Front Cover

Starch-Based Materials in Food Packaging

Copyright Page

Contents

List of Contributors

Preface

1 Starch

1.1 General Aspects

1.2 Structural Characteristics of Starch Granules

1.3 Production of Starch From Different Botanical Sources

1.4 Physicochemical and Functional Properties of Starches

1.5 Synthesis of Starch Derivatives by Chemical and Physical Modifications

1.6 Conclusions

References

Further Reading

2 Bio-Based Materials from Traditional and Nonconventional Native and Modified Starches

2.1 Biomaterials Development from Traditional Native Starches

2.2 Use of Nonconventional Native Starches as Feedstock for Biodegradable Materials

2.3 Final Properties Enhancement of Starch-Based Materials by Using Chemically and Physically Modified Starches

References

Further Reading

3 Disadvantages of Starch-Based Materials, Feasible Alternatives in Order to Overcome These Limitations

3.1 Disadvantages and Limitations of Starch-Based Materials

3.1.1 Starch-Based Materials General Properties

3.1.2 Hydrophilic Nature of Starch-Based Materials

3.1.3 Mechanical Properties of Starch-Based Materials

3.1.4 Processability of Starch-Based Materials

3.2 Alternatives to Improve Final Properties of Starch-Based Materials

3.2.1 Starch Modification Methods

3.2.2 Plasticizer

3.2.3 Composites

3.2.3.1 Fillers

3.2.3.2 Blends

3.3 Case Studies about the Enhancement of Starch Materials Performance

3.3.1 Enhancement of Mechanical Properties

3.3.2 Enhancement of Water Stability

3.3.3 Enhancement of Processability

3.4 Summary and Perspectives

References

Further Reading

4 Development of Biodegradable Products from Modified Starches

4.1 Introduction

4.2 Starch-Based Materials by Using Chemically, Physically, and Biologically Modified Starches

4.2.1 Chemical Modifications

4.2.1.1 Derivatization

4.2.1.1.1 Etherification Reaction Type

4.2.1.1.2 Carboxymethyl Starch or Negative Starch

4.2.1.1.3 Carbonic Starches or Positive Starch

4.2.1.1.4 Esterification Reaction Type

4.2.1.1.5 Cross-linking Type Reaction

4.2.1.2 Converted Starch

4.2.1.2.1 Acid Conversion or Acid-Modified Starch

4.2.1.2.2 Oxidized Hypochlorite—Modified Starch

4.2.1.2.3 Pyroconversion or Pyrodextrins

4.2.1.2.4 Enzyme Conversion of Starch

4.2.1.3 Combination Starches

4.2.1.3.1 Hydroxypropylated with Cross-Linked Starches

4.2.1.3.2 Cross-Linked with Oxidized Starches

4.2.2 Physically Modified Starch

4.2.2.1 Pregelatinized Starch

4.2.2.2 Granular Cold-Water Soluble Starch

4.2.2.3 Annealing Starch

4.2.2.4 Heat Moisture Treatment of Starches

4.2.2.5 Mechanical Milling Starch

4.2.2.6 Blends with Other Polymers

4.2.3 Biologically Modified Starch

4.3 Processing Methods: Description and Evaluation of the Scaling Up at Industrial Level of Modified Starches

4.4 Influence of the Use of Modified Starches on Materials Properties

4.4.1 Chemically Treated Starches

4.4.1.1 Acetylation/Esterification

4.4.1.2 Surface Modification

4.4.1.3 Hydroxypropylated Starches

4.4.1.4 Cross-linking

4.4.1.5 Graft Copolymerization

4.4.1.6 Oxidation

4.4.1.7 Acid Hydrolysis

4.4.1.8 Enzymatic Hydrolysis

4.4.2 Physically Treated Starches

4.4.3 Dual-Modified Starches

4.5 Concerns about the Use of Modified Starches as Food Packaging Material

4.5.1 Advantages as Materials for Packaging Applications

4.5.2 Toxic Concerns

4.5.3 Biodegradation

4.6 Conclusions and Final Remarks

References

Further Reading

5 Composites and Nanocomposites Based on Starches. Effect of Mineral and Organic Fillers on Processing, Structure, and Fin ...

5.1 Introduction

5.2 Composites Formulations, Processing, Structure, and Final Properties

5.3 Starch-Mineral Particles Composites

5.4 Starch-Organic Fillers Composites

Conclusions

References

6 Thermoplastic Starch-Based Blends: Processing, Structural, and Final Properties

6.1 Introduction

6.2 Blends of Thermoplastic Starch and Synthetic Polymers

6.3 Blends of Thermoplastic Starch and Biodegradable Polymers

6.3.1 Blends of TPS and PVA

6.3.2 Blends of TPS and PLA

6.3.3 Blends of TPS and PHB

6.3.4 Blends of TPS and PBAT

6.4 Effect of Compatibilizers on the Properties of Blends Based on TPS

References

7 Starch Thermal Processing: Technologies at Laboratory and Semi-Industrial Scales

7.1 Introduction

7.2 Structures of Native Starch

7.3 From Native Starch to Plasticized Starch

7.3.1 Phase Transition of Starch

7.3.2 Characterization of Starch Phase Transition Under Shearless Condition

7.3.3 Characterization of Starch Phase Transition Under Shear Condition

7.4 Rheology of Plasticized Starch Melts

7.4.1 Viscous Properties of Plasticized Starch Melts

7.4.2 Elastic Properties of Plasticized Starch Melts

7.5 Starch Processing at Laboratory Scale

7.6 Semi-Industrial Technologies Adapted for Starch Processing

7.6.1 Extrusion

7.6.1.1 Extruders and Extrusion Process

7.6.1.2 Extrusion Strategies and Issues

7.6.1.2.1 Effect of Plasticizer and Additives

7.6.1.2.2 Starch Type and Chemical Modification

7.6.1.2.3 Extrusion Blending

7.6.1.2.4 Molecular Degradation of Starch During Extrusion

7.6.1.3 Extrusion Techniques

7.6.1.3.1 Extrusion Film Casting

7.6.1.3.2 Extrusion Film Blowing

7.6.1.3.3 Extrusion Foaming

7.6.1.3.4 Reactive Extrusion (REX)

7.6.2 Compression Molding

7.6.3 Injection Molding

7.7 Summary and Future Perspectives

References

8 Use of Starch in Food Packaging

8.1 Topics Related to Food Packages

8.2 General Knowledge about Active and Intelligent Packaging

8.3 Development of Food Packaging from Starch-Based Materials

8.4 Advantages and Disadvantages of Starch as Food Packaging Materials

8.5 Experimental Case Studies for Vegetables Packaging Using Thermoplastic Starch Materials

References

9 Future of Starch-Based Materials in Food Packaging

Abbreviations

9.1 Introduction

9.1.1 Methods for Obtaining Starch-Based Materials. Influence on Their Properties

9.1.2 Compression Molding

9.1.3 Extrusion Process

9.1.4 Reactive Extrusion

9.1.5 Coextrusion

9.1.6 Injection Molding

9.1.7 Film Blowing

9.2 Effect of Processing Method on the Physical Properties of Starch-Based Films

9.3 Strategies to Improve Functional Properties of Starch-Based Materials

9.3.1 Starch Modification

9.3.2 Organic and Inorganic Fillers

9.3.3 Blends with Biodegradable and Compostable Plastics

9.3.3.1 Blends with Natural Biopolymers

9.3.3.2 Blends with Synthetic Biodegradable Polymers

9.3.3.3 Blends with Nonbiodegradable Plastics

9.3.4 Compatibilizers, Plasticizers, and Other Additives in Food Packaging

9.4 Commercial Applications and Future Challenges

9.5 Final Remarks

Acknowledgments

Appendix A

References

Index

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