A Scoping Review of Application of Chitosan Starch-Based Packaging in the Food Industry

Ho, Kar Yan (2021) A Scoping Review of Application of Chitosan Starch-Based Packaging in the Food Industry. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

In recent years, non-biodegradable plastics have been a critical environmental issue in the world. Active packaging has been introduced as an alternative to petroleum-based plastics in the food packaging industry. Polysaccharide like chitosan is widely used in food packaging due to its non-toxicity and non-biodegradable properties. This study aimed to describe the application of chitosan-starch based packaging in the food industry. A scoping review was conducted and two main online databases were used in this study. The scoping review of the last 10 years has been extensively reviewed. The method to present the data including identification of findings, screening and analyzing data, data selection for eligibility, data extraction and charting. A total of 15 full text articles from these two databases were included in this review. The discussion of this study is improved by additional articles from other databases. This study compendiously reviews the application of chitosan-starch based and discusses its effectiveness on the food packaging properties. Chitosan-starch based coatings or films have been found to have a significant effect on the biological, barrier, mechanical, optical and physiochemical properties of food packaging. The key properties are related to the native chitosan, native starch and chitosan-starch based films. The mixture of chitosan and starch have been adopted to overcome the inherent drawbacks and enhance the properties of pure chitosan and pure starch packaging. Chitosan-starch based films can be considered to be used in the food packaging industry. The research ratio in this field is relatively low as there appears to be a lack of updated literature reports based on chitosan-starch based films and its application. Therefore, more research on this specific application in food industry needs to be done in the future.