Films from Starch Inclusion Complexes with Bioactive Compounds as Food Packaging Material
Theofilos Frangopoulos, Anna Marinopoulou, Dimitris Petridis, Jonathan Rhoades, Eleni Likotrafiti, Athanasios Goulas, Sofiela Fetska, Domna Flegka, Evaggelia Mati, Alexandra Tosounidou, Vera Triantafillou, Konstantinos Tsichlakis, Efrosini Veskou, Seldova Ylli, Vassilis Karageorgiou
Abstract
Abstract Natural polymers are an alternative to plastics in food packaging applications due to their biodegradability, and starch is a promising candidate due to its abundance and low cost. Furthermore, amylose has the ability to form inclusion complexes with bioactive compounds, ensuring their stability; nevertheless, this property has not been exploited in food packaging applications. In the present study, films from starch inclusion complexes with bioactive compounds (carvacrol and ascorbic acid) were developed and tested as food packaging material. The formation of starch inclusion complexes resulted in films with enhanced tensile strength, without compromising their flexibility, water vapor permeability, and transparency. Fresh minced meat was packaged in films from starch inclusion complexes with bioactive compounds and refrigerated for 4 days. Films from starch inclusion complexes with ascorbic acid had the highest antioxidant activity, resulting in the most appealing color properties, while films from starch inclusion complexes with carvacrol had the highest antimicrobial activity, resulting in smaller increases in aerobic plate and psychrotrophic count. Consequently, the formation of starch inclusion complexes with bioactive compounds is a promising technology for the development of biodegradable, active food packaging materials.