Starch‐Based Coatings for Food Preservation: A Review

Starch‐based coatings (SC) are materials used to extend the shelf life and preserve the quality of foods during storage. Several approaches such as panning, fluidized bed, dipping, and spraying can be used to apply SC on foods. In general, SC are produced using gelatinized starch in water, in the pr...

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Bibliographic Details
Published in:Starch - Stärke 2022-05, Vol.74 (5-6), p.n/a
Main Authors: Luciano, Carla Giovana, Caicedo Chacon, Wilson Daniel, Valencia, Germán Ayala
Format: Article
Language:English
Subjects:
Antiinfectives and antibacterials
bioactive compounds
Carbohydrates
Coatings
composites
Fluidized beds
food packaging
Food preservation
Food quality
Lipid peroxidation
Lipids
Macromolecules
Microorganisms
Oxidation
Panning
Physicochemical properties
Reviews
Ripening
Shelf life
Spraying
Starch
Starches
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Summary:Starch‐based coatings (SC) are materials used to extend the shelf life and preserve the quality of foods during storage. Several approaches such as panning, fluidized bed, dipping, and spraying can be used to apply SC on foods. In general, SC are produced using gelatinized starch in water, in the presence of plasticizers, however, mixtures of starches with other macromolecules such as carbohydrates, proteins, and lipids also have been investigated aiming to manufacture SC with improved physicochemical properties. Recently, SC containing antioxidant and antimicrobial compounds have been used to reduce lipid oxidation, ripening, and microbial growth in foods. This review article focuses on the analysis of the state of the art available in the 10 last years and is related to the production and food application of SC. It is expected that this review can elucidate the recent trends of SC, encouraging future studies to expand the production and application of SC in the food sector. The development of starch‐based coatings for food applications is an environmental and low‐cost alternative to extend the shelf life and preserve the quality of foods during storage. This review summarizes the state of the art regarding the production and food applications of starch‐based coatings, as well as the future concerns in the area.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.202100279