ABSTRACT
The use of renewable resources in the production of food packaging is gaining popularity. Among biopolymers, starches from various sources have been identified as one of the most promising materials for this purpose, with the reasons being that starches are biodegradable, affordable, and widely available, as well as having better film-forming and mechanical properties. Amylose and amylopectin are two critical components of starch that are responsible for starch’s functional qualities. Casting, extrusion/thermocompression, and blow molding are the three basic processes for producing starch-based films. Native starch films have some drawbacks; to address these drawbacks, starches are modified by different physical, chemical, and enzymatic procedures. Mechanical characteristics of films are improved compared to their native counterparts after modification. Starch films and coatings are often used to enhance the shelf life of many foods. This chapter summarizes the characteristics and applications of starch-based films.
