59
© Springer Nature Switzerland AG 2021
A. Gani, B. A. Ashwar (eds.), Food biopolymers: Structural, functional
and nutraceutical properties, https://doi.org/10.1007/978-3-030-27061-2_4
Recent Advances in the Application
of Starch and Resistant Starch and Slowly
Digestible Starch
Mudasir Ahmad, Sayeed Rukhsaar, Adil Gani, Bilal Ahmad Ashwar,
Touseef Ahmed Wani, Umar Shah, and Faiza Jhan
Starch Edible Films and Coatings
Introduction
Any type of material used for enrobing (i.e., coating or wrapping) various food to
extend shelf life of the product that may be eaten together with food with or without
is considered an edible film or coating. Edible films provide replacement and/or
fortification of natural layers to prevent moisture losses, while selectively allowing
for controlled exchange of important gases, such as oxygen, carbon dioxide, and
ethylene, which are involved in respiration processes. A film or coating can also
provide surface sterility and prevent loss of other important components.
Edible films and coating are currently gaining large interests among consumers
and Industrialists, because of the health and environmental issues raised over the
use of plastics throughout the whole world due to lack of recycling facilities or
infrastructure, non-recyclability, non-renewability, non-biodegradability or incorporation of toxic additives. This leads to the increased awareness among consumers
for the use of non-plastics and current trends indicate steady growth will occur in
M. Ahmad · A. Gani (*) · B. A. Ashwar · T. A. Wani
Department of Food Science and Technology, University of Kashmir,
Srinagar, Jammu and Kashmir, India
S. Rukhsaar
Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
U. Shah
School of Molecular and Life Science, Faculty of Science and Engineering, Curtin University,
Bentley, WA, Australia
F. Jhan
Department of Food Science and Technology, University of Kashmir,
Srinagar, Jammu and Kashmir, India
© Springer Nature Switzerland AG 2021
A. Gani, B. A. Ashwar (eds.), Food biopolymers: Structural, functional
and nutraceutical properties, https://doi.org/10.1007/978-3-030-27061-2_4
Recent Advances in the Application
of Starch and Resistant Starch and Slowly
Digestible Starch
Mudasir Ahmad, Sayeed Rukhsaar, Adil Gani, Bilal Ahmad Ashwar,
Touseef Ahmed Wani, Umar Shah, and Faiza Jhan
Starch Edible Films and Coatings
Introduction
Any type of material used for enrobing (i.e., coating or wrapping) various food to
extend shelf life of the product that may be eaten together with food with or without
is considered an edible film or coating. Edible films provide replacement and/or
fortification of natural layers to prevent moisture losses, while selectively allowing
for controlled exchange of important gases, such as oxygen, carbon dioxide, and
ethylene, which are involved in respiration processes. A film or coating can also
provide surface sterility and prevent loss of other important components.
Edible films and coating are currently gaining large interests among consumers
and Industrialists, because of the health and environmental issues raised over the
use of plastics throughout the whole world due to lack of recycling facilities or
infrastructure, non-recyclability, non-renewability, non-biodegradability or incorporation of toxic additives. This leads to the increased awareness among consumers
for the use of non-plastics and current trends indicate steady growth will occur in
M. Ahmad · A. Gani (*) · B. A. Ashwar · T. A. Wani
Department of Food Science and Technology, University of Kashmir,
Srinagar, Jammu and Kashmir, India
S. Rukhsaar
Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
U. Shah
School of Molecular and Life Science, Faculty of Science and Engineering, Curtin University,
Bentley, WA, Australia
F. Jhan
Department of Food Science and Technology, University of Kashmir,
Srinagar, Jammu and Kashmir, India