EFFECT OF PULSED ELECTRIC FIELD ON STRUCTURAL MODIFICATION AND PHYSICOCHEMICAL PROPERTIES OF STARCH-BASED EDIBLE FILMS
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Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
LAUTECH Journal of Engineering and Technology
Abstract
Starch-based edible film is a novel packaging material that has gained much recognition and attention in the food
industry. Its remarkable functional property like microbial deactivation without posing harmful effect on food
materials is remarkable. The application of pulsed electric field (PEF) treatment to starch-based edible film is
fundamental to ensuring physicochemical changes and structural modifications of films for the purpose of food
safety and handling. However, the effectiveness of PEF is affected by process and product parameters, thus
information on the effects of PEF treatment on structural modifications and physicochemical properties of starchbased
edible film is useful to the food industry.
This review provided an overview of the effects of PEF treatment on structural modifications and physicochemical
properties such as density, solubility, water activity (aw) and stability of starch-based edible films. The significance
of starch-based edible films to the food industry with a focus on potato, cassava, yam and taro starch sources is
summarized. The PEF treatment and factors related to process and product parameters affecting its performance
and its effects on structural and physicochemical properties of starch-based edible films were succinctly discussed.
PEF treatment can cause microbial deactivation, influence the structural and physicochemical properties and
produce edible films with much functionality. The future trends of PEF treatment on starch-based edible films
should mainly focus on combining other physical treatment as an integrated way of improving the potentials of
PEF towards development of a wider range of functionalized films.