Effect of different starch on the characteristics of edible film as functional packaging in fresh meat or meat products: A review
Tindy Rahmadi Putri, Alfiana Adhitasari, Vita Paramita, Mohamad Endy Yulianto, Hermawan Dwi Ariyanto
Abstract
Edible film is thin film matrix with specific and flexible properties and widely used as food packaging. Films have barrier properties against mass transfer (such as moisture, oxygen, light, lipids, and solutes), protect food and increase product shelf life. Among of the polysaccharides that used in edible film, starch is the most popular type of polysaccharide. Sources of starch that are commonly used include corn, potatoes, rice, cassava, tapioca and sweet potatoes. The properties of starch-based films have good gas barrier whereas poor mechanical properties. Some researchers have been modified successfully the structure of edible film using the addition of co-biopolymers or other additives such as plasticizers or natural extracts to improve the mechanical properties of the films. Therefore, understanding the mechanism of these parameters is very important for future studies on the development of starch-based edible films. The formation process of edible film is carried out by modifying the film solution then casting it to become thin layer. This review focuses on the use of various types of starch as a film/coating material and then comprehensively discusses the characteristics of the film and its application to fresh meat and meat products.