Berry bioactive compounds immobilized in starch matrix for active and intelligent packaging: A review
Nilushni Sivapragasam, Sajid Maqsood, H.P. Vasantha Rupasinghe
Abstract
The food packaging industry is seeking innovative ways to extend product shelf life and ensure food safety and quality through real-time monitoring. The bioactive properties and halochromic transitions of bioactive compounds make them suitable candidates for active and intelligent packaging, respectively. Starch is considered a potential matrix for developing food packaging materials. However, starch in its native form possesses poor mechanical stability and barrier properties. Thus, this review comprehends the conversion of native starch to a suitable matrix through plasticizing and composting. Furthermore, various film casting techniques are discussed and the suitability of such techniques for developing smart packaging is evaluated. Besides, the techno-functional changes in the starch matrix upon impregnating berry bioactive compounds are discussed in detail. In addition, the bioactive properties and epistemic values of the berry-impregnated starch-based films are elaborated. The feasibility of using berry-impregnated starch-based films in a micro-gravity environment is evaluated for space foods. The review concludes with a futuristic view of using these films for commercial applications.