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A Review of Starch/Polyvinyl Alcohol (Pva) Blend Film: A Potential Replacement for Traditional Plastic-Based Food Packaging Film Publisher Pubmed



Deng H1 ; Su J2 ; Zhang W3 ; Khan A4 ; Sani MA5 ; Goksen G6 ; Kashyap P7 ; Ezati P8 ; Rhim JW4
Authors
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Authors Affiliations
  1. 1. Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou, 571100, China
  2. 2. Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland
  3. 3. School of Food Science and Engineering, Hainan University, Haikou, 570228, China
  4. 4. BioNanocomposite Research Center and Department of Food and Nutrition, Kyung Hee University, Seoul, 02447, South Korea
  5. 5. Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  6. 6. Department of Food Technology, Vocational School of Technical Sciences, Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, 33100, Turkey
  7. 7. Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Punjab, Phagwara, 144401, India
  8. 8. Department of Food Science, University of Guelph, N1G2W1, ON, Canada

Source: International Journal of Biological Macromolecules Published:2024


Abstract

In recent years, the development of environmentally friendly packaging materials using biodegradable polymers has emerged as a key challenge for scientists and consumers in response to resource depletion and environmental issues caused by plastic packaging materials. Starch and polyvinyl alcohol (PVA) are being recognized as excellent candidates for producing biodegradable food packaging films. Polymer blending has emerged as a practical approach to overcome the limitations of biopolymer films by developing films with unique properties and enhancing overall performance. This review briefly introduces the molecular structure and properties of starch and PVA, summarizes the common preparation methods and properties of starch/PVA blend films, and focuses on different strategies used to enhance starch/PVA blend films, including nanoparticles, plant extracts, and cross-linking agents. Additionally, this study summarizes the application of starch/PVA blend films as active and smart packaging in food preservation systems. This study demonstrates that starch and PVA blends have potential in manufacturing biodegradable food films with excellent properties due to their excellent compatibility and intermolecular interactions, and can be used as packaging films for a variety of foods to extend their shelf life. © 2024 Elsevier B.V.
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