have an amylose (AM) content of 20–30%, amylopectin (AP) of 70–80% and gelatinization temperature of 60–95°C. Conventionally, starch is used in the food industry as a thickening agent and flavor enhancer in soups, sauces, bakery, and confectionery products. But, the less explored area is its utilization in the manufacture of edible films. Starch, due to its plasticizing effect, gelatinization, and pasting property produces film with desirable tensile strength (TS), elongation at break (EAB), and water vapor permeability (WVP). Starch films are not only biodegradable and renewable, but also possess excellent barrier properties. These films produced by wet and dry processing techniques can be used to package confectioneries, meat, sea foods, fruits, and vegetables. In the recent times, superhydrophobic, active, and agro‐waste based edible films have gained industrial importance.