Berry bioactive compounds immobilized in starch matrix for active and intelligent packaging: A review

Nilushni Sivapragasam, Sajid Maqsood, H. P.Vasantha Rupasinghe

    Research output: Contribution to journalReview articlepeer-review

    2 Citations (Scopus)

    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.

    Original languageEnglish
    Article number100397
    JournalFuture Foods
    Volume10
    DOIs
    Publication statusPublished - Dec 2024

    Keywords

    • Antimicrobial
    • Antioxidant
    • Bioactive starch packaging
    • Food quality and safety
    • Polyphenols
    • Space foods

    ASJC Scopus subject areas

    • Food Science

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